ライフサイエンスコーパス: oxidised

1 does not occur, and the T2Cu centre remains oxidised.

2 ereas trilinolein and beta-carotene were not oxidised.

3 e change in absorbance of DPPH. when reduced/oxidised.

4 react with organic carbon (OC) and the OC is oxidised.

5 t of the food product and its easiness to be oxidised.

6 the enzyme mechanism and comparisons with an oxidised 2Cys-peroxiredoxin reveal structural alteration

7 howed the capacity of procyanidins to repair oxidised alpha-TOH at medium-long term, and to delay the

8 on of the peptide sequence incorporating the oxidised amino acid provides valuable information of nei

9 essed by measuring protein carbonyl content, oxidised amino acids, sulfhydryl groups and immuno-blott

10 ng properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were e

11 The oxidised and HMT starches had lower viscosity and swelli

12 The films made of native, oxidised and HMT starches were characterised by thicknes

13 The three-dimensional structures of the oxidised and reduced Desulfovibrio gigas cytochrome c(3)

14 The crystal structure of oxidised and reduced PETN reductase at 1.5 A resolution

15 ins have been investigated by 31P-NMR in the oxidised and reduced states.

16 tudied by 13C- and 15N-NMR techniques in the oxidised and reduced states.

17 Reduced denatured lysozyme has been oxidised and refolded at pH values close to neutral in a

18 Apo-RsrA is easily oxidised and, while the Zn-bound form is relatively resi

19 acetone often becomes limiting if muscle is oxidised and/or stored; haem-proteins then tend to bind

20 hop extract EI contains polyphenols that are oxidised at a less positive potential than extract EII,

21 Caffeine was accumulated and then oxidised at the modified electrode surface to produce tw

22 P2X7RS-specific concentrations of periodate oxidised ATP (OxATP: 100 microM) and brilliant blue G (B

23 is captured in a different site when SOD is oxidised, being located in the active site channel adjac

24 BH4, oxidised biopterins, GTP-cyclohydrolase 1 (GTPCH-1, the

25 ate field effect transistor (SGFET) using an oxidised boron delta-doped channel on (111) diamond is p

26 common to hydrogen terminated diamond SGFET, oxidised boron delta-doped diamond SGFETs show promise f

27 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions.

28 Corn and waxy corn starches were oxidised by NaClO applied in doses of 10, 20, and 30g Cl

29 of oxidation, the prolamin concentration of oxidised C-hordein decreased to 20% of its original amou

30 operties and the surface morphology of ozone-oxidised cassava starch during 60 min under different pH

31 ocess sequentially creates another series of oxidised chlorophyll derivatives which have not been pre

32 of the quantities of CD and MDA, the lack of oxidised cholesterol and small loss of alpha-tocopherol.

33 r lactate, then a fall as it is taken up and oxidised completely in neurons.

34 detoxification metabolism defending against oxidised compounds.

35 oxygen species, and reduced glutathione and oxidised content.

36 The structure contains an oxidised cysteine residue in the active site whose role

37 typical for frying leads to the formation of oxidised derivatives, fragmented sterols and oligomers.

38 The oxidised device shows a site-binding model pH sensitivit

39 Diabetic hearts oxidised diabetic lipoprotein-TAG to a greater extent th

40 Notably, oxidised DJ-1 was significantly decreased in idiopathic

41 ea is a semi-fermented tea that is partially oxidised during the manufacturing process to create a pr

42 the absorption features of this state to the oxidised dye and discuss the possibility of photo-induce

43 ification of 25 volatiles in seven thermally oxidised edible oils.

44 not optimally aligned with the flavin N5 in oxidised enzyme complexes.

45 Addition of a large excess of DMS to the oxidised enzyme in solution causes a change in the absor

46 Residues 384 to 390, disordered in the oxidised enzyme, are now clearly seen in the cleft leadi

47 of a model involving two-stage recycling of oxidised enzyme.

48 omyocyte-targeted Nox4 hearts preferentially oxidised fatty acids for energy provision, improving myo

49 r the enzyme from a number of sources in the oxidised, five coordinate copper form.

