Results 71 to 80 of about 269,885 (314)
Our study reveals the protective role of GPR124 in maintaining BBB integrity and promoting neurological recovery following TBI. It makes a significant contribution by uncovering a novel molecular interaction between GPR124 and FGFBP1 and linking this to activation of the Wnt/β‐catenin signaling pathway in vascular repair mechanisms.
Chen Wang +13 more
wiley +1 more source
Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural ...
Chunlei Tan +8 more
doaj +1 more source
Centrifugation does not remove bacteria from the fat fraction of human milk
Analysis of the human milk microbiome is complicated by the presence of a variable quantity of fat. The fat fraction of human milk is typically discarded prior to analysis.
Lisa F. Stinson +4 more
doaj +1 more source
QBP1 Peptide as a Potential Anti‐Amyloidogenic Therapy for Type 2 Diabetes: An In Vitro Study
The anti‐amyloidogenic peptide QBP1 effectively halts human islet amyloid polypeptide (hIAPP) aggregation, preventing the formation of toxic β‐structured intermediates. Through a combination of biophysical assays, molecular dynamics, and cell‐based studies, QBP1 is shown to preserve β‐cell viability and metabolic homeostasis, positioning it as a ...
María M. Tejero‐Ojeda +8 more
wiley +1 more source
Whole cottonseed increases milk fat, decreases milk protein
In diets of milking cows, whole cottonseed produced more fat and solids but less total protein.
E DePeters, S Taylor, A Aguirre
doaj
Malectin alleviates high glucose‐induced ER stress and damage in placental trophoblasts, a function dependent on its six critical carbohydrate‐binding residues. In a GDM mouse model, administration of TAT‐Malectin ameliorated hyperglycemia and placental ER stress and prevented fetal macrosomia.
Jiahui Zhu +12 more
wiley +1 more source
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by ...
I. V. Loginova +3 more
core +1 more source
ESTIMATION OF FAT IN CONDENSED MILK. [PDF]
n ...
openaire +1 more source
By integrating data from in vitro, ex vivo, and in vivo models, our research identifies the MARV glycoprotein as a remarkable hemorrhagic factor, filling a major gap in this important field. It also provides practical experimental tools for the basic research on viral pathogenesis and applied research aimed at antiviral intervention for hemorrhagic ...
Ting Yao +11 more
wiley +1 more source
Genetic variation in bovine milk fat composition
In her thesis, Stoop shows that there is considerable genetic variation in milk fat composition, which opens opportunities to improve milk fat composition by selective breeding.
Stoop, W.M.
core

