Paaskejosephsen3689

Purpose The purpose of the study is to present the first results of freehand interstitial brachytherapy (ISBT) used to treat patients with carcinoma of the cervix and the vagina. Methods and materials Patients diagnosed with carcinoma of the cervix or carcinoma of the vagina who were not suitable for intracavitary brachytherapy were treated with freehand ISBT. The implant was performed transperineally using C arm or transrectal ultrasound guidance. Patients received an external beam radiotherapy dose of 50 Gy in 25 fractions. The dose delivered by high-dose-rate ISBT was 18 Gy in three fractions, 6 Gy per fraction, 6 h apart. The brachytherapy dose volume parameters were analyzed after CT-based planning using GEC ESTRO image-guided brachytherapy-based guidelines. Results From June 2018 till November 2018, 14 patients were treated with freehand ISBT. The mean dose received by 90% of the high-risk clinical target volume (D90) was 82 Gy EQD210 for patients with carcinoma of the cervix and 80 Gy EQD210 for patients with carcinoma of the vagina. The mean dose received by 2 cc volume of the bladder and rectum was 80 Gy EQD23 and 70 Gy EQD23 for patients with carcinoma of the cervix and 75 Gy EQD23 and 72 Gy EQD23 for patients with carcinoma of the vagina, respectively. The mean dose received by 2 cc of the sigmoid was 65 Gy EQD23 for cervical carcinoma and 58 Gy EQD23 for vaginal carcinoma, respectively. At a median followup of 14 months, 2 patients developed local recurrence. Two patients developed Grade 2 gastro intestinal toxicity, and 1 patient developed Grade 2 genitourinary toxicity. None of the patients developed Grade 3 or 4 toxicities. Conclusion A freehand interstitial implant is feasible in resource limited settings and provides acceptable local control with minimal acute toxicity.The Magnolia denudata flower is used to prepare tea and is often fermented to improve its flavor. Herein, fresh, aged, and browned M. denudata flower extracts were characterized using ultra performance liquid chromatography coupled with a hybrid quadrupole orthogonal time-of-flight mass spectrometer (UPLC-Q-TOF/MS/MS). find more The 1223 and 458 mass ions of ESI+ and ESI- modes that were significantly changed by the fermentation process were selected using three criteria. Sixteen compounds including flavonoids, phenylethanoid glycoside derivatives (PhGs), caffeoylquinic acids (CQAs), and others were identified based on their accurate mass and MS/MS spectra and analyzed as the main chemical components. The levels of the main chemical components changed after fermentation. The comparative quantity and composition of the phytochemicals differed for the three extract types. For example, flavonols were affected by fermentation, resulting in an increase or decrease (fold change value of negative ion rutin -0.47; keioside 1.00). The CQAs were low during fermentation (1-CQA, -1.62; chlorogenic acid, -1.48). However, the quinic acid content was significantly high (quinic acid, 1.36). Isomers of PhGs like isoverbasoside and isoacteoside were produced during fermentation (isoverbasoside, 5.42; isoacteoside, B 3.33). These observations may provide a basis for studying the physiological effects of non-fermented and fermented M. denudata flower.The content of low molecular weight carbohydrates (LMWC) of six types of tea produced from the leaves of Camellia sinensis were analyzed by hydrophilic interaction chromatography (HILIC) coupled to mass spectrometry. Quantities of sucrose, glucose, fructose, myo-inositol, maltose, mannitol, raffinose, galactinol, and stachyose were determined in samples of white, yellow, green, black, oolong, and dark tea. Sucrose was the most abundant carbohydrate in all types of tea. The concentration of all measured carbohydrates except mannitol was lowest in dark tea samples. Correlation analyses using quantitative data of LMWCs, antioxidant activity, and color parameters were performed on black tea samples to evaluate the interaction of different quality parameters. Carbohydrates depletion was observed during tea processing with formation of Amadori compounds with theanine.Despite the popularity of Jasmine rice, changes in the flavor of Jasmine rice in storage remain unclear. Herein, the major aroma-active compounds in Jasmine rice combined with odor activity values and detection frequencies analysis were discriminated. Furthermore, the major aroma-active compounds and taste components of rice stored were investigated. Results showed that seven components, namely, hexanal, octanal, nonanal, (E)-2-octenal, decanal, 1-heptanol, and 1-octanol were identified as major aroma-active compounds. Various volatiles in rice samples under different storage conditions increased at different rates, and high temperature promoted these changes. The main taste components of rice, such as soluble sugars and free amino acids, changed during storage. These changes may influence the sweet and umami tastes of stored rice. Electronic tongue was suited to classify Jasmine rice during storage and predict the values of umami and sweet amino acid, but was unsuited to predict the values of sucrose, glucose, fructose, and bitter amino acids.A cocoa bean fermentation series, comprising bean samples taken every 24 h of a seven-day cocoa fermentation was analyzed by ultra-high-resolution mass spectrometry using the ESI-FT-ICR technique. Data were acquired in both positive and negative ion mode. At early fermentation times around 2000 signals could be resolved raising to a maximum of 8000 signals in each ion mode towards the end of the fermentation. Molecular formulae were assigned to a large number of observed peaks leading to ion statistics classifying cocoa constituents according elemental composition. Time dependent van Krevelen diagrams were constructed allowing the tracking of chemical changes in bean composition. In particular, the number of CHON compounds assigned to short peptides and their derivatives were shown to undergo significant chemical transformations. Theoretical MS data bases were constructed containing all possible peptides up to a length of ten amino acids and putative derivatives expected to be formed during microbial fermentation.