Upregulation of Transglutaminase andε(γ-Glutamyl)-Lysine in the Fisher-Lewis Rat Model of Chronic Allograft Nephropathy [PDF]
The Scientific World Journal, 2014 Background. Tissue transglutaminase (TG2), a cross-linking enzyme, modulates deposition of extracellular matrix protein in renal fibrosis. This study aimed to examine TG2 and its cross-link product ε(γ-glutamyl)-lysine in the Fisher-Lewis rat renal ...
Butt, Imran +7 more
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The over-expression of the plastidial transglutaminase from maize in Arabidopsis increases the activation threshold of photoprotection [PDF]
Frontiers in Plant Science, 2016 Plastidial transglutaminase is one of the most promising enzymes in chloroplast bioenergetics due to its link with polyamine pathways and the cross talk with signals such as Ca2+ and GTP.
Ioannidis, Nikolaos E. +4 more
core +5 more sources
TGM6 variants in Parkinson's disease: clinical findings and functional evidence [PDF]
Journal of Integrative Neuroscience, 2020 TGM6 encodes transglutaminase 6, which catalyzes the covalent crosslinking of proteins through transamination reactions. Variants in TGM6 have been identified as the cause of spinocerebellar ataxia type 35.
Kui Chen, You Lu, Fang Peng, Hui-Ling Yu, Jia-Yan Wu, Yan Tan, Yan-Xin Zhao
doaj +1 more source
Recent Advances in the Use of Transglutaminase in Cheese Production
ASEAN Journal on Science and Technology for Development, 2021 Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds.
Warsono El Kiyat +3 more
doaj +1 more source
Allosteric Inhibition of Factor XIIIa. Non-Saccharide Glycosaminoglycan Mimetics, but Not Glycosaminoglycans, Exhibit Promising Inhibition Profile [PDF]
, 2016 Factor XIIIa (FXIIIa) is a transglutaminase that catalyzes the last step in the coagulation process. Orthostery is the only approach that has been exploited to design FXIIIa inhibitors.
Afosa, Daniel K. +4 more
core +8 more sources
Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes [PDF]
Food and Feed Research, 2014 The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality.
Šimurina Olivera D. +4 more
doaj +1 more source
Effect of recombinant transglutaminase on the quality characteristics of cooked beef meatballs [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2021 Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the eff ect of transglutaminase enzyme on the chemical and physical characteristics of cooked beef meatballs was evaluated.
Fatma ERSÖZ +3 more
doaj +1 more source
Molecules, 2011 Transglutaminase (TGase) was cross-linked with glutaraldehyde, and cross-linked crystalline transglutaminase was immobilized on a polypropylene microporous membrane by UV-induced grafting.
Lei Qian +6 more
doaj +1 more source
Evaluation of Process Conditions for Ultrasonic Spray Freeze Drying of Transglutaminase
Food Technology and Biotechnology, 2020 In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity.
Hilal Isleroglu, Izzet Turker
doaj +1 more source
, 2006 Celiac disease is a chronic intestinal disease caused by intolerance to gluten. It is characterized by immune-mediated enteropathy, associated with maldigestion and malabsorption of most nutrients and vitamins.
Caspary, Wolfgang F. +1 more
core +3 more sources