Results 251 to 260 of about 21,749 (301)

Co‐Opting MBNL‐Dependent Alternative Splicing Cassette Exons to Control Gene Therapy in Myotonic Dystrophy

Annals of Neurology, EarlyView.
Objective Myotonic dystrophy type 1 (DM1) is a highly variable, multisystemic genetic disorder caused by a CTG repeat expansion in the 3′ untranslated region of DMPK. Toxicity is exerted by repeat‐containing DMPK transcripts that sequester muscleblind‐like (MBNL) proteins and lead to deleterious yet predictable changes in alternative splicing.
Samuel T. Carrell, Ellie M. Carrell, Ryan Giovenco, Beverly L. Davidson   +3 more
wiley   +1 more source

Effect of borage-added fish gelatin films on lipid oxidation of horse mackerel patties during frozen storage

, 2010
Begoña Giménez, M. C. Gómez Guillén, Míriam Pérez-Mateos, Gloria Márquez‐Ruiz, Pilar Montero García   +4 more
openalex   +1 more source

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Preparation of fish gelatin and fish gelatin/poly(l-lactide) nanofibers by electrospinning

International Journal of Biological Macromolecules, 2010
Ultrafine fibers were successfully fabricated from Channel catfish skin-extracted gelatin via electrospinning (ES). Important ES parameters, such as concentration of aqueous acid and fish gelatin solutions, and electric field intensity were examined to investigate the effects on the morphology of the gelatin nanofibers.
Kejing, An, Haiying, Liu, Shidong, Guo, D N T, Kumar, Qingqing, Wang   +4 more
openaire   +2 more sources

Fish Gelatin

2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
openaire   +3 more sources

The Potential of NDPs-Loaded Fish Gelatin Fibers as Reinforcing Agent for Fish Gelatin Hydrogels

Key Engineering Materials, 2016
In this work we report the potential of nanostructured fibers consisting of nanodiamond particles (NDPs) and fish gelatin (FG) to modulate the mechanical properties of fish gelatin hydrogels, in the aim of developing bioinspired ECM analogues. NDPS-loaded FG fibers were obtained by electrospinning.
Sergiu, Cecoltan, Andrada, Serafim, Maria, DRAGUSIN Diana, Adriana, Lungu, LAGAZZO, ALBERTO, BARBERIS, FABRIZIO, Izabela Cristina, Stancu   +6 more
openaire   +2 more sources

Fish gelatin modifications: A comprehensive review

Trends in Food Science & Technology, 2019
Abstract Background Gelatin, one of the most popular biopolymers, is widely used in food, pharmaceutical and cosmetic industries. Mammalian gelatin accounts for the vast majority of commercial gelatin, but due to the socio-cultural and health-related concerns, it has been subjected to constraint and skepticism for many years.
Tao Huang, Zong-cai Tu, Xinchen Shangguan, Xiaomei Sha, Hui Wang, Lu Zhang, Nidhi Bansal   +6 more
openaire   +2 more sources

Extraction and electrospinning of gelatin from fish skin

International Journal of Biological Macromolecules, 2008
Ultra-fine gelatin fibers were successfully fabricated by electrospinning from the solutions of Nile tilapia (Oreochromis niloticus) skin-extracted gelatin in either acetic acid or formic acid aqueous solutions. The extracted gelatin contained 7.3% moisture, 89.4% protein, 0.3% lipid, and 0.4% ash contents (on the basis of wet weight), while the bloom ...
Panida, Songchotikunpan, Jirarat, Tattiyakul, Pitt, Supaphol   +2 more
openaire   +2 more sources

Physical and rheological properties of fish gelatin compared to mammalian gelatin

Food Hydrocolloids, 2004
Abstract This study comprises characterisation of fish gelatin (FG) from cold water fish species, including rheological and optical rotation measurements. SEC-MALLS analysis revealed that fish gelatin is heterogeneous in molecular compositions and that it mainly contains α- and β-chains.
Ingvild J. Haug, Kurt I. Draget, Olav Smidsrød   +2 more
openaire   +1 more source

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Food Hydrocolloids, 2009
Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns.
A.A. Karim, Rajeev Bhat
openaire   +1 more source