The effects of quercetin on SW480 human colon carcinoma cells: a proteomic study

Background  

High fruit and vegetable intake is known to reduce the risk of colon cancer. To improve understanding of this phenomenon the action of different phytochemicals on colon cells has been examined. One such compound is quercetin that belongs to the group known as flavonoids. The purpose of this study was to determine the influence of quercetin on the proteome of the SW480 human colon adenocarcinoma cell line, specifically to identify proteins that could be the molecular targets of quercetin in its amelioration of the progression of colon cancer. To this end, two-dimensional gel electrophoresis and mass spectrometry were used to identify proteins that underwent a change in expression following treatment of the cells with 20 μM quercetin. This could elucidate how quercetin may reduce the progression of colon cancer.     

Development of the Attitudes Toward Career Counseling Scale.

This article reports on 5 studies that addressed the development and validation of a measure of attitudes toward career counseling. Factor analyses of the Attitudes Toward Career Counseling Scale (ATCCS) yielded 2 factors that measured perceived value and stigma related to career counseling. Internal consistency estimates and test–retest reliability estimates across studies were moderate to high. As evidence of convergent validity, the Value and Stigma scales correlated in the expected directions with general help-seeking attitudes, decision-making styles, satisfaction with a career exploration course, and intentions of seeking help for different psychological problems including career counseling. A discussion of how this scale adds to the help-seeking literature and suggestions for future research are provided. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Correlations among linear type traits and somatic cell counts

Genetic and phenotypic correlations between linear type traits and SCC were estimated from lactation average SCC from Pennsylvania DHIA and Holstein linear type evaluations from Sire Power, Inc. and Holstein Association using REML. Correlations were estimated between linear type traits and SCC measured in first lactation and between linear type traits measured in first lactation and SCC measured in second or third lactation. Data sets ranged in size from 4294 daughters of 216 sires to 58,235 daughters of 301 sires. Phenotypic and genetic correlations between the linear traits that reflect body and locomotive characteristics and SCC were generally small and unimportant. Phenotypic correlations between udder traits and SCC were variable, but cows with higher udder depth scores (higher udders) had lower SCC. Genetic correlations between udder traits and SCC were also variable. Genetic correlations between SCC and udder depth, SCC and fore udder attachment, and SCC and teat placement were negative (favorable). Genetic correlations between teat length and SCC tended to be positive. Genetic correlations were largest in magnitude between udder depth and SCC and ranged from -.21 to -.64 (weighted mean = -.35). Selection for higher udders and closer teat placement will likely improve resistance to mastitis in dairy cattle.     

Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics

Peanut skins (PS), high phenolics by-products from peanut processing, are potential functional ingredients. Effects of fortification with ground PS (3 types: dry-blanched, light- and medium-roasted) on peanut butter (PB) quality characteristics and consumer acceptability were evaluated. PS were added in concentrations of 0 (control), 2.5 and 5.0 g PS/100 g PB. Data were analyzed with Mixed Model ANOVA. Significant effects (P < 0.05) on product appearance and physical characteristics depended on level of incorporation and type of skins used; the greatest impact on objective appearance (L*, a*, b* color and particulate presence) and instrumental physical properties (spreadability and texture profile analysis parameters) occurred with incorporation of 5.0 g medium roasted PS/100 g PB. Consumer sensory panelists (P < 0.05) noted an increase in stiffness with incorporation of roasted PS at both levels, and less acceptable spreadability with incorporation of 5.0 g light or medium-roasted PS/100 g PB when compared to the control. Panelists also found PS addition affected acceptability of appearance more than flavor, texture or overall acceptability. With incorporation of 2.5 g PS/100 g PB, PS addition produced PBs that equaled the control in overall acceptability, regardless of heat treatment. At the 5.0 g PS/100 g PB incorporation level, PBs containing medium-roasted PS were less acceptable (P < 0.05) than all other formulations.     

A training curriculum for professional psychologists in primary care.

Primary care psychology is a growing field that requires specific training opportunities for successful practice. The knowledge and skills that practitioners need for work in this setting are outlined here in detail. This curriculum integrates literature and experience in family psychology, health psychology, and pediatric psychology; considers multiple levels of education and training; and provides illustrative examples. It is a first attempt in an evolving process of integrating historical and cutting edge literature from many areas of psychology and other disciplines to contribute to comprehensive primary care psychology training. It can be used by programs and individual practitioners alike in designing education and training experiences. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Low dietary protein impairs blood coagulation in BHE/cdb rats

The influence of dietary protein on blood coagulation tests was evaluated in BHE/cdb rats. Three experiments were conducted in order to compare effects of diets with low (8 g/100 g diet) or high (38 g/100 g diet) protein, to establish values for coagulation tests at intermediate (12-30 g/100 g diet) concentrations of dietary protein, and to compare feeding identical quantities of diets with 8 g protein/100 g diet vs. 18 g protein/100 g diet. After 4 wk of feeding the semipurified diets, bleeding time exceeded 15 min in the groups fed low protein diets, compared to a range of 3-6 min for the groups fed high protein diets. Several in vitro tests of coagulation were abnormal in the rats fed low protein diets. For example, prothrombin time averaged 27 +/- 8 s in rats fed 8 g protein/100 g diet plus beef tallow, but 17 +/- 1 s in rats fed 38 g protein/100 g diet plus tallow. The coagulation deficit in rats fed low protein was not affected by fat source (tallow vs. menhaden oil), but fibrinogen was elevated in rats fed diets with menhaden oil. Conversely, no differences in coagulation tests were observed among rats fed 12-30 g protein/100 g diet. Bleeding times ranged from 7 to 9 min, and prothrombin time was 17-18 s. Significant differences in plasma fibrinogen concentration and prothrombin time were observed in rats fed 8 vs. 18 g protein/100 g diet at a fixed rate of 6 g/100 g body weight. Platelet and blood cell numbers were unaffected by dietary protein. The evidence for multiple deficits in the coagulation system suggests that hepatic function in BHE/cdb rats may become impaired when the rats are fed low protein diets of the composition used here.     

The TRIUMF Time Projection Chamber Data Acquisition System

The Time Projection Chamber (TPC) at TRIUMF was developed for the search for muon-electron conversion, a lepton number violating process. This paper describes the data acquisition system in use for the last two years. Basic components of the system are a multi-crate CAMAC acquisition system, external memory, PDP 11/40 and VAX 11/780 coupled through DECNET. A discussion of the various software packages for data-taking and on-line track reconstruction follows.