Results 1 to 10 of about 523 (110)

Structural variation, selection, and diversification of the NPIP gene family from the human pangenome [PDF]

Cell Genomics
Summary: The NPIP gene family is among the most positively selected gene families in humans/apes and drives independent duplication in primate lineages.
Pinghsun Hsieh, Katherine M Munson, Max Dougherty   +2 more
exaly   +8 more sources

Novel Oxovanadium Complex VO(hntdtsc)(NPIP): Anticancer Activity and Mechanism of Action on HeLa Cells [PDF]

Frontiers in Pharmacology, 2021
Oxovanadium complexes, particularly vanadyl (IV) derivatives with hybrid ligands of Schiff base and polypyridyl, have been demonstrated to possess great anticancerous therapeutic efficacy. However, most of the studies on the activity of these oxovanadium
Jiyuan Xiao, Zhang You Cheng, Tao Shi
exaly   +5 more sources

Risk assessment of N‐nitrosamines in food [PDF]

EFSA Journal, 2023
EFSA was asked for a scientific opinion on the risks to public health related to the presence of N‐nitrosamines (N‐NAs) in food. The risk assessment was confined to those 10 carcinogenic N‐NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA,
EFSA Panel on Contaminants in the Food Chain (EFSA CONTAM Panel), Dieter Schrenk, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesús delMazo, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean‐Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Heather Wallace, Benigni Romualdo, Cristina Fortes, Stephen Hecht, Marco Iammarino, Olaf Mosbach‐Schulz, Francesca Riolo, Anna Christodoulidou, Bettina Grasl‐Kraupp   +24 more
doaj   +3 more sources

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage [PDF]

Foods, 2023
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min
Begüm Akansel, Zeynep Feyza Yılmaz Oral, Selen Sallan, Güzin Kaban, Mükerrem Kaya   +4 more
doaj   +2 more sources

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk [PDF]

Foods
Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance.
Mükerrem Kaya, Asena Karayiğit, Zeynep Feyza Yılmaz Oral, Kübra Öztürk, Halenur Fencioğlu Çakır, Yağmur Akyol, Bilge Ulutaş, Selen Sallan, Güzin Kaban   +8 more
doaj   +2 more sources

Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages [PDF]

Food Science of Animal Resources
Nitrosamines are carcinogenic compounds formed during meat processing and digestion. This study examined the effects of heating temperature, nitrite concentration, and simulated gastric conditions (SGC) on NDMA, NPIP, and NPYR formation.
Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Jeong, Han-Sul Yang   +3 more
doaj   +2 more sources

Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time. [PDF]

Food Sci Nutr
The autochthonous lactic acid bacteria inhibited NDMA. Differences were noted among strains in terms of acid formation. At the end of ripening, slow ripening yields higher residual nitrite than rapid ripening. ABSTRACT The study determined the effects of lactic acid bacteria (LAB) (LS: Latilactobacillus sakei S15, LP: Lactiplantibacillus plantarum S91,
Sallan S, Yılmaz Oral ZF, Akyol Y, Kaban G, Kaya M.   +4 more
europepmc   +2 more sources

Assessment and Risk Analysis of Nitrosamines in Sausages From Northern Iran. [PDF]

Food Sci Nutr
This study evaluates nitrosamine levels in chicken and red meat sausages from northern Iran, identifying health risks for consumers. Using high‐performance liquid chromatography (HPLC), significant variations in nitrosamine concentrations were observed, with red meat sausages showing the highest levels.
Allahkhah MS, Movassaghghazani M.
europepmc   +2 more sources

Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds [PDF]

Foods
This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO2, B: 100 mg/kg NaNO2 + CP as 50 mg/kg NaNO2 equivalent, C: 50 mg/kg NaNO2 + CP as 100 mg/kg NaNO2 equivalent, D: CP as 150 mg/
Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, Güzin Kaban   +2 more
doaj   +2 more sources

Novel PLGA-encapsulated-nanopiperine promotes synergistic interaction of p53/PARP-1/Hsp90 axis to combat ALX-induced-hyperglycemia [PDF]

Scientific Reports
The present study predicts the molecular targets and druglike properties of the phyto-compound piperine (PIP) by in silico studies including molecular docking simulation, druglikeness prediction and ADME analysis for prospective therapeutic benefits ...
Rishita Dey, Sudatta Dey, Priyanka Sow, Arnob Chakrovorty, Banani Bhattacharjee, Sisir Nandi, Asmita Samadder   +6 more
doaj   +2 more sources