San Raffaele Cimena, Italy
San Raffaele Cimena, Italy

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Rizzo F.M.,University of Bari | Palmirotta R.,University of Bari | Palmirotta R.,University San Raffaele Rome | Marzullo A.,University of Bari | And 4 more authors.
BMC Cancer | Year: 2016

Background: Gastrointestinal stromal tumors (GISTs) are characterized by mutations of KIT (v-kit Hardy-Zuckerman 4 feline sarcoma viral oncogene homolog) or PDGFRA (platelet-derived growth factor receptor aα) that may be efficiently targeted by tyrosine kinase inhibitors (TKI). Notwithstanding the early responsiveness to TKI, the majority of GISTs progress, imposing the need for alternative therapeutic strategies. DOG1 (discovered on GIST-1) shows a higher sensitivity as a diagnostic marker than KIT, however its prognostic role has been little investigated. Methods: We evaluated DOG1 expression by immunohistochemistry (IHC) in 59 patients with GISTs, and correlated its levels with clinical and pathological features as well as mutational status. Kaplan-Meier analysis was also applied to assess correlations of the staining score with patient recurrence-free survival (RFS). Results: DOG1 was expressed in 66 % of CD117+ GISTs and highly associated with tumor size and the rate of wild-type tumors. Kaplan-Meier survival analysis showed that a strong DOG1 expression demonstrated by IHC correlated with a worse 2-year RFS rate, suggesting its potential ability to predict GISTs with poor prognosis. Conclusions: These findings suggest a prognostic role for DOG1, as well as its potential for inclusion in the criteria for risk stratification. © 2016 Rizzo et al.

Curti E.,University of Parma | Carini E.,University of Parma | Carini E.,University San Raffaele Rome | Bonacini G.,University of Parma | And 2 more authors.
Journal of Cereal Science | Year: 2013

High fibre breads were produced adding durum wheat bran fractions of different composition and particle size. Fresh products were characterized for texture, crumb grain, volume, colour, water status (water activity, moisture content, frozen water content, 1H molecular mobility).The addition of bran fractions with different composition resulted in significantly harder samples with lower volumes as compared to the control (STD), while bran fractions with different particle size did not significantly affect the volume and hardness of the samples (comparable to STD).The addition of bran fractions with different composition and particle size resulted in an altered water status, as shown by crumb moisture content (~43% vs ~41% in STD), water activity (0.97 vs 0.96 in STD) and frozen water content (~60-66% vs ~51% in STD). 1H NMR data showed an altered 1H molecular mobility in bran breads as compared to STD. In particular, an additional 1H T2 population was found in the bran samples. This population has been related to the influence of bran on starch-gluten-water interactions. © 2012 Elsevier Ltd.

Carini E.,University San Raffaele Rome | Carini E.,University of Parma | Curti E.,University of Parma | Littardi P.,University of Parma | And 2 more authors.
Innovative Food Science and Emerging Technologies | Year: 2013

This work reports for the first time a study of physico-chemical changes in cooked and sterilized pasta meals (pasta 25% and sauce 75%) during 34 days of storage. Water dynamics were studied with a multi-analytical and multidimensional approach: moisture content, water activity and 1H mobility (1H T2 and T1 relaxation times and 1H self diffusion coefficient [D]) have been considered. Macroscopic structure (hardness) of pasta meals became softer during storage. Moisture content and water activity changes did not highlight a macroscopic water migration between the pasta and sauce phases.1H T2 was found to decrease in pasta and more markedly in sauce during storage while 1H T1 increased the mobility in pasta and decreased in sauce. 1H translational mobility (D) was found to decrease more significantly in sauce than in pasta during storage. A water migration between the pasta and sauce phases observable at molecular level was therefore hypothesized. Industrial relevance: Ready to eat pasta meals are becoming an important segment of the global food market. Ready to eat pasta meals are subjected to quality loss and, in particular, textural degradation during storage. The complexity of these products (e.g. presence of multiple phases [pasta and sauce], high moisture content), makes a challenge for the food industry to understand the phenomena involved in their aging process. This is a first scientific report aiming at the description and comprehension of the phenomena involved in the aging process of ready to eat pasta meals and it might provide important information to intelligently intervene on formulation and/or processing to improve product's quality and shelf-stability. © 2012 Elsevier Ltd.

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