Results 81 to 90 of about 5,541,723 (288)
, 2004 We study the phases of a two-flavor Nambu-Jona-Lasinio model at finite temperature $T$, baryon and isospin chemical potentials: $\mu_{B}=(\mu_{u}+\mu_{d})/2$, $\mu_{I}=(\mu_{u}-\mu_{d})/2$.
A. Barducci +38 more
core +1 more source
Tau acetylation at K331 has limited impact on tau pathology in vivo
FEBS Letters, EarlyView.We mapped tau post‐translational modifications in humanized MAPT knock‐in mice and in amyloid‐bearing double knock‐in mice. Acetylation within the repeat domain, particularly around K331, showed modest increases under amyloid pathology. To test functional relevance, we generated MAPTK331Q knock‐in mice.
Shoko Hashimoto +3 more
wiley +1 more source
Changes during the extrusion of semolina in mixture with sugars
Czech Journal of Food Sciences, 2001 Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s.
A. Farouk Mansour +3 more
doaj +1 more source
Calpain small subunit homodimerization is robust and calcium‐independent
FEBS Letters, EarlyView.Calpains dimerize via penta‐EF‐hand (PEF) domains. Using single‐molecule force spectroscopy, we measured the strength and kinetics of PEF–PEF homodimer binding. The interaction is robust, shows a transient conformational step before dissociation, and remains largely insensitive to Ca2+.
Nesha May O. Andoy +4 more
wiley +1 more source
Browning reactions between oxidised vegetable oils and amino acids
Czech Journal of Food Sciences, 2004 Browning reactions of oxidised lipids with amino acids were studied in mixtures of refined soybean or rapeseed oil with alanine, valine, lysine, serine, cystine, cysteine, methionine, proline, and tryptophan.
B. E Hutapea +5 more
doaj +1 more source
Structural insights into an engineered feruloyl esterase with improved MHET degrading properties
FEBS Letters, EarlyView.A feruloyl esterase was engineered to mimic key features of MHETase, enhancing the degradation of PET oligomers. Structural and computational analysis reveal how a point mutation stabilizes the active site and reshapes the binding cleft, expading substrate scope.
Panagiota Karampa +5 more
wiley +1 more source
Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
Czech Journal of Food Sciences, 2002 Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C.
J. Pokorný +3 more
doaj +1 more source
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley +1 more source
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
Czech Journal of Food Sciences, 2001 Tyrosine was oxidised with either potassium peroxodisulphate or glyoxal. Volatile reaction products were isolated and analysed by GC/FID and GC/MS, derivatised with diazomethane and analysed by the same methods.
J. Adamiec +3 more
doaj +1 more source