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Journal articles on the topic 'Protein stabilizer'

Author: Grafiati
Published: 9 September 2021
Last updated: 12 February 2022

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1

Elmowafy, Mohammed, Nabil K. Alruwaili, Khaled Shalaby, Khalid S. Alharbi, Waleed M. Altowayan, Naveed Ahmad, Ameeduzzafar Zafar, and Mohammed Elkomy. "Long-Acting Paliperidone Parenteral Formulations Based on Polycaprolactone Nanoparticles; the Influence of Stabilizer and Chitosan on In Vitro Release, Protein Adsorption, and Cytotoxicity." Pharmaceutics 12, no. 2 (February 16, 2020): 160. http://dx.doi.org/10.3390/pharmaceutics12020160.

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Long-acting preparations containing the antipsychotic paliperidone for intramuscular injection has drawn considerable attention to achieve harmless long-term treatment. This study aimed to develop paliperidone loaded polycaprolactone (PCL) nanoparticles and investigate the influence of PCL/drug ratio, stabilizer type, and chitosan coating on physicochemical properties, protein adsorption, and cellular toxicity. Results showed that chitosan coating produced enlarged particle sizes, shifted the surface charges from negative into positive and did not influence encapsulation efficiencies. Chitosan coating relatively sustained the drug release especially in pluronic stabilized formulations. Pluronic F127 based formulations exhibited the least protein adsorption (384.3 μg/mL). Chitosan coating of Tween 80 and polyvinyl alcohol stabilized formulations significantly (p < 0.05) increased protein adsorption. Cellular viability was concentration-dependent and negatively affected by stabilizers. All formulations did not show cellular death at 1.56 μg/mL. Inflammatory responses and oxidative stress were less affected by Tween 80 compared with other stabilizers. Chitosan minimized all aspects of cellular toxicity. Collectively, stabilizer type and chitosan coating play critical roles in developing safe and effective long-acting PCL nanoparticles intended for parenteral drug delivery. The coated formulations containing Tween 80 and Pluronic F127 as stabilizers are warranted a future in vivo study to delineate its safety and efficacy profiles.
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2

McLaren, R. S., N. Caruccio, and J. Ross. "Human La protein: a stabilizer of histone mRNA." Molecular and Cellular Biology 17, no. 6 (June 1997): 3028–36. http://dx.doi.org/10.1128/mcb.17.6.3028.

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Histone mRNA is destabilized at the end of S phase and in cell-free mRNA decay reaction mixtures supplemented with histone proteins, indicating that histones might autoregulate the histone mRNA half-life. Histone mRNA destabilization in vitro requires three components: polysomes, histones, and postpolysomal supernatant (S130). Polysomes are the source of the mRNA and mRNA-degrading enzymes. To investigate the role of the S130 in autoregulation, crude S130 was fractionated by histone-agarose affinity chromatography. Two separate activities affecting the histone mRNA half-life were detected. The histone-agarose-bound fraction contained a histone mRNA destabilizer that was activated by histone proteins; the unbound fraction contained a histone mRNA stabilizer. Further chromatographic fractionation of unbound material revealed only a single protein stabilizer, which was purified to homogeneity, partially sequenced, and found to be La, a well-characterized RNA-binding protein. When purified La was added to reaction mixtures containing polysomes, a histone mRNA decay intermediate was stabilized. This intermediate corresponded to histone mRNA lacking 12 nucleotides from its 3' end and containing an intact coding region. Anti-La antibody blocked the stabilization effect. La had little or no effect on several other cell cycle-regulated mRNAs. We suggest that La prolongs the histone mRNA half-life during S phase and thereby increases histone protein production.
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Balasubramaniyam, Thananjeyan, Takumi Ishizuka, Chao-Da Xiao, Hong-Liang Bao, and Yan Xu. "2′-O-Methyl-8-methylguanosine as a Z-Form RNA Stabilizer for Structural and Functional Study of Z-RNA." Molecules 23, no. 10 (October 9, 2018): 2572. http://dx.doi.org/10.3390/molecules23102572.

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In contrast to Z-DNA that was stabilized and well-studied for its structure by chemical approaches, the stabilization and structural study of Z-RNA remains a challenge. In this study, we developed a Z-form RNA stabilizer m8Gm, and demonstrated that incorporation of m8Gm into RNA can markedly stabilize the Z-RNA at low salt conditions. Using the m8Gm-contained Z-RNA, we determined the structure of Z-RNA and investigated the interaction of protein and Z-RNA.
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4

David, Shlomit, Maya Magram Klaiman, Avi Shpigelman, and Uri Lesmes. "Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children." Foods 9, no. 9 (September 7, 2020): 1253. http://dx.doi.org/10.3390/foods9091253.

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There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers’ ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.
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Milroy, Lech-Gustav, Maria Bartel, Morkos A. Henen, Seppe Leysen, Joris M. C. Adriaans, Luc Brunsveld, Isabelle Landrieu, and Christian Ottmann. "Stabilizer-Guided Inhibition of Protein-Protein Interactions." Angewandte Chemie 127, no. 52 (November 5, 2015): 15946–50. http://dx.doi.org/10.1002/ange.201507976.

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6

Milroy, Lech-Gustav, Maria Bartel, Morkos A. Henen, Seppe Leysen, Joris M. C. Adriaans, Luc Brunsveld, Isabelle Landrieu, and Christian Ottmann. "Stabilizer-Guided Inhibition of Protein-Protein Interactions." Angewandte Chemie International Edition 54, no. 52 (November 5, 2015): 15720–24. http://dx.doi.org/10.1002/anie.201507976.

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7

Serdar Akin, M., Busra Goncu, and Mutlu B. Akin. "Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme." Mljekarstvo 69, no. 3 (June 27, 2019): 162–71. http://dx.doi.org/10.15567/mljekarstvo.2019.0302.

