Search results for " secretion"
showing 10 items of 490 documents
Coronary Stent Strut Fractures: Classification, Prevalence and Clinical Associations
2021
Introduction. The frequency, characteristics and clinical implications of Strut fractures (SFs) remain incompletely understood. Methods and results. A total of 185 (160 patients) newer-generation drug-eluting stents (DES) were imaged. SFs were found in 21 DES (11.4%) and were classified in four patterns: one single stacked strut (41%)
Evolutionary Dynamics of Pathoadaptation Revealed by Three Independent Acquisitions of the VirB/D4 Type IV Secretion System in Bartonella
2017
The α-proteobacterial genus Bartonella comprises a group of ubiquitous mammalian pathogens that are studied as a model for the evolution of bacterial pathogenesis. Vast abundance of two particular phylogenetic lineages of Bartonella had been linked to enhanced host adaptability enabled by lineage-specific acquisition of a VirB/D4 type IV secretion system (T4SS) and parallel evolution of complex effector repertoires. However, the limited availability of genome sequences from one of those lineages as well as other, remote branches of Bartonella has so far hampered comprehensive understanding of how the VirB/D4 T4SS and its effectors called Beps have shaped Bartonella evolution. Here, we repor…
Effect of an insect growth regulator (halofenozide) on the cuticular hydrocarbons of Culex pipiens larvae
2013
The cuticular hydrocarbons of the fourth-instar larvae of Culex pipiens aged one and six days were analysed by gas chromatography and gas chromatography-mass spectrometry. The effect of an insect growth regulator (halofenozide = RH-0345) on the cuticular hydrocarbons was evaluated using newly moulted fourth-instar larvae of C. pipiens, at the lethal concentrations (LC50 = 12.58 and LC90 = 28.58 mu g/l). A previous study revealed that RH-0345 is toxic to larvae of C. pipiens by induction of precocious larval moulting. Several cuticular hydrocarbons (CHCs) were identified and many of the other compounds remained unknown. Our data show that the CHC classes consisted of n-alkanes (C23-C29) and …
Human saliva, taste and food perception
2011
Human saliva, taste and food perception
Mucin and α-amylase, the main salivary proteins, impact on aroma release
2014
International audience; These data will be analyzed in regard to the following saliva parameters: Amylase activity Lipolytic activity Anhydrase carbonic quantification Lipocalines quantification Total proteins quantity Saliva viscosity Saliva Flow Materials and Method Tested molecules: Static headspace analyses: 40min of equilibration at 30°C Medium tested:
Consensus nomenclature for CD8(+) T cell phenotypes in cancer
2015
International audience; Whereas preclinical investigations and clinical studies have established that CD8+ T cells can profoundly affect cancer progression, the underlying mechanisms are still elusive. Challenging the prevalent view that the beneficial effect of CD8+ T cells in cancer is solely attributable to their cytotoxic activity, several reports have indicated that the ability of CD8+ T cells to promote tumor regression is dependent on their cytokine secretion profile and their ability to self-renew. Evidence has also shown that the tumor microenvironment can disarm CD8+ T cell immunity, leading to the emergence of dysfunctional CD8+ T cells. The existence of different types of CD8+ T…
Determinación de Streptococcus mutans
2012
Se describen los pasos para determinar la presencia de Streptococcus mutans en saliva mediante un test inmunorreactivo
Saliva in Food … How does it drive sensory perception?
2014
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by major and minor salivary glands to protect the mouth and to participate to the digestion. Generally distinction is made between resting saliva that is a result of autonomic stimulation, and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can be thus regarded through two main angles: the role of resting saliva as a background taste and the mechanistic role of saliva during eating. Indeed resting saliva (and its components) is continuously bathing our oral cavity and as such stimu…
Flavour & saliva interaction – a brief overview
2015
Saliva is a highly complex body fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is secreted at rest and during eating by major and minor salivary glands. Resting saliva is continuously bathing our oral cavity and as such stimulates our taste receptors playing thus a role in taste sensitivity against some active taste substances. Beside, during eating, foods are chewed and a significant level of stimulated saliva is rapidly incorporated in the bolus. This in-mouth phenomena impact on flavor release and thus perception through saliva-food physical interactions but also through the action of biological compounds (enzymes mainly) against the food matrix. Sali…
Distinctive attributes for predicted secondary structures at terminal sequences of non-classically secreted proteins from proteobacteria
2008
Abstract C- and N-terminal sequences (64 amino acid residues each) of 89 non-classically secreted type I, type III and type IV proteins (Swiss-Prot/TrEMBL) from proteobacteria were transformed into predicted secondary structures. Multivariate analysis of variance (MANOVA) confirmed the significance of location (C- or N-termini) and secretion type as essential factors in respect of quantitative representations of structured (a-helices, b-strands) and unstructured (coils) elements. The profiles of secondary structures were transcripted using unequal property values for helices, strands and coils and corresponding numerical vectors (independent variables) were subjected to multiple discriminan…