50 f the Cu atoms to be in the five coordinate, oxidised form but in this space group the whole of subun

51 ethaemoglobinaemia were excluded because the oxidised form of methylthioninium in high doses has been

52 s one of the two oxo groups which ligate the oxidised form of the enzyme, suggesting very strongly th

53 fference in quaternary structure from dimer (oxidised form) to decamer (reduced form).

54 one subunit with Cu in the five coordinate, oxidised form, and the other with Cu in the three coordi

55 ducts and caused changes in both reduced and oxidised forms of glutathione.

56 GSH homeostasis: it regenerates GSH from the oxidised from (GSSG).

57 sitol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and re

58 We find GSSG, S-oxidised glutathione species, and S-nitrosoglutathione a

59 es xylosoxidans (AxNiR) are presented in the oxidised hexagonal form and the substrate-bound orthorho

60 assays show that the small Tims can still be oxidised in erv1-ts cells grown at the non-permissive te

61 The nature of the group that is oxidised is discussed in the light of redox potential da

62 nfirmed the fact that a full regeneration of oxidised l-5-MTHF occurred with the addition of sodium a

63 bilical vein endothelial cells (HUVECs) from oxidised LDL (oxLDL)-mediated dysfunction in vitro was i

64 After FVOO ingestion, oxidised LDL decreased (P=0.010) in an inverse relations

65 Oxidised LDL is thought to play an important part in the

66 tion and intracellular lipid accumulation in oxidised-LDL (ox-LDL)-induced macrophage J774A.1 cells u

67 Postprandial oxidised-LDL concentrations decreased with HT-B.

68 highly bioavailable and lowers postprandial oxidised-LDL levels.

69 he PhIP produced in phenylalanine/creatinine/oxidised lipid reaction mixtures.

70 Oxidised lipid species from pan-fried (PF) and sous-vide

71 Oxidised lipid species, their bioavailability and impact

72 f HDL may extend to the reverse-transport of oxidised lipid species.

73 When oxidised lipid was absent, cysteine, serine, aspartic ac

74 When oxidised lipid was present, amino acids competed with ph

75 Oxidised lipids can alter nutritional and sensorial prop

76 Oxidised lipids in a single meal may influence postprand

77 Fifteen oxidised lipids were measured in post-meal plasma after

78 rated fatty acids, eicosanoid derivates, and oxidised lipids.

79 ds in the formation of Strecker aldehydes by oxidised lipids.

80 r the Strecker degradation of amino acids by oxidised lipids.

81 o prevent foam cell formation in a model for oxidised low density lipoprotein (oxLDL)-induced lipid a

82 tion), hydrogen peroxide (80% inhibition) or oxidised low-density lipoprotein (55% inhibition).

83 roteins, those showing the highest number of oxidised methionine.

84 purified under aerobic conditions, is in the oxidised (Mo(VI)) state.

85 compounds or polar fatty acids, the polymers/oxidised monomers ratio increased significantly as the l

86 lucose 6-phosphate, fructose 6-phosphate and oxidised (NAD+ and NADP+) and reduced (NADH) nicotinamid

87 the rearrangement of the latter to the fully oxidised native protein containing four disulphide bonds

88 on AreA function mediated by the binding of oxidised nicotinamide dinucleotides to NmrA in the NmrA-

89 P requires proteins scavenging the mutagenic oxidised nucleotide 8-oxo-dGTP.

90 Finally, in heat-oxidised oils significant losses of polyunsaturated fatt

91 The oxidised oils studied had a strong fluorescence band at

92 moieties II and III when both molecules are oxidised or both are reduced, in agreement with the prev

93 lphuric acid and nitrogen- containing highly oxidised organic compounds, decreased considerably, whic

94 been used in order to study the evolution of oxidised peptides generated throughout the dry-curing pr

95 The percentage of oxidised peptides in the studied proteins ranged from 6%

96 In complexes of oxidised PETN reductase with progesterone (an inhibitor)

97 Results also show that oxidised phenolic compounds could be a marker of VOO ''f

98 It is known that oxidised phenols can bind proteins.

99 The enzymatic grafting of oxidised phenols led to FA-coloured and EF-colourless ch

100 7-Hydroxy derivatives dominated among all oxidised phytosterols and their content increased threef

101 The films produced from oxidised potato starch had decreased solubility, elongat

102 , apocytochrome c haem binding motifs become oxidised, preventing haem attachment.

