Search results for "Ingredient"

showing 10 items of 869 documents

Die Hemmung der Riesenzellbildung durch das sogenannte Compound 48/80 nach der Infektion mit dem Herpesvirus hominis

1969

Es wurde uber die Wirkung des Histamin-Liberators Compound 48/80 auf die Phasen der Synthese des Herpesvirus hominis und auf normale Zellstoffwechselprozessein vitro berichtet.

Simplexvirusfood.ingredientP-Methoxy-N-methylphenethylamineGeneral MedicineCompound 48/80BiologyVirologyMolecular biologychemistry.chemical_compoundfoodHerpesvirus hominischemistryViral replicationGiant cellVirologyArchiv f�r die gesamte Virusforschung
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The parasitoid species complex associated with sexual and parthenogenetic Naryciinae (Lepidoptera: Psychidae): Integrating ecological and molecular a…

2011

This study describes the parasitoid species complex associated with seven closely related species of sexual (Siederia rupi- collella, S. listerella, Dahlica lazuri, D. charlottae and D. lichenella) and parthenogenetic (Dahlica fennicella and D. triquetrella) Naryciinae (Lepidoptera: Psychidae) in Central Finland. A thorough ecological analysis of all the species of parasitoids recorded was combined with analyses of molecular data. Mitochondrial and nuclear DNA data were obtained from all the species in order to (1) detect cryptic species associated with host specialization, (2) assign undescribed males to females, and (3) verify the morphological identification of closely related species. A…

Species complexfood.ingredientparasitismParasitismnaryciinaeDNA barcodingParasitoidbraconidaeLepidoptera genitaliafoodichneumonidaecoiiparthenogenesislarval remainsbiologyEcologyfungipsychidaesex ratiobiology.organism_classificationbarcodingDiadegmaIchneumonidaecoiwinglessQL1-991Insect SciencehymenopteralepidopteraBraconidaeZoology
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Charged Tags for the Identification of Oxidative Drug Metabolites Based on Electrochemistry and Mass Spectrometry

2020

Abstract Most of the active pharmaceutical ingredients like Metoprolol are oxidatively metabolized by liver enzymes, such as Cytochrome P450 monooxygenases into oxygenates and therefore hydrophilic products. It is of utmost importance to identify the metabolites and to gain knowledge on their toxic impacts. By using electrochemistry, it is possible to mimic enzymatic transformations and to identify metabolic hot spots. By introducing charged‐tags into the intermediate, it is possible to detect and isolate metabolic products. The identification and synthesis of initially oxidized metabolites are important to understand possible toxic activities. The gained knowledge about the metabolism will…

Spectrometry Mass Electrospray IonizationAlkylationPyridinesElectrospray ionizationPyridinium CompoundsMass spectrometryHydroxylationlcsh:Chemistrydrug metabolitesCytochrome P-450 Enzyme Systemcharged tagsChromatography High Pressure Liquidmass spectrometrychemistry.chemical_classificationActive ingredientChromatographybiologyCommunicationanodic oxidationCytochrome P450General ChemistryMetabolismElectrochemical TechniquesMonooxygenaseCommunicationsEnzymelcsh:QD1-999chemistryelectrochemistrybiology.proteinOxidation-ReductionDrug metabolismMetoprololSignal TransductionChemistryOpen
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Oxacyclododecindione, a Novel Inhibitor of IL-4 Signaling from Exserohilum rostratum

2008

In a screening program for new metabolites from fungi inhibiting the IL-4 mediated signal transduction, a novel chlorinated macrocyclic lactone, designated as oxacyclododecindione, was isolated from fermentations of the imperfect fungus Exserohilum rostratum. The structure was determined by a combination of spectroscopic techniques. Oxacyclododecindione inhibits the IL-4 induced expression of the reporter gene secreted alkaline phosphatase (SEAP) in transiently transfected HepG2 cells with IC50 values of 20-25 ng/ml (54-67.5 nM). Studies on the mode of action of the compound revealed that the inhibition of the IL-4 dependent signaling pathway is caused by blocking the binding of the activat…

Spectrometry Mass Electrospray IonizationMacrocyclic CompoundsMagnetic Resonance Spectroscopyfood.ingredientBlotting WesternGene ExpressionBiologyTransfectionStructure-Activity Relationshipchemistry.chemical_compoundfoodCell Line TumorDrug DiscoveryHumansTranscription factorSTAT6PharmacologyReporter geneTyrosine phosphorylationTransfectionMolecular biologyExserohilumDNA binding sitechemistryBiochemistryFermentationInterleukin-4Mitosporic FungiSignal transductionSTAT6 Transcription FactorSignal TransductionThe Journal of Antibiotics
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Evaluating the quality of the Mexican fruit-fly, Anastrepha ludens, as host for the parasitoid Melittobia digitata

2013

We investigated the presence of Melittobia digitata (Hymenoptera: Eulophidae) and its associations with its natural hosts in Veracruz, Mexico. The parasitoid was confirmed to be present and found to attack prepupae of Trypoxylon and Sceliphron (Hymenoptera: Crabronidae and Sphecidae, respectively) mud daubers as well as pupae of the Mexican fruit fly Anastrepha ludens (Diptera: Tephritidae). Since A. ludens is a very important pest of citrus and mango in Mexico and Central America, we evaluated, in laboratory experiments, the quality of A. ludens as host of M. digitata comparing the development of the parasitoid in another unrelated fly species (Sarcophaga [Neobellieria] bullata) (Diptera: …

Sphecidaefood.ingredientbiologyTrypoxylonbiology.organism_classificationbiological pest control pupal parasitoids Eulophidae TephritidaeSceliphronParasitoidMud dauberCrabronidaefoodSettore AGR/11 - Entomologia Generale E Applicatalcsh:Biology (General)TephritidaeBotanyAnastrepha ludenslcsh:QH301-705.5
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Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products

2008

[EN] The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix. incorporating sodium magnesium chlorophyllin (E-140) and sodium copper chlorophyllin (E-141). Chlorophyllins were incorporated into the gelatin film-forming solution and the inhibiting effect of the cast films was tested against Staphylococcus aureus and Listeria monocytogenes. The results demonstrated that water soluble sodium magnesium chlorophyllin and water soluble sodium copper chlorophyllin reduced the growth of S. aureus and L monocytogenes by 5 log and 4 log respectively. Subsequently, the activity of self-standing films and coatings con…

Staphylococcus aureusfood.ingredientPorphyrinsTECNOLOGIA DE ALIMENTOSSodiumActive packagingColony Count Microbialchemistry.chemical_elementFood ContaminationMicrobial Sensitivity Testsmedicine.disease_causeMicrobiologyGelatinFood safetychemistry.chemical_compoundfoodListeria monocytogenesFood PreservationmedicineHumansFood sciencePhotosensitizing AgentsChlorophyllidesChemistryMagnesiumChlorophyllinFood PackagingGeneral MedicineAntimicrobialListeria monocytogenesAnti-Bacterial AgentsFoodborne pathogensStaphylococcus aureusConsumer Product SafetyFood MicrobiologyFood PreservativesGelatinActive packagingAntimicrobial packagingFood Science
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Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

2010

International audience; In this study, development of pea (Pisum sativum) protein stabilised dry and reconstituted emulsions is presented. Dry emulsions were prepared by spray-drying liquid emulsions in a laboratory spray-dryer. The effect of drying on the physical stability of oil-in-water emulsions containing pea protein-coated and pea protein/pectin-coated oil droplets has been studied. Oil-in-water emulsions (5 wt.% Miglyol 812 N, 0.25 wt.% pea protein, 11% maltodextrin, pH 2.4) were prepared that contained 0 (primary emulsion) or 0.2 wt.% pectin (secondary emulsion). The emulsions were then subjected to spray-drying and reconstitution (pH 2.4). The stability of the emulsions to dry pro…

Steric effectsfood.ingredientPectinSpray-dryingAnalytical Chemistrychemistry.chemical_compoundAgeing stabilityfoodPH sensitivity[SDV.IDA]Life Sciences [q-bio]/Food engineeringZeta potential[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringChromatographyChemistryPea proteinfood and beveragesGeneral MedicineMaltodextrinPectinCreamingOil dropletSpray dryingEmulsionPea proteinEmulsionsFood Science
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Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni.

