Results 121 to 130 of about 496,317 (381)
AZD9291 has shown promise in targeted cancer therapy but is limited by resistance. In this study, we employed metabolic labeling and LC–MS/MS to profile time‐resolved nascent protein perturbations, allowing dynamic tracking of drug‐responsive proteins. We demonstrated that increased NNMT expression is associated with drug resistance, highlighting NNMT ...
Zhanwu Hou+5 more
wiley +1 more source
Brown sorghum (Sorghum bicolor) is rarely used for food product because its protein has lower digestibility compared to other cereals. One factor affecting lower sorghum protein digestibility is anti nutritional effect from tannin and phytic acid.
Erni Sofia Murtini*+2 more
doaj
The protein value of any food item is determined by the quantity and ileal digestibility of indispensable amino acids in that food. To determine the ileal digestibility of amino acids, an animal model needs to be used, and the pig is the preferred model ...
Hans H. Stein
doaj +1 more source
The digestibility of oat and tare silage [PDF]
T. B. Wood, Herbert Ernest Woodman
openalex +1 more source
The effects of dietary fiber level on nutrient digestibility in growing pigs
The objective of this study was to investigate the effects of total dietary fiber level on nutrient digestibility and the relationship between apparent total tract digestibility of total dietary fiber, and soluble dietary fiber, insoluble dietary fiber ...
Wenjuan Zhang+6 more
semanticscholar +1 more source
The inactivation of SLC35C1 (GDP‐fucose transporter) and enzymes involved in GDP‐fucose biosynthesis was studied. Fucose supplementation increases the level of GDP‐fucose to abnormal, millimolar values in the absence of the TSTA3 protein and SLC35C1 in contrast to the GMDS/SLC35C1 double mutant.
Edyta Skurska, Mariusz Olczak
wiley +1 more source
This study aimed to investigate the interaction effect of NSP-rich ingredient and rearing temperature on nutrient digestibility of the ingredients in Nile tilapia.
B.K. Dey+6 more
doaj
Nutritional characterization of gluten free non-traditional pasta [PDF]
When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad+2 more
core
In the blood–testis barrier, occludin is crucial for tight junctions. This study demonstrates that occludin‐targeting short peptides disrupt junction integrity, inducing immune cell infiltration, tumor necrosis factor‐α/interleukin‐6 secretion and mitochondrial dysfunction, ultimately triggering apoptosis.
Heng Wang, Xiaofang Tan, Deyu Chen
wiley +1 more source