The purpose of this study was to assess the LEPR gene Gln223Arg polymorphism (rs1137101) in oral squamous cell carcinoma (OSCC) and in potentially malignant oral lesions (PMOL) in comparison to normal oral mucosa in a Brazilian population. Smokers (n = 89) were selected from a representative sample of 471 individuals from the general population of Montes Claros, Brazil. Participants were age and gender matched to patients with OSCC (n = 25) and oral epithelial dysplasia (n = 25). We investigated the LEPR Gln223Arg polymorphism (A>G; rs1137101) in these groups. Genotype variants were assessed by RFLP-PCR, using MspI (HPAII) restriction endonuclease. The institutional review board of the Universidade Estadual de Montes Claros approved the study (process number 2667/2011). Written informed consent for this study was obtained from all participants. The GG genotype (Arg223Arg) appears to be the more relevant polymorphic variant in OSCC. It occurred, approximately, twice as frequently in OSCC patients than in the general population. In contrast, the A allele in its homozygosis form (Gln223Gln) is significantly associated with the development of PMOL; 80% of the samples from the PMOL group exhibit AA genotype. Our findings suggest new insights regarding LEPR gene variations in the development of OSCC and PMOL.
SummaryThe proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.Keywords: Caryocar; Bouillon; Seasoning; Spice; Souari nut. ResumoA composição centesimal e a aceitabilidade de um tempero culinário em forma de tablete preparado da polpa de pequi desidratada foram avaliadas. A polpa de pequi integral e os tabletes formulados foram submetidos às determinações dos valores de compostos fenólicos totais, proteínas totais, lipídios, umidade, cinzas, fibra bruta, carboidratos totais e valor energético total. Depois da seleção das formulações para o preparo dos tabletes de pequi, estes foram submetidos à avaliação sensorial como condimento para o preparo de arroz. Na polpa do pequi, foram encontrados 44,4% de umidade, 37,7% de lipídeos, 2,1% de proteínas, 10,9% de carboidratos totais e 324 mg de compostos fenólicos totais por 100 g. A farinha da polpa de pequi apresentou 9,8% de umidade. Nos testes sensoriais, a formulação preferida foi aquela com maior quantidade de polpa do fruto na forma de farinha. Esta formulação apresentou 8,4% de umidade, 52,3% de gordura, 3,1% de proteínas, 19,4% de carboidratos totais, 321 mg de compostos fenólicos por 100 g e um valor energético total de 560,7 kcal por 100 g. Os tabletes de pequi produzidos mantiveram a cor, o sabor e o aroma característicos do fruto e apresentação similar aos caldos em cubo comerciais. Palavras-chave:
Head and neck squamous cell carcinoma (HNSCC) is considered a serious public health problem in many countries. Recently, genetic variations have been considered as important factors to cancer susceptibility and prognosis. More specifically, genetic polymorphisms have been associated with the development and prognosis of HNSCC. The purpose of the current study was to investigate an association among p16 (CDKN2A) gene polymorphism at rs11515, age, and HNSCC aggressiveness. PCR-RFLP analysis was used to investigate the p16 (CDKN2A) gene in 96 patients with HNSCC and in 100 individuals without HNSCC. A case group was categorized by age in younger (<60 years) and older (≥ 60 years) patients. Differences between the case and control groups were determined using Fisher and chi-squared tests. Time of survival was calculated from the date of diagnosis to the date of last follow-up visit or to the date of death using the Kaplan-Meier estimator and comparing this to the log-rank test. Statistical significance was set at p<0.05. In the present study, no association was established between HNSCC and rs11515 polymorphism, as indicated in a previous study. We found that HNSCC individuals with large-sized tumors and with metastatic disease presented worse overall survival, consistent with fundamental concepts that establish the effects of tumor size and lymph node metastasis to HNSCC outcomes. This study identified that there is no difference in the distribution of rs11515 between the control and HNSCC groups. In addition, no differences between rs11515 genotypes and clinicopathological parameters were observed.
Dedico este trabalho a Maurício Saraiva, amor da minha vida, por acreditar em mim e ter sido o meu maior incentivador e companheiro, além dos seus grandes ensinamentos e paciência em toda essa jornada. Esse sonho nunca teria sido realizado sem você ao meu lado. Amo você. Minha eterna gratidão. AGRADECIMENTOSAgradeço primeiramente à Deus, minha base e força em todas as minhas caminhadas, por essa oportunidade, que dentre tantas pessoas fui escolhida.. A minha familia: meu pai Silvestre, minha mãe Glailde, meu irmão Filipe, meus avós, tias, tios e primos, que são razão da minha existência, que sempre torceu por mim e nunca mediu esforços para que eu pudesse realizar meus sonhos.Ao meu marido, Maurício Saraiva, por todo cuidado, incentivo e amor. E ao meu filho dog Trip, que sempre foi alegria em dias difícieis. Obrigada por vocês me ensinarem a amar. A Campinas que me proporcinou um crescimento pessoal inagualável e me apresentou pessoas incríveis.Ao professor e orientador Anderson de Souza Sant'Ana por ter me conduzido na área acadêmica e confiado a mim um trabalho tão bonito, em uma das melhores universidade do país. Obrigada pelos ensinamentos! Ao meu co-orientador e amigo Rafael Chacon Ruiz Martinez que sempre esteve de prontidão para me ensinar e alimentar a paixão pelo mundo dos probióticos, além de ter sido meu companheiro nas idas e vindas ao supermercado e na vida campineira. Aos membros da banca por dispor do seu tempo para correção, colaboração e sugestões para o meu trabalho.Ao Departamento de Ciência de Alimentos por me proporcionar a pesquisa.A FAPESP pelo apoio financeiro à minha pesquisa.
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