Relevant bibliographies by topics / Proteins Oxidation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Proteins Oxidation'

Author: Grafiati
Published: 4 June 2021
Last updated: 20 February 2023

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Journal articles on the topic "Proteins Oxidation"

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Pattison, David I., Aldwin Suryo Rahmanto, and Michael J. Davies. "Photo-oxidation of proteins." Photochem. Photobiol. Sci. 11, no. 1 (2012): 38–53. http://dx.doi.org/10.1039/c1pp05164d.

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FU, Shanlin, Min-Xin FU, W. John BAYNES, R. Suzanne THORPE, and T. Roger DEAN. "Presence of dopa and amino acid hydroperoxides in proteins modified with advanced glycation end products (AGEs): amino acid oxidation products as a possible source of oxidative stress induced by AGE proteins." Biochemical Journal 330, no. 1 (February 15, 1998): 233–39. http://dx.doi.org/10.1042/bj3300233.

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Glycation and subsequent Maillard or browning reactions of glycated proteins, leading to the formation of advanced glycation end products (AGEs), are involved in the chemical modification of proteins during normal aging and have been implicated in the pathogenesis of diabetic complications. Oxidative conditions accelerate the browning of proteins by glucose, and AGE proteins also induce oxidative stress responses in cells bearing AGE receptors. These observations have led to the hypothesis that glycation-induced pathology results from a cycle of oxidative stress, increased chemical modificatio
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Burgoyne, Joseph R., and Philip Eaton. "Contemporary techniques for detecting and identifying proteins susceptible to reversible thiol oxidation." Biochemical Society Transactions 39, no. 5 (September 21, 2011): 1260–67. http://dx.doi.org/10.1042/bst0391260.

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Elevated protein oxidation is a widely reported hallmark of most major diseases. Historically, this ‘oxidative stress’ has been considered causatively detrimental, as the protein oxidation events were interpreted simply as damage. However, recent advances have changed this antiquated view; sensitive methodology for detecting and identifying proteins susceptible to oxidation has revealed a fundamental role for this modification in physiological cell signalling during health. Reversible protein oxidation that is dynamically coupled with cellular reducing systems allows oxidative protein modifica
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Pandey, Kanti Bhooshan, Mohd Murtaza Mehdi, Pawan Kumar Maurya, and Syed Ibrahim Rizvi. "Plasma Protein Oxidation and Its Correlation with Antioxidant Potential During Human Aging." Disease Markers 29, no. 1 (2010): 31–36. http://dx.doi.org/10.1155/2010/964630.

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Previous studies have indicated that the main molecular characteristic of aging is the progressive accumulation of oxidative damages in cellular macromolecules. Proteins are one of the main molecular targets of age-related oxidative stress, which have been observed during aging process in cellular systems. Reactive oxygen species (ROS) can lead to oxidation of amino acid side chains, formation of protein-protein cross-linkages, and oxidation of the peptide backbones. In the present study, we report the age-dependent oxidative alterations in biomarkers of plasma protein oxidation: protein carbo
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Rogers, K. R., C. J. Morris, and D. R. Blake. "Oxidation of thiol in the vimentin cytoskeleton." Biochemical Journal 275, no. 3 (May 1, 1991): 789–91. http://dx.doi.org/10.1042/bj2750789.

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Sublethal doses of H2O2, which induces oxidative stress, cause substantial alteration to the vimentin cytoskeleton in various cell types. We have used a thiol-blot assay to assess thiol status in individual proteins from cell extracts. Vimentin thiol is oxidized in preference to other cytoskeleton proteins. Immunoblot analysis also demonstrated a loss of reactivity to an anti-vimentin monoclonal antibody under non-reducing conditions, possibly due to thiol-group oxidation. During induced oxidative stress a number of proteins become associated with the cytoskeleton extracts.
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Lawal, Remilekun O., Fabrizio Donnarumma, and Kermit K. Murray. "Electrospray Photochemical Oxidation of Proteins." Journal of The American Society for Mass Spectrometry 30, no. 11 (September 5, 2019): 2196–99. http://dx.doi.org/10.1007/s13361-019-02313-4.

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Hambly, David M., and Michael L. Gross. "Cold Chemical Oxidation of Proteins." Analytical Chemistry 81, no. 17 (September 2009): 7235–42. http://dx.doi.org/10.1021/ac900855f.

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Simpson, Richard J. "Performic Acid Oxidation of Proteins." Cold Spring Harbor Protocols 2007, no. 3 (March 2007): pdb.prot4698. http://dx.doi.org/10.1101/pdb.prot4698.

