Results 111 to 120 of about 1,080,406 (351)

miR124a-3p inhibitor alleviates AFB1-induced hepatoxicity via targeting chicken glucocorticoid receptor mRNA

Poultry Science
Glucocorticoid receptor (GR) plays crucial roles in various processes, including stress response, inflammatory response and toxin response, making it a therapeutic target for numerous diseases.
Mindie Zhao, Liang Chen, Yulan Zhao, Jie Liu, Huimin Chen, Ruqian Zhao   +5 more
doaj   +1 more source

The Mitochondrial Guardian α‐Amyrin Mitigates Alzheimer's Disease Pathology via Modulation of the DLK‐SARM1‐ULK1 Axis

Advanced Science, EarlyView.
Dietary habits play a key role in chronic diseases, and higher annual consumption of fruit and vegetable may lower risk of dementia. Artificial intelligence predicts the lipid‐like compound α‐Amyrin (αA) from plants with edible peels as a drug candidate against Alzheimer's disease.
Shu‐Qin Cao, Juan Ignacio Jiménez‐Loygorri, Yunguang Qiu, You Jung Kang, Khanh Van Do, Annabel E. Smith, Junjie Huang, Jun‐ping Pan, Lipeng Mao, Ang Li, Hangge Yang, Yahyah Aman, Maria Jose Donate Lagartos, Sofie Hindkjær Lautrup, Anbin Chen, Kristina Xiao Liang, Hailong Zhang, Juan Yi, Xurui Jin, Tin Cho Cheung, Olympia Apokotou, Florentia Papastefanaki, Rebecca Matsas, William A. McEwan, Feixiong Cheng, Hansang Cho, Guobing Chen, Huanxing Su, Konstantinos Palikaras, Oscar Junhong Luo, Qian Hua Zhao, Ding Ding, Cornelia van Duijn, Nektarios Tavernarakis, Patricia Boya, Tewin Tencomnao, Evandro F. Fang   +36 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5) : saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5 [PDF]

, 2017
Acknowledgements: The Panel wishes to thank the members of the Working Group on Flavourings: Ulla Beckman Sundh, Leon Brimer, Karl-Heinz Engel, Paul Fowler, Rainer Gürtler, Trine Husøy, Wim Mennes and Gerard Mulder for the preparatory work on this ...
Anastassiadou, Maria, Bolognesi, Claudia, Brimer, Leon, Castle, Laurence, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler , Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Mosesso, Pasquale, Mulder, Gerard, Penninks, André, Rosaria Milana, Maria, Silano, Vittorio, Smith, Andrew, Sundh, Ulla Beckman, Tlustos, Christina, Wölfle , Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +25 more
core   +3 more sources

Early Detection of Cell Death Using Transmembrane Water Exchange Magnetic Resonance Imaging

Advanced Science, EarlyView.
Cell death is important in both the development and treatment of cancer. In this study, it is demonstrated for the first time that a specific measurement of the transmembrane water exchange rate using magnetic resonance imaging can be used as an early marker of cell death in mammalian cells, in animals and in human patients. Abstract Cell death plays a
Athanasia Kaika, Luca Nagel, Ulrike Höckendorf, Bangwen Xie, Geoffrey J. Topping, Mathias Schillmaier, Irina Beer, Frits H. A. van Heijster, Julian Rauch, Tristan A. Kuder, Sandra Sühnel, Bernd Erber, Christian Lohrmann, Simone Ballke, Thomas Metzler, Katja Steiger, Philipp J. Jost, Natalia P. Ivleva, Philipp Paprottka, Jonathan Nadjiri, Kevin M. Brindle, Wolfgang A. Weber, Franz Schilling   +22 more
wiley   +1 more source

Revealing the antibacterial mechanism of dielectric barrier discharge cold plasma and lactic acid synergy against Pseudomonas fragi based on molecular docking and oxidative damage

Food Chemistry: Molecular Sciences
Slaughter process of broiler is a major source of microbial contamination and chilling is one of the most important steps for carcasses' sterilization. However, limited research has focused on the carcasses' sterilization technology. Furthermore, the use
Zhen Li, Xincheng Mei, Linlin Cai, Huhu Wang, Xinglian Xu, Peng Wang   +5 more
doaj   +1 more source

Review: Will "cultured meat" transform our food system towards more sustainability?

Animal
Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock.
J. Hocquette, Sghaier Chriki, Dominique Fournier, M. Ellies-Oury   +3 more
semanticscholar   +1 more source

ITGB1 Regulates Triple‐Negative Breast Cancer Development by Modulating the Tumor Microenvironment

Advanced Science, EarlyView.
ABSTRACT Tumorigenesis and metastasis are frequently attributed to the intricate interplay between cancer cells and the tumor microenvironment (TME). Comprehending the mechanisms and key regulators of cancer‐immune crosstalk in the TME is imperative for developing efficacious immunotherapy.
Nuozi Song, Siqi Chen, Lei Wang, Jessica Dang, Xu Cao, Stephanie Singh, Lu Yang, Jinhui Wang, Steven T. Rosen, Yingyu Wang, Chun‐Wei D. Chen, Cheng Zhang, Mingye Feng   +12 more
wiley   +1 more source

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

Food Chemistry: X
The aim of this study was to investigate and compare the effects of different mixed starter cultures (Lactiplantibacillus plantarum and Staphylococcus simulans) on the bacterial communities and flavor of fermented sausages.
Xuefei Shao, Huhu Wang, Xiangyu Song, Na Xu, Jian Sun, Xinglian Xu   +5 more
doaj   +1 more source

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Nature Communications
Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat.
Milae Lee, W. Choi, Jeong Min Lee, Seung Tae Lee, Won-Gun Koh, Jinkee Hong   +5 more
semanticscholar   +1 more source

Decoding cultured meat production

, 2023
Cultured Meat is a novel food technology that promises to resolve environmental and ethical issues associated with meat production. Instead of growing an entire animal, the meat is produced by isolating muscle stem cells and multiplying them in bioreactors.
openaire   +1 more source