RESUMO
Abstract Malignant gliomas (MGs) are highly vascularized, aggressive brain cancers carrying a dismal prognosis. Because of their high vascularity, anti-angiogenic therapy is a potential treatment option. Indeed, the anti-vascular endothelial growth factor (VEGF) antibody bevacizumab has demonstrated promising results in clinical trials. Similarly, adenovirus-medicated Herpes simplex virus thymidine kinase and ganciclovir (AdHSV-tk/GCV) suicide gene therapy has established itself in clinical trials as a potential novel therapeutic strategy for MGs. In this study, we demonstrate the feasibility of combining adenovirus-mediated soluble VEGF receptor-1 anti-angiogenic gene therapy with AdHSV-tk/GCV suicide gene therapy to treat experimental MGs. Our results reveal that, apart from inhibiting angiogenesis, other anti-tumor mechanisms, such as reduction of infiltration by tumor-associated macrophages/microglia, may contribute to the improved therapeutic benefit of combination therapy.
Assuntos
Neoplasias Encefálicas/terapia , Terapia Genética , Glioma/terapia , Neovascularização Patológica/terapia , Receptor 1 de Fatores de Crescimento do Endotélio Vascular/genética , Animais , Animais Endogâmicos , Neoplasias Encefálicas/irrigação sanguínea , Linhagem Celular Tumoral , Sobrevivência Celular , Glioma/irrigação sanguínea , Células HEK293 , Humanos , Masculino , Transplante de Neoplasias , Neovascularização Patológica/genética , Ligação Proteica , Ratos , Transdução Genética , Fator A de Crescimento do Endotélio Vascular/metabolismoRESUMO
The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T1 (control), T2 (5 % garlic) and T3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.
RESUMO
Two Clostridium thermocellum strains were improved for ethanol tolerance, to 5% (v/v), by gradual adaptation and mutation. The best mutant gave an ethanol yield of 0.37 g/g substrate, with a growth yield 1.5 times more than its parent. Accumulation of acids and reducing sugars by the mutant strain with 5% (v/v) ethanol was lower than that of the parent strain with 1.5% (v/v) ethanol.
