Search results for "Veterinary Science"

showing 10 items of 2359 documents

Prevention of 7-ketocholesterol-induced side effects by natural compounds

2018

Cholesterol oxidation products, also named oxysterols, can be formed either by cholesterol auto-oxidation, enzymatically or both. Among these oxysterols, 7-ketocholesterol (7KC) is mainly formed during radical attacks that take place on the carbon 7 of cholesterol. As increased levels of 7KC have been found in the tissues, plasma and/or cerebrospinal fluid of patients with major diseases, especially age-related diseases (cardiovascular diseases, eye diseases, neurodegenerative diseases), some cancers, and chronic inflammatory diseases, it is suspected that 7KC, could contribute to their development. Since 7KC, provided by the diet or endogenously formed, is not or little efficiently metabol…

Programmed cell deathOxysterol030309 nutrition & dieteticsTocopherolsInflammationPharmacologymedicine.disease_causeAntioxidantsIndustrial and Manufacturing Engineering03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologymedicineHumansNoncommunicable DiseasesKetocholesterolsInflammation0303 health sciencesCholesterolFatty AcidsPolyphenols04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceCytoprotectionOxidative StressMetabolic pathwaychemistryHepatic stellate cellmedicine.symptomOxidation-ReductionOxidative stressFood ScienceCritical Reviews in Food Science and Nutrition
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Coffee Silverskin and Spent Coffee Suitable as Neuroprotectors against Cell Death by Beauvericin and α-Zearalenol: Evaluating Strategies of Treatment

2021

Coffee silverskin and spent coffee have been evaluated in a neuroblastoma cell line (SH-SY5Y cells) against beauvericin (BEA) and α-zearalenol (α-ZEL)-induced cytotoxicity with different strategies of treatment. First, the direct treatment of mycotoxins and coffee by-products extracts in SH-SY5Y cells was assayed. IC50 values for α-ZEL were 20.8 and 14.0 µM for 48 h and 72 h, respectively and, for BEA only at 72 h, it was 2.5 µM. Afterwards, the pre-treatment with spent coffee obtained by boiling water increased cell viability for α-ZEL at 24 h and 48 h from 10% to 16% and from 25% to 30%, respectively

Programmed cell deathTime Factors030309 nutrition & dieteticsHealth Toxicology and Mutagenesislcsh:MedicineToxicologyCoffeeArticleSH-SY5Y cells03 medical and health scienceschemistry.chemical_compoundInhibitory Concentration 500404 agricultural biotechnologyCell Line TumorDepsipeptidesIc50 valuesHumansViability assayFood scienceCytotoxicityMycotoxinNeuroblastoma cell linespent coffeeNeurons0303 health sciencesCell DeathDose-Response Relationship DrugPlant Extractslcsh:Rbeauvericin04 agricultural and veterinary sciences040401 food scienceCytoprotectionBeauvericinNeuroprotective AgentschemistryCytoprotectionSeedsZeranolα-zearalenolcoffee silverskinToxins
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Evaluation of the Effects of the Enriched-Organic Diets Composition on European Sea Bass Welfare through a Multi-Parametric Approach

2020

Three groups of European sea bass (Dicentrarchus labrax) were fed for seven months, with either a conventional diet or two different organic diets, which contain organic vegetables and a natural antioxidant compound. The two organic diets differed themselves in terms of raw proteins, fish oil, and lipid contents. Sea bass welfare condition was assessed in relation to these three diets, using 16 different indicators. These were: swimming activity (recovery test, muscle activity), haematological and serological stress indicators (haematocrit, haemoglobin, red-blood-cell count, cortisol, glucose, lactate), aspecific immunity parameter (lysozyme), indicators of exposure to organic contaminants …

Protein efficiency ratiomedia_common.quotation_subjectorganicOcean EngineeringBiologyFeed conversion ratioEuropean sea ba03 medical and health sciencesAnimal sciencemultiparametric approachmedicineSea bass030304 developmental biologyWater Science and TechnologyCivil and Structural Engineeringmedia_common0303 health sciencesmuscle activity04 agricultural and veterinary sciencesFish oilbiology.organism_classificationwelfare040102 fisheries0401 agriculture forestry and fisheriesDicentrarchusComposition (visual arts)medicine.symptomWelfareWeight gain
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Antilisterial peptides from Spanish dry-cured hams: Purification and identification.

