Resveratrol inhibits migration and invasion of human breast‐cancer cells

Metastasis is the primary cause of death from breast cancer. Cell migration and invasion play important roles in neoplastic metastasis. The insulin‐like growth factor (IGF‐1) stimulates cell migration through activation of PI‐3K/Akt signaling pathway. IGF‐1 induces the tumorigenicity of many types of cancer cells and is critical for metastatic cell spread in estrogen receptor (ER)‐negative breast‐cancer cells. Matrix metalloproteinase‐2 (MMP‐2) is a key enzyme in the degradation of extracellular matrices and its expression has been dysregulated in breast cancer invasion and metastasis. Resveratrol exhibited potential anticarcinogenic activities in several studies. However, the inhibitory effects of resveratrol on the expression of MMP‐2, migration and invasion of breast‐cancer cell have not been demonstrated yet. In the present study, we investigated the anti‐invasive mechanism of resveratrol in human breast cancer MDA‐MB 435cells. Here, we showed that IGF‐1 is a potent stimulant of the migration of ER‐negative human breast‐cancer cells. Resveratrol could inhibit IGF‐1‐mediated cell migration of MDA‐MB 435 in vitro. The inhibitory effect of resveratrol was mediated in part through the suppression of the activation of PI‐3K/Akt signaling pathway. Furthermore, IGF‐1‐mediated expression of MMP‐2 was significantly inhibited by resveratrol in concomitance with alteration of cell invasion.     

Investigation of hygienic quality and freshness of marketed fresh seafood in Northern Taiwan

To survey the hygienic quality and freshness of fresh fish and shellfish, 533 specimens of fish and shellfish were collected from fishing piers, traditional markets and supermarkets (including warehouses) in northern Taiwan during the winter (January-February) and summer (July-August) seasons for hygienic quality and freshness examinations. The indicators included total bacterial count, fecal coliform, Escherichia coli, volatile basic nitrogen (VBN) and K value judged from ATP-related compounds. It was found that the hygienic quality and freshness of fish and shellfish decreased in summer, especially for clam and mussel. The ratio of unacceptable hygienic quality or freshness of fish and shellfish was the highest in fecal coliform, followed by E. coli and others. The fecal coliform count in products from the traditional markets was the highest, followed by those from supermarkets and fishing piers. Secondary contamination seems to be the most important problem for hygienic quality and freshness of fish and shellfish.     

Regulation of Ferroptosis by Non-Coding RNAs in Head and Neck Cancers

Ferroptosis is a newly identified mode of programmed cell death characterized by iron-associated accumulation of lipid peroxides. Emerging research on ferroptosis has suggested its implication in tumorigenesis and stemness of cancer. On the other hand, non-coding RNAs have been shown to play a pivotal role in the modulation of various genes that affect the progression of cancer cells and ferroptosis. In this review, we summarize recent advances in the theoretical modeling of ferroptosis and its relationship between non-coding RNAs and head and neck cancers. Aside from the significance of ferroptosis-related non-coding RNAs in prognostic relevance, we also review how these non-coding RNAs participate in the regulation of iron, lipid metabolism, and reactive oxygen species accumulation. We aim to provide a thorough grounding in the function of ferroptosis-related non-coding RNAs based on current knowledge in an effort to develop effective therapeutic strategies for head and neck cancers.     

Evolution of collaboration and optimization of impact: self-organization in multinational research

Scientometrics - The expanding presence of multinational research teams highlights the importance of characterizing the outcomes of international collaboration. Herein, we characterize the...     

A novel approach for mobile malware classification and detection in Android systems

Multimedia Tools and Applications - With the increasing number of malicious attacks, the way how to detect malicious Apps has drawn attention in mobile technology market. In this paper, we proposed...     

Error-tolerability enhancement via bit inversion and median filtering for single-bit errors in image processing circuits

Microsystem Technologies - Error-tolerance has been proposed as a new method to increase effective yield of a system. The basic idea is that faulty chips might be still acceptable as long as their...     

Lattice relations and solidification of the complex regular eutectic (Cr,Fe)-(Cr,Fe)<Subscript>23</Subscript>C<Subscript>6</Subscript>

The eutectic (Cr,Fe)-(Cr,Fe)₂₃C₆ showed a triaxial fishbone structure and could be categorized as a “complex regular structure”. In this study, the lattice relations of the fishbone (Cr,Fe)₂₃C₆ were examined and the solidification process was observed using a transmission electron microscope and a confocal laser scanning microscope. For one of the three fish bones in a eutectic cell, parallel (Cr,Fe)₂₃C₆ lamellas at one side of the spine had the same lattice direction, as did those in the (Cr,Fe) phase. The lattices of neighboring (Cr,Fe)₂₃C₆ and (Cr,Fe) phases were not coherent. Lamellar (Cr,Fe)₂₃C₆ on opposite sides of a spine had different lattice directions, and their lattice boundary was in the spine. By using the confocal laser scanning microscope, the solidification of lamellar eutectic structure could be observed. At the low cooling rate of 5 o C·min^-1, parallel lamellas would grow thick blocks instead of thin plates. To obtain a thin lamellar eutectic structure, the cooling rate should be higher, like the rate in welding.     

Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture

The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.     

Analysis and implementation of an active snubber dc/dc converter with series?parallel connection in primary and secondary sides

An active snubber dc/dc converter to achieve zero voltage switching (ZVS) on power switch is presented. In the proposed converter, the primary windings of two transformers are connected in series so that the primary currents of the two transformers are equal. The secondary sides of the isolated zeta converters are connected in the parallel to share the load current and reduce the current stresses on the secondary windings of the two transformers. A boost type of active snubber is connected in parallel with the main switch to recycle the energy stored in transformer leakage and magnetizing inductors and to limit voltage stress of the main switch. During the transition interval between the active switch and the auxiliary switch, the resonance based on the resonant inductor and the output capacitor of the power switch will allow the switch to turn on at ZVS. The principle of operation, steady-state analysis and design consideration of the proposed converter are provided. Finally, experimental results for a 360 W (12 V/30 A) prototype circuit with 150 kHz switching frequency were given to demonstrate the circuit performance and verify the feasibility of the proposed converter.