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Combinatorial treatment by siNOTCH and retinoic acid decreases A172 brain cancer cell growth

Richardson et al. | Nov 14, 2022

Combinatorial treatment by siNOTCH and retinoic acid decreases A172 brain cancer cell growth

Treatments inhibiting Notch signaling pathways have been explored by researchers as a new approach for the treatment of glioblastoma tumors, which is a fast-growing and aggressive brain tumor. Recently, retinoic acid (RA) therapy, which inhibits Notch signaling, has shown a promising effect on inhibiting glioblastoma progression. RA, which is a metabolite of vitamin A, is very important in embryonic cellular development, which includes the regulation of multiple developmental processes, such as brain neurogenesis. However, high doses of RA treatment caused many side effects such as headaches, nausea, redness around the injection site, or allergic reactions. Therefore, we hypothesized that a combination treatment of RA and siRNA targeting NOTCH1 (siNOTCH1), the essential gene that activates Notch signaling, would effectively inhibit brain cancer cell proliferation. The aim of the study was to determine whether inhibiting NOTCH1 would inhibit the growth of brain cancer cells by cell viability assay. We found that the combination treatment of siNOTCH1 and RA in low concentration effectively decreased the NOTCH1 expression level compared to the individual treatments. However, the combination treatment condition significantly decreased the number of live brain cancer cells only at a low concentration of RA. We anticipate that this novel combination treatment can provide a solution to the side effects of chemotherapy.

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The Effect of Cooking Method on the Amount of Fat in an Egg

Srinivasan et al. | Dec 01, 2014

The Effect of Cooking Method on the Amount of Fat in an Egg

Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.

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The Non-Thermal Effect of UV-B Irradiation on Onion Growth

Nashnoush et al. | Jun 09, 2020

The Non-Thermal Effect of UV-B Irradiation on Onion Growth

UV-B radiation due to the depletion of ozone threatens plant life, potentially damaging ecosystems and dismantling food webs. Here, the impact of UV-B radiation on the physiology and morphology of Allum cepa, the common onion, was assessed. Mitosis vitality decreased, suggesting UV-B damage can influence the plant’s physiology.

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