Background: The study used data from medical and counselling of patients who were diagnosed with hormone-dependent breast cancer. Aim: The objective of the paper is to identify within a group of patients diagnosed with hormone sensitive breast cancer and those who have received adjuvant tamoxifen, and then to isolate the patients with whom the therapeutic effect of tamoxifen stopped (resistance to tamoxifen). Methods: The study analyzed 153 patients in the period from 2005 to 2011, at the Public Health Institution Hospital, Sveti Vracevi" in Bijeljina. Resistance to tamoxifen was developed by 60 patients (39.2%) and 93 patients (60.8%) did not develop resistance to it. Results: More common emergence of resistance is in the premenopausal group of patients (p<0.001). Statistically significant difference in frequency of resistance to tamoxifen was observed in the group of patients with ER-/PrR+ status of steroid receptors (p<0.001). In relation to HER-2 status of diagnosed cancer, a statistically significant difference in frequency of resistance emergence during tamoxifen therapy in patients with HER2-positive status (p<0.001) was observed. We found that there is a statistically significant difference between patients with metastatic in lymph nodes compared to patients who had no metastases in lymph nodes (X 2 =39.494; p<0.001). Conclusions: The analysis of menopausal status of patients, status of ER/PgR receptors status, HER-2 status of diagnosed cancer and status of lymph nodes trying to sort out the parameters on the basis of which a group of patients who can be expected to develop resistance to tamoxifen could be differentiated.

Appian’s Illyrian book ( Illyrike ) was originally intended to be just an appendix to his Macedonian book and today remains the only extant ancient work dealing with the early history of Illyricum which is preserved in its entirety. In this short work Appian puts together different local and regional histories in order to create a unified historical narrative and determines the historical and mythological coordinates of Illyricum inside the ancient world. This paper will discuss Illyrike in the context of the Roman construction of Illyricum as a provincial space, similar to some other regions in continental Europe such as, for example, Gaul or Britain. They were all firstly created through the needs of Roman political geography and later written into literary knowledge through the works of ancient history and ethnography. This paper will argue that Appian’s Illyrik e represented the final stage of the Roman construction of Illyricum from an imaginary to a provincial space, which was the point of its full coming of age as an integral part of the ancient world and the Roman Empire.

Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively. The aim of this paper was to determine its proteolytic changes during the different stages of ripening. Five Livanjski cheeses (from raw cow’s or a mixture of sheep’s and cow’s milk) were observed during the ripening to evaluate its typical proteolytic profile. An electophoretic profile of Livanjski cheese was determined by Urea-polyacrylamide gel electrophoresis (urea-PAGE) and a densitometric evaluation of the urea-PAGE gels was performed using a densitometer. The water-soluble nitrogen fraction in the total nitrogen (WSN %TN) and the 12%-TCA-soluble nitrogen fraction in the total nitrogen (TCA-SN %TN) of the cheese were determined using the Kjeldahl method. Degradation of αs1-casein by chymosin caused a significant decrease (P < 0.05) of relative content of this protein in Livanjski cheese at the sixth week point of ripening. Due to the activity of chymosin on αs1-casein, αs1-I-casein and αs1-II-casein developed, which caused a significant increase (P < 0.05) of Index alpha. The relative ratio of β-casein significantly decreased (P < 0.05) during ripening leading to a significant accumulation (P < 0.05) of degraded product (sum γ1-casein, γ2-casein and γ3-casein). These proteolytic changes caused a significant increase (P < 0.05) of Index betta. Accumulation of medium, small peptides and amino acids caused a significant (P < 0.05) increase of the relative content of WSN %TN and TCA-SN %TN. In general, proteolysis of Livanjski cheese during ripening was moderate probably due to the low moisture content and low water activity, although it was produced from raw milk. Taking into account that the ratio β-casein : αs1-casein at the end of ripening was 1.46, it could be concluded that degradation of αs1-casein could be the indicator of the maturity of Livanjski cheese. Due to that Livanjski cheese could be classified as “α-type of ripening” cheese.