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Journal articles on the topic 'Salt effect on protein'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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1

Kovačević, D., and K. Mastanjević. "Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat." Czech Journal of Food Sciences 29, No. 1 (2011): 15–23. http://dx.doi.org/10.17221/1042-cjfs.

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The cryoprotective effects of trehalose and maltose (w = 2&ndash;10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at &ndash;30&deg;C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose and maltose causeda smaller loss of protein solubility during the frozen storage. Peak thermal transition (T<sub>p</sub>) and denaturation enthalpy (&Delta;H

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Karshikoff, A., and I. Jelesarov. "Salt Bridges and Conformational Flexibility: Effect on Protein Stability." Biotechnology & Biotechnological Equipment 22, no. 1 (2008): 606–11. http://dx.doi.org/10.1080/13102818.2008.10817520.

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3

Tunieva, E. K., and Yu I. Afanasyeva. "Effect of salt on functional properties of collagen protein." Vsyo o myase, no. 3 (June 30, 2021): 3–5. http://dx.doi.org/10.21323/2071-2499-2021-3-3-5.

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4

Koyro, Hans-Werner, Christian Zörb, Ahmed Debez, and Bernhard Huchzermeyer. "The effect of hyper-osmotic salinity on protein pattern and enzyme activities of halophytes." Functional Plant Biology 40, no. 9 (2013): 787. http://dx.doi.org/10.1071/fp12387.

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Studies of the convergence of the expression of enzymes and the physiology of salt resistance are rare, and give the general impression of a jigsaw puzzle with many missing pieces. To date, only minor responses of plasma membrane and tonoplast proteins of halophytes have been reported. Mostly, subunits of the catalytic portions of ATPases were found to change. In succulent plants such as Salicornia europea the abundance of V-type ATPase subunits has been correlated with growth performance. This stresses the physiological strategy to sequester incoming salt into vacuoles, which may also benefit

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5

Dermendjiev, Georgi, Madeleine Schnurer, Jakob Weiszmann, et al. "Tissue-Specific Proteome and Subcellular Microscopic Analyses Reveal the Effect of High Salt Concentration on Actin Cytoskeleton and Vacuolization in Aleurone Cells during Early Germination of Barley." International Journal of Molecular Sciences 22, no. 17 (2021): 9642. http://dx.doi.org/10.3390/ijms22179642.

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Cereal grain germination provides the basis for crop production and requires a tissue-specific interplay between the embryo and endosperm during heterotrophic germination involving signalling, protein secretion, and nutrient uptake until autotrophic growth is possible. High salt concentrations in soil are one of the most severe constraints limiting the germination of crop plants, affecting the metabolism and redox status within the tissues of germinating seed. However, little is known about the effect of salt on seed storage protein mobilization, the endomembrane system, and protein traffickin

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Sui, Chun Xia, Guo Ping Yu, Lian Zhou Jiang, et al. "Research on Soluble Protein Surface Hydrophobicity of Biomaterial Solution from Soy Protein Isolate - Polysaccharide System." Advanced Materials Research 183-185 (January 2011): 1094–99. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1094.

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The work attempts to study the surface hydrophobicity (S0) of soy protein isolate（SPI）-guar gum(GG) systems for biomaterial. Effect of four factors on the S0 values of the mixtures were studied. A response surface analysis was carried out using the Box-Behnken Design (BBD)method in order to determine the effects and interactions of pH (6.0, 8.0, 10.0), salt(0.05, 0.15, 0.25M), guar gum(0.10, 0.30, 0.50% w/v) and SPI concentrations (3, 4, 5% w/v) on the S0 values of mixtures. The datas were fitted into second order quadratic model. Salt concentration, pH and SPI concentration, interactions betw

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Lee, Euihyun, Jun-Ho Choi, and Minhaeng Cho. "The effect of Hofmeister anions on water structure at protein surfaces." Physical Chemistry Chemical Physics 19, no. 30 (2017): 20008–15. http://dx.doi.org/10.1039/c7cp02826a.

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To understand the effects of specific ions on protein–water interactions and the thermodynamic stability of proteins in salt solutions, we use a molecular dynamics (MD) simulation to examine the water structure, orientational distribution, and dynamics near the surface of ubiquitin.

