ライフサイエンスコーパス: PDO

1 PDO mixtures were directly analyzed by mass spectrometry

2 ion and CIELAB parameters determination of 9 PDO EVOOs from Spain were developed.

3 Due to high price as a PDO product, commercial products of "Fava Santorinis" ar

4 y and the NINO 3, NINO 3.4, NINO 4, SOI, and PDO indices.

5 ted that heterotrophic bacteria with SQR and PDO can rapidly oxidise sulfide to thiosulfate and sulfi

6 or using heterotrophic bacteria with SQR and PDO for sulfide bioremediation.

7 Recombinant E. coli cells with SQR and PDO rapidly oxidised sulfide to thiosulfate and sulfite.

8 model for use in the authentication of Arnad PDO lard.

9 ery low levels of sugars detected, authentic PDO Grana Padano could be safely included in the diet of

10 ethod allowing us to detect and authenticate PDO "Fava Santorinis".

11 ctiveness alternative method to authenticate PDO "Fava Santorinis" and to quantitatively detect adult

12 SVM also allows the differentiation between PDOs.

13 olved in substrate hydroxylation employed by PDO and either NDO or BZDO.

14 fusions between the non-heme iron containing PDO and rhodanese, a thiol sulfurtransferase, exist in s

15 ke center was oxidized in either WT or D178N PDO, NO bound to the mononuclear iron in the presence or

16 oreductase (SQR) and persulfide dioxygenase (PDO) genes.

17 none oxidoreductase, persulfide dioxygenase (PDO), rhodanese, and sulfite oxidase and converts H2S to

18 Phthalate dioxygenase (PDO) and its reductase (PDR) are parts of a two-componen

19 Phthalate dioxygenase (PDO) and its reductase are parts of a two-component Ries

20 The metalloenzyme phthalate dioxygenase (PDO) contains two iron-based sites.

21 4)N]histidine-labeled phthalate dioxygenase (PDO) from Pseudomonas cepacia were recorded and found to

22 , has two components: phthalate dioxygenase (PDO), a multimer with one Rieske-type [2Fe-2S] and one F

23 t has two components: phthalate dioxygenase (PDO), a multimer with one Rieske-type [2Fe-2S] and one m

24 ituted derivatives of phthalate dioxygenase (PDO).

25 lesion edge areas had fewer and less diverse PDOs than healthy tissues, possibly due to metabolic by-

26 minate the wine vinegar category within each PDO, for which SVM models obtained better results (>92%

27 on were identified by determination of exact PDO molecular masses and tandem mass spectrometry via co

28 We have identified four PDO series that were generated through the breakdown of

29 the product forms rapidly, its release from PDO is slow in these reactions with oxygen that do not i

30 e and caprine species and authenticate Greek PDO Feta cheese.

31 lysulfides with glutathione to produce GSSH; PDO oxidises GSSH to sulfite; sulfite spontaneously reac

32 tution of D178 with alanine or asparagine in PDO resulted in proteins with significantly increased Fe

33 , whereas only the reduced Rieske centers in PDO become oxidized during production of DHD.

34 When the Rieske centers in PDO were oxidized, D178N and D178A substitutions disrupt

35 etween the Rieske and mononuclear centers in PDO.

36 The effects of substituting D178 in PDO with alanine or asparagine on the reactivity of the

37 Aspartate D178 in PDO, located near its ferrous mononuclear center, is hig

38 Aspartate D178 in PDO, which lies between the Rieske [2Fe-2S] center of on

39 lst the percentage of 18:2 n-6 was higher in PDO beef, relative to other two meats.

40 PGI veal, and that of 18:1 c9 was higher in PDO veal, whilst the percentage of 18:2 n-6 was higher i

41 higher, and the n-6/n-3 ratio was lower, in PDO veal, relative to the other two meats.

42 thenticate milk and dairy products including PDO Feta cheese and to quantitatively detect its sheep m

43 nfirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86

44 f C(4) plants allowed to distinguish Italian PDO from Spanish hams.

45 With a molecular mass of 200 kDa, PDO is one of the largest proteins studied to date by pa

46 pulsed and CW ENDOR spectra of 57Fe-labeled PDO, and the resulting data were used to derive the full

47 Lambrusco PDO (Protected Designation of Origin) wines coming from

48 he substrate and PDR was synergistic, making PDO fully catalytically active.