2016

The typical Spanish dry-cured ham has a particular sensory quality that makes it a distinctive food, highly appreciated for consumers worldwide. Its particular physicochemical properties, such as high salt content and reduced water activity contribute to their shelf-stability. However, post-processing actions carried out for the commercialization of these products such as slicing may increase the risk of development of pathogenic microorganisms as Listeria monocytogenes. During ripening, muscle proteins are hydrolyzed by muscle peptidases releasing peptides and free amino acids. Some of these peptides have been described to exert biological activities such as antioxidant and ACE-inhibition.…

ProteomicsAntioxidantWater activitySwinemedicine.medical_treatmentAntimicrobial peptidesMicrobial Sensitivity Testsmedicine.disease_causeProteomics01 natural sciencesMicrobiologyPentapeptide repeatMass SpectrometryHydrolysis0404 agricultural biotechnologyDry-cured hamListeria monocytogenesTandem Mass SpectrometryFood PreservedmedicineEthnicityAnimalsHumansAmino Acid Sequence2. Zero hungerMass spectrometryChemistry010401 analytical chemistryRipening04 agricultural and veterinary sciences040401 food scienceListeria monocytogenes0104 chemical sciencesAnti-Bacterial AgentsMeat ProductsBiochemistrySpainAntimicrobial peptidesPeptidomimeticsPeptidesFood ScienceFood microbiology
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Proteomics evaluation of enniatins acute toxicity in rat liver

2021

Abstract Enniatins (ENs) are emerging mycotoxins produced by Fusarium fungi which are cytotoxic also at low concentrations due to its ionophoric properties. The aim of this study was to evaluate the hepatic toxicity of ENs exposure at different concentrations in Wistar rats through a proteomic approach. Animals were intoxicated by oral gavage with medium (EN A 256, ENA1 353, ENB 540, ENB1 296 μg/mL) and high concentrations (ENA 513, ENA1 706, ENB 1021, ENB1 593 μg/mL) of an ENs mixture and sacrificed after 8 h. Protein extraction was performed using powdered liver. Peptides were analyzed using a liquid chromatography coupled with a quadrupole time-of-flight mass spectrometer. Proteins were …

ProteomicsFusariumToxicologyProteomicsmedicine.disease_cause03 medical and health sciences0404 agricultural biotechnologyTandem Mass SpectrometryIn vivoDepsipeptidesIn vivoProtein purificationmedicineAnimalsRats Wistar030304 developmental biology0303 health sciencesbiologyChemistry04 agricultural and veterinary sciencesGeneral MedicineMetabolismMycotoxinsbiology.organism_classification040401 food scienceAcute toxicityRatsLiverBiochemistryOxidative stressElectron transport chainFemaleNAD+ kinaseBiomarkersOxidative stressChromatography LiquidFood ScienceFood and Chemical Toxicology
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Mitochondrial proteomics profile points oxidative phosphorylation as main target for beauvericin and enniatin B mixture

2020

Abstract Beauvericin (BEA) and enniatin B (EN B) are non-legislated Fusarium mycotoxins usually found in cereal and cereal-based products all around the world. By the proteomic analysis of mitochondria enriched extracts from Jurkat cells exposed for 24 h to three concentrations of BEA:EN B (0.01–0.1–0.5 μM), a number of 1821 proteins (202 mitochondrial) were identified and relatively quantified. 340 proteins (59 mitochondrial) were statistically significant altered in our samples (Anova p-value ≤ 0.05 and fold change (FC) ≥1.5). The protein mitochondrial translational release factor 1 like (MTRF1L) was the most abundant protein in the three mycotoxin exposures studied. The mycotoxins mixtur…

