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

Znaleziono wyników: 4

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  porcine liver
help Sortuj według:

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

The current proteomic landscape of the porcine liver

100%
Ozgo M., Lepczynski A., Robak P., Herosimczyk A., Marynowska M.
Journal of Physiology and Pharmacology
|
2019
|
tom 70
|
nr 3
2

Alterations in porcine intrahepatic sympathetic nerves after bisphenol A administration

84%
Thoene M., Godlewski J., Rytel L., Dzika E., Bejer-Olenska E., Wojtkiewicz J.
Folia Histochemica et Cytobiologica
|
2018
|
tom 56
|
nr 2
3

GTP-binding properties of the membrane-bound form of porcine liver annexin VI

84%
Kirilenko A., Golczak M., Pikula S., Bandorowicz-Pikula J.
Acta Biochimica Polonica
|
2001
|
tom 48
|
nr 4
Annexin VI (AnxVI) of molecular mass 68-70 kDa belongs to a multigenic family of ubiquitous Ca2+ - and phospholipid-binding proteins. In this report, we describe the GTP-binding properties of porcine liver AnxVI, determined with a fluorescent GTP analogue, 2-(or 3')-0-(2,4,6-trinitrophenyl)guanosine 5' -triphosphate (TNP-GTP). The optimal binding of TNP-GTP to AnxVI was observed in the presence of Ca2+ and asolectin liposomes, as evidenced by a 5.5-fold increase of TNP-GTP fluorescence and a concomitant blue shift (by 17 nm) of its maximal emission wavelength. Titration of AnxVI with TNP-GTP resulted in the determination of the dissociation constant (Kd) and binding stoichiometry that amounted to 1.3 uM and 1:1 TNP-GTP/AnxVI, mole/mole, respectively. In addition, the intrinsic fluorescence of the membrane- bound form of AnxVI was quenched by TNP-GTP and this was accompanied by fluo­rescence resonance energy transfer (FRET) from AnxVI Trp residues to TNP-GTP. This indicates that the GTP-binding site within the AnxVI molecule is probably located in the vicinity of a Trp-containing domain of the protein. By controlled proteolysis of human recombinant AnxVI, followed by purification of the proteolytic fragments by affinity chromatography on GTP-agarose, we isolated a 35 kDa fragment correspond­ing to the N-terminal half of AnxVI containing Trp192 . On the basis of these results, we suggest that AnxVI is a GTP-binding protein and the binding of the nucleotide may have a regulatory impact on the interaction of annexin with membranes, e.g. forma­tion of ion channels by the protein.
4

The effect of species origin of liver on quality of liver pate type sausage

67%
Pyrcz J., Pietronczyk K., Kowalski R., Danyluk B.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 2
The aim of the study was to determine the effect of species origin of liver in the raw material composition and kind of thermal process (pasteurisation and sterilization) on the physicochemical and sensory quality of liver pate type miscellaneous sausages. Experimental material consisted of model emulsified liver pate type miscellaneous sausages produced at the P.P.H.U. “W-D” sp. z o.o. processing plant in Skwierzyna. The technological factor, which affected properties of experimental batters and the quality of final products, was the introduction in the formulation of three different species origin types of liver (porcine, poultry and rabbit liver). In this way three variants of experimental sausages liver pate type were produced. The quality of experimental sausages was assessed on the basis of the following characteristics: cooking loss, vitamin A content, sensory analyses. The following conclusions can be formulated from the presented study. The quality of liver pate is determined both by the method of preparation of liver for production (raw, blanched) and the temperature of heating (pasteurization or sterilization). It was found that the lowest cooking loss occurs in pasteurized products produced with the additions of raw poultry and rabbit liver. Preproduction blanching of liver and higher heating temperature (sterilization) have a negative effect on the analyzed quality attributes of experimental products. Out of the three experimental products the highest scores for sensory quality attributes (apart from aroma) were given to sausages produced with the addition of poultry and rabbit liver.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 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.