Results 11 to 20 of about 744,309 (158)

RB217, RB218 and RB219 antibodies recognize Protoporphyrin IX by ELISA [PDF]

open access: yes, 2021
The recombinant antibodies RB217, RB218 and RB219 detect protoporphyrin IX by ...
Lange, Norbert, Hammel, Philippe
core   +2 more sources

Radical Mediated Rapid In Vitro Formation of c-Type Cytochrome

open access: yesBiomolecules, 2022
A cytochrome c552 mutant from Thermus thermophilus HB8 (rC552 C14A) was reported, where the polypeptide with replaced Cys14 by alanine, overexpressed in the cytosol of E. coli.
Sheikh Muhammad Ibrahim   +4 more
doaj   +1 more source

Anti-apoptotic properties of carbon monoxide in porcine oocyte during in vitro aging [PDF]

open access: yesPeerJ, 2017
If fertilization of matured oocyte does not occur, unfertilized oocyte undergoes aging, resulting in a time-dependent reduction of the oocyte’s quality. The aging of porcine oocytes can lead to apoptosis.
David Němeček   +4 more
doaj   +2 more sources

Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis [PDF]

open access: yesMeat Science, 2006
We investigated the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED light and image analysis in order to elucidate the mechanism of ZPP formation. Autofluorescence spectra of Parma ham revealed that ZPP was present in both lean meat and fat, while red emission other than that of ZPP was hardly detected.
Wakamatsu, J.   +3 more
openaire   +3 more sources

Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham [PDF]

open access: yesMeat Science, 2004
The aim of this study was to establish a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX (ZPP) is formed in Parma ham. The established model consisted of myoglobin, meat and antibiotics, and incubation under anaerobic conditions resulted in a greater yield of ZPP.
Wakamatsu, J.   +4 more
openaire   +4 more sources

Identification of MicroRNA-92a-3p as an Essential Regulator of Tubular Epithelial Cell Pyroptosis by Targeting Nrf1 via HO-1

open access: yesFrontiers in Genetics, 2021
Renal ischemia–reperfusion injury (IRI) is a major cause of acute kidney injury (AKI) and has no effective treatment. Exploring the molecular mechanisms of renal IRI is critical for the prevention of AKI and its evolution to chronic kidney disease and ...
Renhe Wang   +7 more
doaj   +1 more source

Melatonin Analogues Potently Inhibit MAO-B and Protect PC12 Cells against Oxidative Stress

open access: yesAntioxidants, 2021
Monoamine oxidase B (MAO-B) metabolizes dopamine and plays an important role in oxidative stress by altering the redox state of neuronal and glial cells. MAO-B inhibitors are a promising therapeutical approach for Parkinson’s disease (PD).
Ahmed Elkamhawy   +8 more
doaj   +1 more source

Kinetics of 5-aminolevulinic acid-induced fluorescence in organ cultures of bronchial epithelium and tumor [PDF]

open access: yes, 2002
Background: 5-Aminolevulinic acid (5-ALA)-induced protoporphyrin IX (PPIX) fluorescence improves the differentiation of tumor and normal tissue in the bladder, skin and brain. Objective: The kinetics of 5-ALA-induced protoporphyrin IX (PPIX) fluorescence
Bergner, Albrecht   +8 more
core   +1 more source

Photodynamic therapy of prostate cancer by means of 5-aminolevulinic acid-induced protoporphyrin IX - In vivo experiments on the dunning rat tumor model [PDF]

open access: yes, 2004
Objective: In order to expand the use of photodynamic therapy (PDT) in the treatment of prostate carcinoma (PCA), the aim of this study was to evaluate PDT by means of 5-aminolevulinic acid (5-ALA)-induced protoporphyrin IX ( PPIX) in an in vivo tumor ...
Schneede, Peter   +12 more
core   +1 more source

Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite

open access: yesFoods, 2016
Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing ...
Giovanni Parolari   +2 more
doaj   +1 more source

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