Results 21 to 30 of about 22,788 (187)

Metabolic Aspects of Adenosine Functions in the Brain

open access: yesFrontiers in Pharmacology, 2021
Adenosine, acting both through G-protein coupled adenosine receptors and intracellularly, plays a complex role in multiple physiological and pathophysiological processes by modulating neuronal plasticity, astrocytic activity, learning and memory, motor ...
Mercedes Garcia-Gil   +5 more
doaj   +1 more source

Two Rare Cases of Long Surviving Riboflavin Transporter Deficiency with Co-Existing Adenosine Monophosphate Deaminase (AMP) Deficiency

open access: yesBrain Sciences, 2022
(1) Background: Riboflavin transporter deficiency (RTD), formerly known as Brown–Vialetto–Van Laere syndrome, is a rare condition that causes a progressive neurological syndrome in early life with features of auditory and optic neuropathy, weakness of ...
Lin Zhang, Dominic Thyagarajan
doaj   +1 more source

Chemotherapy Effects on the Activities of Some Purine Metabolic Enzymes in Sera of Ovarian Cancer Patients

open access: yesمجلة بغداد للعلوم, 2010
Adenosine deaminase (ADA; Ec: 3.5.4.4), 5´- Nucleotidase (5´– NT; Ec: 3.1.3.5), and AMP – amino hydrolase (AMP – deaminase AMPDA; Ec: 3.5.4.6) activities were measured in sera of ovarian cancer patients before surgery, and after chemotherapy.
Baghdad Science Journal
doaj   +1 more source

Biosensor measurement of purine release from cerebellar cultures and slices [PDF]

open access: yes, 2010
We have previously described an action-potential and Ca2+-dependent form of adenosine release in the molecular layer of cerebellar slices. The most likely source of the adenosine is the parallel fibres, the axons of granule cells. Using microelectrode
Dale, Nicholas   +2 more
core   +3 more sources

5′-Nucleotidase and AMP-deaminase activities of liver postnuclear fraction and blood serum of rats with transplanted Guerin’s carcinoma

open access: yesБіологічні студії, 2009
The dynamics of the levels of 5′-nucleotidase and AMP-deaminase activity in postnuclear fraction of rat liver and serum was studied during transplanted Guerin’s carcinoma growth in rats.
H. P. Kopylchuk   +2 more
doaj   +1 more source

Upregulation of inducible NO synthase by exogenous adenosine in vascular smooth muscle cells activated by inflammatory stimuli in experimental diabetes [PDF]

open access: yes, 2016
BACKGROUND: Adenosine has been shown to induce nitric oxide (NO) production via inducible NO synthase (iNOS) activation in vascular smooth muscle cells (VSMCs). Although this is interpreted as a beneficial vasodilating pathway in vaso-occlusive disorders,
Cignarella, Andrea   +4 more
core   +2 more sources

Knockout studies reveal an important role of plasmodium lipoic acid protein ligase a1 for asexual blood stage parasite survival [PDF]

open access: yes, 2009
Lipoic acid (LA) is a dithiol-containing cofactor that is essential for the function of a-keto acid dehydrogenase complexes. LA acts as a reversible acyl group acceptor and 'swinging arm' during acyl-coenzyme A formation.
A Witkowski   +37 more
core   +9 more sources

Trypanosoma brucei methylthioadenosine phosphorylase protects the parasite from the antitrypanosomal effect of deoxyadenosine [PDF]

open access: yes, 2016
Trypanosoma brucei causes African sleeping sickness for which no vaccine exists and available treatments are of limited use due to their high toxicity or lack of efficacy. T.
de Koning, Harry P.   +4 more
core   +1 more source

Disinhibition of hippocampal CA3 neurons induced by suppression of an adenosine A1 receptor-mediated inhibitory tonus: Pre- and postsynaptic components [PDF]

open access: yes, 1993
Intracellular recordings were performed on hippocampal CA3 neuronsin vitro to investigate the inhibitory tonus generated by endogenously produced adenosine in this brain region.
Alzheimer   +60 more
core   +1 more source

The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes [PDF]

open access: yes, 2016
Taste is perceived as one of a combination of five sensations, sweet, sour, bitter, salty, and umami. The umami taste is best known as a savoury sensation and plays a central role in food flavour, palatability, and eating satisfaction.
A Inaba   +33 more
core   +2 more sources

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