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In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p&lt;0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.
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Kaushik, Jai K., and Rajiv Bhat. "Why Is Trehalose an Exceptional Protein Stabilizer?" Journal of Biological Chemistry 278, no. 29 (April 17, 2003): 26458–65. http://dx.doi.org/10.1074/jbc.m300815200.

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9

Majumder, Manna. "Depolymerized Chitosan: A Novel Milk Protein Stabilizer." Advances in Bioscience and Bioengineering 3, no. 6 (2015): 56. http://dx.doi.org/10.11648/j.abb.20150306.11.

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10

Diana, Jebun Nessa, Ying Tao, Qiran Du, Meng Wang, Chinta Uday Kumar, Fei Wu, and Tuo Jin. "PLGA Microspheres of hGH of Preserved Native State Prepared Using a Self-Regulated Process." Pharmaceutics 12, no. 7 (July 20, 2020): 683. http://dx.doi.org/10.3390/pharmaceutics12070683.

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The challenges of formulating recombinant human growth hormone (rhGH) into sustained-release polymeric microspheres include two mutual causal factors, protein denaturing by the formulation process and severe initial burst release related with relative high dose. The stabilizers to protect the proteins must not evoke osmotic pressure inside the microspheres, and the contact of the protein with the interface between water and organic solution of the polymer must be minimized. To meet these criteria, rhGH was pre-formulated into polysaccharide particles via an aqueous–aqueous emulsion in the present study, followed by encapsulating the particles into microspheres through a self-regulated process to minimize the contact of the protein with the water–oil interface. Polysaccharides as the protein stabilizer did not evoke osmotic pressure as small sugar stabilizers, the cause of severe initial burst release. Reduced initial burst enabled reduced protein loading to 9% (from 22% of the once commercialized Nutropin depot), which in turn reduced the dosage form index from 80 to 8.7 and eased the initial burst. A series of physical chemical characterizations as well as biologic and pharmacokinetic assays confirmed that the present method is practically feasible for preparing microspheres of proteins.
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Cheikh, Khaled El, Elise Bouffard, Nadège Hamon, and Alain Morère. "Convenient Synthesis of the Protein Thermal-Stabilizer Mannosylglycerate." ChemistrySelect 1, no. 10 (July 1, 2016): 2471–73. http://dx.doi.org/10.1002/slct.201600444.

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12

Andoh, Tomoko, Yuzoh Hirata, and Akira Kikuchi. "Yeast Glycogen Synthase Kinase 3 Is Involved in Protein Degradation in Cooperation with Bul1, Bul2, and Rsp5." Molecular and Cellular Biology 20, no. 18 (September 15, 2000): 6712–20. http://dx.doi.org/10.1128/mcb.20.18.6712-6720.2000.

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ABSTRACT The yeast Saccharomyces cerevisiae has four genes,MCK1, MDS1 (RIM11),MRK1, and YOL128c, that encode glycogen synthase kinase 3 (GSK-3) homologs. The gsk-3 null mutant, in which these four genes are disrupted, shows temperature sensitivity, which is suppressed by the expression of mammalian GSK-3β and by an osmotic stabilizer. Suppression of temperature sensitivity by an osmotic stabilizer is also observed in the bul1 bul2 double null mutant, and the temperature sensitivity of the bul1 bul2 double null mutant is suppressed by multiple copies ofMCK1. We have screened rog mutants (revertants of gsk-3) which suppress the temperature sensitivity of themck1 mds1 double null mutant and found that two of them,rog1 and rog2, also suppress the temperature sensitivity of the bul1 bul2 double null mutant. Bul1 and Bul2 have been reported to bind to Rsp5, a hect (for homologous to E6-associated-protein carboxyl terminus)-type ubiquitin ligase, but involvement of Bul1 and Bul2 in protein degradation has not been demonstrated. We find that Rog1, but not Rog2, is stabilized in thegsk-3 null and the bul1 bul2 double null mutants. Rog1 binds directly to Rsp5, and their interaction is dependent on GSK-3. Furthermore, Rog1 is stabilized in thenpi1 mutant, in which RSP5 expression levels are reduced. These results suggest that yeast GSK-3 regulates the stability of Rog1 in cooperation with Bul1, Bul2, and Rsp5.
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13

Yue, Liyun, Zhen Yan, Hao Li, Xun Liu, and Piaoyang Sun. "Brij-58, a potential injectable protein-stabilizer used in therapeutic protein formulation." European Journal of Pharmaceutics and Biopharmaceutics 146 (January 2020): 73–83. http://dx.doi.org/10.1016/j.ejpb.2019.12.001.

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14

Wong, See Kiat, Liang Ee Low, Janarthanan Supramaniam, Sivakumar Manickam, Tin Wui Wong, Cheng Heng Pang, and Siah Ying Tang. "Physical stability and rheological behavior of Pickering emulsions stabilized by protein–polysaccharide hybrid nanoconjugates." Nanotechnology Reviews 10, no. 1 (January 1, 2021): 1293–305. http://dx.doi.org/10.1515/ntrev-2021-0090.

