Amuc_1473 Links Gut Microbes to Skeletal Homeostasis and Counteracts Multifactorial Osteoporosis
Amuc_1473, a previously uncharacterized protein enriched in Akkermansia muciniphila‐derived extracellular vesicles, is identified as a gut–bone messenger that promotes osteogenesis and inhibits osteoclastogenesis by engaging transcriptional and translational regulators in bone cells.
Shan‐Shan Rao +28 more
wiley +1 more source
Polycyclic Aromatic Hydrocarbon (PAH) Contents of Four Species of Smoked Fish from Different Sites in Senegal. [PDF]
Diop EHM +5 more
europepmc +1 more source
EVALUATION OF FISH RESOURCE STATUS AS RAW MATERIALS FOR SMOKED FISH IN PROMOTING COASTAL TOURISM IN PRIGI BAY, TRENGGALEK, INDONESIA [PDF]
Prigi Bay presents a variety of appealing tourism attractions, including pristine sandy beaches, mangrove ecosystems, and turtle conservation efforts, hence providing a substantial chance to draw both domestic and foreign visitors.
Pudji PURWANTI +7 more
doaj +1 more source
In AKI, initial kidney injury upregulates the expression of Cav‐1, which subsequently binds to and stabilizes SERCA2 via its scaffolding domain and through deubiquitination, thereby regulating Ca2+ homeostasis and ER stress. Conversely, Cav‐1 deficiency accelerates SERCA2 degradation, triggering Ca2+ overload and ER stress, and ultimately exacerbating ...
Yan Zhang +19 more
wiley +1 more source
Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products. [PDF]
Sonego E, Bhattarai B, Duedahl-Olesen L.
europepmc +1 more source
Ethnic fermented and preserved fish products of India and Nepal
The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun ...
Namrata Thapa
doaj +1 more source
APPLICATION OF SMOKED PREPARATIONS IN MODERN TECHNOLOGY OF SMOKED FISH PRODUCTION
The article is devoted to the actual problem of creating of new types of smoked fish products. The article discusses the modern technologies of production of smoked fish products, shows that the development of smoked sausages from ocean fish is a promising trend in the fishing industry.
Larysa Ahunova +3 more
openaire +2 more sources
Single‐cell and spatial profiling of 110 human thoracic aortic samples reveals a stromal–immune circuit driving aortic dissection. An elastin‐rich fibroblast subset is depleted with age and markedly reduced in disease, weakening aortic wall integrity.
Jing Tao +25 more
wiley +1 more source
Use of Food Spoilage and Safety Predictor for an "A Priori" Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products. [PDF]
Racioppo A +5 more
europepmc +1 more source
ABSTRAK Tujuan penelitian adalah untuk mempelajari komposisi tempe segar, tepung sagu dan ikan asap yang dapat digunakan dalam pembuatan produk sosis tempe dan mengetahui kandungan gizi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar serat ...
Djukrana Wahab +3 more
doaj +1 more source

