Pegfilgastrim after Allogeneic Transplantation - A Alternative to Daily Filgastrim?.

Long time of aplasie after allogeneic Stem cell- or Bone marrow-transplantation increase the risk of infections complications. Studies showed the positive effect of daily filgastrim to reduce the duration of aplastic time. The use of the Pegfilgastrim promise a simple handle with a single doses after transplantation. Between December 2004 and July 2005 we observed 19 patients with different diseases after SCT or BMT. All patients received a single doses subcutaneous injection of 6 mg pegfilgastrim on day 5 after transplantation. The median leucocytes engraftment was on day 16 after transplantation. The incidence of neutropenic infections was 84 percent with fever unknown origin, 21 percent with catheter induced infections and 10 percent with fungal pneumonia. Side effects of the cytokines had not been observed. The median hospitalisation was 33 days. In compared with the daily doses of Filgastrim 5 mg/kg/day was the duration to leucocytes engraftment and the infections profile similar. The use of the single injection doses of 6 mg pegfilgastrim shows a safe and comfortable profile for patients after allogenic transplantation. Age 17 – 61 years, median 47 years Sex 11 male, 8 female Diseases 8 acute myeloid leukaemia, 1 acute lymphatic leukaemia, 1 chronic myeloid leukaemia, 1 Thalassaemia, 1 non hodgkin lymphoma, 1 osteomyelofibrosis, 5 multiple myeloma, 1 myelodysplastic syndrom Conditioning regime 7 normal conditioning, 12 reduce intensity conditioning Type of transplantation 12 MUD-PBSCT, 5 MMUD-PBSCT, 2 MUD-BMT CD34+ count median 7,9 x 10 6 /kg KG Engraftment of leucocytes median 16 days (10–25 days) Infection disease 16 FUO (84%), 2 fungal-pneumonia (10%), 4 sepsis of catheter (21%) Duration of hospitalisation median 33 days (17 – 47 days)

Differences in meat quality and the calpain enzyme system in pigs supplied by 4 different commercial production units

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Evidence in beef has shown that the levels of calpastatin, the inhibitory component of the system, measured 24 h after slaughter can be used to predict the degree of tenderisation achieved at the end of the normal conditioning period (Koohmaraieet al., 1995). In pigs there is now evidence that calpastatin levels measured within the first hour of slaughter correlate with tenderness measured after conditioning (Senskyet al., 1998). In this study we report differences in the calpain system in pigs supplied by four different commercial production units who supplied pigs with predominantly tough (A and B below) or tender meat (C and D below) in a previous study (Senskyet al., 1998).

Differences in the calpain enzyme system in tough and tender samples of porcine longissimus dorsi

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Evidence in beef has shown that the levels of calpastatin, the inhibitory component of the system, measured 24 h after slaughter can be used to predict the degree of tenderisation achieved at the end of the normal conditioning period (Koohmaraie et al., 1995). Recent experimental work in pig muscle has shown that calpastatin can be increased by protocols which mimic stress and that these increases relate to changes in tenderness (Sensky et al., 1996; Sensky et al., 1997). In this study differences in the calpain system in randomly selected pigs slaughtered at a commercial slaughterhouse were investigated, with respect to the degree to which the meat tenderised.

Differences in the calpain enzyme system in tough and tender samples of porcine longissimus dorsi

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Evidence in beef has shown that the levels of calpastatin, the inhibitory component of the system, measured 24 h after slaughter can be used to predict the degree of tenderisation achieved at the end of the normal conditioning period (Koohmaraie et al., 1995). Recent experimental work in pig muscle has shown that calpastatin can be increased by protocols which mimic stress and that these increases relate to changes in tenderness (Sensky et al., 1996; Sensky et al., 1997). In this study differences in the calpain system in randomly selected pigs slaughtered at a commercial slaughterhouse were investigated, with respect to the degree to which the meat tenderised.

Electron microscopical study on collagen of chondrosarcoma

The histological identification of the malignancy of a cartilaginous tumor is not always simple. The ultrastructural structure of the cartilage has been described in numerous reports but there are few dealing with chondrosarcoma. Present authors have been studying to discover definite characteristics of chondrosarcoma. In this study, we hope to discover the characteristics of chondrosarcoma by concentrating on the collagen fibers which are one of the main components of chondroid tumor.Ten cases of chondrosarcoma ranging from 14 to 65 years of age, were examined using both transmission electron microscope and scanning electron microscope, and their structures were compared with other chondroid tissues, taken from non-malignant cartilaginous tumor, normal conditioning articular cartilage, and the meniscus of the knee joint. Small pieces of the specimens were fixed in 3% glutaraldehyde buffered with Millonig's phosphate buffer, post-fixed in 1% osmium tetroxide and embedded in Epon 812. Sections cut by LKB ultramicrotome were stained by uranyl acetate and lead citrate and examined with an AKASHI-TRS-80 electron microscope. The preparations for the scanning electron microscopy were coated with carbon and gold after the critical point drying method.