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Date, Mihir S., and Brian N. Dominy. "Modeling the Influence of Salt on the Hydrophobic Effect and Protein Fold Stability." Communications in Computational Physics 13, no. 1 (2013): 90–106. http://dx.doi.org/10.4208/cicp.290711.121011s.

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AbstractSalt influences protein stability through electrostatic mechanisms as well as through nonpolar Hofmeister effects. In the present work, a continuum solvation based model is developed to explore the impact of salt on protein stability. This model relies on a traditional Poisson-Boltzmann (PB) term to describe the polar or electrostatic effects of salt, and a surface area dependent term containing a salt concentration dependent microscopic surface tension function to capture the non-polar Hofmeister effects. The model is first validated against a series of cold-shock protein variants who

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9

Erwin, C. R., B. L. Barnett, J. D. Oliver, and J. F. Sullivan. "Effects of engineered salt bridges on the stability of subtilisin BPN'." "Protein Engineering, Design and Selection" 4, no. 1 (1990): 87–97. http://dx.doi.org/10.1093/protein/4.1.87.

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10

Maity, Hiranmay, Aswathy N. Muttathukattil, and Govardhan Reddy. "Salt Effects on Protein Folding Thermodynamics." Journal of Physical Chemistry Letters 9, no. 17 (2018): 5063–70. http://dx.doi.org/10.1021/acs.jpclett.8b02220.

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11

Misra, Vinod K., Jonathan L. Hecht, Kim A. Sharp, Richard A. Friedman, and Barry Honig. "Salt Effects on Protein-DNA Interactions." Journal of Molecular Biology 238, no. 2 (1994): 264–80. http://dx.doi.org/10.1006/jmbi.1994.1286.

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12

Wainford, Richard D., та Daniel R. Kapusta. "Hypothalamic Paraventricular Nucleus Gαq Subunit Protein Pathways Mediate Vasopressin Dysregulation and Fluid Retention in Salt-Sensitive Rats". Endocrinology 151, № 11 (2010): 5403–14. http://dx.doi.org/10.1210/en.2010-0345.

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Central Gαz and Gαq protein-gated pathways play a pivotal role in modulating (inhibiting vs. stimulating, respectively) vasopressin release and urine output; these studies examined the role of brain Gαz/Gαq proteins in the regulation of vasopressin secretion during high-salt challenge. We examined the effects of 21-d normal or high salt intake on plasma vasopressin levels, daily sodium and water balance, and brain Gαz and Gαq protein levels in male Sprague–Dawley (SD), Dahl salt-resistant (DSR), and Dahl salt-sensitive (DSS) rats. Additionally, the effect of central Gαq protein down-regulation

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13

Gheisari, H. R., J. K. S. Møller, Ch E. Adamsen, and L. H. Skibsted. "Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef." Czech Journal of Food Sciences 28, No. 5 (2010): 364–75. http://dx.doi.org/10.17221/182/2009-cjfs.

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The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, excep

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14

Puppo, Marı́a Cecilia, and Marı́a Cristina Añón. "Rheological properties of acidic soybean protein gels: Salt addition effect." Food Hydrocolloids 13, no. 2 (1999): 167–76. http://dx.doi.org/10.1016/s0268-005x(98)00079-4.

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15

Kartikorini, Nastiti. "Pengaruh Lama Perendaman Dengan Perasan Jeruk Lemon dan Garam Dapur Terhadap Kadar Protein Tahu." JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST 1, no. 1 (2017): 1. http://dx.doi.org/10.30651/jmlt.v1i1.1015.

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abstractTofu is one of the healthy foods because of the relatively high protein content. In know that stored at room temperature will only last for 1-2 days. Therefore, many sellers know who gives the formalin to preserve know. Whereas the use of formaldehyde is very harmful for health. One of the efforts to secure the preservation know that the provision of 10% lemon juice and salt to 4% who will preserve up to 6 days at room temperature. Just know that the old storage can cause denaturation of proteins which can result in decreased levels of protein out. This study aims to investigate the in

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16

Razavizadeh, Roya. "Protein pattern of canola (Brassica napus L.) changes in response to salt and salicylic acid in vitro." Biological Letters 52, no. 1-2 (2015): 19–36. http://dx.doi.org/10.1515/biolet-2015-0012.

