Results 11 to 20 of about 992,662 (310)
Peroxynitrite‐mediated oxidative protein modifications [PDF]
FEBS Letters, 1995 Proteins are targets of reactive species and detection of oxidatively modified proteins is often used as an index of oxidative stress. Peroxynitrite is a strong oxidant formed by reaction of nitric oxide with superoxide. Using fatty acid‐free bovine serum albumin as a model we examined peroxynitrite‐mediated protein modifications.
Ischiropoulos, Harry, Al-Mehdi, Abu B.
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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.
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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
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Links between Disease Severity, Bacterial Infections and Oxidative Stress in Cystic Fibrosis
Antioxidants, 2022 Cystic fibrosis (CF) is one of the most common, yet fatal genetic diseases in Caucasians. The presence of a defective CF transmembrane conductance regulator and the massive neutrophils influx into the airways contribute to an imbalance in epithelial cell
Sabina Galiniak +2 more
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Relationship between Protein Oxidation Biomarkers and Uterine Health in Dairy Cows during the Postpartum Period [PDF]
, 2019 High neutrophil (PMN, Polymorphonuclear neutrophil) counts in the endometrium of cows affected by endometritis, suggests the involvement of oxidative stress (OS) among the causes of impaired fertility. Protein oxidation, in particular, advanced oxidation
Barberio, Antonio +7 more
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Food Science of Animal Products, 2023 Six phenolic acids (PAs) with related structures, i.e., gallic acid (GA), syringic acid (SA), coumaric acid (CMA), caffeic acid (CFA), ferulic acid (FA), and chlorogenic acid (CA), were compared for their effects on the gelling properties of myofibrillar
Anqi Guo, Alma D. True, Youling L. Xiong
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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 +5 more
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Impact of phenylketonuria type meal on appetite, thermic effect of feeding and postprandial fat oxidation [PDF]
, 2018 Background: Dietary management of phenylketonuria (PKU) requires the replacement of natural protein-containing foods with special low protein foods.
Alfheeaid, Hani +5 more
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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
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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 +4 more
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