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Relevant bibliographies by topics / Animo acids – metabolism

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Academic literature on the topic 'Animo acids – metabolism'

Author: Grafiati

Published: 28 July 2024

Last updated: 31 July 2025

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Journal articles on the topic "Animo acids – metabolism"

1

Pasini, Evasio, Giovanni Corsetti, Claudia Romano, et al. "Management of Anaemia of Chronic Disease: Beyond Iron-Only Supplementation." Nutrients 13, no. 1 (2021): 237. http://dx.doi.org/10.3390/nu13010237.

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Chronic diseases are characterised by altered autophagy and protein metabolism disarrangement, resulting in sarcopenia, hypoalbuminemia and hypo-haemoglobinaemia. Hypo-haemoglobinaemia is linked to a worse prognosis independent of the target organ affected by the disease. Currently, the cornerstone of the therapy of anaemia is iron supplementation, with or without erythropoietin for the stimulation of haematopoiesis. However, treatment strategies should incorporate the promotion of the synthesis of heme, the principal constituent of haemoglobin (Hb) and of many other fundamental enzymes for hu

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2

Yan, Haoqi, Hongbai Wang, Wenlin Chen, Yuan Jia, Fuxia Yan, and Su Yuan. "Integrative proteomics and metabolomics data analysis exploring the mechanism of brain injury after cardiac surgery in chronic stress rats." BMC Anesthesiology 24, no. 1 (2024). http://dx.doi.org/10.1186/s12871-024-02492-y.

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Abstract Objective Preoperative chronic stress (CS) is associated with postoperative brain injury in patients undergoing open heart cardiac surgery. This research is to explore the potential molecular biological mechanisms of brain damage following cardiac surgery in preoperative CS rats by the analyses combining proteomics and metabolomics. Methods We constructed the chronic unpredictable stress (CUS) and cardiac surgery models in adult rats. We proved the brain injury in CUS cardiac surgery rats by Hematoxylin–Eosin (H&E) staining, followed by separating the hippocampal tissue and invest

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3

Shi, Feifei, Xinhong Zheng, Peng Liang, and Weiling Guo. "Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics." Journal of the Science of Food and Agriculture, March 21, 2025. https://doi.org/10.1002/jsfa.14236.

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AbstractBACKGROUNDLacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non‐volatile compounds of mango juice fermented with L. paracasei FJG2339 were evaluated.RESULTSThe results displayed that L. paracasei FJG2339 significantly reduced the total sugar content of mango juice, but slightly increased the contents of polyphenols and flavonoids. Meanwhile, the ABTS [i.e. 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6

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Books on the topic "Animo acids – metabolism"

1

Bijay, Singh, ed. Plant amino acids: Biochemistry and biotechnology. M. Dekker, 1999.

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2

Plant Amino Acids: Biochemistry and Biotechnology. CRC Press LLC, 1999.

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