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Abstract This study investigated the emulsifying properties of a protein–polysaccharide hybrid nanoconjugate system comprising cellulose nanocrystals (CNC, 1% w/v) and soy protein isolate at various concentrations (SPI, 1–3% w/v). The average particle size of the nanoconjugate increased, and the zeta potential decreased when 3% (w/v) of SPI was used. The contact angle and thermal stability of CNC improved with the conjugation of SPI. Upon Pickering emulsification, 0.5% (w/v) of CNC–SPI nanoconjugate as particle stabilizer was sufficient to obtain stable emulsions. The CNC–SPI1 formulation (CNC to SPI, 1:1) provided the emulsion with the smallest droplet size and higher emulsifying activity. Intriguingly, ultrasound (US) pre-treatment on nanoconjugates before emulsification significantly reduced the size of the emulsion. The rheological assessment demonstrated that the CNC–SPI-stabilized emulsions exhibit shear thinning behavior at a lower shear rate and shear thickening behavior at a higher shear rate, indicating the interruption of existing attractive interactions between the CNC particles. All emulsions exhibited higher elastic modulus (G′) than viscous modulus (G″), suggesting high viscoelastic properties of the emulsions. This study demonstrates that CNC–SPI nanoconjugate with optimum protein to polysaccharide ratio has great potential as a natural particle stabilizer in food and nutraceutical emulsion applications.
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Cotrina, Ellen Y., Ângela Oliveira, José Pedro Leite, Jordi Llop, Luis Gales, Jordi Quintana, Isabel Cardoso, and Gemma Arsequell. "Repurposing Benzbromarone for Familial Amyloid Polyneuropathy: A New Transthyretin Tetramer Stabilizer." International Journal of Molecular Sciences 21, no. 19 (September 28, 2020): 7166. http://dx.doi.org/10.3390/ijms21197166.

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Transthyretin (TTR) is a homotetrameric protein involved in human amyloidosis, including familial amyloid polyneuropathy (FAP). Discovering small-molecule stabilizers of the TTR tetramer is a therapeutic strategy for these diseases. Tafamidis, the only approved drug for FAP treatment, is not effective for all patients. Herein, we discovered that benzbromarone (BBM), a uricosuric drug, is an effective TTR stabilizer and inhibitor against TTR amyloid fibril formation. BBM rendered TTR more resistant to urea denaturation, similarly to iododiflunisal (IDIF), a very potent TTR stabilizer. BBM competes with thyroxine for binding in the TTR central channel, with an IC50 similar to IDIF and tafamidis. Results obtained by isothermal titration calorimetry (ITC) demonstrated that BBM binds TTR with an affinity similar to IDIF, tolcapone and tafamidis, confirming BBM as a potent binder of TTR. The crystal structure of the BBM-TTR complex shows two molecules binding deeply in the thyroxine binding channel, forming strong intermonomer hydrogen bonds and increasing the stability of the TTR tetramer. Finally, kinetic analysis of the ability of BBM to inhibit TTR fibrillogenesis at acidic pH and comparison with other stabilizers revealed that benzbromarone is a potent inhibitor of TTR amyloidogenesis, adding a new interesting scaffold for drug design of TTR stabilizers.
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Wang, Ningkun, Chinmay Y. Majmudar, William C. Pomerantz, Jessica K. Gagnon, Jack D. Sadowsky, Jennifer L. Meagher, Taylor K. Johnson, et al. "Ordering a Dynamic Protein Via a Small-Molecule Stabilizer." Journal of the American Chemical Society 135, no. 9 (February 22, 2013): 3363–66. http://dx.doi.org/10.1021/ja3122334.

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17

Bruździak, P., A. Panuszko, E. Kaczkowska, B. Piotrowski, A. Daghir, S. Demkowicz, and J. Stangret. "Taurine as a water structure breaker and protein stabilizer." Amino Acids 50, no. 1 (October 17, 2017): 125–40. http://dx.doi.org/10.1007/s00726-017-2499-x.

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18

Mittal, Shriyaa, Drishti Guin, Brian Bozymski, Diwakar Shukla, and Martin Gruebele. "Is Dodine a Protein Stabilizer or Destabilizer? It'S Complicated!" Biophysical Journal 118, no. 3 (February 2020): 199a. http://dx.doi.org/10.1016/j.bpj.2019.11.1198.

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19

Rodrigues, Ellen Francine, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla, and Luciane Maria Colla. "Phycocyanin as substitute for texture ingredients in ice creams." British Food Journal 122, no. 2 (December 6, 2019): 693–707. http://dx.doi.org/10.1108/bfj-07-2019-0553.

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Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP. Findings The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers. Originality/value The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.
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Kim, Nam Ah, Sharvron Hada, Ritu Thapa, and Seong Hoon Jeong. "Arginine as a protein stabilizer and destabilizer in liquid formulations." International Journal of Pharmaceutics 513, no. 1-2 (November 2016): 26–37. http://dx.doi.org/10.1016/j.ijpharm.2016.09.003.

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21

Guinn, E. J., L. M. Pegram, M. W. Capp, M. N. Pollock, and M. T. Record. "Quantifying why urea is a protein denaturant, whereas glycine betaine is a protein stabilizer." Proceedings of the National Academy of Sciences 108, no. 41 (September 19, 2011): 16932–37. http://dx.doi.org/10.1073/pnas.1109372108.

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22

Apponi, Luciano H., Seth M. Kelly, Michelle T. Harreman, Alexander N. Lehner, Anita H. Corbett, and Sandro R. Valentini. "An Interaction between Two RNA Binding Proteins, Nab2 and Pub1, Links mRNA Processing/Export and mRNA Stability." Molecular and Cellular Biology 27, no. 18 (July 16, 2007): 6569–79. http://dx.doi.org/10.1128/mcb.00881-07.