ProteomicsTranscription GeneticOxidative phosphorylationMitochondrionToxicologyProteomicsRibosomeJurkat cellsOxidative PhosphorylationElectron TransportMitochondrial ProteinsJurkat Cells03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyDepsipeptidesHumans030304 developmental biology0303 health sciencesfood and beverages04 agricultural and veterinary sciencesGeneral Medicine040401 food scienceBeauvericinFold changeMitochondriachemistryBiochemistryBacterial outer membraneFood ScienceFood and Chemical Toxicology
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“Think. Check. Submit.” to avoid predatory publishing

2018

PublishingLetter040301 veterinary sciencesbusiness.industryInternet privacylcsh:Medical emergencies. Critical care. Intensive care. First aidlcsh:RC86-88.904 agricultural and veterinary sciencesCritical Care and Intensive Care Medicine0403 veterinary science03 medical and health sciences0302 clinical medicinePredatory publishingHumansMedicine030212 general & internal medicinePeriodicals as TopicbusinessCritical Care
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GC sniffing analysis : olfactive intensity measurement by two methods

1995

The intensity perceived by sniffing after GC elution of six volatile compounds was measured by ten judges using two pieces of apparatus: a PC mouse which is moved on a 60-cm length scale and a rheostat apparatus which measures the finger span. The choice of the components mixed was influenced by purity, elution time, presence in food and known Steven's slopes. The histograms obtained by summing the responses (determined by measuring the areas under the peaks) of ten people show no significant differences between the two pieces of apparatus. Histograms realised in parallel by Charm analysis with three other judges showed great differences between subjects. However, the mean of the three Char…

Pyrazine[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringAnalytical chemistry01 natural sciencesBiochemistrySensory analysisIndustrial and Manufacturing Engineeringchemistry.chemical_compound0404 agricultural biotechnologySniffingEthyl butyrate[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringComputingMilieux_MISCELLANEOUSChromatographyElution010401 analytical chemistry04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science3. Good health0104 chemical sciencesIntensity (physics)chemistryGas chromatographyFood ScienceBiotechnology
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Shedding Light on the Dark Ages: Sketching Potential Trade Relationships in Early Medieval Romania through Mitochondrial DNA Analysis of Sheep Remains

2021

Southeast Europe has played an important role in shaping the genetic diversity of sheep due to its proximity to the Danubian route of transport from the Near East into Europe, as well as its possible role as a post-domestication migration network and long tradition of sheep breeding. The history of Romania and, in particular, the historical province of Dobruja, located on the shore of the Black Sea, has been influenced by its geographical position at the intersection between the great powers of the Near East and mainland Europe, with the Middle Ages being an especially animated time in terms of trade, migration, and conflict. In this study, we analyzed the mitochondrial control region of fi…

QH301-705.5media_common.quotation_subject<i>Ovis aries</i>law.invention03 medical and health scienceslawMiddle AgesRadiocarbon datingBiology (General)ancient DNAmitochondrial control region030304 developmental biologyNature and Landscape Conservationmedia_commonmtDNA control region0303 health sciencesMiddle EastEcologyradiocarbon datingEcological Modeling0402 animal and dairy sciencepopulation geneticsEmpiregenetic diversity04 agricultural and veterinary sciences040201 dairy & animal scienceAgricultural and Biological Sciences (miscellaneous)GeographyAncient DNAEthnologyMainlandByzantine architectureDiversity
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Sensory evaluation based on verbal judgments

1999

Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale…

Quantification methods[SDV]Life Sciences [q-bio]Sensory systemcomputer.software_genreSensory analysis03 medical and health sciences0404 agricultural biotechnology0302 clinical medicineProfiling (information science)ComputingMilieux_MISCELLANEOUSbusiness.industryREPETABILTE04 agricultural and veterinary sciencesRepeatability040401 food scienceSensory Systems030227 psychiatry[SDV] Life Sciences [q-bio]Food productsSemantic differentialArtificial intelligencebusinessPsychologySocial psychologycomputerNatural languageNatural language processingFood Science
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