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Abstract The effect of salicylic acid (SA) on the salt (NaCl) tolerance mechanism was studied in canola plants (oilseed rape, Brassica napus L.) by molecular and physiological experiments in plant tissue culture. Seeds of B. napus ‘Ocapy’ were germinated at 0, 50, and 100 mM NaCl on Murashige and Skoog (MS) medium containing different levels (0, 2, and 5 μM) of SA for 4 weeks. Total chlorophyll, carotenoid, and flavonoid content increased in response to interactive effects of SA and NaCl treatments at some concentrations. Proline content was increased under salt and SA treatments in shoot and

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17

Annunziata, Onofrio, Luigi Paduano, and John G. Albright. "The Effect of Salt Stoichiometry on Protein−Salt Interactions Determined by Ternary Diffusion in Aqueous Solutions." Journal of Physical Chemistry B 110, no. 32 (2006): 16139–47. http://dx.doi.org/10.1021/jp061632w.

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18

Creedon, Annette, and Kevin D. Cashman. "The effect of high salt and high protein intake on calcium metabolism, bone composition and bone resorption in the rat." British Journal of Nutrition 84, no. 1 (2000): 49–56. http://dx.doi.org/10.1017/s0007114500001227.

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The effects of salt (NaCl) supplementation of rat diets (50 g/kg diet), with normal (200 g/kg) or high (500 g/kg) dietary casein content, were studied in 3-week-old male rats over a 3-week period. Weight gain was reduced by dietary salt but was unaffected by dietary casein. Salt-supplemented rats exhibited a two-and three-fold increase in urinary Mg and Ca excretion respectively, irrespective of dietary casein content. Dietary casein had no effect on urinary Ca or Mg. Salt reduced femoral mass but not femoral mass expressed relative to body weight, but neither variable was affected by dietary

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19

Zhou, Yaoqi. "Salt Effects on Protein Titration and Binding." Journal of Physical Chemistry B 102, no. 51 (1998): 10615–21. http://dx.doi.org/10.1021/jp982542x.

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20

Kuhn, Patricia R., and E. Allen Foegeding. "Mineral salt effects on whey protein gelation." Journal of Agricultural and Food Chemistry 39, no. 6 (1991): 1013–16. http://dx.doi.org/10.1021/jf00006a001.

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21

Lairez, D., E. Pauthe, and J. Pelta. "Refolding of a High Molecular Weight Protein: Salt Effect on Collapse." Biophysical Journal 84, no. 6 (2003): 3904–16. http://dx.doi.org/10.1016/s0006-3495(03)75118-2.

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22

Kristiansen, Erlend, Sindre Andre Pedersen, and Karl Erik Zachariassen. "Salt-induced enhancement of antifreeze protein activity: A salting-out effect." Cryobiology 57, no. 2 (2008): 122–29. http://dx.doi.org/10.1016/j.cryobiol.2008.07.001.

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23

Chen, R. D., and Z. Tabaeizadeh. "Alteration of gene expression in tomato plants (Lycopersicon esculentum) by drought and salt stress." Genome 35, no. 3 (1992): 385–91. http://dx.doi.org/10.1139/g92-058.

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The effect of drought and NaCl treatments on polypeptide levels in both roots and leaves of tomato (Lycopersicon esculentum) seedlings was analyzed using two-dimensional polyacrylamide gel electrophoresis. In roots, comparison of silver-stained protein patterns showed that during drought treatment two proteins were highly accumulated and after rehydration they returned to the control level. The same changes were also observed under salinity stress. Moreover, salt treatment induced stress-specific proteins. In leaves, the in vivo labelling of intact leaves with 35S-labelled methionine showed th

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Beresneva, O. N., M. M. Parastaeva, M. I. Zaraiski, Mohamad Khasun, and A. G. Kucher. "Effect of long-term consumption of a diet with a high sodium chloride content on microRNA expression in blood serum and urine of Cynomolgus Macaques." Nephrology (Saint-Petersburg) 25, no. 4 (2021): 82–89. http://dx.doi.org/10.36485/1561-6274-2021-25-4-82-89.

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INTRODUCTION. A high intake of sodium chloride from food is associated with damage not only to the cardiovascular system but also to the kidneys. The mechanisms of the negative effects of high-salt diets on the kidneys have not been established. One of the important links in this process can be microRNAs, which can modulate gene expression at the post-transcriptional level. It is also not known whether soy proteins can counter the kidney remodeling associated with increased salt intake.THE AIM. To estimate the expression levels of miRNA-133 and 203 in blood serum and urine and miRNA-21 in the

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25

Kundu, Sarathi, V. K. Aswal, and Joachim Kohlbrecher. "Synergistic effect of temperature, protein and salt concentration on structures and interactions among lysozyme proteins." Chemical Physics Letters 657 (July 2016): 90–94. http://dx.doi.org/10.1016/j.cplett.2016.05.066.