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ABSTRACT mRNA stability is modulated by elements in the mRNA transcript and their cognate RNA binding proteins. Poly(U) binding protein 1 (Pub1) is a cytoplasmic Saccharomyces cerevisiae mRNA binding protein that stabilizes transcripts containing AU-rich elements (AREs) or stabilizer elements (STEs). In a yeast two-hybrid screen, we identified nuclear poly(A) binding protein 2 (Nab2) as being a Pub1-interacting protein. Nab2 is an essential nucleocytoplasmic shuttling mRNA binding protein that regulates poly(A) tail length and mRNA export. The interaction between Pub1 and Nab2 was confirmed by copurification and in vitro binding assays. The interaction is mediated by the Nab2 zinc finger domain. Analysis of the functional link between these proteins reveals that Nab2, like Pub1, can modulate the stability of specific mRNA transcripts. The half-life of the RPS16B transcript, an ARE-like sequence-containing Pub1 target, is decreased in both nab2-1 and nab2-67 mutants. In contrast, GCN4, an STE-containing Pub1 target, is not affected. Similar results were obtained for other ARE- and STE-containing Pub1 target transcripts. Further analysis reveals that the ARE-like sequence is necessary for Nab2-mediated transcript stabilization. These results suggest that Nab2 functions together with Pub1 to modulate mRNA stability and strengthen a model where nuclear events are coupled to the control of mRNA turnover in the cytoplasm.
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Zhao, Xi Hong, Xiao Hui Dai, You Hong Zhang, Peng Wang, Zhen Bo Xu, Xing Zhou Chen, and Xiao Ping Chen. "Development of Processing Technology and Stability of Peanut Beverage." Advanced Materials Research 429 (January 2012): 92–96. http://dx.doi.org/10.4028/www.scientific.net/amr.429.92.

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Objective: To study the processing technology and formula of peanut–tea beverage, and further provide reference for the plant protein beverage. Methods: The peanut was baked in the far-infrared oven, soaked with soft water containing 5% NaHCO3, rinsed and then cooked for 30 min, milled at 0.05 mm spacing grinding, filtered and finished peanut slurry. Tea leaves were extracted twice by water of 90°C. The two ingredients were combined with other supplement, refined by colloid mill, homogenized twice, followed by bottling, sealed, sterilization, cooled and other processing. In this study, the formula, stabilizers and additives by orthogonal experiments were investigated. Results: The peanut slurry and sugar were found to be major factors which affected the beverage’s quality. The formula was optimized when the content of peanut slurry, tea and sucrose reached 75 mL, 25 mL and 4 g especially in per 100 mL peanut-tea beverage. As single stabilizer, CMC-Na showed the most significant effect, and storage temperature was found to be better at room temperature than low temperature. Compared with single stabilizer, compound stabilizer was better. The optimal formula was CMC-Na 0.4 g/L, seaweed sodium 0.2 g/L, gelatin 0.8 g/L. Conclusion: The peanut-tea beverage, with unique flavor and rich nutrients, was a novel type of health plant beverage which was suitable for a large variety of people, and had a promising market.
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Li, Dong, Yong Zuo, Li Jun Tu, Wen Ting Wang, and Zhong Qiao Ren. "Study on Product Technology of Peanut Protein Beverage." Advanced Materials Research 791-793 (September 2013): 76–79. http://dx.doi.org/10.4028/www.scientific.net/amr.791-793.76.

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The technologies of peanut protein beverage product have been studied by signal and orthogonal experiments. The results show that the optimum technology were baking 130¡æ and 20min, pH 6.5, add compound stabilizer (sodium carboxymethyl cellulose 0.15%, xanthan gum 0.05%, sodium alginate 0.15% and pectin 0.10%), sugar 4%, peanut to water was 1:15, skimmed milk powder 0.5% and glycerol monostearate 0.09%.
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Kolarova, Michala, Francisco García-Sierra, Ales Bartos, Jan Ricny, and Daniela Ripova. "Structure and Pathology of Tau Protein in Alzheimer Disease." International Journal of Alzheimer's Disease 2012 (2012): 1–13. http://dx.doi.org/10.1155/2012/731526.

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Alzheimer's disease (AD) is the most common type of dementia. In connection with the global trend of prolonging human life and the increasing number of elderly in the population, the AD becomes one of the most serious health and socioeconomic problems of the present. Tau protein promotes assembly and stabilizes microtubules, which contributes to the proper function of neuron. Alterations in the amount or the structure of tau protein can affect its role as a stabilizer of microtubules as well as some of the processes in which it is implicated. The molecular mechanisms governing tau aggregation are mainly represented by several posttranslational modifications that alter its structure and conformational state. Hence, abnormal phosphorylation and truncation of tau protein have gained attention as key mechanisms that become tau protein in a pathological entity. Evidences about the clinicopathological significance of phosphorylated and truncated tau have been documented during the progression of AD as well as their capacity to exert cytotoxicity when expressed in cell and animal models. This paper describes the normal structure and function of tau protein and its major alterations during its pathological aggregation in AD.
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Kubbutat, Peter, Luísa Leitão, and Ulrich Kulozik. "Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties." Foods 10, no. 8 (August 13, 2021): 1876. http://dx.doi.org/10.3390/foods10081876.

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The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermore, pendant drop and oscillating drop measurements were performed to examine the surface tension and surface rheology. Foams were dried in conventional dryers as well as microwave-supported vacuum dryers. Final foam properties were determined. It was shown that the addition of sugars, often added as protective substances for sensitive organic molecules, resulted in lower repulsion between different types of surface-active components, namely polysorbate 80 and β-lactoglobulin (β-lg). Differences in impact of the types of sugars and between different types of surfactant, protein, and small molecules were observed influencing the foam decay behavior. The interfacial properties of polysorbate 80 and β-lg were influenced by the type of the used sugars. The surface elasticity of protein stabilized surfaces was higher compared to that of polysorbate stabilized systems. Protein stabilized systems remained more stable compared to polysorbate systems, which was also affected by the used saccharide. Overall, a correlation between molecular interactions and foam decay behavior was found.
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Tomoyasu, Toshifumi, Atsushi Tabata, Yoko Ishikawa, Robert A. Whiley, and Hideaki Nagamune. "Small heat shock protein AgsA: An effective stabilizer of enzyme activities." Journal of Bioscience and Bioengineering 115, no. 1 (January 2013): 15–19. http://dx.doi.org/10.1016/j.jbiosc.2012.08.001.

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Li, Hua, Xian Zeng, Zi-Qiang Liu, Qiu-Tao Meng, Ming Yuan, and Tong-Lin Mao. "Arabidopsis microtubule-associated protein AtMAP65-2 acts as a microtubule stabilizer." Plant Molecular Biology 69, no. 3 (November 11, 2008): 313–24. http://dx.doi.org/10.1007/s11103-008-9426-1.

