Biological sciences
Elaheh Gholami Roudmajan; Ali H. Al-Marzoqi; Miaad K. Alkhudhairy; Maryam Kohansal; Abdolmajid Ghasemian; Seyed Masoud Houshmand
Abstract
A leading risk factor for cervical cancer (CC) initiation and progress includes human papillomavirus (HPV) infection. The telomerase catalytic subunit which regulates senescence and proliferation (carcinogenesis) is encoded by human telomerase reverse transcriptase (hTERT) gene. Our objective was the ...
Read More
A leading risk factor for cervical cancer (CC) initiation and progress includes human papillomavirus (HPV) infection. The telomerase catalytic subunit which regulates senescence and proliferation (carcinogenesis) is encoded by human telomerase reverse transcriptase (hTERT) gene. Our objective was the assessment of high risk HPV genotypes (16, 18 and 31) association with two polymorphisms of hTERT gene (rs2736098 and rs2736100) in CC development. Forty CC specimens were retired and 49 blood samples from healthy individuals were used as control group. The PCR-RFLP was performed for the detection of rs2736098 and rs2736100 polymorphisms. The differences of A, C or G alleles were not significant between case and control. Accordingly, among 10 high risk HPV genotypes, genotype 18 was detected and there was no meaningful relation between neither the hTERT rs2736098 nor the rs2736100 polymorphisms and CC risk.
Biological sciences
Miaad K. Alkhudhairy; Rasha Fadhel Obaid; Haider Qassim Raheem; Ahmad Shaya Kareem; Hamidreza Kianfar; Mojtaba Memariani; Maryam Kohansal; Ali Taghinezhad
Abstract
Dairy products are susceptible to contamination by various microorganisms, including fungal species, throughout the production, distribution, and storage phases, primarily due to non-compliance with hygienic standards. Notably, fungal microorganisms exhibit resilience to acidic and low-temperature environments, ...
Read More
Dairy products are susceptible to contamination by various microorganisms, including fungal species, throughout the production, distribution, and storage phases, primarily due to non-compliance with hygienic standards. Notably, fungal microorganisms exhibit resilience to acidic and low-temperature environments, enabling their proliferation in diverse food matrices. The majority of spoilage is attributed to aflatoxin-producing Aspergillus species, such as A. flavus, A. parasiticus, A. nomius, A. arizus, A. ariza, A. acreosus, and Penicillium puberculum. Among these, Aflatoxin B1 (AFB1) poses a significant threat due to its carcinogenic potential. Conventional methods for aflatoxin removal, including physical and chemical approaches, are often costly, potentially unsafe, and detrimental to food quality. Lactic acid bacteria (LAB), encompassing genera such as Lactobacillus, Leuconostoc, Pedicoccus, and Streptococcus, offer a promising alternative for aflatoxin removal.
