Nanomedicine-Based Delivery Strategies for Breast Cancer Treatment and Management

Breast cancer is one of the most common types of cancer among women globally. It is caused by mutations in the estrogen/progesterone receptors and conventional treatment methods are commonly utilized. About 70–80 percent of individuals with the early-stage non-metastatic disease may be cured. Conventional treatment is far less than the optimal ratio, as demonstrated through the high mortality rate of women with this cancer. However, conventional treatment methods like surgery, radiotherapy, and chemotherapy are not as effective as expected and lead to concerns about low bioavailability, low cellular uptake, emerging resistance, and adverse toxicities. A nanomedicine-based approach is a promising alternative for breast cancer treatment. The present era is witnessing rapid advancements in nanomedicine as a platform for investigating novel therapeutic applications and modern intelligent healthcare management strategies. This paper focuses on nanomedicine-based therapeutic interventions that are becoming more widely accepted for improving treatment effectiveness and reducing undesired side effects in breast cancer patients. By evaluating the state-of-the-art tools and taking the challenges involved into consideration, various aspects of the proposed nano-enabled therapeutic approaches have been discussed in this review.     

Structural and electrical properties of Cr-doped SrTiO3 porous materials

Series of single-phase materials with assumed formula SrTi_1?xCr_xO₃ (where x = 0, 1, 4, 6 mol.%) were obtained by sol-gel method. The structure and microstructure of materials were characterised by X-ray diffraction and scanning electron microscopy methods. Moreover, the study of electrical properties and evaluation of chemical stability in CO₂/H₂O atmosphere was performed by electrochemical impedance spectroscopy and thermogravimery methods, respectively. The possibility of participation of Cr-doped strontium titanate in oxidation–reduction processes was analysed by temperature-programed reduction (TPR) and temperature-programed oxidation (TPOx) measurements. The changes of lattice parameters together with XPS analysis, the Seebeck coefficient measurements results and TPR profiles obtained for SrTi_1?xCr_xO₃ materials prove the presence of chromium on +3 and +6 oxidation stages. Thus, chromium can be treated as both acceptor- and donor-type dopant in the SrTiO₃ structure. The Cr³⁺/Cr⁶⁺ ratio strongly affects the electrical properties, as the change of conduction mechanism was observed. The results of performed stability test clearly indicate that incorporation of chromium into SrTiO₃ structure results with decrease of chemical stability in CO₂ atmosphere.     

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.     

Denoising of sparse images in impulsive disturbance environment

Multimedia Tools and Applications - The paper presents a method for denoising and reconstruction of sparse images based on a gradient-descent algorithm. It is assumed that the original (non-noisy)...     

Crowding as an Agronomic Factor Determining the Development of Plants and the Productivity of Linseed (Linum usitatissimum L.)

ABSTRACT

Nine sowing densities of linseed were compared in a two-year experiment. Self-regulation of the density of a linseed stand resulted in a differentiated branching of the plants. The number of capsules on a linseed shoot, as well as seeds in the capsule, and the number of seeds from the shoot were highly varied from year to year, and there is even a stronger differentiation in the weight of 1000 seeds. Linear relationships were noted between the mass of seeds from the linseed plant and the number of capsules. The yield of linseed was affected by both factors. An increasing sowing rate reduced the seed yield from the shoot and the plant. At lower seeding rates, the lateral shoots contributed in the seeds yield of the plant to a higher degree compared to the main ones.     

The effects of cooking method on selected quality traits of broccoli and green asparagus

Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b, carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.     

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

The character of plum brandies depends on a unique aroma profile of the plum and the microbiota present on the surface of the fruits, as well as yeast used for fermentation. In this study, an evaluation of the effect of microorganisms applied for the fermentation of W?gierka Zwyk?a var. plum mashes and processing temperature (18 °C, 30 °C) on its efficiency and volatile profile, as well as taste and flavour of distillates obtained was performed. An estimation of the odour activity values (OAVs) of the volatile compounds was also conducted. Regardless of whether the fermentation was carried out using Saccharomyces bayanus wine yeast or by native microflora present on plums as well as raisins, the efficiency of this process was high and ranged between 91.7 and 96.7% of the theoretical efficiency. Especially rich in esters (among others ethyl acetate and isoamyl acetate) was the distillate derived after fermentation with the microflora of plums and raisins, at 18 °C. An evaluation of the individual aromatic effect of chemical compounds present in tested distillates, in terms of their OAVs, revealed that the highest OAVs were reached with isovaleraldehyde. Other compounds that showed aroma values >1 and possibly had an effect on the overall aroma of tested plum distillates were the following: hexanal, benzaldehyde, ethyl acetate, isoamyl acetate, ethyl benzoate, ethyl hexanoate, 1‐propanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol and 1‐hexanol. The performed sensory ranking showed that the best rated distillate was the one obtained after fermentation with the indigenous microflora of plums and raisins, at 18 °C. Copyright © 2016 The Institute of Brewing & Distilling     

Biogenic amines and their producers in Akawi white cheese

The aim of this work was to study the biogenic amine content of brine‐ripened cheeses after one year of storage and then to investigate possible contaminating micro‐organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro. The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro‐organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.