ライフサイエンスコーパス: browning

1 n of Ucp1(+) beige/BRITE adipocytes (termed 'browning').

2 ances to gradual environmental change (e.g., browning).

3 rate-limiting role of iron in adipose tissue browning.

4 nd methylglyoxal that lead to an increase in browning.

5 re PDAC identification, and is likely due to browning.

6 synthesis and oxidation, which supports WAT browning.

7 ing anti-browning agent to control enzymatic browning.

8 contributes to the desirable characteristic browning.

9 ard intermediates ultimately leading to less browning.

10 T oxidative capacity and ultimately supports browning.

11 mucosal tissue integrity, and adipose tissue browning.

12 drome through impairing BAT activity and WAT browning.

13 ected in a significant decrease in enzymatic browning.

14 cessing of Cape gooseberry fruits to prevent browning.

15 itors and/or stimulators of fresh-cut potato browning.

16 hepatic cholesterol metabolism and white fat browning.

17 and in susceptible WAT depots, it can cause browning.

18 pose tissue (WAT) angiogenesis regulates WAT browning.

19 microscopy method to estimate non-enzymatic browning.

20 ase into polyphenoloxidase accelerated shell browning.

21 ght the important ecological consequences of browning.

22 so known as beige cells), a process known as browning.

23 and leptin, with the central control of WAT browning.

24 beta3-AR) stimulation-induced adipose tissue browning.

25 stigators and missing link in trauma-induced browning.

26 piration, ATP synthesis, and an induction of browning.

27 in immune cell modulation of adipose tissue browning.

28 f food products to help reduce oxidation and browning.

29 ucagon signaling alters white adipose tissue browning.

30 sympathetic innervation, and adipose tissue browning.

31 ished target of TFEB that promotes adipocyte browning.

32 igration to the adipose impairs burn-induced browning.

33 was required for the effects of cold on WAT browning.

34 trulline, +29%; P=2.8x10(-169)), and adipose browning (12,13-dihydroxy-9Z-octadecenoic acid +26%; P=7

35 Thus, CS appears to be a promising anti-browning agent to control enzymatic browning.

36 The hunt for anti-browning agents in the food and agricultural industries

37 The GSH reduces browning and acetaldehyde formation for up to 12months.

38 lly, we showed that IEX-1 deficiency induced browning and activated thermogenic genes program in WAT

39 tablished causality between specific RCS and browning and allowed for the identification of glyoxal a

40 of key molecules involved in adipose tissue browning and ameliorated expression of thermogenic genes

41 lationship between the rate of non-enzymatic browning and antioxidant capacity.

42 expression are separate from the process of browning and beiging.

43 that P is a suitable fining agent to prevent browning and decrease haze during must settling because

44 oopiomelanocortin neurons also increased WAT browning and decreased adiposity.

45 activity, and increase of polymeric colour, browning and degradation indices, chroma and red colour

46 Our results indicate extensive vegetation browning and drying in about half of the study TRs, with

47 Brown adipose tissue (BAT) activity, WAT browning and energy expenditure were significantly highe

48 ed receptor 5 (TGR5) promotes adipose tissue browning and energy metabolism.

49 c rate, suggesting a role for adipose tissue browning and enhanced nonshivering thermogenesis in fat.

50 rd and caramelization reactions, resulted in browning and generated considerable levels of furanic co

51 stemic inhibition of miR-327 in mice induces browning and increases whole-body metabolic rate under t

52 own adipose tissue thermogenesis, as well as browning and lipid mobilization in white adipose tissue

53 tive therapeutic strategy for adipose tissue browning and muscle wasting in CKD patients.

54 egulator for systematic white adipose tissue browning and offer molecular insights into the underlyin

55 as total and free sulfur dioxide content and browning and pinking measurements were confirmed to rema

56 der, pulsed light induced the development of browning and promoted partial depolymerisation of hydrat

57 The browning and protein degradation rates of alfalfa treate

58 nching conditions on the enzymatic activity, browning and protein degrading which cause undesirable c

59 Degradation kinetics of browning and related parameters showed following order:

60 ained colour and higher firmness, suppressed browning and respiration rate and sustained soluble soli

61 genic acid (CGA) isomers, several indices of browning and subsequent antioxidant values.

