Expression analysis of ST3GAL4 transcripts in cervical cancer cells.

ST3GAL4 gene expression is altered in different cancer types, including cervical cancer. Several mRNA transcripts have been reported for this gene; however, their expression levels in cervical cancer have not been analyzed. ST3GAL4 encodes for ß­galactosidase α­2,3­sialyltransferase 4, involved in the biosynthesis of the tumour antigens sLe(x) and sulfo­sLe(x). The present study evaluated the presence of three mRNA variants (V1, V2 and V3) in cervical cancer cell lines, detecting the three variants. Additionally, the expression level of the V1 transcript of the ST3GAL4 gene was determined by reverse transcription­quantitative polymerase chain reaction in cervical cell lines and in normal, premalignant and cervical cancer tissue. The V1 transcript of the ST3GAL4 demonstrated significant decreased expression in premalignant and malignant cervical tissues. The results suggested that deregulation of this gene could occur prior to the presence of cancer and demonstrated the importance of evaluating the expression level of V1, and its association with disease progression.

A multifactorial study on duration of temporary disabilities in Spain.

The extreme variability of temporary disability duration has a deep effect in public health. We tried to understand what factors duration of disability depends on. Through cohort study with data of temporary disabilities collected by Ibermutuamur from 2008 to 2012, we used statistical multivariate methods. The most reliable and convenient algorithm to predict duration was a categorical classification tree that distinguished between brief and long disabilities, taking into account both medical-biological and socioeconomic factors. The influence of socioeconomic factors in the disability process made numeric predictive models not accurate enough. Some of these socioeconomic factors were isolated and their influences were quantified. In particular, the one we named factor unemployment could explain a huge increase in duration for certain common diagnoses such as anxiety, low back pain, headache, and depression.

DFT and docking studies of rhodostreptomycins A and B and their interactions with solvated/nonsolvated Mg²âº and Ca²âº ions.

The interactions of L-aminoglucosidic stereoisomers such as rhodostreptomycins A (Rho A) and B (Rho B) with cations (Mg(2+), Ca(2+), and H(+)) were studied by a quantum mechanical method that utilized DFT with B3LYP/6-311G. Docking studies were also carried out in order to explore the surface recognition properties of L-aminoglucoside with respect to Mg(2+) and Ca(2+) ions under solvated and nonsolvated conditions. Although both of the stereoisomers possess similar physicochemical/antibiotic properties against Helicobacter pylori, the thermochemical values for these complexes showed that its high affinity for Mg(2+) cations caused the hydration of Rho B. According to the results of the calculations, for Rho A-Ca(2+)(H2O)6, ΔH = -72.21 kcal mol(-1); for Rho B-Ca(2+)(H2O)6, ΔH = -72.53 kcal mol(-1); for Rho A-Mg(2+)(H2O)6, ΔH = -72.99 kcal mol(-1) and for Rho B-Mg(2+)(H2O)6, ΔH = -95.00 kcal mol(-1), confirming that Rho B binds most strongly with hydrated Mg(2+), considering the energy associated with this binding process. This result suggests that Rho B forms a more stable complex than its isomer does with magnesium ion. Docking results show that both of these rhodostreptomycin molecules bind to solvated Ca(2+) or Mg(2+) through hydrogen bonding. Finally, Rho B is more stable than Rho A when protonation occurs.

Frequency and behavior of Salmonella and Escherichia coli on whole and sliced jalapeño and serrano peppers.

The frequencies of coliform bacteria (CB), thermotolerant coliforms (TC), Escherichia coli, and Salmonella were determined for jalapeño and serrano peppers. In addition, the behavior of four serotypes of Salmonella and three E. coli strains on whole and sliced jalapeño and serrano peppers as well as in blended sauce at 25 ± 2°C and 3 to 5°C was investigated. Chili peppers were collected from markets in the city of Pachuca, Hidalgo, Mexico. CB, TC, E. coli, and Salmonella were detected on serrano peppers in 100, 90, 50, and 10 % of the samples, and on jalapeño peppers in 100, 86, 32, and 12 % of the samples. Concentrations of CB ranged from 3.8 to 7.9 log CFU per serrano sample and from 5.3 to 8.2 log CFU per jalapeño sample, whereas concentrations of TC and E. coli were between < 3 and 1,100 most probable number per serrano and jalapeño samples. On whole serrano and jalapeño peppers stored at 25 ± 2°C or 3 to 5°C, no growth was observed for rifampin-resistant strains of Salmonella and E. coli. After 6 days at 25 ± 2°C, the tested Salmonella serotypes and E. coli strains had decreased from an initial inoculum level of 5 log CFU to 1 and 2.5 log on serrano and jalapeño peppers, respectively, and at 3 to 5°C they decreased to approximately 1.8 and 1.2 log, respectively, on serrano and jalapeño. Both the Salmonella serotypes and E. coli grew on sliced chili peppers and in blended sauce; after 24 h at 25 ± 2°C, both bacteria types had grown to approximately 4 and 5 log CFU on pepper slices and in sauce, respectively. At 3 to 5°C the bacterial growth was inhibited.

Incidence and behavior of Salmonella and Escherichia coli on whole and sliced zucchini squash (Cucurbitapepo) fruit.

The incidence of coliform bacteria (CB), thermotolerant coliforms (TC), Escherichia coli, and Salmonella was determined for zucchini squash fruit. In addition, the behavior of four serotypes of Salmonella and a cocktail of three E. coli strains on whole and sliced zucchini squash at 25+/-2 degrees C and 3 to 5 degrees C was tested. Squash fruit was collected in the markets of Pachuca city, Hidalgo State, Mexico. CB, TC, E. coli, and Salmonella were detected in 100, 70, 62, and 10% of the produce, respectively. The concentration ranged from 3.8 to 7.4 log CFU per sample for CB, and >3 to 1,100 most probable number per sample for TC and E. coli. On whole fruit stored at 25+/-2 degrees C or 3 to 5 degrees C, no growth was observed for any of the tested microorganisms or cocktails thereof. After 15 days at 25+/-2 degrees C, the tested Salmonella serotypes had decreased from an initial inoculum level of 7 log CFU to <1 log, and at 3 to 5 degrees C they decreased to approximately 2 log. Survival of E. coli was significantly greater than for the Salmonella strains at the same times and temperatures; after 15 days, at 25+/-2 degrees C E. coli cocktail strains had decreased to 3.4 log CFU per fruit and at 3 to 5 degrees C they decreased to 3.6 log CFU per fruit. Both the Salmonella serotypes and E. coli strains grew when inoculated onto sliced squash: after 24 h at 25+/-2 degrees C, both bacteria had grown to approximately 6.5 log CFU per slice. At 3 to 5 degrees C, the bacterial growth was inhibited. The squash may be an important factor contributing to the endemicity of Salmonella in Mexico.