MicroRNA-383 located in frequently deleted chromosomal locus 8p22 regulates CD44 in prostate cancer.

A major genomic alteration in prostate cancer (PCa) is frequent loss of chromosome (chr) 8p with a common region of loss of heterozygosity (LOH) at chr8p22 locus. Genomic studies implicate this locus in the initiation of clinically significant PCa and with progression to metastatic disease. However, the genes within this region have not been fully characterized to date. Here we demonstrate for the first time that a microRNA component of this region-miR-383-is frequently downregulated in prostate cancer, has a critical role in determining tumor-initiating potential and is involved in prostate cancer metastasis via direct regulation of CD44, a ubiquitous marker of PCa tumor-initiating cells (TICs)/stem cells. Expression analyses of miR-383 in PCa clinical tissues established that low miR-383 expression is associated with poor prognosis. Functional data suggest that miR-383 regulates PCa tumor-initiating/stem-like cells via CD44 regulation. Ectopic expression of miR-383 inhibited tumor-initiating capacity of CD44+ PCa cells. Also, 'anti-metastatic' effects of ectopic miR-383 expression were observed in a PCa experimental metastasis model. In view of our results, we propose that frequent loss of miR-383 at chr8p22 region leads to tumor initiation and prostate cancer metastasis. Thus, we have identified a novel finding that associates a long observed genomic alteration to PCa stemness and metastasis. Our data suggest that restoration of miR-383 expression may be an effective therapeutic modality against PCa. Importantly, we identified miR-383 as a novel PCa tissue diagnostic biomarker with a potential that outperforms that of serum PSA.

Influence of defatted soy flour addition on the quality and stability of pretzel type product.

Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95 °C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition.

Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivars.

Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. Strong correlations were observed between physicochemical and dough-handling parameters, which can be used as quality parameter for suitable end-use.

Functional suitability of commercially milled rice bran in India for use in different food products.

The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food.

Suitability of full fat and defatted rice brain obtained from Indian rice for use in food products.

The effect of blending different types of rice bran in wheat flour on the rheological, pasting and baking properties is reported. Dough development time and strength as measured through farinograph decreased with the blending of unstabilized full fat and defatted bran; whereas, blending of stabilized full fat and defatted bran improved the dough strength. Pasting properties revealed an increase in gelatinization temperature and decrease in paste viscosities and set-back values with the blending of various types of rice bran. Bread volume and cookie spread decreased with blending of different types of rice bran; however, the decrease was more pronounced with the defatted bran. Muffin volume improved with the blending of rice bran. Stabilized full fat rice bran up to 20% level and unstabilized full fat or stabilized defatted rice bran up to 10% was found suitable in various food products.

Storage changes in the quality of sound and sprouted flour.

Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.

Studies on the composition, quality and processing of triticale. Part I. Physico-chemical characteristics.

Studies on the physico-chemical characteristics of 14 promising strains of triticale and two check wheat varieties (Kalyansona and WL 711) grown under similar agronomic conditions were conducted. Significant differences were obtained for 1000 kernel weight ranging from 34.9 to 51.8 g, hectolitre weight ranging from 64.7 to 73.5 kg and pearling index depicting grain hardness varying significantly from 22.3 to 39.9%. Higher contents of protein (13.1%), ash (1.83%), lipids (2.65%), crude fibre (2.37%), energy value (1486 KJ/100 g), diastatic activity (283 mg maltose/10 g flour), reducing sugars (65.6 mg maltose/10 g) and non-reducing sugars (244 mg maltose/10 g) were observed in triticale than those in wheat. Low values of PELSHENKE and sedimentation tests indicated poor gluten quality in triticale.

Studies on the composition, quality and processing of triticale. Part II. Mineral composition of grain and flour.

Mineral composition of grain and flour in 14 promising triticale strains from India are reported. The mean values for whole grain, i.e. Ca (0.47 mg/g), P (2.70 mg/g), K 4.60 mg/g, Na (352 micrograms/g), Zn (41.6 micrograms/g), Cu (7.0 micrograms/g), Fe (73.4 micrograms/g) and Mn (33.6 micrograms/g) were obtained as compared to those of flour, i.e. Ca (0.27 mg/g), P (0.97 mg/g), K (1.64 mg/g), Na (231 micrograms/g), Zn (26 micrograms/g), Cu (4.0 micrograms/g) and Mn (10.5 micrograms/g), respectively. These values were found to be considerably higher than those of wheat. Highly significant positive correlations of ash with sodium and zinc in whole grain were observed. In the case of triticale flour, highly significant positive correlations of ash with manganese, phosphorus and potassium were obtained.