62 d-impacted aquatic ecosystems in response to browning and subsequent impacts on photochemical process

63 PGC-1alpha-dependent regulator of adipocyte browning and suggest its therapeutic potential in treati

64 d slightly to the deceleration of vegetation browning and the promotion of greening; however, a large

65 egnancy and lactation promoted white adipose browning and thermogenesis in offspring at weaning accom

66 UCP1, PGC1alpha, and other markers of browning and thermogenesis were elevated in IWAT and RWA

67 mice, with greater vascularity and enhanced browning and thermogenesis.

68 ether on hypothalamic neurons to promote WAT browning and weight loss.

69 hile b* values associated with non-enzymatic browning, and fat oxidation into volatile compounds incr

70 Cloud loss, enzymatic browning, and flavor changes are important quality defec

71 s may help to identify mechanisms leading to browning, and inform our understanding for the use of SG

72 ing result in leaf wilting, necrosis, tassel browning, and sterility, a stress condition known as "ta

73 on several parameters: color, non-enzymatic browning, antioxidant capacity and phenolic profile.

74 Although browning appears central in trauma-, burn-, or cancer-in

75 ant and fungi enzymes responsible for tissue browning are called polyphenol oxidases (PPOs).

76 FLCN knockout animals rescues adipose tissue browning, as does codeletion of PGC-1beta.

77 eatures abundant lakes that are experiencing browning associated with recovery from acidification.

78 the oxidative enzymes was observed, with no browning at room temperature for more than 3 days.

79 ice displayed modest increases in indices of browning at room temperature while displaying a blunted

80 ) at ~37.3% of sampling sites and decreased (browning) at ~4.7% of sampling sites.

81 polyphenol oxidase (PPO)-initiated enzymatic browning because it is often associated with declining f

82 In this study, the antioxidant activity and browning behaviour of free and bound phenolic fractions

83 k of barr2 in adipocytes are mediated by the browning/beiging of white adipose tissue.

84 ees C to investigate its effects on pericarp browning, biochemical quality and antioxidative activiti

85 e to cold-induced white adipose tissue (WAT) browning, but glucagon has largely been ignored.

86 through mTORC1 that is required for adipose browning by catecholamines and provides potential therap

87 atmospherically relevant compound capable of browning by the same mechanism as limonene SOA.

88 e data indicate that beneficial visceral WAT browning can be engineered by directing visceral white a

89 The results suggest that GlcN browning can be modulated according to the specific desi

90 enomena connected with climate change (water browning, changing precipitations) may affect water DOC

91 The MC, aw, degree of browning (DB) and 5-hydroxymethylfurfural (HMF) content

92 In these solutions, browning decreased as the concentrations of organic acid

93 ASO-T3 enhances white fat browning, decreases genes for fatty acid synthesis in li

94 d both vegetation greening (restoration) and browning (degradation) with great spatial heterogeneity.

95 ctivity), polyphenoloxidase enzyme activity, browning degree and microbial load were evaluated.

96 changes in polyphenoloxidase activity and in browning degree.

97 , kiwifruit puree addition reduced enzymatic browning (DeltaE( *)<3), due to the increased ascorbic a

98 ation reactions appeared to be important for browning development in pasteurised orange juice during

99 s the molecular signature of white adipocyte browning downstream of Egr1 deletion and highlights a co

100 Enzymatic browning during juice extraction could be suppressed as

101 ard reaction as a mechanism of non-enzymatic browning during orange juice storage.

102 Non-enzymatic browning during storage of fruit juice causes the develo

103 ee radical scavenging, but they both induced browning during wine storage, the former, by releasing p

104 t 129S1/SvImJ mice (129 mice) displayed iWAT browning, even in the absence of rosiglitazone.

