Search results for "Digestive Regulation"

showing 2 items of 2 documents

Induction of CD36 and thrombospondin-1 in macrophages by hypoxia-inducible factor 1 and its relevance in the inflammatory process.

2012

Inflammation is part of a complex biological response of vascular tissue to pathogens or damaged cells. First inflammatory cells attempt to remove the injurious stimuli and this is followed by a healing process mediated principally by phagocytosis of senescent cells. Hypoxia and p38-MAPK are associated with inflammation, and hypoxia inducible factor 1 (HIF-1) has been detected in inflamed tissues. We aimed to analyse the role of p38-MAPK and HIF-1 in the transcriptional regulation of CD36, a class B scavenger receptor, and its ligand thrombospondin (TSP-1) in macrophages and to evaluate the involvement of this pathway in phagocytosis of apoptotic neutrophils. We have also assessed HIF-1α, p…

CD36 AntigensMaleAnatomy and PhysiologyNeutrophilsCD36Digestive Physiologylcsh:MedicineApoptosisp38 Mitogen-Activated Protein KinasesBiochemistryMonocytesThrombospondin 1Intestinal mucosaCrohn DiseaseIntestinal Mucosalcsh:ScienceHypoxiaPromoter Regions GeneticMultidisciplinaryProtein StabilityMiddle AgedOxygen Metabolismmedicine.anatomical_structureMedicineFemaleHypoxia-Inducible Factor 1medicine.symptomProtein BindingSignal TransductionResearch ArticleAdultCell PhysiologyAdolescentPhagocytosisImmune CellsImmunologyInflammationGastroenterology and HepatologyBiologyCell LineYoung AdultPhagocytosismedicineHumansUlcerative ColitisScavenger receptorBiologyInflammationLamina propriaDigestive RegulationMacrophageslcsh:RInflammatory Bowel DiseaseHypoxia (medical)Hypoxia-Inducible Factor 1 alpha SubunitMetabolismApoptosisImmunologyCancer researchbiology.proteinlcsh:QColitis UlcerativeDigestive SystemPloS one
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Salt content impacts food preferences and intake among children

2012

This work was supported by a PhD grant from the Nutrition, Chemical Food Safety and Consumer Behavior Division of INRA (French National Institute for Agronomical Research, France) and the Regional Council of Burgundy (France) received by SB; and by a research grant (Gustolf) from Regional Council of Burgundy (France) received by SN. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.; Decreasing dietary sodium intake, which can be achieved by reducing salt content in food, is recommended. Salt contributes to the taste of foods and makes them more enjoyable. Whether a food is liked or disliked is an important determina…

MaleFood intakeTasteAnatomy and Physiology030309 nutrition & dieteticsHungerEating Disorders[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionDigestive Physiologylcsh:MedicineSocial and Behavioral SciencesEating0302 clinical medicineVegetablesMedicineHomeostasisPsychologyFood sciencelcsh:Science2. Zero hunger0303 health scienceschildMultidisciplinarybiologydigestive oral and skin physiologyDietary sodium intakeTaste PerceptionSensory SystemsAlimentation et NutritionMedicineFemaleSensory PerceptionAnalysis of varianceintakeResearch ArticleSalt content030209 endocrinology & metabolismCafeteriasalt content;food preference;intake;child;structural equation modelingstructural equation modeling03 medical and health sciencesFood PreferencesPsychophysicsFood and NutritionHumansObesitysalt contentSodium Chloride DietaryBiologyNutritionAnalysis of VarianceDigestive RegulationModels Statisticalbusiness.industryBody Weightlcsh:RFood acceptancebiology.organism_classificationPasta intakeGustatory Systemlcsh:Qfood preferencebusinessEdible GrainPhysiological ProcessesDigestive System[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNeuroscience
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