Results 221 to 230 of about 7,575,602 (296)

The Aging Blood: Cellular Origins, Circulating Drivers, and Therapeutic Potential

Aging and Cancer, EarlyView.
As a conduit linking all organs, the blood system both reflects and actively drives systemic aging. This review highlights how circulating pro‐aging and antiaging factors and age‐associated hematopoietic stem cell dysfunction contribute to immunosenescence and multi‐organ decline, positioning the hematopoietic system as a target for aging intervention.
Hanqing He, Jianwei Wang
wiley   +1 more source

Natural Products as Geroprotective Modulators in Diabetic Nephropathy: A Mechanistic Framework Integrating Aging Hallmarks and the AMPK–SIRT1–Nrf2 Axis

Aging and Cancer, EarlyView.
Natural products target the aging kidney in diabetic nephropathy by restoring the AMPK–SIRT1–Nrf2 axis, reducing oxidative stress, inflammation, fibrosis, and cellular senescence while enhancing mitochondrial biogenesis and antioxidant defenses.
Sherif Hamidu, Latif Adams, Eunice Ampem‐Danso, Justice Kumi, Abigail Aning, Fatima Hamidu, Mustapha Abdul Mumin Mohammed, Ayuba Nii Darku Ankrah, Seth Kwabena Amponsah   +8 more
wiley   +1 more source

Visual Recovery Reflects Cortical MeCP2 Sensitivity in Rett Syndrome

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective Rett syndrome (RTT) is a devastating neurodevelopmental disorder with developmental regression affecting motor, sensory, and cognitive functions. Sensory disruptions contribute to the complex behavioral and cognitive difficulties and represent an important target for therapeutic interventions.
Alex Joseph Simon, Nathalie Picard, Valeria d'Andrea, Enchi Chang, Joseph Leffler, Eleonora Centofante, Matthew Taylor, Francesca Bardi, Francesca Cavicchiolo, Takao K. Hensch, Stefano Panzeri, Chinfei Chen, Michela Fagiolini   +12 more
wiley   +1 more source

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Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation.

Food Chemistry, 2022
Understanding the molecular mechanism behind protein-polyphenol interactions is critical for the application of protein-polyphenol compounds in foods.
Shicheng Dai, Ziteng Lian, Weijie Qi, Yashuang Chen, Xiaohong Tong, Tian Tian, Bo Lyu, Mengmeng Wang, Huan Wang, Lianzhou Jiang   +9 more
semanticscholar   +1 more source

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.

Food Chemistry, 2022
We present the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite, and the analysis of their nutrient release behaviors using fat-soluble ...
Xiaoying Zhang, Shuang Zhang, Mingming Zhong, Baokun Qi, Yang Li   +4 more
semanticscholar   +1 more source

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

, 2021
The structure and physicochemical properties of a protein have significant effects on its molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound treatment at different power conditions (0, 200, 400, and 600 W ...
Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li   +3 more
semanticscholar   +1 more source

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

, 2021
Herein, we investigated the influence of covalent complexation between (−)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) on the structural and emulsifying properties of the protein as well as the effect of chitosan (CS) on the stability ...
Shizhang Yan, Fengying Xie, Shuang Zhang, Lianzhou Jiang, Baokun Qi, Yang Li   +5 more
semanticscholar   +1 more source

Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex

, 2021
Nanoencapsulation of bioactive compounds is an emerging field in food and pharmaceutical industries. In present work, essential oil was extracted from aerial parts of hyssop and encapsulated in chitosan-pea protein isolate nano-complex using a ...
M. Hadidi, A. Motamedzadegan, Aniseh Zarei Jelyani, Sanaz Khashadeh   +3 more
semanticscholar   +1 more source

Drying methods affect physicochemical and functional properties of quinoa protein isolate.

Food Chemistry, 2020
Quinoa protein possesses great amino acid profiles and can be a potential food ingredient with broad applications. The objective of this study was to investigate the effect of different drying methods, namely freeze drying, spray drying, and vacuum ...
Yanting Shen, Xiao-juan Tang, Yonghui Li
semanticscholar   +1 more source

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate.

Food Chemistry, 2020
Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein ...
Junguang Li, Mengmeng Wu, Yuntao Wang, Ke Li, Juan Du, Yanhong Bai   +5 more
semanticscholar   +1 more source