105 ad shoot mortality is commonly observed with browning events, recent observations show that shoot str

106 restored IRX3 and IRX5 repression, activated browning expression programs, and restored thermogenesis

107 laying multiple roles in cachexia, from fat "browning" factor to potential therapeutic target.

108 laying multiple roles in cachexia, from fat 'browning' factor to potential therapeutic target.

109 of rosiglitazone, suggesting that additional browning factors are activated.

110 Species (RCS) from the Maillard reaction on browning formation in apple juice during storage.

111 tene) > k(sensory (color)) > k(non-enzymatic browning) > k(vitamin C) > k(antioxidant capacity) > k (

112 that inhibits fatty acid metabolism and WAT browning.Histone deacetylases, such as HDAC3, have been

113 Internal browning (IB) is a disorder in pears that is frequently

114 search needs, a growing season assessment of browning impacts following frost drought and extreme win

115 ems, UVM-7-SH completely inhibited enzymatic browning in apple juice (cv. Golden Delicious) up to 9da

116 Further browning in AS and methylammonium sulfate seeds was trig

117 re promising inhibitors to prevent enzymatic browning in Ataulfo.

118 1 was activated by rosiglitazone, or by iWAT browning in cold-exposed or young mice, expression of th

119 ase, is the enzyme responsible for enzymatic browning in foods.

120 for this study is to quantify the amount of browning in fresh cut tender jackfruit slices by using i

121 It can be concluded from the results that browning in fresh cut tender jackfruit slices increase r

122 wn adipose function and white adipose tissue browning in HFD+RES compared with HFD offspring.

123 y expenditure upon cold exposure nor reduces browning in inguinal adipose tissue.

124 ions that promote white adipose tissue (WAT) browning in mice.

125 t obtained at 1500 W inhibited the enzymatic browning in minimally processed peaches for 8 days of st

126 for a process-based understanding of Arctic browning in order to predict how vegetation and CO(2) ba

127 ion of polyphenol oxidase (PPO) activity and browning in potato and apple as compared to CDRBE.

128 uated for their ability to inhibit enzymatic browning in potato and apple.

129 Indices of browning in roasted coffee were positively correlated (p

130 Browning in sparkling wines was assessed by the use of e

131 Loss of Egr1 in mice promotes browning in the absence of external stimulation and lead

132 ygen consumption in vitro and adipose tissue browning in vivo as essential adaptations that prevent a

133 ion of brown adipose tissue and induction of browning in WAT and could be reversed by antagonism of b

134 LY3201 had no effect on browning in young female or male mice.

135 CD137 functions as a negative regulator of "browning" in white adipose tissue and call into question

136 pansion of beige/brite adipocytes (so-called browning) in white adipose tissue (WAT).

137 T) can undergo a phenotypic switch, known as browning, in response to environmental stimuli such as c

138 mulating beige adipocyte development, or WAT browning, increases energy expenditure and holds potenti

139 Likewise, the browning index (BI) of fresh fruits increased during pro

140 ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals.

141 BTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L( *), a( *), b(

142 dant properties and SMLBW-4 exhibited lowest browning index (BI), free fluorescent intermediate compo

143 MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total

144 e study proved that the determination of the browning index and HMF level (formed via Maillard reacti

145 g of temperature resulted with decreasing of browning index and increasing of hydroxymethyl furfural.

146 oduct was evaluated for color, non-enzymatic browning index and titratable acidity during storage and

147 found to be brighter in colour with a lower browning index by 5-10.

148 rofile, oxidoreductase activity, colour, and browning index of carrot juice.

149 CS decreased PPO activity and browning index of fresh cut apples and prolonged the she

150 The Browning Index value was 108.3 and the non-protein nitro

151 The browning index was positively correlated with fermentati

152 ificant changes in the colour parameters and browning index were observed in all HPP-treated juices.