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Luna, Carolina, and Mario Estévez. "Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation." Food Chemistry 267 (November 2018): 111–18. http://dx.doi.org/10.1016/j.foodchem.2017.06.154.

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Bruckbauer, Steven T., Benjamin B. Minkoff, Michael R. Sussman, and Michael M. Cox. "Proteome Damage Inflicted by Ionizing Radiation: Advancing a Theme in the Research of Miroslav Radman." Cells 10, no. 4 (April 20, 2021): 954. http://dx.doi.org/10.3390/cells10040954.

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Oxidative proteome damage has been implicated as a major contributor to cell death and aging. Protein damage and aging has been a particular theme of the recent research of Miroslav Radman. However, the study of how cellular proteins are damaged by oxidative processes is still in its infancy. Here we examine oxidative changes in the proteomes of four bacterial populations—wild type E. coli, two isolates from E. coli populations evolved for high levels of ionizing radiation (IR) resistance, and D. radiodurans—immediately following exposure to 3000 Gy of ionizing radiation. By a substantial marg
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Dissertations / Theses on the topic "Proteins Oxidation"

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Osborn, Anna. "Measurements of Human Plasma Oxidation." Thesis, University of Canterbury. Biological Sciences, 2006. http://hdl.handle.net/10092/1426.

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The oxidation of lipids and antioxidants has been extensively studied in human plasma but little attention has been given to how plasma proteins are oxidised. Proteins make up the majority of biomolecules in cells and plasma and therefore are the most likely reactants with oxidants and free radicals. Previous studies in the laboratory had shown that peroxyl radicals generated by the thermolytic decay of 2-azobis (2-amdinopropane) dihydrochloride (AAPH) generated significant amounts of protein hydroperoxides, but only after a six hour lag period. In this study the existence of the six hour lag
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Du, Aiguo. "Prediction of oxidation states of cysteines and disulphide bridges in proteins." unrestricted, 2007. http://etd.gsu.edu/theses/available/etd-11272007-024411/.

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Thesis (Ph. D.)--Georgia State University, 2007.<br>Title from file title page. Y. Pan, committee chair; G. Qin, A. Bourgeois, A. Zelikovski, committee members. Electronic text (124 p. : ill. (some col.)) : digital, PDF file. Description based on contents viewed June 3, 2008. Includes bibliographical references (p. 111-124).
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Beilen, Jan Berthold van. "Alkane oxidation by Pseudomonas oleovorans: genes and proteins." [S.l. : [Groningen : s.n.] ; University Library Groningen] [Host], 1994. http://irs.ub.rug.nl/ppn/292892500.

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Fredriksson, Åsa. "On the role of protein oxidation and heat shock proteins in senescence and fitness /." Göteborg : Göteborg University, 2006. http://www.loc.gov/catdir/toc/fy0708/2006421399.html.

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Shutova, Tatiana. "Photosynthetic water oxidation : the function of two extrinsic proteins." Doctoral thesis, Umeå : Department of Plant Physiology, Umeå Univ, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-1476.

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Kapavarapu, Susmita. "Extracellular expression, oxidation and purification of hen egg white lysozyme double mutant (H15S+N77H) /." Connect to resource online, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ysu1197658857.

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Wood, Geoffrey Paul Farra. "Theoretical Investigations of Radical-Mediated Protein Oxidation." Thesis, The University of Sydney, 2006. http://hdl.handle.net/2123/1413.

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This thesis primarily details the application of high-level ab initio quantum chemistry techniques in order to understand aspects of free-radical mediated protein oxidation. Traditionally, product analysis and electron paramagnetic resonance (EPR) spectroscopy are the primary means for elucidating the chemistry of protein oxidation. However, in experiments involving relatively small proteins reacting with a controlled radical-flux, a vast array of compounds can be produced, which are often difficult to analyse. Quantum chemical techniques on the other hand, can calculate the properties of any
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Wood, Geoffrey Paul Farra. "Theoretical Investigations of Radical-Mediated Protein Oxidation." University of Sydney, 2006. http://hdl.handle.net/2123/1413.

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Doctor of Philosophy (PhD)<br>This thesis primarily details the application of high-level ab initio quantum chemistry techniques in order to understand aspects of free-radical mediated protein oxidation. Traditionally, product analysis and electron paramagnetic resonance (EPR) spectroscopy are the primary means for elucidating the chemistry of protein oxidation. However, in experiments involving relatively small proteins reacting with a controlled radical-flux, a vast array of compounds can be produced, which are often difficult to analyse. Quantum chemical techniques on the other hand, can ca
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Yi, Dong-Hui Chemistry Faculty of Science UNSW. "The Study of Biomarkers of Protein Oxidative Damage and Aging by Mass Spectrometry." Awarded by:University of New South Wales. School of Chemistry, 1999. http://handle.unsw.edu.au/1959.4/17636.