49 Two typical Mediterranean PDO salami produced in Calabria, a region in the Souther

50 PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), alpha-

51 Tradicional do Montado"-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for chole

52 reduced Rieske center in both WT and mutant PDO.

53 the oxidation of the Rieske center in native PDO(red) [which contains Fe(II) at the mononuclear site]

54 Addition of PDR(ox) to native PDO(red) resulted in a large fraction of the Rieske cent

55 the 1930s (positive PDO) and 1950s (negative PDO) drought.

56 In a negative PDO phase, the Kuroshio Extension Current (KEC) is stron

57 stern and tropical Pacific cooling (negative PDO).

58 As a result, annual cohorts from negative PDO years may face a lack of resources, whereas cohorts

59 n, thus offering a way for authentication of PDO sample origin.

60 se maturation) as markers of authenticity of PDO cheeses in terms of ripening time and milk admixture

61 al origins and confirmed the authenticity of PDO labelling as Granada product with the determination

62 A categorization of PDO EVOOs was proposed using the following 7 phenolic co

63 uclear site and the reduced Rieske center of PDO suggest that the two sites are at least 12 A apart,

64 electrons from NADH to the Rieske center of PDO, and the Rieske center supplies electrons to the mon

65 with emphasis on an authenticity control of PDO Feta cheese products.

66 aphical discrimination and identification of PDO olive oils.

67 This emphasizes the importance of PDO subunit interaction in catalysis.

68 rate interacts with the mononuclear metal of PDO and provide the first structural characterization of

69 O(red) each results in greater reactivity of PDO with O(2).

70 Reduction of PDO by reduced PDR was also slower in the D178A and D178

71 rmly labeled with 15N but not in a sample of PDO labeled with [delta-15N,epsilon-14N]histidine, but t

72 he defined protocol is applied to samples of PDO Nimes olive oil.

73 solution than those obtained with samples of PDO, our analysis nevertheless permits the conclusion th

74 fects is presented and discussed in terms of PDO subunit cooperativity.

75 th elemental (REE) fingerprint variations of PDO (Protected Designation of Origin) "Fava Santorinis"

76 f cell wall pectin-derived oligosaccharides (PDOs) in three regions of Botrytis cinerea-infected toma

77 sequently, the method is preliminary used on PDO Nimes and Moroccan oils to evaluate the feasibility

78 es with the protected designation of origin (PDO) 'Kaki Ribera del Xuquer' Valencia (Spain).

79 da Estrela Protected Designation of Origin (PDO) cheese is the most famous Portuguese cheese and has

80 the mark of Protected Designation of Origin (PDO) has been assigned to MBC in relation to its geograp

81 Aosta Arnad Protected Designation of Origin (PDO) lard.

82 ucing it as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) product

83 proteins in Protected Designation of Origin (PDO) Teruel dry-cured ham have been identified by nanoli

84 roduct with protected designation of origin (PDO) which includes six monofloral honeys and two multif

85 of Spanish Protected Designation of Origin (PDO) wine vinegars.

86 inis", is a protected designation of origin (PDO) yellow split pea species growing only in the island

87 d in Spain, protected designation of origin (PDO), and saffron packaged in Spain of unknown origin, l

88 EVOOs) with protected designation of origin (PDO).

89 carrying a Protected Designation of Origin (PDO).

90 e final product and undervalues the original PDO cheese.

91 related to the Pacific Decadal Oscillation (PDO) and Pacific North American mode (PNA).

92 relating to the Pacific Decadal Oscillation (PDO) and the Arctic Oscillation (AO).

93 ibutable to the Pacific Decadal Oscillation (PDO) and the Atlantic Multidecadal Oscillation (AMO).

94 iability of the Pacific Decadal Oscillation (PDO) and the Atlantic Multidecadal Oscillation (AMO).

95 tation, and the Pacific Decadal Oscillation (PDO) in the year of collection affected plant height, le

96 tuations in the Pacific Decadal Oscillation (PDO) index have slowed down markedly over the observatio

97 ns) in negative Pacific Decadal Oscillation (PDO) years, as well as with sea-level-rise and surface w

98 illation (NAO), Pacific Decadal Oscillation (PDO), and Atlantic Multidecadal Oscillation (AMO).

