Ograniczanie wyników

Czasopisma help

  1. 3 Acta Biochimica Polonica

  2. 2 Bulletin of the Veterinary Institute in Puławy

  3. 2 Cellular and Molecular Biology Letters

  4. 2 Journal of Physiology and Pharmacology

  5. 1 Acta Physiologiae Plantarum

Więcej...
Autorzy help

  1. 2 Bauza-Kaszewska J.

  2. 2 Fonberg-Broczek M.

  3. 2 Nasilowska J.

  4. 2 Paluszak Z.

  5. 2 Sokolowska B.

Więcej...
Lata help

  1. 1 2019

  2. 1 2016

  3. 2 2015

  4. 1 2014

  5. 1 2013

Więcej...
Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 28

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  inactivation
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

Specifity of thymidylate synthase inactivation by 4,5-bisubstituted dUMP analogues

100%
Rode W.
Acta Biochimica Polonica
|
1993
|
tom 40
|
nr 3
2

On the role of ball and chain interactions in recovery from the inactivation of the shaker potassium channel

70%
Borys P., Grzywna Z. J.
Cellular and Molecular Biology Letters
|
2008
|
tom 13
|
nr 4
526-534
We describe a new factor in the recovery from inactivation in the ball and chain model. We propose a model in which the tension from the chain may help pull the ball away from its binding site, reducing the duration of the inactivation period. A corresponding model was built and analysed.
3

Indirect inactivation of tyrosinase in its action on tyrosine

61%
Munoz-Munoz J. L., Garcia-Molina F., Acosta-Motos J. R., Arribas E., Garcia-Ruiz P. A., Tudela J., Garcia-Canovas F., Rodriguez-Lopez J. N.
Acta Biochimica Polonica
|
2011
|
tom 58
|
nr 4
Under aerobic conditions, tyrosinase is inactivated by dopa as a result of suicide inactivation, and, under anaerobic conditions, as a result of irreversible inactivation. However, tyrosine protects the enzyme from being inactivated by dopa under anaerobic conditions. This paper describes how under aerobic conditions the enzyme acting on tyrosine is not directly inactivated but undergoes a process of indirect suicide inactivation provoked by reaction with the o-diphenol originated from the evolution of o-dopaquinone and accumulated in the reaction medium.
4

Effect of cadmium on glutathione reductase in potato tubers

61%
Stroinski A., Kubis J., Zielezinska M.
Acta Physiologiae Plantarum
|
1999
|
tom 21
|
nr 3
5

The activation and inactivation of lysosomal and extralysosomal compartments - a simple general model

61%
Turski W. A., Zaslonka J., Szram S., Mussur M.
Cellular and Molecular Biology Letters
|
2002
|
tom 07
|
nr Suppl.
6

The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne pathogens in beetroot juice

51%
Nasilowska J., Sokolowska B., Fonberg-Broczek M.
Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
|
2016
|
tom 71
|
nr 1
High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).
7
Content available remote

Evidence for state-dependent block of DPI 201-106, a synthetic inhibitor of Na+ channel inactivation, on delayed-rectifier K+ current in pituitary tumor (GH3) cells

51%
Wang Y.-J., Lin M.-W., Lin A.-A., Peng H., Wu S.-N.
Journal of Physiology and Pharmacology
|
2008
|
tom 59
|
nr 3
409-423
DPI 201-107 (DPI), a diphenylpiperazinylindole derivative, was reported to be a cardio-selective modifier of voltage-gated Na+ channels. It remains unclear whether DPI has any effects on ion currents. The effects of DPI on ion currents and membrane potential in pituitary tumor (GH3) cells were investigated in this study. DPI (1-100 µM) suppressed the amplitude of delayed-rectifier K+ current (IK(DR)) in a concentration-dependent manner with an IC50 value of 9.4 µM. The presence of DPI also enhanced the rate and extent of IK(DR) inactivation. Recovery from block by DPI (10 µM) was fitted by a single exponential. Crossover of tail currents during the exposure to DPI was also observed. Under current-clamp recordings, DPI prolonged action potential duration in GH3 cells. With a minimal binding scheme, DPI-induced block of IK(DR) was quantitatively provided. The exposure to DPI also blocked IK(DR) with a concomitant increase in current inactivation in NG108-15 neuronal cells. Taken together, the results imply that DPI acts as an open-channel blocker of delayed-rectifier K+ channels in these cells. The widening of action potentials induced by DPI in these cells may be explained mainly by its block of IK(DR) in a state-dependent manner.
8

Survival rate of thermotolerant Campylobacter on poultry meat during microwave heating

