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Pretreatment Methods (pretreatment + methods)
Selected AbstractsThe effects of antibody clone and pretreatment method on the results of HER2 immunostaining in cytologic samples of metastatic breast cancer: A query and a review of the literature,,§DIAGNOSTIC CYTOPATHOLOGY, Issue 6 2007Patricia A. Fetsch M.T. (ASCP) Abstract The standardization and use of heat-induced epitope retrieval (HIER) is particularly important with immunohistochemical markers that direct the course of cancer treatment, such as Herceptin therapy. Increasingly, many laboratories are performing immunohistochemical analysis using various antibodies and methodologies for HER2/neu. We attempted to determine the effects of antibody clone and pretreatment methods on the interpretation of HER-2/neu staining in cytologic samples. Cell block sections from 54 cases of metastatic breast cancer (24 FNAs, 30 effusions) were analyzed for HER2 expression using antibodies to CB-11, TAB250, and A0485. Antibodies were analyzed with and without HIER. One pathologist using the FDA-approved scoring system for the HercepTest reviewed all slides in a blinded fashion. Five of fifty-four cases (9%) using CB-11 showed a significant increase in HER2 immunoreactivity using HIER (i.e. from 0/1+ to 2,3+). However, in twenty-nine of fifty-four cases (54%), the cytoplasmic background was significantly higher after HIER. With the A0485 antibody, two of fifty four cases (4%) showed a significant increase in immunoreactivity using HIER, while seventeen of fifty-four cases (31%) exhibited only more pronounced cytoplasmic staining. HIER pretreatment did not increase HER2 staining in any TAB250 stained sample, rather four of fifty-four cases (7%) showed a significant decrease in staining with HIER. We conclude that HIER may enhance membrane staining with the CB-11 and A0485 antibodies, but also increases cytoplasmic background. Loss of antigenicity is seen when HIER is used with TAB250. Diagn. Cytopathol. 2007;35:319,328. © 2007 Wiley-Liss, Inc. [source] Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cookingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2008Odunayo Clement Adebooye Summary The study evaluated the effects of six pretreatment methods before cooking on the peroxidase activity, chlorophyll and antioxidant profile of Amaranthus cruentus L. and Solanum nigrum L. The six pretreatments methods used were chopped only (raw sample) (coded M1); chopped and dried at 50 °C for 5 h (coded M2); chopped and squeezed in water (at room temperature) (coded M3); chopped and soaked in warm water (approximately 60 °C), then cooled and squeezed (coded M4); chopped and soaked in salt-treated water (approximately 20 g NaCl per litre of water) for 15 min, then squeezed (coded M5) and chopped and soaked in boiling water (100 °C), then cooled and squeezed (coded M6). The main effect of vegetable type and the main effect of pretreatment methods have significant effects (P 0.05) on the parameters measured, while the interaction of vegetable type and pretreatment methods have no significant effect on the parameters measured. Statistical analyses (P 0.05) showed that chlorophyll a and b occur in ratio 3:1 in the two vegetables, irrespective of the pretreatment imposed. Peroxidase activity test showed that A. cruentus, irrespective of the pretreatment imposed showed, no peroxidase activity, while S. nigrum showed high peroxidase activity for all the pretreatments except for M6. Results showed that there was a significantly (P 0.05) higher content of carotenoids in A. cruentus when compared with S. nigrum, while the total phenolics, total flavonoids and total tannins contents were higher in S. nigrum when compared with A. cruentus, irrespective of the pretreatment method used. For the two vegetables, the percentage losses in total carotenoids, phenolics, flavonoids and total tannins at M6 when compared with M1 were 53.3,60.5%, 55.6,57.1%, 62.4,63.6% and 66.1,73.5%, respectively. There was a sharp drop in the carotenoids, phenolics, flavonoids and tannins contents of the two vegetables at M4 and M6, with both treatments having closely similar values for each parameter. [source] Extraction of native collagen from limed bovine split wastes through improved pretreatment methodsJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 7 2008Dong Li Abstract BACKGROUND: The large amount of limed bovine split wastes discharged by the leather industry has raised concerns regarding their environmental effect. The objective of this work was to perform pilot plant trials to extract high-value native collagen from these wastes through improved pretreatment methods. RESULTS: EDTA- and HCl-pretreatment gave similar removal percentages of inorganic substances. Owing to the open structure of fibers, the collagen yield of HCl-pretreated splits (HPS) (41.31%) was higher than that of EDTA-pretreated splits (EPS) (10.42%). Furthermore, HCl-pretreated split collagen (HPC) had a more acidic isoelectric point, lower content of primary amino groups, larger Z-average particle size and higher relative viscosity than EDTA-pretreated split collagen (EPC). Electrophoretic analysis and circular dichroism spectra revealed the maintenance of polypeptide and triple helix conformation, respectively. In addition, the transition temperatures of EPC (34.7 °C) and HPC (34.6 °C) detected by differential scanning calorimetry (DSC) were close to that of commercial collagen from calfskin (CCC) (35.7 °C). CONCLUSION: A process of native collagen extraction from limed bovine split wastes was proposed. While both EPC and HPC represented similar physicochemical properties to those of CCC, the collagen yield of HPS was much higher than that of EPS. Copyright © 2008 Society of Chemical Industry [source] EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT A study was carried out on the effect of various pretreatments and drying methods on drying time and quality of chilli pepper. Chilli peppers were pretreated with different blanching types and concentrations of osmotic sugar solutions (60 and 70°Brix), and were dried afterward. Results indicated that the pretreated peppers dried faster than the untreated ones. The peppers soaked in osmotic solution of 70°Brix had the lowest drying time, which decreased by a variation of 33.3,41.7%, compared with the dried untreated peppers that had the highest drying time. Solar-dried peppers had higher nutritional content than peppers dried from the other methods, while the oven-dried pepper samples had the lowest vitamin A and vitamin C contents. PRACTICAL APPLICATIONS Drying gives dried samples lower nutritional quality than fresh samples because of physiological changes that takes place. Pretreatments of pepper by steam and by water blanching are common methods, but osmotic dehydration also has a significant effect on the quality of dried foods. The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated. Osmotically dehydrated samples had the lowest drying time, while pretreated samples dried faster than untreated samples generally. The nutritional quality of the dried samples, however, varied with the different pretreatment methods. This indicates that pretreatment enhances drying rate and also affects the quality of the final dried product. Dried pepper can thus be pretreated with blanching or dipping in osmotic solutions for products of higher nutritional quality. This will give dried pepper that will meet the nutritional requirement of the consumers better than untreated dried pepper. [source] | ||||||||||