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26

Rezende, Lucas Alberto Teixeira de, Júlio César Teixeira, Antônio Ricardo Evangelista, Juan Ramón Olalquiaga Pérez, Joel Augusto Muniz, and Clenderson Corradi de Mattos Gonçalves. "Effect of mineral protein suplements on live weight gain of grazing cattle." Ciência e Agrotecnologia 33, no. 6 (2009): 1643–48. http://dx.doi.org/10.1590/s1413-70542009000600026.

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This work was carried out to evaluate the effect of supplements based on non-protein nitrogen (NPN) as: urea, amirea and multinutritional block, on live weight gain and cost analysis for cattle kept in pastures. During a period of 104 days(April to July 2004), 40 crossbreed bulls, uncastrated and initial average weight of 379kg, were allocated into 4 paddocks with Brachiaria brizantha cv. Marandu, in continuous pasture system receiving, in troughs, the following treatments: mineral salt (control), protein supplement containing amirea, protein supplement containing urea and multinutritional blo

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Bailey, Emma L., Martin W. McBride, John D. McClure, et al. "Effects of dietary salt on gene and protein expression in brain tissue of a model of sporadic small vessel disease." Clinical Science 132, no. 12 (2018): 1315–28. http://dx.doi.org/10.1042/cs20171572.

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Background: The effect of salt on cerebral small vessel disease (SVD) is poorly understood. We assessed the effect of dietary salt on cerebral tissue of the stroke-prone spontaneously hypertensive rat (SHRSP) – a relevant model of sporadic SVD – at both the gene and protein level. Methods: Brains from 21-week-old SHRSP and Wistar-Kyoto rats, half additionally salt-loaded (via a 3-week regime of 1% NaCl in drinking water), were split into two hemispheres and sectioned coronally – one hemisphere for mRNA microarray and qRT-PCR, the other for immunohistochemistry using a panel of antibodies targe

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Singiri, Jeevan R., Bupur Swetha, Noga Sikron-Persi, and Gideon Grafi. "Differential Response to Single and Combined Salt and Heat Stresses: Impact on Accumulation of Proteins and Metabolites in Dead Pericarps of Brassica juncea." International Journal of Molecular Sciences 22, no. 13 (2021): 7076. http://dx.doi.org/10.3390/ijms22137076.

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Dead organs enclosing embryos, such as seed coats and pericarps, are emerging as important maternally-derived components of the dispersal unit that affect seed performance and fate. In the face of climate change and increased incidents of heatwaves, we sought to investigate the effect of salinity (S), short episodes of high temperature (HS), and combination of S + HS (SHS), at the reproductive phase, on the properties of dead pericarps of Brassica juncea. Proteome and metabolome analyses revealed multiple proteins and metabolites stored in dead pericarps whose levels and composition were alter

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Ahmed, Sium, Shawon Ahmed, Swapan Kumar Roy, Sun Hee Woo, Kailas Dashrath Sonawane, and Abdullah Mohammad Shohael. "Effect of salinity on the morphological, physiological and biochemical properties of lettuce (Lactuca sativa L.) in Bangladesh." Open Agriculture 4, no. 1 (2019): 361–73. http://dx.doi.org/10.1515/opag-2019-0033.

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AbstractThis study aimed to explore the changes in morphological, physiological and biochemical characteristics of lettuce (Lactuca sativa L.) in response to salt stress when grown using hydroponic techniques. The seedlings were subjected to five different concentrations (0 mM, 50 mM, 100 mM, 150 mM, and 200 mM) of NaCl for three weeks. During the salt stress, morphological properties (shoot length, root length, total plant weight, leaf number) were measured in every week. After 21 days of salt stress, physiological properties (water content and relative water content) and biochemical properti

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Doherty, F. J., J. A. Wassell, and R. J. Mayer. "A putative protein-sequestration site involving intermediate filaments for protein degradation by autophagy. Studies with microinjected purified glycolytic enzymes in 3T3-L1 cells." Biochemical Journal 241, no. 3 (1987): 793–800. http://dx.doi.org/10.1042/bj2410793.

