Rescue therapy with doxorubicin-based chemotherapy for relapsing or refractory feline lymphoma: a retrospective study of 23 cases

This study examined the efficacy of doxorubicin-based chemotherapy used for rescue therapy in refractory feline lymphoma. Records of 23 cats with lymphoma treated with chemotherapy who received doxorubicin for the first time in a rescue setting were reviewed. Seventeen (74%) of the 23 cats had only one treatment of doxorubicin. Five (22%) of the 23 cats had a positive response to doxorubicin and were given additional doses. The response to therapy in 4/5 of these responders could be assessed objectively, of which, two cats (9%) achieved partial remission (PR) and two cats (9%) achieved complete remission (CR). The two cats that achieved CR had differing response durations (6 weeks and greater than 47 months). Three of these five (60%) responders had also received concurrent other chemotherapy in addition to doxorubicin. Cell type and the use of concurrent chemotherapy were significant predictors of response. Cats with small-medium cell lymphomas (P=0.001) and cats that received concurrent chemotherapy with doxorubicin rescue (P=0.007) were more likely to respond favorably. This study suggests that doxorubicin-based chemotherapy is not an effective rescue protocol for feline lymphoma.     

Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes

The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2% β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.