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Ma, Biao, Yang Zhou, Hui Chen, Si-Jie He, Yi-Hua Huang, He Zhao, Xiang Lu, et al. "Membrane protein MHZ3 stabilizes OsEIN2 in rice by interacting with its Nramp-like domain." Proceedings of the National Academy of Sciences 115, no. 10 (February 20, 2018): 2520–25. http://dx.doi.org/10.1073/pnas.1718377115.

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The phytohormone ethylene regulates many aspects of plant growth and development. EIN2 is the central regulator of ethylene signaling, and its turnover is crucial for triggering ethylene responses. Here, we identified a stabilizer of OsEIN2 through analysis of the rice ethylene-response mutant mhz3. Loss-of-function mutations lead to ethylene insensitivity in etiolated rice seedlings. MHZ3 encodes a previously uncharacterized membrane protein localized to the endoplasmic reticulum. Ethylene induces MHZ3 gene and protein expression. Genetically, MHZ3 acts at the OsEIN2 level in the signaling pathway. MHZ3 physically interacts with OsEIN2, and both the N- and C-termini of MHZ3 specifically associate with the OsEIN2 Nramp-like domain. Loss of mhz3 function reduces OsEIN2 abundance and attenuates ethylene-induced OsEIN2 accumulation, whereas MHZ3 overexpression elevates the abundance of both wild-type and mutated OsEIN2 proteins, suggesting that MHZ3 is required for proper accumulation of OsEIN2 protein. The association of MHZ3 with the Nramp-like domain is crucial for OsEIN2 accumulation, demonstrating the significance of the OsEIN2 transmembrane domains in ethylene signaling. Moreover, MHZ3 negatively modulates OsEIN2 ubiquitination, protecting OsEIN2 from proteasome-mediated degradation. Together, these results suggest that ethylene-induced MHZ3 stabilizes OsEIN2 likely by binding to its Nramp-like domain and impeding protein ubiquitination to facilitate ethylene signal transduction. Our findings provide insight into the mechanisms of ethylene signaling.
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Zhao, Zhongliang, Caihong Zhu, Qianping Guo, Yan Cai, Xuesong Zhu, and Bin Li. "Preparation of lysozyme-imprinted nanoparticles on polydopamine-modified titanium dioxide using ionic liquid as a stabilizer." RSC Advances 9, no. 26 (2019): 14974–81. http://dx.doi.org/10.1039/c9ra00941h.

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31

Pochinok, T. B., P. V. Anisimovich, and Z. A. Temerdashev. "Methodological features of the spectrophotometric determination of proteins in biological fluids using reactions with brompyrogallol red." Industrial laboratory. Diagnostics of materials 86, no. 2 (February 27, 2020): 15–22. http://dx.doi.org/10.26896/1028-6861-2020-86-2-15-22.

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Determination of proteins in biological fluids is rather important for diagnostics in current clinical practice. The results of total protein determination depend on the amino-acid composition of the proteins present in the biological fluid. We discuss some aspects of the spectrophotometric determination of proteins in biological fluids, in particular, the methodological features of the technique based on the reaction of proteins with brompyrogallol red (BPGR). The most important advantage of BPGR in the determination of proteins in biological fluids is rather high and equal sensitivity of the dye to the proteins of albumin and globulin fractions, thus minimizing the errors attributed to the mismatch of the protein composition of the analyzed samples and calibration solutions used. The goal of the work is to study the impact of conditions and shelf life of the BPGR solution on the analytical properties of the solution in the spectrophotometric determination of proteins in biological fluids. Stability of the optical and analytical properties of BPGR solutions are studied using Fisher and Student criteria under conditions of different storage temperatures and nature of the stabilizer (ethanol or sodium benzoate) in the reagent solutions. Verification of the correctness of the total protein determination by the proposed method was carried out in spike tests. The introduced additives of standard solutions are prepared from the «Total protein» or «Albumin» calibrators. The developed method of the spectrophotometric determination of the mass concentration of proteins in the urine by the reaction with bromopyrogallol red was tested on real objects, metrologically certified and listed in the Federal register of certified measurement techniques. Analytical and metrological studies have shown that the developed method of protein determination with a reagent based on BPGR provides equal and high sensitivity of determination of albumin and globulin protein fractions in human biological fluids. To increase the shelf life of the reagent solution and preserve the analytical properties of the solution, we recommend to use ethanol as a stabilizer.
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Kaur, Supinder, and Aamir Nazir. "Potential role of protein stabilizers in amelioration of Parkinson's disease and associated effects in transgenic Caenorhabditis elegans model expressing alpha-synuclein." RSC Advances 5, no. 95 (2015): 77706–15. http://dx.doi.org/10.1039/c5ra13546j.

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Studies employing transgenicC. elegansmodel show that trehalose, a protein stabilizer, alleviates manifestations associated with Parkinson's diseaseviaits inherent activity and through induction of autophagic machinery.
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Drozłowska, Emilia, Artur Bartkowiak, and Łukasz Łopusiewicz. "Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent." Polymers 12, no. 10 (September 26, 2020): 2207. http://dx.doi.org/10.3390/polym12102207.

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Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10–50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.
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Eckard, Anahita Dehkhoda, Kasiviswanathan Muthukumarappan, and William Gibbons. "Analysis of Casein Biopolymers Adsorption to Lignocellulosic Biomass as a Potential Cellulase Stabilizer." Journal of Biomedicine and Biotechnology 2012 (2012): 1–11. http://dx.doi.org/10.1155/2012/745181.