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Several glycolytic enzymes (lactate dehydrogenase, pyruvate kinase, glyceraldehyde-3-phosphate dehydrogenase) were radiolabelled by [125I]iodination, conjugation with 125I-labelled Bolton & Hunter reagent and reductive [3H]methylation, and their degradative rates after microinjection into 3T3-L1 cells compared with that of the extracellular protein bovine serum albumin. Although the albumin remains largely cytosolic in recipient cells, the glycolytic enzymes rapidly (less than 30 min) become insoluble, as measured by detergent and salt extractions. The microinjected glycolytic enzymes appe

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31

Jafar, Husam Ali. "Hydrophobic Interaction Chromatography and Modeling of Protein Adsorption on Hydrophobic Gel." Brilliant Engineering 2, no. 1 (2020): 1–5. http://dx.doi.org/10.36937/ben.2021.001.001.

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In this work the thermodynamic model of Chen and Sun which describes the adsorption of protein on a hydrophobic gel in hydrophobic interaction chromatography process is modified by substitution activity instead of protein and salt concentration in liquid phase. The model is based on two-state equilibrium of protein in solution and adsorbed phase. Also, the effect of salt concentration and type of hydrophobic gel on the amount of protein adsorption is investigated. Finally, the accuracy of model is evaluated by measuring average absolute deviation (AAD) for adsorption isotherm in different salt

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32

Petersen, Matthew C., Diane H. Munzenmaier, and Andrew S. Greene. "Angiotensin II infusion restores stimulated angiogenesis in the skeletal muscle of rats on a high-salt diet." American Journal of Physiology-Heart and Circulatory Physiology 291, no. 1 (2006): H114—H120. http://dx.doi.org/10.1152/ajpheart.01116.2005.

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Elevated dietary salt intake has previously been demonstrated to have dramatic effects on microvascular structure and function. The purpose of this study was to determine whether a high-salt diet modulates physiological angiogenesis in skeletal muscle. Male Sprague-Dawley rats were placed on a control diet (0.4% NaCl by weight) or a high-salt diet (4.0% NaCl) before implantation of a chronic electrical stimulator. After seven consecutive days of unilateral hindlimb muscle stimulation, animals on control diets demonstrated a significant increase in microvessel density in the tibialis anterior m

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33

Wales, David J., and Peter E. J. Dewsbury. "Effect of salt bridges on the energy landscape of a model protein." Journal of Chemical Physics 121, no. 20 (2004): 10284–90. http://dx.doi.org/10.1063/1.1810471.

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Kim, Sang Gon, Young Chan Bae, and Si Ok Ryu. "Salt-induced protein precipitation in aqueous solution: The effect of pre-aggregation." Korean Journal of Chemical Engineering 17, no. 6 (2000): 638–42. http://dx.doi.org/10.1007/bf02699110.

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35

Choi, Minseo, Jong Goo Kim, Srinivasan Muniyappan, et al. "Effect of the abolition of intersubunit salt bridges on allosteric protein structural dynamics." Chemical Science 12, no. 23 (2021): 8207–17. http://dx.doi.org/10.1039/d1sc01207j.

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36

El-Bedawey, A. E. I. F., G. N. Zein, A. M. El-Sherbiney, and F. M. A. Dawoud. "Effect of supplementation with fish protein concentrate on protein and amino acid content of salt biscuit." Food / Nahrung 30, no. 1 (1986): 19–24. http://dx.doi.org/10.1002/food.19860300107.

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Burns, A., G. D. Watt, and Z. C. Wang. "Salt inhibition of nitrogenase catalysis and salt effects on the separate protein components." Biochemistry 24, no. 15 (1985): 3932–36. http://dx.doi.org/10.1021/bi00336a019.

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Souza, Clitor J. F., and Edwin E. Garcia-Rojas. "Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio." Food Hydrocolloids 66 (May 2017): 268–75. http://dx.doi.org/10.1016/j.foodhyd.2016.11.032.

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Shiau, Kuen-Shing, and Teh-Liang Chen. "Initial protein concentration effects on precipitation by salt." Biotechnology and Bioengineering 53, no. 2 (1997): 202–6. http://dx.doi.org/10.1002/(sici)1097-0290(19970120)53:2<202::aid-bit10>3.0.co;2-m.