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The physiologically important free radicals, nitrogen monoxide and superoxide, can combine to form the reactive intermediate peroxynitrite. Peroxynitrite can react with proteins and their constituent amino acids, such as tyrosine, resulting in protein peroxidation, oxidation and nitration. The nitration of proteins, assessed by the analysis of 3-nitrotyrosine, is a proposed index of pathophysiological activity of peroxynitrite. The aim of the work was to investigate the reaction products between peroxynitrite and protein, develop an assay for 3-nitrotyrosine and measure its levels in biologi
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Dales, Simon Leslie. "The structure, function and biosynthesis of proteins involved in methanol oxidation." Thesis, University of Southampton, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.296270.

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Books on the topic "Proteins Oxidation"

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Sharma, Virender K. Oxidation of Amino Acids, Peptides, and Proteins. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118482469.

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Fredriksson, Åsa. On the role of protein oxidation and heat shock proteins in senescence and fitness. Göteborg: Göteborg University, 2006.

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Davies, M. J. Radical-mediated protein oxidation: From chemistry to medicine. Oxford: Oxford University Press, 1997.

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1964-, Dalle-Donne Isabella, Scaloni Andrea, and Butterfield D. Allan, eds. Redox proteomics: From protein modifications to cellular dysfunction and diseases. Hoboken, N.J: Wiley-Interscience, 2006.

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J, Lunec, ed. Measuring in vivo oxidative damage: A practical approach. Chichester: Wiley, 2000.

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Grune, Tilman, Betul Catalgol, and Tobias Jung. Protein Oxidation and Aging. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118493038.

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Feige, Matthias J., ed. Oxidative Folding of Proteins. Cambridge: Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/9781788013253.

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1938-, Flohé L., and Harris James R, eds. Peroxiredoxin systems: Structures and functions. New York: Springer, 2007.

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Catala, Angel. Reactive oxygen species, lipid peroxidation, and protein oxidation. New York: Nova Publishers, 2014.

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Moroder, Luis, and Johannes Buchner, eds. Oxidative Folding of Peptides and Proteins. Cambridge: Royal Society of Chemistry, 2008. http://dx.doi.org/10.1039/9781847559265.

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Book chapters on the topic "Proteins Oxidation"

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Stadtman, Earl R. "Free Radical Mediated Oxidation of Proteins." In Free Radicals, Oxidative Stress, and Antioxidants, 51–64. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-2907-8_5.

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Ochiai, Ei-Ichiro. "Oxidation—Reduction and Enzymes and Proteins." In General Principles of Biochemistry of the Elements, 53–95. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-5371-3_3.

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Moan, Natacha, Frédérique Tacnet, and Michel B. Toledano. "Protein-Thiol Oxidation, From Single Proteins to Proteome-Wide Analyses." In Redox-Mediated Signal Transduction, 175–92. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-129-1_13.

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Sizer, Irwin W. "Oxidation of Proteins by Tyrosinase and Peroxidase." In Advances in Enzymology - and Related Areas of Molecular Biology, 129–61. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2006. http://dx.doi.org/10.1002/9780470122594.ch4.

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Fournier, N. C., and M. A. Richard. "Role of fatty acid-binding protein in cardiac fatty acid oxidation." In Cellular Fatty Acid-binding Proteins, 149–59. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-3936-0_19.

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Soyer, Ayla, and Herbert O. Hultin. "Oxidation of Fish Sarcoplasmic Reticular Lipids and Proteins." In Quality Attributes of Muscle Foods, 269–76. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4731-0_18.

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Jones, Lisa M. "Fast Photochemical Oxidation of Proteins for Structural Characterization." In Characterization of Protein Therapeutics using Mass Spectrometry, 343–70. Boston, MA: Springer US, 2013. http://dx.doi.org/10.1007/978-1-4419-7862-2_9.

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Veerkamp, J. H., and H. T. B. van Moerkerk. "Fatty acid-binding protein and its relation to fatty acid oxidation." In Cellular Fatty Acid-Binding Proteins II, 101–6. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3096-1_13.

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Chesworth, J. M., T. Stuchbury, and J. R. Scaife. "Breakdown of Proteins and the Oxidation of Amino Acids." In An Introduction to Agricultural Biochemistry, 193–99. Dordrecht: Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-009-1441-4_14.

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Linssen, M. C. J. G., M. M. Vork, Y. F. de Jong, J. F. C. Glatz, and G. J. van der Vusse. "Fatty acid oxidation capacity and fatty acid-binding protein content of different cell types isolated from rat heart." In Cellular Fatty Acid-binding Proteins, 19–25. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-3936-0_3.

