Results 51 to 60 of about 972 (284)
Molecular Oncology, EarlyView.This study shows that lung adenocarcinomas exploit developmental branching morphogenesis to acquire a therapy resistant basal‐like tumour cell state. This process was found to be regulated by combined TP53 loss‐of‐function and type‐I interferon signalling, identifying a novel axis for biomarker and therapeutic target discovery.
Kamila J Bienkowska +13 more
wiley +1 more source
Molecular Oncology, EarlyView.The novel styrylquinazolinone‐based molecule W1B effectively suppresses glioblastoma by inhibiting IGF1R and EGFR. In high‐glucose microenvironments driving tumor resistance, W1B acts synergistically with the EGFR inhibitor dacomitinib. This combination safely blocks compensatory survival signaling in zebrafish xenograft models. Showcasing promising in
Patryk Rurka +9 more
wiley +1 more source
CEACAM1 participation in breast cancer progression
Molecular Oncology, EarlyView.In invasive breast cancer (BC), CEACAM1 shifts from an apical to a uniform membranous/cytoplasmic pattern, or is lost, as tumors dedifferentiate, inversely tracking the Ki‐67 proliferative index. In MCF‐7 cells, only CEACAM1‐4L suppresses proliferation, repressing cell cycle and growth factor genes.
Mykola Lyndin +3 more
wiley +1 more source
Molecular Oncology, EarlyView.We show that emergence of castration‐resistant prostate (CRPC) is associated with significant upregulation of cyclins that positively regulate cyclin‐dependent kinase 2 (CDK2) and concomitant downregulation of CDK4 cyclins. This renders CRPC cells dependent on the high activity of CDK2, and CDK2 inhibitors synergistically sensitize CRPC cells to both ...
Joyeeta Chatterjee +3 more
wiley +1 more source
EncyclopediaProcessed cheese (PC) is a widely consumed dairy product and has undergone significant evolution over time, leading to various formulations aimed at enhancing texture and functionality. This review addresses the role of starch addition on PC, focusing on
FNU Akshit +4 more
doaj +1 more source
Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block'' [PDF]
Journal of Food and Dairy Sciences, 2018 In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined.
S. Shamsia +3 more
doaj +1 more source
Influence of processing condition on Cheddar cheese meltability.
, 2007 The objective of this study was to evaluate processing conditions that affect the meltability of Cheddar cheese. The experiments to alter meltability of Cheddar cheeses manufactured from 6.0% protein ultrafiltered milk indicated that calcium, salt and ...
Acharya, M. R., Mistry, V. V.
core +1 more source
The VHL tumor suppressor at the crossroad of protein folding, aggregation, and cancer
Molecular Oncology, EarlyView.Mutations, environmental stress, and chaperone dysfunction can destabilize pVHL, promoting its conversion from the native folded state into amyloid‐like assemblies. This transition may contribute to protein storage, cell dormancy, survival, and drug resistance.
Lara Abad +2 more
wiley +1 more source
Exploiting Meltable Protein Hydrogels to Encapsulate and Culture Cells in 3D
Macromolecular Bioscience, 2022 AbstractThere is a growing realization that 3D cell culture better mimics complex in vivo environments than 2D, lessening aberrant cellular behaviors and ultimately improving the outcomes of experiments. Chemically crosslinked hydrogels which imitate natural extracellular matrix (ECM) are proven cell culture platforms, but the encapsulation of cells ...
Gema Dura +6 more
openaire +3 more sources
Effects of heat treatment on the meltability of processed cheese.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1991 プロセスチーズの加熱溶融性(Meltability: Melt性)におよぼす熱の影響を調べるために,プロセスチーズを単純化したモデルチーズを用いて一連の検討を加えた.モデルチーズを80℃で加熱保持すると,保持時間が増すにつれてMelt性が低下した.又,この現象には常に不溶性タンパク量の増加が伴っており,両者間には強い負の相関が認められた(r=-0.92).この不溶性タンパクは,チーズ中で脂肪球表面に吸着したタンパクが加熱保持されることにより変性,不溶化を起こすことにより生ずるものであり,これがモデルチーズのMelt性低下に係わっているものと考えられる.
TATSUMI, Kiyoshi +3 more
openaire +2 more sources