51%
Uradzinski J., Nyesvyetowa M.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 1
Survival rates of Campylobacter jejuni ATCC 33 291, Campylobacter jejuni PZH 38 and Campylobacter coli ATCC 43 478 in leg quarters (ca 330g) of chicken broilers after microwave heating (480 and 760 Watt) for 2, 4, 6, 8 and 10 minutes were determined. Heating the meat in a microwave oven (Moulinex, type Dialog cook) at 480 Watts caused a gradual decrease in the number of cells of the studied bacterial strains to total inactivation after 8 – 10 minutes of heating. Increasing the heating power to 760 Watts led to a decreased microwave heating time of 6 – 8 minutes for inactivation of all the cells of the studied C. jejuni/coli strains. These findings clearly indicate the dependence of effectiveness of inactivation of the bacteria studied on microwave heating power, heating duration and bacterial strain.
9

An attempt at inactivation of ochratoxin A in pigs’ feed with two feed-added adsorbents

51%
Jarczyk A., Bancewicz E., Jedryczko R.
Animal Science Papers and Reports
|
2008
|
tom 26
|
nr 4
Twenty fattened gilts aged about 170 days and weighing 90-100 kg were used in a 14-days feeding experiment (4 groups of 5 animals). Gilts of all groups were offered 3 kg of balanced feed daily. Feed used for control group (C) was free from ochratoxin A (OTA) and from mycotoxins ZEN, AFT, DON,while that for all experimental groups (E1, E2, E3) contained 32,2 μg naturally ocurring OTA/kg.Feed used for group E1 contained an additive of 0.3 kg activated charcoal while that for group E2 – 0.125 kg aluminosilicate/100 kg. Feed used for E3 group contained no OTA-inactivating agents.The post-slaughter laboratory analyses were done of blood serum, kidney, liver and longissimus dorsi muscle. All E groups showed similar concentrations of OTA in the examined tissues. Concentration of 32.2 μg OTA/kg feed offered led neither to disease in gilts nor to increase of the creatinine and urea nitrogen level in their blood sera. Both adsorbents did not lead to decrease in micro- and macroelements in the sera of gilts. It is concluded that adsorption of OTA was not effective in its inactivation when adsorbents were used in the applied dozes.
10

Effect of formic acid and heat treatment on Clostridium sporogenes spores inactivation in animal by-products

51%
Bauza-Kaszewska J., Paluszak Z., Keutgen A. J.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 11
The aim of the study was to investigate the effect of acidification and heat on the survival of Clostridium spores in third category animal by-products. Poultry minced meat and minced fish waste, contaminated with Clostridium sporogenes IW 1306 spore suspension, were subjected to the combined action of formic acid and high temperature of different values. To assess the efficiency of examined hygienization method, the spore number in biomass samples after acidification and heat treatment was estimated. For this purpose a 10-fold dilution series in peptone water was prepared and heat-treated at 80°C for 10 min. After cooling-down, one milliliter of each dilution was pour-plated onto DRCM medium solidified with agar. Statistical analyses were performed using the Statistica software. The results of the microbiological analysis show that lowering the pH to about 4 results in increasing the sensitivity of Clostridium sporogenes spores to a high – but not exceeding 100°C – temperature. The fastest inactivation of spores occurred after heating the acidified biomass at a temperature of 90°C. In the case of meat the 48-hour exposure to formic acid allowed the thermal inactivation of the spores within 15 minutes. The investigated method of hygienization may guarantee not only the inhibition of spores germination, but also enables their total elimination, reducing the epidemiological risk related to animal by-products handling.
11
Content available remote

Inactivation of mechano-sensitive dilatation upon repetitive mechanical stimulation of the musculo-vascular network in the rabbit

51%
Turturici M., Roatta S.
Journal of Physiology and Pharmacology
|
2013
|
tom 64
|
nr 3
12

Kinetics of inactivation of glutamate decarboxylase by cysteine-specific reagents

51%
McCormick S. J., Tunnicliff G.
Acta Biochimica Polonica
|
2001
|
tom 48
|
nr 2
Mer cu ric chlo ride, p-chloromercuribenzoate and 5,5-dithiobis(2-nitrobenzoic acid) irreversibly inhib ited the activityof Escherichiacoliglu ta matedecarboxyl ase. Their sec ond or der rate con stants for in ac ti va tion are 0.463m M-1min-1, 0.034 uM-1min-1, 0.018 uM-1min-1, respectively. The characteristics of the inhibition by the three thiol-group re agents sup ports the idea that cysteinyl res i dues at the bind ing sites for the co factor and/or the substrate are important for enzyme activity in E. coli.
13

Inactivation and denaturation of some proteins by enzyme system: myeloperoxidase, chloride and hydrogen peroxide

51%
Drozdz R., Naskalski J. W.
Folia Histochemica et Cytobiologica
|
1993
|
tom 31
|
nr 2
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Inactivation of fungi in vitro by photosensitization: preliminary results

