Patent classifications
G01N2333/91131
Biomarkers for subtypes of cervical cancer
The present invention relates to biomarkers for chemoradioresistant subtypes of cervical cancer. In particular the present invention relates to a method for predicting a predisposition to a chemoradioresistant cervical cancer in a subject, a method for diagnosing a chemoradioresistant cervical cancer in a subject, a method for predicting the likelihood of recurrence of cervical cancer in a cervical cancer patient under treatment, and a method for predicting the prognosis for a patient with a chemoradioresistant cervical cancer.
Food ingredients produced from high amylose wheat
Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.
FOOD INGREDIENTS PRODUCED FROM HIGH AMYLOSE WHEAT
Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.
FOOD INGREDIENTS PRODUCED FROM HIGH AMYLOSE WHEAT
Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.
ACETAMINOPHEN ADDUCTS AND METHODS OF USE THEREOF
The present disclosure relates to acetaminophen protein adducts and methods of diagnosing acetaminophen toxicity using the acetaminophen protein adducts.
Acetaminophen adducts and methods of use thereof
The present disclosure relates to acetaminophen protein adducts and methods of diagnosing acetaminophen toxicity using the acetaminophen protein adducts.
Acetaminophen adducts and methods of use thereof
The present disclosure relates to acetaminophen protein adducts and methods of diagnosing acetaminophen toxicity using the acetaminophen protein adducts. The present disclosure provides acetaminophen (APAP)-protein adducts and methods of detecting acetaminophen-induced toxicity in a subject using APAP-protein adducts. One aspect of the present disclosure provides an APAP-protein adduct for diagnosing acetaminophen-induced toxicity. According to the present disclosure, the inventors have identified proteins that are modified by N-acetyl-pbenzoquinoneimine (NAPQI) in subjects with acetaminophen-induced toxicity. Non-limiting examples of proteins modified by NAPQI include betaine-homocysteine S-methyltransferase 1, cytoplasmic aspartate aminotransferase, 1,4-alpha-glucan branching enzyme, formimidoyltransferase-cyclodeaminase, and dystrophin.
ACETAMINOPHEN PROTEIN ADDUCTS AND METHODS OF USE THEREOF
The present disclosure relates to acetaminophen protein adducts and methods of diagnosing acetaminophen toxicity using the acetaminophen protein adducts.
FOOD INGREDIENTS PRODUCED FROM HIGH AMYLOSE WHEAT
Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.
FOOD INGREDIENTS PRODUCED FROM HIGH AMYLOSE WHEAT
Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.