Results 51 to 60 of about 400,047 (312)

From mice to humans—divergent strategies for intestinal homeostasis and regeneration

FEBS Letters, EarlyView.
Recent advances such as organoid genome editing, xenotransplantation, imaging, and whole‐genome sequencing have enabled direct studies of human intestinal stem cells (ISCs). These studies reveal species‐specific features, including slower ISC proliferation, distinct injury responses, slower somatic mutation accumulation in humans, and an inverse ...
Keiko Ishikawa, Shinya Sugimoto, Toshiro Sato   +2 more
wiley   +1 more source

THE COMPETITIVENESS OF FUNCTIONAL FOOD PRODUCTION

Ekonomika Poljoprivrede (1979), 2013
Review ...
Vukelić, Nataša, Živković, Jasmina, Okanović, Đorđe, Vukelić, Nataša, Živković, Jasmina, Okanović, Đorđe   +5 more
openaire   +4 more sources

Functional, Biological and Nutritional Properties of Protein Fraction Isolated from Yarrowia lipolytica Biomass

Foods
This study evaluated the nutritional, functional, biological, and sensory potential of proteins derived from Yarrowia lipolytica biomass and their enzymatic hydrolysates for food applications.
Marek Szołtysik, Anna Mandecka, Marcelina Maciejewska, Anna Dąbrowska, Marek Nowak   +4 more
doaj   +1 more source

PARK(ing) time–How park deficiency affects the biological clock in a Drosophila model of Parkinson's disease

FEBS Letters, EarlyView.
Drosophila park mutants serve as a model for Parkinson's disease. We used this strain to investigate the connection between oxidative stress and the circadian clock mechanism. We showed that increased oxidative stress affects the physiology of pacemaker cells, disrupting their daily structural plasticity. Lack of rhythmic signaling from pacemaker cells
Kamila Zientara, Kinga Skoczek, Elzbieta Pyza, Milena Damulewicz   +3 more
wiley   +1 more source

The Influence of Colostrum and WPC Preparations on the Quality Physicochemical, Functional and Sensory Parameters of Milk Fermented Drinks

Foods
This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and ...
Marcelina Maciejewska, Marek Nowak, Anna Mandecka, Marek Szołtysik, Anna Dąbrowska   +4 more
doaj   +1 more source

TRAIL‐PEG‐Apt‐PLGA nanosystem as an aptamer‐targeted drug delivery system potential for triple‐negative breast cancer therapy using in vivo mouse model

Molecular Oncology, EarlyView.
Aptamers are used both therapeutically and as targeting agents in cancer treatment. We developed an aptamer‐targeted PLGA–TRAIL nanosystem that exhibited superior therapeutic efficacy in NOD/SCID breast cancer models. This nanosystem represents a novel biotechnological drug candidate for suppressing resistance development in breast cancer.
Gulen Melike Demirbolat, Aslihan Kucuk, Omer Erdogan, Samed Ozer, Bensu Kozan, Tugba Cuceli, Erkan Gumus, Evrim Cevik, Ozge Cevik   +8 more
wiley   +1 more source

In vitro strategy to enhance the production of bioactive polyphenols and caffeoylputrescine in the hairy roots of Physalis peruviana L.

Scientific Reports
The Rhizobium rhizogene-transformed root culture from Physalis peruviana L. (P. peruviana) may be a promising and novel source of valuable phenolics, including caffeoylputrescine (CP), which is known for antioxidant, antidiabetic, insect-resistant ...
Yi-jia Zhong, Shao-fu Wu, Lu Zhang, Zhong-ping Yin, Yi-hai Xie, Ji-guang Chen   +5 more
doaj   +1 more source

Mechanisms and active substances of targeting lipid peroxidation in ferroptosis regulation

Food Science and Human Wellness
Ferroptosis is a novel form of cell death driven by iron-dependent lipid peroxidation and it is implicated in various diseases, such as liver disease, acute kidney injury, cardiovascular disease, neurodegenerative disease and cancer. Lipid-based reactive
Hui Chen, Lingli Chen, Wenjun Wang
doaj   +1 more source

FUNCTION OF FOOD ADDITIVES IN CHOCOLATE PRODUCTION

Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 2019
Chocolate is a complex product that has a specific texture. This complexity is due to the interactions between the ingredients used in production: cocoa butter, cocoa mass and sugar. Sugar gives bulk to chocolate and any change in the recipe changes the textural properties of the chocolate.
Barišić, Veronika, Šubarić, Drago, Jašić, Midhat, Babić, Jurislav   +3 more
openaire   +3 more sources

Tumour–host interactions in Drosophila: mechanisms in the tumour micro‐ and macroenvironment

Molecular Oncology, EarlyView.
This review examines how tumour–host crosstalk takes place at multiple levels of biological organisation, from local cell competition and immune crosstalk to organism‐wide metabolic and physiological collapse. Here, we integrate findings from Drosophila melanogaster studies that reveal conserved mechanisms through which tumours hijack host systems to ...
José Teles‐Reis, Tor Erik Rusten
wiley   +1 more source