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Palazolo, G. G., F. E. Mitidieri, and J. R. Wagner. "Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration." Food Science and Technology International 9, no. 6 (2003): 409–19. http://dx.doi.org/10.1177/1082013203040899.

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The capacity of both native (NSI) and denatured (DSI) soybean isolates to stabilise oil in water emulsions under controlled shear stress was evaluated. The effect of protein concentration, thermal treatment of proteins and salt addition were studied. Sodium caseinate (SC) was used as standard protein. Emulsions prepared with NSI and SC were stable against coalescence in the whole range of protein concentration (1-10 mg/mL) in spite of showing different interfacial behaviour. The interfacial pressure of DSI was higher than NSI, according to its high dissociation degree and aromatic surface hydr

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Santos, Calila Teixeira, Glece Milene Santana Gomes, Priscilla Amaral Nascimento, et al. "Protein solubility of jackfruit seed flour: pH and salt concentration influence." Research, Society and Development 9, no. 10 (2020): e7579108896. http://dx.doi.org/10.33448/rsd-v9i10.8896.

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Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the

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Yang, Yin, Shen-Na Chen, Feng Yang, et al. "In-cell destabilization of a homodimeric protein complex detected by DEER spectroscopy." Proceedings of the National Academy of Sciences 117, no. 34 (2020): 20566–75. http://dx.doi.org/10.1073/pnas.2005779117.

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The complexity of the cellular medium can affect proteins’ properties, and, therefore, in-cell characterization of proteins is essential. We explored the stability and conformation of the first baculoviral IAP repeat (BIR) domain of X chromosome-linked inhibitor of apoptosis (XIAP), BIR1, as a model for a homodimer protein in human HeLa cells. We employed double electron–electron resonance (DEER) spectroscopy and labeling with redox stable and rigid Gd3+spin labels at three representative protein residues, C12 (flexible region), E22C, and N28C (part of helical residues 26 to 31) in the N-termi

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Costa, E. C. B., G. G. L. Araújo, J. S. Oliveira, et al. "Effect of salt concentrations on in vitro rumen fermentation of cellulose, starch, and protein." South African Journal of Animal Science 49, no. 6 (2020): 1139–47. http://dx.doi.org/10.4314/sajas.v49i6.17.

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The aim of this study was to evaluate the effects of various concentrations of three salts (sodium chloride (NaCl), magnesium chloride (MgCl2), and calcium chloride (CaCl2)) on the in vitro rumen fermentation of cellulose, starch, and protein substrates. Six salt concentrations were tested, separately, namely 0, 100, 200, 400, 800, and 1600 mg/dL. The experiment was conducted using the completely randomized design in a 6 × 3 × 3 factorial arrangement with main effects of salt concentration and salt type (six levels of three salts (NaCl, MgCl2, or CaCl2) (0, 100, 200, 400, 800, and 1600 mg/dL)

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Rao, Shupei, Chao Du, Aijia Li, Xinli Xia, Weilun Yin, and Jinhuan Chen. "Salicylic Acid Alleviated Salt Damage of Populus euphratica: A Physiological and Transcriptomic Analysis." Forests 10, no. 5 (2019): 423. http://dx.doi.org/10.3390/f10050423.

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Populus euphratica Oliv. is a model tree for studying abiotic stress, especially salt stress response. Salt stress is one of the most extensive abiotic stresses, which has an adverse effect on plant growth and development. Salicylic acid (SA) is an important signaling molecule that plays an important role in modulating the plant responses to abiotic stresses. To answer whether the endogenous SA can be induced by salt stress, and whether SA effectively alleviates the negative effects of salt on poplar growth is the main purpose of the study. To elucidate the effects of SA and salt stress on the

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Azri, Wassim, Zouhaier Barhoumi, Farhat Chibani, Manel Borji, Mouna Bessrour, and Ahmed Mliki. "Proteomic responses in shoots of the facultative halophyte Aeluropus littoralis (Poaceae) under NaCl salt stress." Functional Plant Biology 43, no. 11 (2016): 1028. http://dx.doi.org/10.1071/fp16114.