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Although lignocellulosic materials have a good potential to substitute current feedstocks used for ethanol production, conversion of these materials to fermentable sugars is still not economical through enzymatic hydrolysis. High cost of cellulase has prompted research to explore techniques that can prevent from enzyme deactivation. Colloidal proteins of casein can form monolayers on hydrophobic surfaces that alleviate the de-activation of protein of interest. Scanning electron microscope (SEM), fourier transform infrared spectroscopy (FT-IR), capillary electrophoresis (CE), and Kjeldahl and BSA protein assays were used to investigate the unknown mechanism of action of induced cellulase activity during hydrolysis of casein-treated biomass. Adsorption of casein to biomass was observed with all of the analytical techniques used and varied depending on the pretreatment techniques of biomass. FT-IR analysis of amides I and II suggested that the substructure of protein from casein or skim milk were deformed at the time of contact with biomass. With no additive, the majority of one of the cellulase mono-component, 97.1 ± 1.1, was adsorbed to CS within 24 h, this adsorption was irreversible and increased by 2% after 72 h. However, biomass treatment with skim-milk and casein reduced the adsorption to 32.9% ± 6.0 and 82.8% ± 6.0, respectively.
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35

Klose, Alanna M., and Benjamin L. Miller. "A Stable Biotin-Streptavidin Surface Enables Multiplex, Label-Free Protein Detection by Aptamer and Aptamer-Protein Arrays Using Arrayed Imaging Reflectometry." Sensors 20, no. 20 (October 10, 2020): 5745. http://dx.doi.org/10.3390/s20205745.

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While label-free multiplex sensor technology enables “mixing and matching” of different capture molecules in principle, in practice this has been rarely (if ever) demonstrated. To fill this gap, we developed protocols for the preparation of mixed aptamer-protein arrays on the arrayed imaging reflectometry (AIR) sensing platform using streptavidin as a common attachment point for both biotinylated proteins and aptamers. Doing so required overcoming the noted instability of dried streptavidin monolayers on surfaces. After characterizing this degradation, stable surfaces were obtained using a commercial microarray product. Microarraying through the layer of stabilizer then provided mixed aptamer-antibody arrays. We demonstrate that sensor arrays prepared in this manner are suitable for several probes (thrombin and TGF-β1 aptamers; avi-tagged protein) and targets.
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Fasolin, Luiz Henrique, and Rosiane Lopes da Cunha. "Soursop juice stabilized with soy fractions: a rheologial approach." Food Science and Technology 32, no. 3 (July 10, 2012): 558–67. http://dx.doi.org/10.1590/s0101-20612012005000072.

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The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.
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37

Chen, Jeremy Tsung-Chieh, Lea Schmidt, Christina Schürger, Mohammed K. Hankir, Susanne M. Krug, and Heike L. Rittner. "Netrin-1 as a Multitarget Barrier Stabilizer in the Peripheral Nerve after Injury." International Journal of Molecular Sciences 22, no. 18 (September 18, 2021): 10090. http://dx.doi.org/10.3390/ijms221810090.

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The blood–nerve barrier and myelin barrier normally shield peripheral nerves from potentially harmful insults. They are broken down during nerve injury, which contributes to neuronal damage. Netrin-1 is a neuronal guidance protein with various established functions in the peripheral and central nervous systems; however, its role in regulating barrier integrity and pain processing after nerve injury is poorly understood. Here, we show that chronic constriction injury (CCI) in Wistar rats reduced netrin-1 protein and the netrin-1 receptor neogenin-1 (Neo1) in the sciatic nerve. Replacement of netrin-1 via systemic or local administration of the recombinant protein rescued injury-induced nociceptive hypersensitivity. This was prevented by siRNA-mediated knockdown of Neo1 in the sciatic nerve. Mechanistically, netrin-1 restored endothelial and myelin, but not perineural, barrier function as measured by fluorescent dye or fibrinogen penetration. Netrin-1 also reversed the decline in the tight junction proteins claudin-5 and claudin-19 in the sciatic nerve caused by CCI. Our findings emphasize the role of the endothelial and myelin barriers in pain processing after nerve damage and reveal that exogenous netrin-1 restores their function to mitigate CCI-induced hypersensitivity via Neo1. The netrin-1-neogenin-1 signaling pathway may thus represent a multi-target barrier protector for the treatment of neuropathic pain.
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Kavruk, Murat, Veli Cengiz Özalp, and Hüseyin Avni Öktem. "Portable Bioactive Paper-Based Sensor for Quantification of Pesticides." Journal of Analytical Methods in Chemistry 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/932946.

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A paper-based biosensor was developed for the detection of the degradation products of organophosphorus pesticides. The biosensor quantifies acetylcholine esterase inhibitors in a fast, disposable, cheap, and accurate format. We specifically focused on the use of sugar or protein stabilizer to achieve a biosensor with long shelf-life. The new biosensor detected malathion with a detection limit of 2.5 ppm in 5 min incubation time. The operational stability was confirmed by testing 60 days storage at 4°C when glucose was used as stabilizer.
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Zhao, Xihong, Junliang Zhong, Daxin Li, Ying Yang, and Zhenbo Xu. "Study on Processing Technology and a Complex Stabilizer for Peanut Protein Beverage." Advance Journal of Food Science and Technology 9, no. 3 (August 10, 2015): 206–8. http://dx.doi.org/10.19026/ajfst.9.1994.

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40

Pokatayev, Vladislav, Kun Yang, Xintao Tu, Nicole Dobbs, Jianjun Wu, Robert G. Kalb, and Nan Yan. "Homeostatic regulation of STING protein at the resting state by stabilizer TOLLIP." Nature Immunology 21, no. 2 (January 13, 2020): 158–67. http://dx.doi.org/10.1038/s41590-019-0569-9.

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41

Lee, Eungwoo, and Changsub Shin. "Characteristics of Protein Foam Agent by Stabilizer on the Ship Fire Extinguishment." Journal of the Korean Society of Safety 30, no. 4 (August 31, 2015): 79–85. http://dx.doi.org/10.14346/jkosos.2015.30.4.79.