51%
Luksiene Z., Peciulyte D., Lugauskas A.
Annals of Agricultural and Environmental Medicine
|
2004
|
tom 11
|
nr 2
Photosensitization is based on the interaction of 2 completely non-toxic agents - a photosensitizer, accumulated in microorganisms, and visible light. This interaction induces radical-based cytotoxic reactions in the presence of oxygen. The photosensitization phenomenon is widely involved in the treatment of tumors in oncology, in curing arthritis and atherosclerosis. In this work, the possibility to inactivate pathogenic and harmful fungi by photosensitization is shown. A new treatment methodology is proposed on the basis of effective inactivation of the several micromycetes, such as Aspergillus flavus, Trichothecium roseum, Fusarium avenaceum, Rhizopus oryzae, by photosensitization.
15

Inactivation of Campylobacter jejuni in poultry meat by means of high-pressure

51%
Uradzinski J., Jablonska M., Jozwik E.
Bulletin of the Veterinary Institute in Puławy
|
2008
|
tom 52
|
nr 1
Inactivation of Campylobacter jejuni (strains No. 6, 19, and 34) was determined in poultry meat pressurised under the following conditions: at 300 MPa for 5, 15, 30, and 60 min, and at 500 MPa for 5, 15, and 30 min, at 20°C. The pressure treatment of 300 MPa applied for 5, 15, and 30 min did not inactivate all cells of the analysed C. jejuni strains. The inactivation of all C. jejuni cells occurred after 60-min pressurisation at 300 MPa. The pressure of 500 MPa resulted in death of all C. jejuni strains, irrespective of the time of pressure treatment. The study demonstrated that the high- pressure technique may be applied for the reduction of C. jejuni cells or their complete inactivation in poultry meat, which in turn, is likely to contribute to the production of more safer poultry products.
16

Design of the control system for canned-food sterilization

41%
Ryniecki A., Wawrzyniak J., Danyluk B.
Przemysł Spożywczy
|
2015
|
tom 69
|
nr 08
A properly designed control system for canned-food sterilization is able to achieve the final desired level of bacterial inactivation, irrespective of any disturbances, e.g. in the form of undesired changes of the heating-medium temperature, and with a minimum of over-processing. The feed-forward control system for canned-food sterilization was described in the article.The controller in such a system is able: (a) to anticipate the change of the final cumulative lethality in a situation when the disturbances of the process occurred during heating and (b) to take appropriate corrective actions that can eliminate such disturbances. The heating turn-off decisions in such a controller are based upon the prediction (in every second during heating) of cumulative lethality for the cooling stage. The prediction of the cooling phase is based on a simulation of temperature changes in the coldest point inside a can using the empirical m-th order step-response model.
17

Chemiczna inaktywacja Clavibacter michiganensis subsp. sepedonicus na różnych powierzchniach

41%
Pastuszewska T., Gryn G.
Progress in Plant Protection
|
2009
|
tom 49
|
nr 1
18
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Behavior of Listeria innocua strains under pressure treatment - inactivation and sublethal injury

41%
Nasilowska J., Sokolowska B., Fonberg-Broczek M.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 1
The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than in the natural beetroot juice environment. In beetroot juice the lethal effect was reported after 1 min of pressure treatment at 400 MPa for the collection strain. In the case of the wild type strain, exposure to the maximal parameters of the compression process (400 MPa, 10 min) decreased the population number below 1 log (CFU/mL) but did not cause complete injury. The collection strain of L. innocua was easier to inactivate in beetroot juice than the strain isolated from this environment. The maximum level of sublethal injury was observed when the cells were suspended in a buffer pH 7.0. Structural damage in cell membranes after HHP processing was observed using a transmission electron microscope (TEM).
19

Effect of animal by-products composting process on the inactivation of indicator bacteria

41%
Paluszak Z., Bauza-Kaszewska J., Skowron K.
Bulletin of the Veterinary Institute in Puławy
|
2011
|
tom 55
|
nr 1
Indicator bacteria of the genera Escherichia, Salmonella, and Streptococcus were introduced into the biomass animal by-products composted in a bioreactor. Two different carriers were used - meat carriers (pieces of meat placed in the wire mesh) and plexiglass carriers (tubes filled with minced meat). The inactivation rate of the tested bacteria was the main criterion of the sanitary effectiveness of the composting process. Two experimental cycles were conducted. A high efficiency of the composting process during the first cycle, where temperature reached 68°C and all indicator microorganisms were eliminated within 30 h, was demonstrated. After 161 h of the second cycle, the inactivation of the tested bacteria proceeded much slower and their theoretical survival ranged from 236 to over 1,000 h.
20

Multi-year investigations of organic matter in the waters of Lake Starodworskie, after phosphorus inactivation

41%
Tandyrak R., Parszuto K.
Archiwum Ochrony Środowiska
|
2006
|
tom 32
|
nr 3
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.