Results 61 to 70 of about 393,388 (311)

Valosin‐containing protein counteracts ATP‐driven dissolution of FUS condensates through its ATPase activity in vitro

FEBS Letters, EarlyView.
Biomolecular condensates formed by fused in sarcoma (FUS) are dissolved by high ATP concentrations yet persist in cells. Using a reconstituted system, we demonstrate that valosin‐containing protein (VCP), an AAA+ ATPase, counteracts ATP‐driven dissolution of FUS condensates through its D2 ATPase activity.
Hitomi Kimura, Shin‐ichi Tate, Kyota Yasuda   +2 more
wiley   +1 more source

Diversity and complexity in neural organoids

FEBS Letters, EarlyView.
Neural organoid research aims to expand genetic diversity on one side and increase tissue complexity on the other. Chimeroids integrate multiple donor genomes within single organoids. Self‐organising multi‐identity organoids, exogenous cell seeding, or enforced assembly of region‐specific organoids contribute to tissue complexity.
Ilaria Chiaradia, Madeline A. Lancaster
wiley   +1 more source

Hyperosmotic stress induces PARP1‐mediated HPF1‐dependent mono(ADP‐ribosyl)ation

FEBS Letters, EarlyView.
Sorbitol‐induced hyperosmotic stress rapidly induces reversible mono(ADP‐ribosyl)ation (MARylation) on PARP1 without the signs of genotoxic signaling. We show that PARP1 autoMARylation is HPF1 dependent and forms hydroxylamine‐resistant O‐glycosidic linkages.
Anna Georgina Kopasz, Mihály Mérey, Rebeka Vásárhelyi, Ramóna Pék, Victor Imburchia, László Henn, Adrián Kószó, Nicholas D. Lakin, Ivan Ahel, Sébastien Huet, Ágnes Czibula, Gyula Timinszky   +11 more
wiley   +1 more source

Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples

, 2022
A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry.
Terry J. Siebenmorgen, Sara E. Jarma Arroyo, Seo, Han-Seok, Sara Jarma Arroyo, Han-Seok Seo, Siebenmorgen, Terry J., Jarma Arroyo, Sara E., Terry Siebenmorgen   +7 more
core   +1 more source

Effect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics

Foods
The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk).
Bibiana Juan Godoy, Idoia Codina-Torrella, Antonio-José Trujillo Mesa   +2 more
doaj   +1 more source

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Foods, 2020
Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w).
Marta Castrica, Laura Menchetti, Claudia M. Balzaretti, Raffaella Branciari, David Ranucci, Elisa Cotozzolo, Daniele Vigo, Giulio Curone, Gabriele Brecchia, Dino Miraglia   +9 more
doaj   +1 more source

Characteristics of the local cutaneous sensory thermoneutral zone [PDF]

Journal of Neurophysiology, 2017
Skin temperature detection thresholds have been used to measure human cold and warm sensitivity across the temperature continuum. They exhibit a sensory zone within which neither warm nor cold sensations prevail. This zone has been widely assumed to coincide with steady-state local skin temperatures between 32 and 34°C, but its underlying ...
Davide Filingeri, Hui Zhang, Edward A. Arens   +2 more
openaire   +4 more sources

The ubiquitin ligase RNF115 is required for the clearance of damaged lysosomes

FEBS Letters, EarlyView.
Upon lysosomal rupture, an E3 ubiquitin ligase RNF115 translocates from the cytosol to the damaged lysosomal membrane. Moreover, RNF115 depletion impairs the clearance of damaged lysosomes, identifying it as a key regulator of lysosomal quality control.
Sae Nakanaga, Toshiki Takahashi, Akiko Kuma, Hiroyuki Kawahara   +3 more
wiley   +1 more source

The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt

, 2020
This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiological, chemical and sensory characteristics of yogurt. Supplementation of yogurt with thyme extracts during storage time were found to influence on yogurt ...
Zena Kadhim Al-Younis, Haider Ibrahim Ali, Sarmad Ghazi Al-Shawi   +2 more
core   +1 more source

Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips

Frontiers in Nutrition
IntroductionPotato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.MethodsIn this study, five potato chips were compared by combining their physicochemical ...
Qiaozhen Zhang, Yue Sun, Yahui Sun, Cui Guo, Jiayin Zhu, Xinkui Niu, Mingshuang Gao   +6 more
doaj   +1 more source