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Dairy proteins, dairy lipids, and postprandial lipemia in persons with abdominal obesity (DairyHealth): a 12-wk, randomized, parallel-controlled, double-blinded, diet intervention study.

Autor: Bohl M; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Bjørnshave A; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Rasmussen KV; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Schioldan AG; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Amer B; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Larsen MK; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Dalsgaard TK; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Holst JJ; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Herrmann A; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., O'Neill S; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., O'Driscoll L; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Afman L; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Jensen E; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Christensen MM; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Gregersen S; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC)., Hermansen K; From the Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark (MB, AB, KVR, AGS, SG, and KH); the Department of Food Science, Aarhus University, Tjele, Denmark (BA, MKL, and TKD); NNF Centre for Basic Metabolic Research and the Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark (JJH); Unilabs A/S, Copenhagen, Denmark (AH); the School of Pharmacy & Pharmaceutical Sciences and Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin, Ireland (SO and LO); the Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands (LA); Arla Foods Ingredients Group P/S, Viby J., Denmark (EJ); and GCO Corporate Research and Innovation, Viby J., Denmark (MMC).

Publikováno v: The American journal of clinical nutrition [Am J Clin Nutr] 2015 Apr; Vol. 101 (4), pp. 870-8. Date of Electronic Publication: 2015 Jan 14.

SeqA limits DnaA activity in replication from oriC in Escherichia coli.

Autor: von Freiesleben U; Department of Molecular Biology and Microbiology, Tufts University Medical School, Boston, Massachusetts 02111., Rasmussen KV, Schaechter M

Publikováno v: Molecular microbiology [Mol Microbiol] 1994 Nov; Vol. 14 (4), pp. 763-72.