RESUMEN
BACKGROUND: The WORLD07 project is a female specific database to assess the characteristics of women with lung cancer. METHODS: WORLD07 database sets up in 2007, and prospectively stores clinical characteristics, treatment, outcome, and follow-up of lung cancer women. All women with epidermal growth factor receptor (EGFR) mutation non-small cell lung cancer (NSCLC) were selected for this analysis. RESULTS: From October 2007 to December 2012, a total of 1775 NSCLC women were recruited. EGFR mutation was identified in 34.4% of patients. Upfront EGFR tyrosine kinase inhibitor (TKI) reported a response rate of 60%, a median progression-free survival of 11.7 months, and median overall survival of 23.0 months. EGFR TKI, EGFR-mutation type, and smoking status did not impact in the outcome of treated women. CONCLUSION: Prevalence of EGFR mutation in women with NSCLC is higher than overall population with NSCLC. Efficacy of EGFR TKI in this real-world setting is similar to that previously reported.
Asunto(s)
Adenocarcinoma/tratamiento farmacológico , Carcinoma de Pulmón de Células no Pequeñas/tratamiento farmacológico , Carcinoma de Células Escamosas/tratamiento farmacológico , Receptores ErbB/genética , Neoplasias Pulmonares/tratamiento farmacológico , Mutación , Inhibidores de Proteínas Quinasas/uso terapéutico , Adenocarcinoma/genética , Adenocarcinoma/patología , Adulto , Anciano , Anciano de 80 o más Años , Biomarcadores de Tumor/genética , Carcinoma de Pulmón de Células no Pequeñas/genética , Carcinoma de Pulmón de Células no Pequeñas/patología , Carcinoma de Células Escamosas/genética , Carcinoma de Células Escamosas/patología , Bases de Datos Factuales , Femenino , Estudios de Seguimiento , Humanos , Neoplasias Pulmonares/genética , Neoplasias Pulmonares/patología , Persona de Mediana Edad , Pronóstico , Estudios Prospectivos , Tasa de Supervivencia , Salud de la Mujer , Adulto JovenRESUMEN
The objective of this study was to evaluate the physical and sensory characteristics of tilapia (Oreochromis niloticus) reared in freshwater and saltwater environments. The microbiological quality of the samples was evaluated by determination of the most probable number of coliform bacteria at 35C and 45C and by the detection of Staphylococcus spp. and Salmonella sp. For physical evaluation, the pH, color, texture, cooking loss, and water-retention capacity (WRC) were determined. Sensory analysis was performed by 30 trained tasters of both sexes and the following attributes were evaluated: color, flavor, odor, texture, and juiciness. There was a significant difference in pH between the two treatments (P>0.05), as well as in WRC and texture. The findings were uniform in terms of color (L*, a* and b*). The results of microbiological analysis were lower than those established by the current legislation, with the samples being adequate for consumption. No significant differences were observed in the sensory parameters, except for color. Rearing tilapia in a saltwater environment resulted in greater pH and WRC, better texture, and less cooking losses than freshwater-reared tilapia. The sensory characteristics flavor, odor, texture and juiciness are similar, but tasters prefer saltwater-reared tilapia (paired comparison).
O presente estudo teve como objetivo avaliar as características físicas e sensoriais da tilápia (Oreochromis niloticus), cultivada em ambiente de água doce e salgada. Para atestar a qualidade microbiológica das amostras foi determinado o número mais provável de coliformes a 35C e 45C, detecção de Staphylococcus spp. e Salmonella sp. Para a avaliação física, foram verificados o potencial hidrogeniônico (pH), cor, textura, perda de peso por cocção (PPC) e capacidade de retenção de água (CRA). A análise sensorial foi realizada com 30 provadores treinados, de ambos os sexos e foram avaliados os atributos de cor, sabor, odor, textura e suculência. Houve diferença significativa de pH entre os dois tratamentos (P>0,05), bem como CRA e textura. Com relação a cor (L*, a* e b*), os resultados apresentaram uniformidade. Nas análises microbiológicas, as amostras apresentaram resultados inferiores aos estabelecidos pela legislação vigente, estando próprias para o consumo. Nos parâmetros sensoriais, não houve diferenças significativas no sabor, odor, suculência e textura, diferindo apenas a cor. O cultivo da tilápia em ambiente de água salgada proporciona maior pH, capacidade de retenção de água, textura e menor peso por cocção em relação ao cultivo da tilápia em água doce...
Asunto(s)
Animales , Cíclidos , Explotaciones Pesqueras , Sensación , Agua Dulce/análisis , Aguas Salinas/análisisRESUMEN
The objective of this study was to evaluate the physical and sensory characteristics of tilapia (Oreochromis niloticus) reared in freshwater and saltwater environments. The microbiological quality of the samples was evaluated by determination of the most probable number of coliform bacteria at 35C and 45C and by the detection of Staphylococcus spp. and Salmonella sp. For physical evaluation, the pH, color, texture, cooking loss, and water-retention capacity (WRC) were determined. Sensory analysis was performed by 30 trained tasters of both sexes and the following attributes were evaluated: color, flavor, odor, texture, and juiciness. There was a significant difference in pH between the two treatments (P>0.05), as well as in WRC and texture. The findings were uniform in terms of color (L*, a* and b*). The results of microbiological analysis were lower than those established by the current legislation, with the samples being adequate for consumption. No significant differences were observed in the sensory parameters, except for color. Rearing tilapia in a saltwater environment resulted in greater pH and WRC, better texture, and less cooking losses than freshwater-reared tilapia. The sensory characteristics flavor, odor, texture and juiciness are similar, but tasters prefer saltwater-reared tilapia (paired comparison).(AU)
O presente estudo teve como objetivo avaliar as características físicas e sensoriais da tilápia (Oreochromis niloticus), cultivada em ambiente de água doce e salgada. Para atestar a qualidade microbiológica das amostras foi determinado o número mais provável de coliformes a 35C e 45C, detecção de Staphylococcus spp. e Salmonella sp. Para a avaliação física, foram verificados o potencial hidrogeniônico (pH), cor, textura, perda de peso por cocção (PPC) e capacidade de retenção de água (CRA). A análise sensorial foi realizada com 30 provadores treinados, de ambos os sexos e foram avaliados os atributos de cor, sabor, odor, textura e suculência. Houve diferença significativa de pH entre os dois tratamentos (P>0,05), bem como CRA e textura. Com relação a cor (L*, a* e b*), os resultados apresentaram uniformidade. Nas análises microbiológicas, as amostras apresentaram resultados inferiores aos estabelecidos pela legislação vigente, estando próprias para o consumo. Nos parâmetros sensoriais, não houve diferenças significativas no sabor, odor, suculência e textura, diferindo apenas a cor. O cultivo da tilápia em ambiente de água salgada proporciona maior pH, capacidade de retenção de água, textura e menor peso por cocção em relação ao cultivo da tilápia em água doce...(AU)