Results 11 to 20 of about 4,860,198 (303)

Protein oxidation and aging [PDF]

Free Radical Research, 1992
A number of systems that generate oxygen free radicals catalyze the oxidative modification of proteins. Such modifications mark enzymes for degradation by cytosolic neutral alkaline proteases. Protein oxidation contributes to the pool of damaged enzymes, which increases in size during aging and in various pathological states.
Stadtman, Earl R.
openaire   +4 more sources

Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions [PDF]

, 2023
Spatiotemporal assessment of lipid and protein oxidation is key for understanding quality deterioration in emulsified food products containing polyunsaturated fatty acids.
Karin, Schroën, Johannes, Hohlbein, Sten, ten Klooster, Suyeon, Yang, John, van Duynhoven, Marie, Hennebelle, Khoa, Nguyen, Claire, Berton-Carabin   +7 more
core   +1 more source

Altered amyloid precursor protein processing regulates glucose uptake and oxidation in cultured rodent myotubes [PDF]

, 2014
Aims/hypothesis: Impaired glucose uptake in skeletal muscle is an important contributor to glucose intolerance in type 2 diabetes. The aspartate protease, beta-site APP-cleaving enzyme 1 (BACE1), a critical regulator of amyloid precursor protein (APP ...
Hamilton, D. Lee, Montagut , Gemma, Meakin, Paul J., Susan M. Jalicy, Meakin, PJ, D. Lee Hamilton, Dawn Bestow, Bestow, D, Hamilton, DL, Montagut, G, Michael L. J. Ashford, Jalicy, Susan M., Findlay, John A., Jalicy, SM, Ashford, MLJ, Ashford, Michael L. J.; id_orcid, Montagut, Gemma, John A. Findlay, Gemma Montagut, Meakin, Paul J, Ashford, Michael L J, Bestow, Dawn, Findlay, John A, Jalicy, Susan M, Hamilton, David Lee, Findlay, JA, Paul J. Meakin   +26 more
core   +1 more source

Analysis of changes in low-salt conditioned grass carp (Ctenopharyngodon idella) fillets during refrigeration in terms of quality and protein stability

Food Science of Animal Products, 2023
This study focused on the effect of tea polyphenols on the quality changes of low-salt grass carp cured products during refrigeration. The addition of tea polyphenols could be found to improve the color and texture of the cured grass carp products during
Jingqi Xue, Dajun Wang, Shumin Zhang, Lunan Jing, Hao Pan, Wenzheng Shi   +5 more
doaj   +1 more source

Protein oxidation and turnover

Journal of Biomedical Science, 2000
All biomacromolecules are faced with oxidative stress. Oxidation of a protein molecule always induces inactivation of the molecule and introduces a tag to that molecule. These modified protein molecules are prone to degradation in vivo by the proteasome system.
T C, Chang, W Y, Chou, G G, Chang
openaire   +2 more sources

Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages

Food Science of Animal Products, 2023
The influence of different wood species (in the form of wood chips) on the formation of heterocyclic aromatic amines (HAAs) in smoked Harbin red sausages was investigated. Four common species of wood (pear, oak, apple, beech) were used for smoking.
Xiaoyu Yin, Wenjun Yang, Qian Liu, Baohua Kong, Qian Chen   +4 more
doaj   +1 more source

Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality

Regulatory Mechanisms in Biosystems, 2017
A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation.
M. Al-Hijazeen, G. Al-Rabadi
doaj   +1 more source

Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate

Molecules, 2023
The aim of this study was to investigate the biochemical properties and gel-forming capacity of duck myofibrillar proteins under the effects of 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-mediated oxidation. Duck myofibrillar proteins were
Xueshen Zhu, Jin Zhang, Xinyu Zhang, Qun Dai, Qingquan Fu   +4 more
doaj   +1 more source

Oxidation-Induced Protein Cross-Linking in Mammalian Cells

, 2023
A proximity-enabled protein cross-linking strategy with additional spatiotemporal control is highly desirable. Here, we report an oxidation-induced protein cross-linking strategy involving the incorporation of a vinyl thioether group into proteins in ...
Yiqi Zang (14980968), Shuo Tang (628941), Dexiang Wang (393450), Langlang Lv (9930291), Nanxi Wang (1355118), Huanhuan Li (843401), Hui Ye (164331), Tianyan Wan (14980971), Lingchao Cai (1661113), Renxiang Tan (486325)   +9 more
core   +1 more source

Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals

Antioxidants, 2023
Soybean meal (SBM) is a premier source of protein for feeding food-producing animals. However, its nutritional value can be compromised by protein oxidation.
Junwei Zhang, Pedro E. Urriola, Seth L. Naeve, Gerald C. Shurson, Chi Chen   +4 more
doaj   +1 more source