Journal: Molecular Medicine Reports

Article Title: Laminin-332 mediates proliferation, apoptosis, invasion, migration and epithelial-to-mesenchymal transition in pancreatic ductal adenocarcinoma

doi: 10.3892/mmr.2020.11649

Figure Lengend Snippet: Expression of α3, β3 and γ2 chains of LM-332 in human pancreatic ductal epithelial and pancreatic cancer cell lines. (A) A normal pancreatic cell line and two pancreatic cancer cell lines (PANC-1 and BXPC-3) were prepared and examined via WB analysis. (B) The expression levels of LAMA3, LAMB3 and LAMC2 were examined via reverse transcription-quantitative PCR. Each experiment was performed in triplicate. *P<0.05, ***P<0.01 vs. H6C7 group. LM-332, laminin-332; LAMA3, laminin subunit α3; LAMB3, laminin subunit β3; LAMC2, laminin subunit γ2; WB, western blotting.

Article Snippet: The membrane was blocked with 5% skimmed milk powder at room temperature for 2 h. Then, the membrane was incubated with primary antibodies against LAMB3 (1:2,000; cat. no. LAMB3:26795-1-AP; ProteinTech Group, Inc.) LAMC2 (1:2,000; cat. no. LAMC2:19698-1-AP; ProteinTech Group, Inc.), E-cadherin (1:2,000; cat. no. E-cadherin:20874-1-AP; ProteinTech Group, Inc.) vimentin (1:2,000; cat. no. Vimentin:10366-1-AP; ProteinTech Group, Inc.) and LAMA3 (1:1,000; cat. no. ab151715; Abcam) overnight at 4°C.

Techniques: Expressing, Reverse Transcription, Real-time Polymerase Chain Reaction, Western Blot

Journal: Molecular Medicine Reports

Article Title: Laminin-332 mediates proliferation, apoptosis, invasion, migration and epithelial-to-mesenchymal transition in pancreatic ductal adenocarcinoma

doi: 10.3892/mmr.2020.11649

Figure Lengend Snippet: Knockdown of LAMC2 inhibits PDAC cell proliferation, migration and invasion, and promotes PDAC cell apoptosis and EMT. (A) LAMC2 mRNA expression was evaluated via reverse transcription-quantitative PCR in PANC-1 cells transfected with si-LAMC2. (B) Cell proliferation was analyzed by Cell Counting Kit-8 assays in the Control, si-NC and si-LAMC2 groups. (C) Colony formation assays were performed in the si-NC and si-LAMC2 groups. (D) Transwell invasion and migration assays. (E) EMT-associated proteins E-cadherin and vimentin were examined via WB analysis in the Control, si-NC and si-LAMC2 groups. (F) The percentage of apoptotic cells was illustrated by flow cytometry in the si-NC and si-LAMC2 groups. ***P<0.01 vs. si-NC group. PDAC, pancreatic ductal adenocarcinoma; EMT, epithelial-to-mesenchymal transition; siRNA, small interfering RNA; NC, negative control; LAMC2, laminin subunit γ2; WB, western blotting.

Article Snippet: The membrane was blocked with 5% skimmed milk powder at room temperature for 2 h. Then, the membrane was incubated with primary antibodies against LAMB3 (1:2,000; cat. no. LAMB3:26795-1-AP; ProteinTech Group, Inc.) LAMC2 (1:2,000; cat. no. LAMC2:19698-1-AP; ProteinTech Group, Inc.), E-cadherin (1:2,000; cat. no. E-cadherin:20874-1-AP; ProteinTech Group, Inc.) vimentin (1:2,000; cat. no. Vimentin:10366-1-AP; ProteinTech Group, Inc.) and LAMA3 (1:1,000; cat. no. ab151715; Abcam) overnight at 4°C.

Techniques: Knockdown, Migration, Expressing, Reverse Transcription, Real-time Polymerase Chain Reaction, Transfection, Cell Counting, Control, Flow Cytometry, Small Interfering RNA, Negative Control, Western Blot

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Article Snippet: M. avium subsp. paratuberculosis strains were not viable beyond 56 days in all salt concentrations tested, but ATCC 19698 in the absence of salt was viable for up to 112 days at pH 4 (Fig. B). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 1 caption a7 Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698. table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 pH NaCl concn (%) D value (days) for strain: ATCC 19698 Dominic 4 0 16.1 a 9.2 2 7.9 9.7 4 7.8 9.9 6 8.7 11.3 5 0 27.2 a 19.7 2 17.4 19.6 4 19.3 19.7 6 17.5 11.8 a 6 0 32.5 31.9 2 38.2 32.0 4 35.2 24.0 6 39.1 33.9 Open in a separate window a Significantly different from D values for other individual NaCl concentrations at the same pH.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Article Snippet: M. avium subsp. paratuberculosis strains were not viable beyond 56 days in all salt concentrations tested, but ATCC 19698 in the absence of salt was viable for up to 112 days at pH 4 (Fig. B). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 1 caption a7 Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698. table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 pH NaCl concn (%) D value (days) for strain: ATCC 19698 Dominic 4 0 16.1 a 9.2 2 7.9 9.7 4 7.8 9.9 6 8.7 11.3 5 0 27.2 a 19.7 2 17.4 19.6 4 19.3 19.7 6 17.5 11.8 a 6 0 32.5 31.9 2 38.2 32.0 4 35.2 24.0 6 39.1 33.9 Open in a separate window a Significantly different from D values for other individual NaCl concentrations at the same pH.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Article Snippet: M. avium subsp. paratuberculosis strains were not viable beyond 56 days in all salt concentrations tested, but ATCC 19698 in the absence of salt was viable for up to 112 days at pH 4 (Fig. B). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 1 caption a7 Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698. table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 pH NaCl concn (%) D value (days) for strain: ATCC 19698 Dominic 4 0 16.1 a 9.2 2 7.9 9.7 4 7.8 9.9 6 8.7 11.3 5 0 27.2 a 19.7 2 17.4 19.6 4 19.3 19.7 6 17.5 11.8 a 6 0 32.5 31.9 2 38.2 32.0 4 35.2 24.0 6 39.1 33.9 Open in a separate window a Significantly different from D values for other individual NaCl concentrations at the same pH.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the acetate buffer (pH 5, 2% [wt/vol] NaCl) at 20°C.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the soft white cheese at 4°C.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques: