Results 51 to 60 of about 996,868 (382)

Evolving a New Efficient Mode of Fructose Utilization for Improved Bioproduction in Corynebacterium glutamicum

Frontiers in Bioengineering and Biotechnology, 2021
Fructose utilization in Corynebacterium glutamicum starts with its uptake and concomitant phosphorylation via the phosphotransferase system (PTS) to yield intracellular fructose 1-phosphate, which enters glycolysis upon ATP-dependent phosphorylation to ...
Irene Krahn, Daniel Bonder, Lucía Torregrosa-Barragán, Dominik Stoppel, Jens P. Krause, Natalie Rosenfeldt, Tobias M. Meiswinkel, Gerd M. Seibold, Gerd M. Seibold, Volker F. Wendisch, Steffen N. Lindner, Steffen N. Lindner   +11 more
doaj   +1 more source

Lysine Demethylase KDM6A in Differentiation, Development, and Cancer

Molecular and Cellular Biology, 2020
Lysine demethylase 6A (KDM6A), also known as UTX, belongs to the KDM6 family of histone H3 lysine 27 (H3K27) demethylases, which also includes UTY and KDM6B (JMJD3).
Nhien V. Tran, Aaron Broun, K. Ge
semanticscholar   +1 more source

Single-phase feeding and compensatory growth in growing and finishing pigs (OK-Net Ecofeed Practice Abstract) [PDF]

, 2020
• Limit the supply of essential amino acids during early growth and utilise the pigs’ capacity to fully compensate for the restriction by increased protein retention and faster growth during later growth phases.
Åkerfeldt, Magdalena
core  

A Facile and Promising Delivery Platform for siRNA to Solid Tumors

Molecules
Over 20 years have passed since siRNA was brought to the public’s attention. Silencing genes with siRNA has been used for various purposes, from creating pest-resistant plants to treating human diseases.
Qixin Leng, Aishwarya Anand, A. James Mixson   +2 more
doaj   +1 more source

Reduction in dietary lysine increases muscle free amino acids through changes in protein metabolism in chickens

Poultry Science, 2020
Taste is crucial to meat quality, and free Glu is an important taste-active component in meat. Our recent study showed that the short-term feeding of a low-Lys diet increases the concentration of free Glu and other free amino acids in chicken muscle and ...
Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura   +5 more
doaj   +1 more source

Gustatory sensitivity to amino acids in bumblebee mouthparts

Royal Society Open Science
Bees rely on amino acids from nectar and pollen for essential physiological functions. While nectar typically contains low (less than 1 mM) amino acid concentrations, levels in pollen are higher but variable (10–200 mM).
Sergio Rossoni, Rachel H. Parkinson, Jeremy E. Niven, Elizabeth Nicholls   +3 more
doaj   +1 more source

Comparative analyses on medium optimization using one-factor-at-a-time, response surface methodology, and artificial neural network for lysine–methionine biosynthesis by Pediococcus pentosaceus RF-1

Biotechnology & Biotechnological Equipment, 2017
Optimization strategy that encompassed one-factor-at-a-time (OFAT), response surface methodology (RSM), and artificial neural network method was implemented during medium formulation with specific aim for lysine-methionine biosynthesis employing a newly ...
Norfarina Muhamad Nor, Mohd Shamzi Mohamed, Teck Chwen Loh, Hooi Ling Foo, Raha Abdul Rahim, Joo Shun Tan, Rosfarizan Mohamad   +6 more
doaj   +1 more source

Effects of lysine and methionine in a low crude protein diet on the growth performance and gene expression of immunity genes in broilers

Poultry Science, 2020
Globally, the poultry industry is 1 of the most advanced livestock industries. Feed contributes to the biggest proportion (65–70%) of the production cost.
Chai Yan Lee, Adelene Ai-Lian Song, Teck Chwen Loh, Raha Abdul Rahim   +3 more
doaj   +1 more source

Assessment of Neurodegenerative Changes in Turkeys Fed Diets with Different Proportions of Arginine and Methionine Relative to Lysine

Animals, 2022
We postulated that the use of optimal levels and proportions of Arg and Met relative to a low or high concentration of Lys in diets for meat turkeys would reduce the occurrence of metabolic disturbances in the nervous tissue that can lead to ...
Magdalena Krauze, Katarzyna Ognik, Dariusz Mikulski, Jan Jankowski   +3 more
doaj   +1 more source

Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry [PDF]

, 2015
The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-
Fiore, Alberto, Fogliano, Vincenzo, Troise, Antonio Dario, Wiltafsky, Markus   +3 more
core   +5 more sources