Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ines Greco"'
Autor:
Georgia Karathanasi, Martin Saxtorph Bojer, Mara Baldry, Bárdur Andréson Johannessen, Sanne Wolff, Ines Greco, Mogens Kilstrup, Paul Robert Hansen, Hanne Ingmer
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-11 (2018)
Abstract Staphylococcus aureus is an important pathogen causing infections in humans and animals. Increasing problems with antimicrobial resistance has prompted the development of alternative treatment strategies, including antivirulence approaches t
Externí odkaz:
https://doaj.org/article/8e8f658bf9a84532b016d37cafc5623a
Autor:
Ines Greco, Johannes E. Hansen, Bimal Jana, Natalia Molchanova, Alberto Oddo, Peter W. Thulstrup, Peter Damborg, Luca Guardabassi, Paul R. Hansen
Publikováno v:
Molecules, Vol 24, Iss 6, p 1121 (2019)
Methicillin-resistant Staphylococcus pseudintermedius (MRSP) constitutes an emerging health problem for companion animals in veterinary medicine. Therefore, discovery of novel antimicrobial agents for treatment of Staphylococcus-associated canine inf
Externí odkaz:
https://doaj.org/article/ae1a1abc0ea446658bd0712e6600d5fe
Autor:
Ines Greco, Bernard D. Hummel, Jaspreet Vasir, Jeffrey L. Watts, Jason Koch, Johannes E. Hansen, Hanne Mørck Nielsen, Peter Damborg, Paul R. Hansen
Publikováno v:
Molecules, Vol 23, Iss 3, p 630 (2018)
Antimicrobial peptides (AMPs) hold promise as the next generation of antimicrobial agents, but often suffer from rapid degradation in vivo. Modifying AMPs with non-proteinogenic residues such as peptoids (oligomers of N-alkylglycines) provides the po
Externí odkaz:
https://doaj.org/article/64a07e1c773342c589278a9e685829a6
Publikováno v:
Food & Function. 13:8375-8387
Alginate and whey protein are common additives in food production improving storage stability, texture and nutritional value. Alginate forms complexes with whey protein and inhibits proteolysis by pepsin and trypsin, but the influence of alginate pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48023a3760ac1c21b2f82a6e3f0c3149
https://doi.org/10.1039/d2fo01256a
https://doi.org/10.1039/d2fo01256a
Autor:
Marianne N. Lund, Alina Kondrashina, Ines Greco, Michael J. Davies, Zhifei Chen, Luke F. Gamon, Linda Giblin
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:5634-5646
Proteins present in infant formulas are modified by oxidation and glycation during processing. Modified amino acid residues released from proteins may be absorbed in the gastrointestinal tract, and pose a health risk to infants. In this study, the ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d31fb8400309e4158c28fcb935106dd
https://doi.org/10.1021/acs.jafc.9b01324
https://doi.org/10.1021/acs.jafc.9b01324
Autor:
Luca Guardabassi, Natalia Molchanova, Paul R. Hansen, Alberto Oddo, Bimal Jana, Peter Damborg, Ines Greco, Agnete Plahn Emborg
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-12 (2019)
Scientific Reports (Nature)
Scientific Reports
Greco, I, Emborg, A, Jana, B, Molchanova, N, Oddo, A, Damborg, P P, Guardabassi, L & Hansen, P R 2019, ' Characterization, mechanism of action and optimization of activity of a novel peptide-peptoid hybrid against bacterial pathogens involved in canine skin infections ', Scientific Reports, vol. 9, 3679 . https://doi.org/10.1038/s41598-019-39042-3
Scientific Reports (Nature)
Scientific Reports
Greco, I, Emborg, A, Jana, B, Molchanova, N, Oddo, A, Damborg, P P, Guardabassi, L & Hansen, P R 2019, ' Characterization, mechanism of action and optimization of activity of a novel peptide-peptoid hybrid against bacterial pathogens involved in canine skin infections ', Scientific Reports, vol. 9, 3679 . https://doi.org/10.1038/s41598-019-39042-3
Integumentary infections like pyoderma represent the main reason for antimicrobial prescription in dogs. Staphylococcus pseudintermedius and Pseudomonas aeruginosa are frequently identified in these infections, and both bacteria are challenging to co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4c3b1828af2bf777db30eec72f2bb2f
http://link.springer.com/article/10.1038/s41598-019-39042-3
http://link.springer.com/article/10.1038/s41598-019-39042-3
Autor:
Paul R. Hansen, Bernard D Hummel, Elin Holmedal, Jeffrey L. Watts, Johan Svenson, Håvard Jenssen, Natalia Molchanova, Joakim Håkansson, Ines Greco
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-13 (2020)
Greco, I, Molchanova, N, Holmedal, E, Jenssen, H, Hummel, B D, Watts, J L, Håkansson, J, Hansen, P R & Svenson, J 2020, ' Correlation between hemolytic activity, cytotoxicity and systemic in vivo toxicity of synthetic antimicrobial peptides ', Scientific Reports, vol. 10, 13206 . https://doi.org/10.1038/s41598-020-69995-9
Scientific Reports, Vol 10, Iss 1, Pp 1-13 (2020)
Greco, I, Molchanova, N, Holmedal, E, Jenssen, H, Hummel, B D, Watts, J L, Håkansson, J, Hansen, P R & Svenson, J 2020, ' Correlation between hemolytic activity, cytotoxicity and systemic in vivo toxicity of synthetic antimicrobial peptides ', Scientific Reports, vol. 10, 13206 . https://doi.org/10.1038/s41598-020-69995-9
The use of non-standard toxicity models is a hurdle in the early development of antimicrobial peptides towards clinical applications. Herein we report an extensive in vitro and in vivo toxicity study of a library of 24 peptide-based antimicrobials wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::783b769cbed5d1b4894a2bd83e50a34e
https://doi.org/10.1038/s41598-020-69995-9
https://doi.org/10.1038/s41598-020-69995-9
Publikováno v:
Meat Science. 145:415-424
The aim of the study was to characterize Maillard reactions in meat under different cooking treatments. Considered temperature-time combinations included raw samples (control), 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34d7faf9d131e67931cf2921af86f211
https://doi.org/10.1016/j.meatsci.2018.07.026
https://doi.org/10.1016/j.meatsci.2018.07.026
Autor:
Karsten Olsen, Ines Greco, Marianne N. Lund, Wei Zhang, Cristian De Gobba, Mahesha M. Poojary
Publikováno v:
Journal of chromatography. A. 1615
Advanced glycation end products (AGEs) and protein cross-links have been extensively investigated in both food and biomedical fields over the past years. Although there are a few chromatographic and immunological methods for the analysis of selected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c50d12f44a6f5af709ac40c4194ef55d
https://pubmed.ncbi.nlm.nih.gov/31839352
https://pubmed.ncbi.nlm.nih.gov/31839352
Autor:
Peter Damborg, Paul R. Hansen, Agnete Plahn Emborg, Ines Greco, Alberto Oddo, Bimal Jana, Natalia Molchanova, Luca Guardabassi
Publikováno v:
Scientific Reports
Scientific Reports, Vol 9, Iss 1, Pp 1-1 (2019)
Scientific Reports, Vol 9, Iss 1, Pp 1-1 (2019)
Integumentary infections like pyoderma represent the main reason for antimicrobial prescription in dogs. Staphylococcus pseudintermedius and Pseudomonas aeruginosa are frequently identified in these infections, and both bacteria are challenging to co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::054824a3f6ea79b3a827531e6d8c41a9
http://europepmc.org/articles/PMC6547696
http://europepmc.org/articles/PMC6547696