99 e phases of the Pacific Decadal Oscillation (PDO), as well as highlight potential concerns for marine

100 ns, such as the Pacific Decadal Oscillation (PDO), have influenced these fisheries, while diminished

101 te variability [Pacific Decadal Oscillation (PDO), North Pacific Gyre Oscillation (NPGO), Arctic Osci

102 y driven by the Pacific Decadal Oscillation (PDO).

103 istent with the Pacific Decadal Oscillation (PDO).

104 (ENSO) and the Pacific Decadal Oscillation (PDO).

105 ls in hard cheese, specifically Grana Padano PDO cheese.

106 od was applied to 59 samples of Grana Padano PDO cheese: galactose showed the highest concentration a

107 Reduced PDO (PDO(red)) that lacks Fe(II) at the mononuclear metal sit

108 The casein fraction of 13 Portuguese PDO cheeses were analysed using Urea-PAGE and reverse ph

109 nental-scale patterns of the 1930s (positive PDO) and 1950s (negative PDO) drought.

110 During a positive PDO phase, however, the KEC weakens facilitating the neo

111 of resources, whereas cohorts from positive PDO years may find sufficient resources during their piv

112 second case study compares 1,3-propanediol (PDO) produced from fossil fuels and from biomass, which

113 Reduced PDO (PDO(red)) that lacks Fe(II) at the mononuclear meta

114 However, in reactions of reduced PDO with O(2), only about 0.5 DHD is formed per Rieske c

115 s proposed that, during oxidation of reduced PDO, each of two Rieske centers on separate subunits tra

116 nding of phthalate and/or PDR(ox) to reduced PDO-APO increases the reactivity of the Rieske center wi

117 The B. phytofirmans PRF exhibited robust PDO activity and preferentially catalyzed sulfur transfe

118 lacks Fe(II) at the mononuclear metal site (PDO-APO) reacts slowly with O(2) (1.4 x 10(-3) s(-1) at

119 hich is not allowed to produce milk for some PDO cheeses as Parmigiano-Reggiano.

120 sis method for the authentication of Spanish PDO wine vinegars.

121 es (aged and sweet) belonging to the Spanish PDOs "Vinagre de Jerez", "Vinagre de Montilla-Moriles" a

122 gression model incorporating indices for the PDO and AO, as well as the declining trend, can account

123 usively via N(delta) for both ligands in the PDO center.

124 and the kinetics of electron transfer in the PDO system indicated that each of these metal ions binds

125 tential fluorophores and their values in the PDO vinegars.

126 in duration, suggesting the influence of the PDO and PNA teleconnections.

127 h PDR(ox) and phthalate present, most of the PDO(red) (approximately 80-85%) oxidizes at 42 s(-1), wi

128 wever, little is known about the role of the PDO-rhodanese fusion (PRF) proteins in sulfur metabolism

129 rica indicate that the NPGO, rather than the PDO, explains salmon survival since the 1980s.

130 Two wave trains related to the PDO and the AMO appear to produce anomalous surface-air

131 llation (NPGO), whereas EPW is linked to the PDO, different indicators of northeast Pacific Ocean eco

132 h the AMO and negatively correlated with the PDO.

133 dine and conformation of subunits within the PDO multimer to create a more open structure with more s

134 The PDOs were isolated from lesion centers (extensively mace

135 s demonstrates that fluorophthalate binds to PDO with a handedness, i.e., with the fluorine label fac

136 Thus, the binding of phthalate or PDR(ox) to PDO(red) each results in greater reactivity of PDO with

137 E. coli cells with PDO and SQR-C94S, an active site mutant of the rhodanese

138 The use of (63)Cu(II), in combination with PDO obtained from cultures grown on media enriched in (1

139 ore Sardo cheese produced in compliance with PDO specifications which allow the use of only native LA

140 dihydrodiol formation approached 100% in WT PDO but was only approximately 16% in D178A and approxim

141 variants, as opposed to that observed in WT PDO.

142 and D178N compared to that of wild-type (WT) PDO (>10(2)-fold) can be ascribed to the cumulative effe