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42

Sridharan, Simha, Marcel B. J. Meinders, Johannes H. Bitter, and Constantinos V. Nikiforidis. "Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary." Food Hydrocolloids 101 (April 2020): 105533. http://dx.doi.org/10.1016/j.foodhyd.2019.105533.

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43

Kim, Yool, and Younghoon Lee. "Novel function of C5 protein as a metabolic stabilizer of M1 RNA." FEBS Letters 583, no. 2 (December 27, 2008): 419–24. http://dx.doi.org/10.1016/j.febslet.2008.12.040.

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44

Gong, Lan, and Michael S. Blaiss. "Topical Corticosteroids and Antihistamines—Mast Cell Stabilizers for the Treatment of Allergic Conjunctivitis." US Ophthalmic Review 06, no. 02 (2013): 78. http://dx.doi.org/10.17925/usor.2013.06.02.78.

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The most common ocular manifestation of allergy, allergic conjunctivitis (AC), is the result of a hypersensitivity response occurring after exposure of the ocular surface to airborne antigens. Treatment options for AC comprise antihistamines, mast cell stabilizers, dual-acting mast cell stabilizer-antihistamines, corticosteroids, nonsteroidal anti-inflammatory drugs (NSAIDs), and combinations thereof. Despite clinical evidence to support the use of antihistamines, such as levocabastine, antihistamines are unable to mitigate all symptoms of AC because histamine is not the only mediator released during the allergic inflammatory response and has no direct effect on inflammatory cells involved in clinical symptoms. Dual-acting mast cell stabilizer-antihistamines, such as bepotastine, alcafatidine, epinastine, ketotifen, and olopatadine, have a broader effect than antihistamines alone. Corticosteroids inhibit the entire inflammatory cascade and therefore offer the most complete option for AC, although their use has been limited due to concerns about increased intraocular pressure (IOP) and the potential for cataract formation with extended use. Loteprednol etabonate (LE) has a decreased effect on IOP and cannot form Schiff base intermediates with lens protein, which is considered a first step in cataractogenesis. The efficacy and safety of LE in the treatment of seasonal AC (SAC) has been demonstrated in clinical trials.
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45

Epand, Richard M. "Relationship of phospholipid hexagonal phases to biological phenomena." Biochemistry and Cell Biology 68, no. 1 (January 1, 1990): 17–23. http://dx.doi.org/10.1139/o90-003.

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Phospholipid bilayers can undergo morphological rearrangements to other phases. The formation of one of these nonbilayer phases, the hexagonal phase, is preceded by an increase in the hydrophobicity of the bilayer surface and a destabilization of the bilayer structure. Certain membrane additives promote, while others inhibit, the formation of the hexagonal phase. Many of the molecular features that determine this phase preference are understood. Some of the properties of membranes are modulated by agents that affect the relative stability of the bilayer and hexagonal phases. Addition of bilayer stabilizers to a membrane decreases its fusogenic behaviour. One such bilayer stabilizer is cholesterol sulfate, which may function physiologically to inhibit the fusion of sperm cells. Several antiviral agents are also found to be bilayer stabilizers and some have been shown to inhibit membrane fusion phenomena. Another biological property that is modulated in a predictable manner by agents which affect the bilayer–hexagonal phase equilibrium is insulin-promoted glucose uptake in adipocytes. Bilayer stabilizers inhibit this process showing that the effects of insulin can be modulated by the bulk biophysical properties of the membrane. The activity of a number of membrane-bound enzymes is also lowered by bilayer stabilizers. Neutral and zwitterionic bilayer stabilizers are inhibitors of protein kinase C. Thus, the alteration of the bilayer–hexagonal phase transition by drugs may provide a useful parameter for predicting their effects on biological membranes.Key words: hexagonal phase, phosphatidylethanolamine, membrane fusion, virus, insulin, protein kinase C.
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46

Zanoni, Francesca, Martina Vakarelova, and Gianni Zoccatelli. "Development and Characterization of Astaxanthin-Containing Whey Protein-Based Nanoparticles." Marine Drugs 17, no. 11 (November 4, 2019): 627. http://dx.doi.org/10.3390/md17110627.

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Astaxanthin (ASX) is a carotenoid of great interest due to its potential health benefits. However, its use in the food, feed, and pharmaceutical fields is limited due to low bioavailability, poor stability during thermochemical treatments, susceptibility to oxidation, and poor organoleptic characteristics. The aim of this work was to develop a method to stabilize astaxanthin extracted from the microalgae Haematococcus pluvialis (H.p.) and to improve its nutritional and functional properties through nanoencapsulation. Nanoparticles (NPs) were produced by emulsification–solvent evaporation technique starting from H.p. oleoresin using whey proteins concentrate (WPC) as stabilizer. The efficiency of encapsulation was 96%. The particle size (Z-average) was in the range of 80–130 nm and the superficial charge (measured as zeta-potential) was negative (−20 to −30 mV). The stability of the NPs upon resuspension in water was assayed through a panel of stress tests, i.e., extreme pH, UV radiation, Fe3+ exposition, and heating at 65 °C, that always showed a superior performance of encapsulated ASX in comparison to oleoresin, even if NPs tended to precipitate at pH 3.5–5.5. Simulated gastroenteric digestion was conducted to study the release of ASX in physiological conditions, and showed a maximum bioaccessibility of 76%, with 75% ASX converted into the more bioavailable free form. The collected data suggest that NPs might have possible future applications as supplements for human and animal diets.
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Yi, Jiang, Luyu Gao, Guitian Zhong, and Yuting Fan. "Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery." Food & Function 11, no. 1 (2020): 768–78. http://dx.doi.org/10.1039/c9fo02434d.

