Results 51 to 60 of about 187,382 (261)

pH‐mediated activation of the lysosomal arginine sensor SLC38A9

FEBS Letters, EarlyView.
Cells monitor nutrient levels via the lysosomal transporter SLC38A9 to activate the mechanistic target of rapamycin complex 1 (mTORC1). This study reveals that SLC38A9 function is regulated by pH. We identified histidine 544 as a critical pH sensor that undergoes conformational changes to control amino acid efflux from lysosomes; therefore, it ...
Xuelang Mu, Ampon Sae Her, Tamir Gonen
wiley   +1 more source

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

, 2011
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
Bodil H Allesen-Holm, John E Hermansen, Allesen-Holm, Bodil Helene, Hermansen, John E., Allesen-Holm, B.H., Anne G Kongsted, Kongsted, A.G., Horsted, Klaus, Hermansen, J.E., Horsted, K., Klaus Horsted, Kongsted, Anne Grete   +11 more
core   +1 more source

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

, 2020
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice
Mina K. Kim
core   +1 more source

Sensory profile of gluten-free breads based on alternative commercial flours [PDF]

, 2023
Gluten-free breads (GFB) are based mainly on refined flours, being characterised by a poor nutritional profile. The use of alternative flours, rich in protein and dietary fibre in the design of GFB could improve either technological or nutritional ...
Irigoytia, Karen Florencia, Esposito, Nancy Noemi, de Escalada Pla, Marina Francisca, Parodi, Maria Belen, Genevois, Carolina Elizabeth   +4 more
core  

Modulation of Homer1 EVH1 domain internal dynamics by putative autism‐associated mutations

FEBS Letters, EarlyView.
The putative autism‐associated M65I and S97L variants of the EVH1 domain of the postsynaptic scaffold protein Homer1 do not exhibit substantial changes in their overall structure or partner binding. Both of them, but especially the M65I variant, show altered internal dynamics relative to the wild‐type domain on the μs‐ms timescale, indicated by the ...
Fanni Farkas, Brigitta Maruzs, Zsófia E. Kálmán, Tomas Klumpler, Gyula Batta, Bálint Péterfia, Zoltán Gáspári   +6 more
wiley   +1 more source

An unexpected alternative viologen electron mediator site in tungsten‐containing formate dehydrogenase

FEBS Letters, EarlyView.
An unexpected alternative interaction site for ethyl viologen was identified in formate dehydrogenase 1 from Methylorubrum extorquens. Combined mutagenesis, kinetic analysis, and docking revealed that aromatic residues near an iron–sulfur cluster enable flavin mononucleotide‐independent electron transfer, offering a framework for engineering improved ...
Eleni G. Poloniataki, Yong Hwan Kim
wiley   +1 more source

Unusual sensory experiences in people on the autism spectrum [PDF]

Past research has indicated that people diagnosed as being on the autism spectrum have unusual sensory experiences when compared with typically developing individuals (e. g., Tomchek & Dunn, 2007; Watling et al., 2001).
Henshall, Carolyn
core  

Volatile compounds in dry dog foods and their influence on sensory aromatic profile

, 2013
The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources ...
Koppel, Kadri, Koushik Adhikari, Brizio Di Donfrancesco, Kadri Koppel, Adhikari, Koushik, Di Donfrancesco, Brizio   +5 more
core   +1 more source

Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix

, 2022
The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and ...
Helena Maria Andre Bolini, Elson Tavares, Alessandra Medeiros   +2 more
core   +1 more source