Zobrazeno 1 - 10
of 562
pro vyhledávání: '"GLYCOPROTEOME"'
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101244- (2024)
The posttranslational N-glycosylation of food proteins is important to their structure and function. However, the N-glycoproteomics of yellow preserved egg white were rarely reported. This study explored the changes of N-glycoproteome in yellow prese
Externí odkaz:
https://doaj.org/article/bd1f328c8a674fe9b4a847e31c957444
Autor:
Yang, Jiaqian b, c, Zhao, Yingjie a, Wang, Xia a, Yang, Jian a, Tang, Keqi b, c, ⁎, Liu, Jiaqian a, ⁎⁎
Publikováno v:
In International Journal of Biological Macromolecules 31 December 2023 253 Part 2
Autor:
Satoshi Nakagawa, Hiroyuki Imachi, Shigeru Shimamura, Saeko Yanaka, Hirokazu Yagi, Maho Yagi-Utsumi, Hiroyuki Sakai, Shingo Kato, Moriya Ohkuma, Koichi Kato, Ken Takai
Publikováno v:
BBA Advances, Vol 6, Iss , Pp 100118- (2024)
Archaeal cells are typically enveloped by glycosylated S-layer proteins. Archaeal protein glycosylation provides valuable insights not only into their adaptation to their niches but also into their evolutionary trajectory. Notably, thermophilic Therm
Externí odkaz:
https://doaj.org/article/9a8e4027d3ef42a599856ca6a754c27e
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2023)
IntroductionCystic echinococcosis (CE) is a chronic zoonosis caused by infection with the metacestode of the Echinococcus granulosus. A unique characteristic of E. granulosus protoscolex (PSC) is their ability to develop bidirectionally into an adult
Externí odkaz:
https://doaj.org/article/05283f8fc6e44a56b3930b88f5a2abea
Publikováno v:
Forestry Research, Vol 2, Iss 1, Pp 1-11 (2022)
Glycosylation is a significant post-translational modification of proteins, and some glycoproteins serve as players in plant cell wall synthesis and modification. Wood is a highly developed cell wall organization, and protein glycosylation as a regul
Externí odkaz:
https://doaj.org/article/b467955983bd4f3991eb38a99ba3433a
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 182-190 (2022)
Post-translational modification structure of food's proteins might be changed during processing, thereby affecting the nutritional characteristics of the food product. In this study, differences in protein N-glycosylation patterns between milk and yo
Externí odkaz:
https://doaj.org/article/58bf3631f4f149c6a47441e67ad8967f
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1494-1507 (2022)
Yaks (Bos mutus) live in the Qinghai–Tibet plateau. The quality of yak meat is unique due to its genetic and physiological characteristics. Identification of the proteome of yak muscle could help to reveal its meat-quality properties. The common pr
Externí odkaz:
https://doaj.org/article/1b4c47a3b4114a159585e427cc507e66
Akademický článek
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Publikováno v:
Microbiology Spectrum, Vol 10, Iss 6 (2022)
ABSTRACT The trypanosomatid protozoan parasite Leishmania has a significant impact on human health globally. Understanding the pathways associated with virulence within this significant pathogen is critical for identifying novel vaccination and chemo
Externí odkaz:
https://doaj.org/article/9c2dbf8b167047d1a976a108c61b108b
Akademický článek
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