Results 91 to 100 of about 7,838,334 (308)

Dual native G‐quadruplex folding is associated with chromatin looping at the MYC locus

open access: yesFEBS Open Bio, EarlyView.
BG4‐detectable G‐quadruplex (G4) in HaCaT and NHEK keratinocytes identified folded and unfolded G4s enriched at promoters/TSSs and active enhancers, whereas unfolded G4s also overlapped weak/poised enhancers. At MYC–PVT1, 3C‐qPCR detected enhancer–promoter looping only when G4s were simultaneously folded at both regulatory elements under native ...
Dieila Giomo de Lima   +7 more
wiley   +1 more source

Mechanism of Action of a Polysaccharide Isolated from Huangshui, a Byproduct of Baijiu Fermentation, in Protecting the Intestinal Barrier Identified by Transcriptome Sequencing Based on Caco-2 Cells [PDF]

open access: yesShipin Kexue
The aim of this study was to explore the protective mechanism of WLY-0, a polysaccharide extracted from Huangshui, on the intestinal barrier by RNA sequencing (RNA-seq) using the Caco-2 cell model.
WU Ziyan, HUO Jiaying, SU Jian, WU Jihong, ZHAO Dong, HUANG Mingquan, LU Yanping, ZHENG Jia, SUN Ying, SUN Baoguo
doaj   +1 more source

Solid state fermentation for the production of lipolytic fungal enzymes [PDF]

open access: yes, 2007
The production of lypolitic moulds in solid state fermentation was studied. Aspergillus oryzae and Rhizopus oryzae were grown on rice hulls using different media.
Molinari, F.   +13 more
core   +1 more source

Identification and characterization of a gene conferring stress resistance in Escherichia coli and cyanobacteria

open access: yesFEBS Open Bio, EarlyView.
Functional screening identified PcSyn14890, a cyanobacteria‐specific protein that enhances growth and stress resistance in E. coli and Synechocystis PCC6803. Although we expected it to function as a molecular chaperone, it was unable to protect against thermal aggregation of GAPDH.
Akiyo Yamada   +7 more
wiley   +1 more source

Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu

open access: yesFood Chemistry: X
The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product.
Xueli Yang   +9 more
doaj   +1 more source

Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities

open access: yes, 2023
Ensiling density has significant importance for the quality and preservation of silage. Appropriate ensiling density could improve the nutritional value, extend the storage time of silage and reduce the risk of mold and spoilage.
Yushan Jia   +7 more
core   +1 more source

Temporal Interference Stimulation of Centromedian‐Parafascicular Complex in Disorders of Consciousness: A Pilot Study

open access: yesAnnals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective Treatment of disorders of consciousness (DoC) remains a major clinical challenge, and noninvasive, targeted modulation of deep brain structures has emerged as a promising therapeutic strategy. We aimed to evaluate the feasibility/safety and preliminary effects of thalamic temporal interference stimulation (TIS) targeting centromedian‐
Gengyao Hu   +7 more
wiley   +1 more source

Multi‐omics analysis revealed biomarkers for coronary atherosclerosis: Occurrence and development

open access: yesClinical and Translational Medicine
Background Coronary atherosclerosis (CA) is a leading cause of cardiovascular diseases with the high morbidity and mortality; however, the current diagnostic methods, primarily based on symptoms, signs, lab examination and imaging, are often inadequate ...
Mengxue He   +10 more
doaj   +1 more source

Changes in Quality Characteristics of Snakehead Surimi during Fermentation [PDF]

open access: yesShipin Kexue
In this study, the effects of Pediococcus pentosaceus inoculation on the quality characteristics of snakehead surimi during fermentation were analyzed in comparison with natural fermentation.
LI Songlin, QIAN Xinrui, ZHANG Yitong, MA Haiqing
doaj   +1 more source

Homogenization Of Cocoa Beans Fermentation To Upgrade Quality Using An Original Improved Fermenter

open access: yes, 2017
{"references": ["L. De Vuyst and S. Weckx, \"The cocoa bean fermentation process: from ecosystem analysis to starter culture development,\" J. Appl. Microbiol., 2016.", "D. H. Ouattara, H. G. Ouattara, B. G. Goualie, L. M. Kouame, and S. L. Niamke, \"Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting ...
Koffi, Aka S.   +4 more
openaire   +2 more sources

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