103 f lipid peroxides, protein carbonyls and DNA oxidised products was positively associated with the deg

104 allowing the C-hordein to be analysed as its oxidised prolamin product.

105 The reactions only occur with the oxidised protein and proceed via eta(1)-O-enolate interm

106 ctron paramagnetic resonance spectrum of the oxidised protein has a weak signal at g = 4.3, which we

107 The oxidised protein structure, which includes four paramagn

108 Its removal promotes oxidised PrxIII dissociation into dimers and leads to a

109 ved are inconsistent with the recognition of oxidised purines forming a major physiological role for

110 g observed is consistent with recognition of oxidised purines when incorporated within a DNA oligomer

111 coli is involved in base excision repair of oxidised pyrimidine residues in DNA.

112 he kinetics of charge recombination in photo-oxidised reaction centres in solution showed the same se

113 However, in highly oxidised samples and in cod protein isolates made with a

114 The midpoint reduction potentials of the oxidised/semiquinone and semiquinone/hydroquinone couple

115 Beginning with graphene on untreated thermal oxidised silicon, a minimum conductivity (sigma(min)) oc

116 igher than the value obtained from thermally oxidised SiO2 films with the same thickness.

117 An examination of published structures of "oxidised" SODs, shows a trend towards longer Cu-Zn and C

118 In addition to single LOP, the addition of oxidised soybean oil for 24-144 h at 60 degrees C also i

119 n is confirmed by the appearance of abnormal oxidised species of PrxIII on SDS-PAGE at elevated H(2)O

120 , the source of the electrons is some easily oxidised species, such as glycerol.

121 with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RHs and analysed by HS-SPME

122 arches showed CB-type XRD patterns while the oxidised starches resembled the CA-type pattern.

123 The native and oxidised starches were evaluated for functional, thermal

124 Ozone-oxidised starches were prepared from the native starches

125 In the oxidised state, strong hydrogen bonds exist between resi

126 live oils were examined in their natural and oxidised state, with wavelength range emissions of 300-8

127 amer stability, particularly apparent in its oxidised state.

128 y comparison with the X-ray structure of the oxidised state: (1) there is a redox-linked concerted re

129 creased by 23% and 30%, while the amounts of oxidised sterols increased by 35% and 100%, respectively

130 inant E. coli cells with SQR and PDO rapidly oxidised sulfide to thiosulfate and sulfite.

131 active site mutant of the rhodanese domain, oxidised sulfide to thiosulfate with transitory accumula

132 les as shown by PVs (<10 meq. O2) and by the oxidised TAGs.

133 by stratigraphy with the older bound OC more oxidised than younger OC.

134 minoadipic semialdehyde) that can be further oxidised to alpha-aminoadipic acid and form Schiff bases

135 ChCl or substrate) to thiocholine, which was oxidised to give a disulphide compound by dimerisation a

136 ds to reduced (Mo(IV)) enzyme, the enzyme is oxidised to Mo(VI) with an extra oxygen ligand and DMS i

137 aused a significant increase in the ratio of oxidised to reduced glutathione (GSSG/GSH).

138 n from the atmosphere as elemental sulfur is oxidised to sulfate.

139 e 3-propanol derivatives, which were readily oxidised to target 3-propanal derivatives.

140 Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC-ESI/M

141 ered mechanism in which nitrite binds to the oxidised type 2 Cu centres before electron transfer from

142 ordered mechanism where nitrite binds to the oxidised type 2 site, followed by an internal electron t

143 Analyses showed that DHA-EE was rapidly oxidised under all storage conditions in comparison with

144 Cholesterol and phytosterols can be oxidised under heating conditions to give sterol oxidati

145 The fully-oxidised (V(V)), mixed-valent (V(V)/V(IV) and V(IV)/V(II