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Salinity is an environmental constraint that limits agricultural productivity worldwide. Studies on the halophytes provide valuable information to describe the physiological and molecular mechanisms of salinity tolerance. Therefore, because of genetic relationships of Aeluropus littoralis (Willd) Parl. with rice, wheat and barley, the present study was conducted to investigate changes in shoot proteome patterns in response to different salt treatments using proteomic methods. To examine the effect of salinity on A. littoralis proteome pattern, salt treatments (0, 200 and 400 mM NaCl) were appl

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ROBITAILLE, GILLES, SÉBASTIEN CHOINIÈRE, TIMOTHY ELLS, LOUISE DESCHÈNES, and AKIER ASSANTA MAFU. "Attachment of Listeria innocua to Polystyrene: Effects of Ionic Strength and Conditioning Films from Culture Media and Milk Proteins." Journal of Food Protection 77, no. 3 (2014): 427–34. http://dx.doi.org/10.4315/0362-028x.jfp-13-353.

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It is recognized that bacterial adhesion usually occurs on conditioning films made of organic macromolecules absorbed to abiotic surfaces. The objectives of this study were to determine the extent to which milk protein–coated polystyrene (PS) pegs interfere with biofilm formation and the synergistic effect of this conditioning and hypertonic growth media on the bacterial adhesion and biofilm formation of Listeria innocua, used as a nonpathogenic surrogate for Listeria monocytogenes. PS pegs were uncoated (bare PS) or individually coated with whey proteins isolate (WPI), β-lactoglobulin, bovine

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Hanzelková, Šárka, and Jana Simeonovová. "Instrumental measurements of the hardness of textured soy protein." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 2 (2010): 111–18. http://dx.doi.org/10.11118/actaun201058020111.

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The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulated products) was measured to describe the textural properties. Textural properties were measured by three objective methods: Warner-Bratzler (WB) shear test, compression test and Kramer shear cell on a device Tira test 27025. The effects of cooking time and the influence of salt during cooking were examinated. To determine the significant differenc

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Liang, Xiao, Yu-Ru Chen, Wei Gao, et al. "Effects on larval metamorphosis in the mussel Mytilus coruscus of compounds that act on downstream effectors of G-protein-coupled receptors." Journal of the Marine Biological Association of the United Kingdom 98, no. 2 (2016): 333–39. http://dx.doi.org/10.1017/s0025315416001417.

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The metamorphic responses of mussel (Mytilus coruscus) larvae to pharmacological agents affecting G proteins and the adenylate cyclase/cyclic AMP (AC/cAMP) pathway were examined in the laboratory. The G protein activators guanosine 5′-[β,γ-imido]triphosphate trisodium salt hydrate and guanosine 5′-[γ-thio]triphosphate tetralithium salt only induced larval metamorphosis in continuous exposure assays, and the G protein inhibitor guanosine 5′-[β-thio]diphosphate trilithium salt did not exhibit inducing activity. The non-specific phosphodiesterase inhibitor theophylline and the cAMP-specific phosp

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Shatara, Raied Khaled, Dale W. Quest, and Thomas W. Wilson. "Fenofibrate lowers blood pressure in two genetic models of hypertension." Canadian Journal of Physiology and Pharmacology 78, no. 5 (2000): 367–71. http://dx.doi.org/10.1139/y99-149.

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Fenofibrate, a commonly used lipid lowering drug, induces the expression of the gene coding for cytochrome P450-4A, whose major product is 20-hydroxyeicosatetraenoic acid (20-HETE). 20-HETE, a potassium channel antagonist, could increase or decrease blood pressure (BP). We studied the effects of four weeks of oral fenofibrate on BP, urine output (UVol), plasma renin activity (PRA), and urine protein excretion in young (4-5 weeks) stroke prone spontaneously hypertensive rats (SHRSP), older (25 weeks) SHRSP, Dahl salt sensitive rats (Dahl S) on a high salt diet, Dahl S rats on a normal salt diet

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Bergqvist, S., M. A. Williams, R. O'Brien, and J. E. Ladbury. "Halophilic adaptation of protein–DNA interactions." Biochemical Society Transactions 31, no. 3 (2003): 677–80. http://dx.doi.org/10.1042/bst0310677.

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Pyrococcus woesei (Pw) is an archaeal organism adapted to living in conditions of elevated salt and temperature. Thermodynamic data reveal that the interaction between the TATA-box-binding protein (TBP) from this organism and DNA has an entirely different character to the same interaction in mesophilic counterparts. In the case of the PwTBP, the affinity of its interaction with DNA increases with increasing salt concentration. The opposite effect is observed in all known mesophilic protein–DNA interactions. The halophilic behaviour can be attributed to sequestration of cations into the protein

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