Results 51 to 60 of about 6,585,165 (307)

Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential

FEBS Letters, EarlyView.
Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Prediction of apparent metabolizable energy and metabolizable energy corrected for nitrogen of corn according to physical classification of the grain

Revista Brasileira de Zootecnia, 2018
The objective of this study was to develop an equation to determine the apparent metabolizable energy (AME) and metabolizable energy corrected for nitrogen balance (AMEn) using a physical-based classification of corn.
Sandra Iara Furtado Costa Rodrigues, José Henrique Stringhini, Candice Bergmann Tanure, Vanessa Peripolli, Luiza Seixas, Concepta McManus   +5 more
doaj   +1 more source

Partial depletion of plasminogen activator inhibitor‐1 decreases subcutaneous fat cell hypertrophy and liver cholesterol in high‐fat‐fed female mice

FEBS Letters, EarlyView.
Obesity raises blood levels of PAI‐1, a protein linked to metabolic dysfunction‐associated steatotic liver disease in people with obesity. In female mice fed a high‐fat diet, partially lowering PAI‐1 led to smaller subcutaneous fat cells and lower liver cholesterol, without changing body weight or insulin sensitivity.
Claudia E. Ramirez Bustamante, Robert Sharp, Pradip K. Saha, Elizabeth S. Anaya, Elizabeth L. Lieu, Evelyn L. de Groot, Pooja Patel, Mi Jeong Heo, Aaron R. Cox, Kang Ho Kim, Sean M. Hartig   +10 more
wiley   +1 more source

Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body

Molecules
The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of coffee from ...
Regina Ewa Wierzejska, Iwona Gielecińska, Ewelina Hallmann, Barbara Wojda   +3 more
doaj   +1 more source

Ricotta: A by-product or cheese of the new generations [PDF]

Agroznanje
This work aims to present the research results obtained on the nutritional values of the ricotta cheese by-products in the production of the Trappist cheese.
Budimir Draženko
doaj   +1 more source

Metastatic niche shaped by host factors influences disseminated cancer cell fate

FEBS Letters, EarlyView.
Metastasis is shaped not only by cancer cells but also by the environments they encounter. This review explores how factors such as aging, diet, the microbiome, lifestyle, and environmental exposures remodel organ‐specific niches in the lung, liver, bone, and brain, influencing where metastatic cells survive, remain dormant, or grow, and ultimately ...
Gwennan Delyth Ward, Álvaro Ruiz‐Tabas, Patricia Altea‐Manzano   +2 more
wiley   +1 more source

Smaller is better: nanobodies meet NMR

FEBS Letters, EarlyView.
Nanobodies are single‐domain antigen‐binding fragments derived from camelid heavy chain antibodies. Their small size, high stability, and exceptional specificity make nanobodies uniquely useful probes for NMR studies of protein dynamics, transient conformational states, and protein–protein interactions.
Oleg Y. Dmitriev
wiley   +1 more source

Research Regarding the Nutritional Value of the Food Products

Scientific Papers Animal Science and Biotechnologies, 2023
Food products have in composition the necessary substances for human body but also anti-nutritional substances fulfilling an energetic, plastic, catalytic and sensorial role.
Diana Marin
doaj  

Research progress on aroma-enhancing effect of glutathione in fruit wine brewing [PDF]

Zhongguo niangzao
The antioxidant properties of glutathione significantly affect the formation of aroma during the fruit wine fermentation process, and it is also a precursor to the synthesis of mercaptan aroma compounds, which can be used as an essential substance for ...
ZHAI Junjun, WANG Xiaoyu, WANG Fei, ZHAO Wanrong, XUE Jia, ZHANG Fangfang, ZHAO Pengtao
doaj   +1 more source

Mixed rye-wheat bread «Znatny»: nutritional value

Аграрная наука Евро-Северо-Востока, 2020
In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in
N. K. Lapteva, L. V. Mitkinykh
doaj   +1 more source