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Conference papers on the topic "Proteins Oxidation"

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Munch, Katharina, Claire Berton-Carabin, Karin Schroen, and Simeon Stoyanov. "Plant protein-stabilized emulsions: Implications of protein and non-protein components for lipid oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zznf4565.

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The use of plant proteins to stabilize oil-in-water (O/W) emulsions has been an increasing trend lately. The complexity of the available plant protein ingredients, along with the proteins’ physicochemical properties, require advanced processing that typically leads to substantial concentrations of non-protein components in the final isolates or concentrates. It is known that those components, such as polyphenols, phytic acid or phospholipids, can have a strong influence on the oxidative stability of emulsions. Thus, to understand the oxidative stability of plant protein-stabilized emulsions,
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Durand, Erwann, Nastassia Kaugarenia, Nathalie Barouh, Pierre Villeneuve, and Romain Kapel. "Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/whcd7145.

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The oxidative chemical degradation produced by reactive species (free radicals, oxygen, etc.) is responsible for the deterioration of most of the formulated products. One of the main properties of an antioxidant lies in its capacity to limit the chemical propagation of oxidation by reducing free radicals. Another strategy to prevent oxidation is binding transition metals, since they are ubiquitous and deeply involved in the initiation and propagation of lipids oxidation. Naturally occurring phospholipids, polyphenols, proteins, or peptides that can bind metal ions could be more valued than syn
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Zhang, Jingnan, Bovie Hong, Mehdi Abdollahi, Marie Alminger, and Ingrid Undeland. "Lingonberry Press-cake Inhibits Lipid Oxidation During Ph-shift Processing of Herring Co-products and Subsequent Ice Storage of Recovered Protein Isolates." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ztsa6947.

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Lipid oxidation has been reported as a problem when recovering functional proteins from herring filleting co-products using the pH-shift method. Motivated by the wish for clean label and sustainable development within the food industry, we have earlier shown good oxidation-inhibiting potential when adding 30% (dw/dw) of seven different antioxidant-containing underutilized materials including agricultural/shellfish side streams and seaweeds, both during processing and during subsequent ice storage of protein isolates. Lingonberry press-cake has been recognized as the most promising. However, at
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Lamsal, Buddhi, and Md Mahfuzur Rahman. "Conventional and novel technologies for extraction of protein and their impact on structure and functionality as ingredient." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dhxf1174.

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Proteins possess their techno-functionalities by virtues of their state of being, i.e., their molecular makeup and structure, which in turn, is affected by the technologies employed to extract them from the matrices they belong to. This is true for both plant proteins and cell-based proteins. While pH-modulated solubility based aqueous extraction, followed by isolation, is the overwhelming method for plant protein preparations, other technologies, for example dry fractionation (separation based on density, air drag or electrostatic charges), enzyme-, microwave-, ultrasound-, pulsed electric en
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Yang, Hongshun, Xiao Feng, and Zhongyang Ren. "Developing Pickering and nanoemulsions for inhibiting lipid oxidation of aquatic food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vcyj7544.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochem
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Wang, Yixiang, Bin Li, Shilin Liu, Xiaogang Luo, Xingzhong Zhang, and Yan Li. "Pickering emulsions stabilized by soybean protein isolate/cellulose nanofibrils: Influence of pH." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zksv4215.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochemica
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Turrens, Julio F., Eric Robinson, Scott Freeman, and Benedict F. George III. "Spectral analysis of light emitted during the oxidation of lipids and proteins." In Medical Imaging 2003, edited by Anne V. Clough and Amir A. Amini. SPIE, 2003. http://dx.doi.org/10.1117/12.480409.

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Kaugarenia, Nastassia, Sophie Beaubier, Erwann Durand, François Lesage, Xavier Framboisier, Arnaud Aymes, Pierre Villeneuve, and Romain Kapel. "Optimization of Potent Mineral Chelating Peptides Production from Rapeseed Meal Proteins Proteolysis and Peptide Characterizations." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ougk6662.

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Preventing lipid oxidation and microbial spoilage are both major concerns in sectors such as food and cosmetic industries. Biopeptides, arouse great interest to substitute synthetic antioxidants. Some plant proteins, like 2S rapeseed albumins are known presenting antimicrobial properties. In this context, we aimed to valorize total rapeseed meal proteins with controlled enzymatic proteolysis to generate mineral chelating peptides from the 11S globulins fraction while keeping intact the albumins fraction. To do so, screening of proteases on total rapeseed protein isolate was implemented highlig
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Lopez-Garcia, Guillermo, Jose M. Jerez, Daniel Urda, and Francisco J. Veredas. "MetODeep: A Deep Learning Approach for Prediction of Methionine Oxidation Sites in Proteins." In 2019 International Joint Conference on Neural Networks (IJCNN). IEEE, 2019. http://dx.doi.org/10.1109/ijcnn.2019.8851901.

