Proteolysis

reported purification and characterization of arginase from bacteria (Zhang et al., 2011), fungi (El-Sayed et al., 2014), plants (Hwang et al., 2001) and animal tissues (Munder, 2009). But relative higher antigenicity, short serum half-life, rapid proteolysis and lower thermal stability of currently available arginases are restricted its clinical applications. Previously, several efforts have been made to mitigate these therapeutic limitations but results are still unsatisfactory. Therefore, a new arginase

DISCUSSION Diabetes is a chronic illness that requires continuous medical care and patient self-management education to prevent acute complications and to reduce the risk of long-term complications[ ]. The current study demonstrates that diabetic group induces a decrease in body growth rate during the experimental period studied as compared to control group. The decrease in body weight in diabetic rats could be due to dehydration and catabolism of fats and proteins. Such results are

Meat Tenderness, and Consumer Perceptions Introduction The current climate of the relationship between the food-producing industry and consumers is volatile. Current self-appointed consumer leaders such as Vani Hari, known as the “Food Babe” (foodbabe.com) pressure food industry sectors for changes in products. Reasoning for these changes largely reside in the practices of fear-mongering, using terminology outside the knowledge of the readers these leaders attract, exacerbating worst-case scenarios

Abstract Huntington’s disease is an autosomal, dominant inherited disorder caused by a polyglutamine expansion at the amino-terminal on the huntingtin protein. It causes a progressive degeneration of spiny nerve cells in the striatum and cortex of the brain, impairing a person’s functional and cognitive abilities. Polyglutamine repeats of 36 are found to be non-threating but sequences containing an additional two or three repeats are associated with Huntington’s disease. According to aggregation

Usually fermentation of raw materials by their indigenous microflora has been applied for production of fermented foods, nevertheless, many risks associated with that should be distinguished: questionable sanitary safety of obtained products and unstable fermentation process due to instability of commonly multi-strain starter culture are main of them. These disadvantages of spontaneous fermentation and its related risks should be minimised in industrial production of fermented foods. Therefore microbiologically

inactivation of tumor suppressor proteins that lead to tumor cell growth and survival are another mechanism of breast cancer development [8]. These genes are inactivated by a variety of mechanisms, including chromosomal deletions, intragenic mutations, proteolysis, and loss of epigenetic modifications [9]. The best-characterized tumor suppressor protein is p53. In breast cancer, p53 mutation or downregulation is associated with an adverse prognosis [10]. Other tumor suppressor proteins in breast cancer include

Calcitonin Gene-Related Peptide (CGRP) Introduction: CGRP belongs to calcitonin family of peptides which are of two types, α-CGRP (extensively studied) and β-CGRP. Alfa-CGRP is a 37-amino acid peptide that is produced from alternative splicing (1) of CGRP gene located on chromosome number 11. Beta-CGRP changes in 3 amino acids and encoded by a separate gene.(2) Synthesis: There are two forms of CGRP found, one is alfa CGRP and other is beta CGRP. Alfa CGRP contrast only by 3 amino acids but share

signaling mechanism3-4. Proteolytic (protein degrading) pathways, in particular, have been found to form functional bottlenecks in a native E. coli network regulating the stationary phase sigma factor S (S). The protein S is degraded by the ClpXP proteolysis system (ClpXP protease and its chaperones) much faster during

receptors in the thyroid follicular cell membrane and initiates the production of TH. The stored TH attached to the Tg backbones is now brought into the thyroid follicular cells sealed within vesicles. Lysosomes fuse with these vesicles causing the proteolysis of the Tg backbone releasing the T4 and T3 hormones into the bloodstream. Once in bloodstream these TH attach themselves to specific binding proteins for thyroid hormones. Now as there is an appropriate concentration of TH in blood stream it would

preserving milk, today, a fine cheese is viewed as a delicacy rather than a means of survival.” B. The process of making cheese involves three stages. 1. In the first stage, milk is coagulated by bacteria into solid curds through acidification and proteolysis. 2. In the second stage, cheese makers separate the curds from the whey. 3. During the aging stage, the cheese is transformed from fresh cheese into a variety of flavors, aromas, and