The Role of microRNAs in Development of Colitis-Associated Colorectal Cancer

Colorectal cancer (CRC) is the third most deadly cancer worldwide, and inflammatory bowel disease (IBD) is one of the critical factors in CRC carcinogenesis. IBD is responsible for an unphysiological and sustained chronic inflammation environment favoring the transformation. MicroRNAs (miRNAs) belong to a class of highly conserved short single-stranded segments (18–25 nucleotides) non-coding RNA and have been extensively discussed in both CRC and IBD. However, the role of miRNAs in the development of colitis-associated CRC (CAC) is less clear. The aim of this review is to summarize the major upregulated (miR-18a, miR-19a, miR-21, miR-31, miR-155 and miR-214) and downregulated (miR-124, miR-193a-3p and miR-139-5p) miRNAs in CAC, and their roles in genes’ expression modulation in chronic colonic-inflammation-induced carcinogenesis, including programmed cell-death pathways. These miRNAs dysregulation could be applied for early CAC diagnosis, to predict therapy efficacy and for precision treatment.     

Thermal degradation of cinnamoylated poly(vinyl alcohol)

Thermogravimetry and pyrolysis in combination with gas chromatography and infrared spectroscopy were the experimental techniques applied to the thermal degradation of cinnamoylated poly(vinyl alcohol) samples, constituted from vinyl alcohol-vinyl cinnamate photocrosslinkable copolymers. The thermal decomposition products include gases, liquids and solids. The gases are formed from saturated and unsaturated volatile hydrocarbons C₁? C₄, carbon monoxide and carbon dioxide. The liquid fraction includes aromatic hydrocarbons and some oxygenated organic compounds. The solid product identified in the greatest amount was cinnamic acid. The content in the thermal decomposition products varies considerably both with copolymer composition and temperature.     

MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION

The effect of solute impregnation on water loss and oil uptake during potato strip frying was studied. Blanched potato strips were impregnated at 25°C by soaking in a solution of sucrose-NaCl-water, 20-5-75% by weight. After rinsing and air drying, strips were deep fried in sunflower oil at 160, 170 and 180°C. A control treatment, consisting of potato strips blanched but not soaked and later air dried was also conducted. Solute impregnation provided a decrease of the oil uptake. Two models, based on Fick's law were used to describe water loss during frying. The first one is the classic model with an effective moisture diffusion coefficient assumed a constant value. The second model considers that diffusion coefficient varies during the frying process. For a given frying temperature, constant diffusion coefficient for control potatoes resulted in lower values than the impregnated ones. The variable diffusivity model showed a two-stage behavior: during the first stage of frying, diffusion coefficient increased with frying temperatures, but from a given time on an inverse behavior began. This last fact was found to be related to an increase of the measured peak force needed to penetrate the potato crust.     

Synthesis,characterization, and chelating properties of the polymacromonomer: Poly[(ethyleneglycol) methyl ether methacrylate]

The radical polymerization of the macromonomer poly(ethyleneglycol) methyl ether methacrylate with ammonium persulfate at 60°C was carried out. The polymer was completely soluble in water. Yield was 75%. The polymacromonomer was characterized by Fourier transform infrared, proton nuclear magnetic resonance (NMR), and ¹³C NMR spectroscopy. M_n, M_w, and the polydispersity were determined by gel permeation chromatography. The polymacromonomer showed a high thermal stability with a TDT_50% of 420°C. The metal ion binding capacity of this polychelatogen with respect to different metal ions was investigated through the liquid‐phase polymer‐based retention (LPR) technique. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 85: 2929–2934, 2002     

Sorption of Cr(III)‐containing cations on strongly basic anion exchangers

It is shown that strongly basic anion exchangers AV‐17 and Varion‐AD in definite conditions are able to retain Cr(III)‐containing ions from Cr(III) sulfate solution. It is found that the sorption of Cr(III)‐containing ions on the polymers is essentially dependent on the pH, temperature, and Cr(III) sulfate concentration. The maximum temperature dependence of sorption was found to be about 60°C. The sorption isotherms are well described by Langmuir's equations. The sorption kinetics is determined by the diffusion of Cr(III)‐containing ions into polymer's phase. It is assumed that the Cr(III)‐containing ions are retained through formation, in polymer's phase, of the jarosite‐type mineral compounds: R₄N[Cr₃(OH)₆(SO₄)₂], H₃O[Cr₃(OH)₆(SO₄)₂], and K[Cr₃(OH)₆(SO₄)₂]. For comparison of sorptional capacities, the sorption of Cr(III)‐containing ions was determined on different cation and anion exchangers. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 3978–3985, 2006     

Alumina Grown during Deposition of Thermal Barrier Coatings on NiCrAlY

The microstructure of Al₂O₃ formed by oxidation of a model NiCrAlY alloy during electron-beam physical vapor deposition of ZrO₂–7.6 mol% YO_1.5 is examined and compared with that formed on the bare substrate. The growth rate, morphology, and chemical composition of the oxide vary among the different constituents of the alloy surface and are further influenced by the O₂ partial pressure and the physical presence of the thermal barrier coating (TBC) layer. These differences, however, are largely limited to the outer oxide layer. The interplay between the TBC and the growing oxide leads to the formation of a fine-grain Al₂O₃–ZrO₂"mixed zone" within the thermally grown oxide. A mechanism is outlined to explain this behavior, based on the dissolution of ZrO₂ in a transient Al₂O₃ structure growing by outward diffusion of Al, and its subsequent reprecipitation when the metastable phase transforms to the stable α-Al₂O₃ form.     

Miscibility and properties of linear poly(l-lactide)/branched poly(l-lactide) copolyester blends

Polymer blends consisting of linear poly(l-lactide) (PLLA) and different proportions of dendritic PLLA-based copolyesters (hb-PLLA) characterized by different degrees of branching (DB) were obtained in melt. The solid-state properties of poly(l-lactide)s and their blends were investigated by differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), atomic force microscopy (AFM) and stress-strain measurements. DSC and DMA methods proved miscibility of PLLA/hb-PLLA blends for the studied composition range. AFM indicated that no phase separation occurs in PLLA/hb-PLLA blends and that PLLA and hb-PLLA cocrystallize in one single lamellae type. The mechanical characteristics of PLLA/hb-PLLA blends deteriorated with an increase of the DB and with changing blend composition. Susceptibility of the blends to biodegradation was studied by measuring the weight loss in two different biodegradation media. PLLA/hb-PLLA blends showed more pronounced hydrophilic character and higher susceptibility to biodegradation with an increase in the degree of branching.