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WPI nanoparticles were fabricated with Ca2+ induced cross-linking and used as an effective particle stabilizer for HIPPE formulation aiming to improve the chemical stability and bioaccessibility of β-carotene.
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48

PAPAKONSTANTI, Evangelia A., Dimitrios S. EMMANOUEL, Achille GRAVANIS, and Christos STOURNARAS. "Na+/Pi co-transport alters rapidly cytoskeletal protein polymerization dynamics in opossum kidney cells." Biochemical Journal 315, no. 1 (April 1, 1996): 241–47. http://dx.doi.org/10.1042/bj3150241.

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We studied with biochemical and immunofluorescent techniques the interactions between the actin microfilament and tubulin microtubule cytoskeleton and Na+/Pi co-transport in opossum kidney cells, a line with proximal tubular characteristics. On brief (5 min) incubation of the cells with a low (0.1 mM) concentration of Pi, a rapid F-actin depolymerization takes place, which fails to occur in cells incubated under similar conditions with 1 mM Pi. The disassembly of actin microfilaments could be quantitatively expressed as a 33% increase in the ratio of monomeric G-actin to polymerized F-actin (G/F-actin ratio from 0.80±0.03 to 1.06±0.06, n = 28, P < 0.01), owing to a significant decrease in the latter. Under these conditions microfilaments were also markedly destabilized, as shown by their diminished resistance to graded cytochalasin B concentrations. In addition, incubation of opossum kidney cells with low Pi concentrations (0.1 mM) resulted within 5 min in a substantial depolymerization of microtubules, shown by immunofluorescence microscopy and measured as a 70.9±6.9% (n = 11, P < 0.01) decrement by immunoblot analysis. These changes, which occur only when extracellular Pi concentrations are kept low, seem to be related to a significant increase within 5 min in the rate of cellular Pi uptake by 25.5% under these conditions. The shifts in the dynamic equilibria between monomeric and polymerized actin and tubulin in response to cellular Pi uptake were transient, being fully reversible within 30 min. Moreover, the effect of Pi seemed to be specific because inhibition of its uptake by phosphonoformic acid blunted microtubular disassembly markedly. In contrast, measurement of Pi uptake in the presence of agents known to stabilize cytoskeletal structures showed a substantial decrease with phallacidin, which stabilizes microfilaments, whereas the microtubule stabilizer taxol had no apparent effect. These results indicate that acute alterations in the polymerization dynamics and stability of both microfilaments and microtubules are involved in the modulation of Na+/Pi co-transport and suggest important cytoskeletal participation in proximal tubular transport functions.
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Brettler, DB, AD Forsberg, PH Levine, J. Petillo, K. Lamon, and JL Sullivan. "Factor VIII:C concentrate purified from plasma using monoclonal antibodies: human studies." Blood 73, no. 7 (May 15, 1989): 1859–63. http://dx.doi.org/10.1182/blood.v73.7.1859.1859.

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Abstract Conventional clotting factor concentrates have, until recently, been “of intermediate purity,” containing less than 1% of the coagulation factor, and greater than 99% extraneous plasma proteins such as fibrinogen, fibronectin, gamma globulins, and traces of many others. We report here the results of a new factor VIII concentrate that is purified from human plasma using a mouse monoclonal antibody to factor VIII:vWF in an affinity chromatography system. The resultant concentrate has an activity of between 3,000 and 5,000 U/mg protein before albumin is added as a stabilizer. Seven patients with severe hemophilia A and no inhibitor who were positive for antibody to human immunodeficiency virus (HIV) have been treated solely with this concentrate for over 24 months. Factor usage in these patients has ranged from 611 U/kg/yr to 2,022 U/kg/yr. These patients have infused approximately once per week on the average, most often for joint hemorrhages. The efficacy of the concentrate is excellent. No allergic reactions have occurred and no factor VIII antibodies have developed. In these seven patients mean CD4 counts stabilized (856 +/- 619 at screen v 778 +/- 686 at 24 months) and there was reversal of skin test anergy. In a comparison group on conventional intermediate purity concentrate chosen retrospectively decreases in mean CD4 cell counts similarly did not occur. However, the number of the comparison patients who were anergic increased over the course of the study. These observations indicate the possibility that more highly purified concentrates may stabilize immune function in HIV seropositive patients.
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50

Brettler, DB, AD Forsberg, PH Levine, J. Petillo, K. Lamon, and JL Sullivan. "Factor VIII:C concentrate purified from plasma using monoclonal antibodies: human studies." Blood 73, no. 7 (May 15, 1989): 1859–63. http://dx.doi.org/10.1182/blood.v73.7.1859.bloodjournal7371859.

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Conventional clotting factor concentrates have, until recently, been “of intermediate purity,” containing less than 1% of the coagulation factor, and greater than 99% extraneous plasma proteins such as fibrinogen, fibronectin, gamma globulins, and traces of many others. We report here the results of a new factor VIII concentrate that is purified from human plasma using a mouse monoclonal antibody to factor VIII:vWF in an affinity chromatography system. The resultant concentrate has an activity of between 3,000 and 5,000 U/mg protein before albumin is added as a stabilizer. Seven patients with severe hemophilia A and no inhibitor who were positive for antibody to human immunodeficiency virus (HIV) have been treated solely with this concentrate for over 24 months. Factor usage in these patients has ranged from 611 U/kg/yr to 2,022 U/kg/yr. These patients have infused approximately once per week on the average, most often for joint hemorrhages. The efficacy of the concentrate is excellent. No allergic reactions have occurred and no factor VIII antibodies have developed. In these seven patients mean CD4 counts stabilized (856 +/- 619 at screen v 778 +/- 686 at 24 months) and there was reversal of skin test anergy. In a comparison group on conventional intermediate purity concentrate chosen retrospectively decreases in mean CD4 cell counts similarly did not occur. However, the number of the comparison patients who were anergic increased over the course of the study. These observations indicate the possibility that more highly purified concentrates may stabilize immune function in HIV seropositive patients.
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