2015

International audience; The South American plant Stevia rebaudiana Bertoni is a great source of noncaloric sweeteners (steviol glycosides), mainly concentrated in its leaves, but also has important antioxidant compounds (vitamin C, polyphenols, chlorophylls, and carotenoids) and other important macro- and micronutrients such as folic acid and all of the essential amino acids except tryptophan. Traditionally, conventional methods have been used to recover nutritionally valuable compounds from plant food matrices. However, nowadays, the need for obtaining greener, sustainable, and viable processes has led both food industries and food scientists to develop new processes in full correspondence…

Stevia rebaudiana; food additives; nutraceuticals; conventional extraction; pulsed electric technologies; acoustic technologies; sub- and supercritical fluid extraction; microwave assisted extraction[SDV.BIO]Life Sciences [q-bio]/Biotechnologyfood.ingredient[SDV]Life Sciences [q-bio]microwave assisted extractionSteviolBiologyPlant foodschemistry.chemical_compoundpulsed electric technologiesfoodNutraceuticalStevia[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineeringacoustic technologiesnutraceuticals2. Zero hungerbusiness.industryPlant ExtractsFood additivefood and beveragesGreen Chemistry TechnologyGeneral Chemistrysub- and supercritical fluid extractionBiotechnologyfood additivesPlant LeavesStevia rebaudianachemistryFolic acidPolyphenolSouth americanGeneral Agricultural and Biological Sciencesbusinessconventional extraction[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNutritive ValueStevia rebaudianaJournal of agricultural and food chemistry
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Spatial analysis of plant metabolism: Sucrose imaging within Vicia faba cotyledons reveals specific developmental patterns

2002

During legume embryogenesis the differentiation of the cotyledons proceeds gradually in a wave-like manner. The process is metabolically and genetically controlled and regulated by sugars. In order to perform a spatial and temporal analysis of the sugar distribution pattern a new method was developed to specifically measure sucrose directly in tissues via bioluminescence and single photon counting. This enabled a quantitative sucrose imaging with a resolution close to the single cell level. The procedure was applied on sections of Vicia faba cotyledons covering the main stages of histodifferentiation. Young embryos before the storage phase contained moderate levels of sucrose, which were ev…

SucroseSucrosefood.ingredientLightStarchGlucose-1-Phosphate AdenylyltransferasePlant ScienceBiologyCarbohydrate metabolismPlant Epidermischemistry.chemical_compoundfoodGeneticsSugarCell SizePlant ProteinsMembrane Transport Proteinsfood and beveragesCell DifferentiationFabaceaeStarchCell BiologyCarbohydrateNucleotidyltransferasesVicia fabachemistryBiochemistryGlucosyltransferasesLuminescent MeasurementsSeedsbiology.proteinCarbohydrate MetabolismSucrose synthaseCotyledonSignal TransductionThe Plant Journal
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Impact of Destroying the Structure of Model Gels on Volatile Release

2007

International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…

Sucrosefood.ingredientPectinflavor profileMass spectrometry01 natural sciencesFragariachemistry.chemical_compound0404 agricultural biotechnologyfood[CHIM.ANAL]Chemical Sciences/Analytical chemistryrelease rateAroma compound[CHIM]Chemical SciencesstructureCaproatesFlavorAromaChromatographyVolatilisationbiology010401 analytical chemistrydiffusionfood and beveragesAPCI-MS04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classification040401 food science0104 chemical sciencesCarrageenanSolutionsAroma release[CHIM.POLY]Chemical Sciences/PolymerschemistryModels ChemicalFruitOdorantsVolatilizationGeneral Agricultural and Biological SciencesVolatility (chemistry)Gels
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