Results 41 to 50 of about 272,745 (291)
BIOACTIVE PEPTIDES OF THE COW MILK WHEY PROTEINS (Bos taurus) [PDF]
Biotechnologia Acta, 2013 Data on the biological functions of milk whey proteins, which are implemented at the level of their proteolytic degradation products — bioactive peptides have been reviewed.
A. V. Iukalo +2 more
doaj +1 more source
Proteolysis in hyperthermophilic microorganisms [PDF]
Archaea, 2002 Proteases are found in every cell, where they recognize and break down unneeded or abnormal polypeptides or peptide‐based nutrients within or outside the cell. Genome sequence data can be used to compare proteolytic enzyme inventories of different organisms as they relate to physiological needs for protein modification and hydrolysis.
Donald E, Ward +6 more
openaire +2 more sources
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models [PDF]
, 1978 Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core
FEBS Letters, EarlyView.Plasma membranes contain dynamic nanoscale domains that organize lipids and receptors. Because viruses operate at similar scales, this architecture shapes early infection steps, including attachment, receptor engagement, and entry. Using influenza A virus and HIV‐1 as examples, we highlight how receptor nanoclusters, multivalent glycan interactions ...
Jan Schlegel, Christian Sieben
wiley +1 more source
Open BiologyGram-negative bacteria from the Bacteroidota phylum possess a type-IX secretion system (T9SS) for protein secretion, which requires cargoes to have a C-terminal domain (CTD).
Danuta Mizgalska +8 more
doaj +1 more source
The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek [PDF]
Journal of Central European Agriculture, 2018 Çökelek is a type of cheese produced via heating of skimmed buttermilk containing low- or no-fat. It is an important healthy dairy product being a cheap and good source of animal protein with low calorie.
Ersin CELEM, Omer CELIK, Zekai TARAKCI
doaj +1 more source
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese [PDF]
, 1977 A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core
FEBS Letters, EarlyView.Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley +1 more source
Proteolysis, Texture and Microstructure of Goat Cheese [PDF]
, 2016 Changes in the structure of cheese are mostly due to changes in the protein matrix, mainly because of the degradation of α- and β- and k-casein. Therefore, the objective of this work was to study the effect of proteolysis on the microstructure and ...
Pece Azar, Nora Beatriz del Carmen +2 more
core +1 more source