B Cells versus T Cells in the Tumor Microenvironment of Malignant Lymphomas. Are the Lymphocytes Playing the Roles of Muhammad Ali versus George Foreman in Zaire 1974?

Malignant lymphomas are a heterogeneous group of malignancies that develop both in nodal and extranodal sites. The different tissues involved and the highly variable clinicopathological characteristics are linked to the association between the lymphoid neoplastic cells and the tissues they infiltrate. The immune system has developed mechanisms to protect the normal tissue from malignant growth. In this review, we aim to explain how T lymphocyte-driven control is linked to tumor development and describe the tumor-suppressive components of the resistant framework. This manuscript brings forward a new insight with regard to intercellular and intracellular signaling, the immune microenvironment, the impact of therapy, and its predictive implications. A better understanding of the key components of the lymphoma environment is important to properly assess the role of both B and T lymphocytes, as well as their interplay, just as two legendary boxers face each other in a heavyweight title final, as was the case of Ali versus Foreman.

82 Electrical conductivity and cooking loss of beef loins and ground beef

Electrical conductivity and cooking loss of beef loins and ground beef. S. P. Martinez, C. R. Richardson, T. Jin, and C. S. Mesquita, Texas State University, San Marcos. Appraisal of beef tenderness and overall quality assessment by consumers may be variable. In this study, two sources of beef loins and ground beef were used to determine if electrical conductivity measurements (ECM) are correlated with tenderness and cooking loss. Source 1 (S-1) was Choice grade loins and 80:20 ground beef, and Source 2 (S-2) was Prime grade loins and 80:20 ground beef. Steaks were cooked at 93°C in a smoker without humidity or smoke to an internal temperature of 71°C. Warner-Bratzler shear force values (WBSF) were determined on steaks. Samples of both raw and cooked loins (n = 48), and ground beef (n = 80) were emulsified for ECM. Procedures used for ECM were developed in our lab and consisted of using emulsified samples enclosed in a silicon vessel and concealed in a plastic bowl with a lid and a hole in two sides, for connecting embedded copper electrodes to a digital multimeter. ECM was measured in microsiemens (µS) over 60 s periods with a sampling rate of two per s. Cooking loss was measured after cooking to 71°C in George Foreman grills. The surface area of ground beef patties was determined using the equation SAcylinder=2πr2 + 2πr2h. Data analyses used were Pearson correlations, regression, and paired t-tests. Results show raw loin steaks from S-2 had higher ECM than S-1, 8.45, and 3.12 µS, respectfully (PPP > 0.05). Raw and cooked ECM values were significantly correlated.