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Phelps, DS, TM Umstead, WM Freeman, and VM Chinchilli. "Age-Related Changes in the Expression and Oxidation of Bronchoalveolar Lavage Proteins in the Rat." In American Thoracic Society 2009 International Conference, May 15-20, 2009 • San Diego, California. American Thoracic Society, 2009. http://dx.doi.org/10.1164/ajrccm-conference.2009.179.1_meetingabstracts.a1967.

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Reports on the topic "Proteins Oxidation"

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
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Ohad, Itzhak, and Himadri Pakrasi. Role of Cytochrome B559 in Photoinhibition. United States Department of Agriculture, December 1995. http://dx.doi.org/10.32747/1995.7613031.bard.

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The aim of this research project was to obtain information on the role of the cytochrome b559 in the function of Photosystem-II (PSII) with special emphasis on the light induced photo inactivation of PSII and turnover of the photochemical reaction center II protein subunit RCII-D1. The major goals of this project were: 1) Isolation and sequencing of the Chlamydomonas chloroplast psbE and psbF genes encoding the cytochrome b559 a and b subunits respectively; 2) Generation of site directed mutants and testing the effect of such mutation on the function of PSII under various light conditions; 3)
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Fluhr, Robert, and Maor Bar-Peled. Novel Lectin Controls Wound-responses in Arabidopsis. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7697123.bard.

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Innate immune responses in animals and plants involve receptors that recognize microbe-associated molecules. In plants, one set of this defense system is characterized by large families of TIR–nucleotide binding site–leucine-rich repeat (TIR-NBS-LRR) resistance genes. The direct interaction between plant proteins harboring the TIR domain with proteins that transmit and facilitate a signaling pathway has yet to be shown. The Arabidopsis genome encodes TIR-domain containing genes that lack NBS and LRR whose functions are unknown. Here we investigated the functional role of such protein, TLW1 (TI
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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-631.

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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-728.

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Landau, Sergei Yan, John W. Walker, Avi Perevolotsky, Eugene D. Ungar, Butch Taylor, and Daniel Waldron. Goats for maximal efficacy of brush control. United States Department of Agriculture, March 2008. http://dx.doi.org/10.32747/2008.7587731.bard.

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Background. Brush encroachment constitutes a serious problem in both Texas and Israel. We addressed the issue of efficacy of livestock herbivory - in the form of goat browsing - to change the ecological balance to the detriment of the shrub vegetation. Shrub consumption by goats is kept low by plant chemical defenses such as tannins and terpenes. Scientists at TAES and ARO have developed an innovative, cost-effective methodology using fecal Near Infrared Spectrometry to elucidate the dietary percentage of targeted, browse species (terpene-richredberry and blueberry juniper in the US, and tanni
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Droby, Samir, Michael Wisniewski, Ron Porat, and Dumitru Macarisin. Role of Reactive Oxygen Species (ROS) in Tritrophic Interactions in Postharvest Biocontrol Systems. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7594390.bard.

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To elucidate the role of ROS in the tri-trophic interactions in postharvest biocontrol systems a detailed molecular and biochemical investigation was undertaken. The application of the yeast biocontrol agent Metschnikowia fructicola, microarray analysis was performed on grapefruit surface wounds using an Affymetrix Citrus GeneChip. the data indicated that 1007 putative unigenes showed significant expression changes following wounding and yeast application relative to wounded controls. The expression of the genes encoding Respiratory burst oxidase (Rbo), mitogen-activated protein kinase (MAPK)
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Madaeva, I. M., N. A. Kurashova, N. V. Semenova, E. B. Uhinov, S. I. Kolesnikov, and L. I. Kolesnikova. HSP70 HEAT SHOCK PROTEIN IN OXIDATIVE STRESS APNEA PATIENTS. Publishing house of the Russian Academy of Medical Sciences, 2020. http://dx.doi.org/10.18411/1695-1978-2020-62730.

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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly
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Madaev, I. M., N. A. Kurashova, N. V. Semenova, E. B. Ukhinov, S. I. Kolesnikov, and L. I. Kolesnikova. Heat shock protein HSP70 for oxidative stress in patients with apnea. Federal State Budgetary Institution Scientific Center, 2020. http://dx.doi.org/10.18411/1695-2608-2020-62730.

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