153 ction products (estimated with non-enzymatic browning index) also increased with roasting temperature

154 ased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents whil

155 activity, and increased fluidity, and lower browning index, hue angle, chroma, pH, and Bostwick cons

156 nd l-alanine model reactions showed the same browning index.

157 5/530nm) and the commonly used non-enzymatic browning indicators was observed.

158 performed to examine the effects of Maillard browning induced in the presence of metallic elements.

159 Gallic acid and l-cysteine did not exhibit browning inhibition effect at the studied levels.

160 maric acid in CDRBE were active in enzymatic browning inhibition of potato and apple.

161 py for prompt ascertainment of non-enzymatic browning initiation in fruit fillings was investigated.

162 The browning intensity of WPI-sugar systems was however high

163 S radicals in accordance with the increasing browning intensity.

164 nt ( degrees Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content,

165 fication of glyoxal and methylglyoxal as key browning intermediates in apple juice.

166 The inhibition of enzymatic browning is an attractive target to elevate the quality

167 the present study, we show that burn-induced browning is associated with an increased macrophage infi

168 However, the role SMAD3 plays in WAT browning is not clearly understood.

169 Post-cut surface browning is one of the major constraints for shelf-life

170 provide the first insight into how enzymatic browning is prevented in the Chandler cultivar.

171 However its effect on adipose tissue browning is unknown.

172 within white adipose tissue, referred to as browning, is seen as a possible mechanism for increasing

173 se functional responses were associated with browning-like structural changes in mitochondrial and li

174 Enzymatic browning limits the postharvest life of minimally proces

175 GSH) is an efficient antioxidant on limiting browning, losing varietal aromas and off-flavor formatio

176 1% O2+5% CO2 CA-conditions delayed pericarp browning, maintained antioxidative activities and bioche

177 WAT and serum collected were analyzed for browning markers, macrophages, and metabolic state via h

178 t central nicotine-induced modulation of WAT browning may be a target against human obesity.

179 "Browning" measured spectrophotometrically at 420nm was s

180 5% CO2) showed reduced weight loss, pericarp browning, membrane leakage and malondialdehyde contents.

181 Colour, browning, moisture, water activity, pH and antioxidant c

182 with the active papers, and weight loss and browning monitored for 9 days.

183 h PARAFAC, provides a faster alternative for browning monitoring to conventional methods, as well as

184 Browning (mortality and stress responses combined) cause

185 vestigated the physiological consequences of browning murine visceral WAT by selective genetic ablati

186 hysical properties and rate of non-enzymatic browning (NBR) between exogenous glucose+lysine in a sta

187 lor), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging cap

188 , soil temperature, and soil moisture, while browning occurred most often at cold sampling sites that

189 Browning occurs in parboiled rice as a result of the Mai

190 anonical TSC-mTOR-S6K pathway-that regulates browning of adipose tissue.

191 veals a novel role for ERbeta in controlling browning of adipose tissue.

192 as an agent able to counteract the enzymatic browning of food.

193 vation triggers more pronounced cold-induced browning of inguinal white adipose tissue that is linked

194 ensitive to cold temperature, and diminished browning of inguinal white fat.

195 uld be considered suitable to delay post-cut browning of lotus root slices.

196 olyphenol oxidase, an enzyme responsible for browning of plant tissues.

197 a selective ERbeta agonist, LY3201, induced browning of SAT in 1-year-old obese WT and ERalpha(-/-)

198 We believe the patients had browning of SAT, based on increases in body temperature,

199 Browning of solid particles occurred at rates limited by

200 present study we show that ERbeta influences browning of subcutaneous adipose tissue (SAT) via its ac

201 ammation in the high fat-fed state, enhanced browning of subcutaneous fat, and increased adipose expr

202 Browning of subcutaneous white fat (iWAT) involves sever

203 t widespread increases in DOM and consequent browning of surface waters reduce the potential for sola

204 ction mediated by IL-6, factors required for browning of sWAT.

205 Browning of the adipose tissue has recently been found t

206 mice retain glycemic control, with increased browning of the adipose tissue, decreased gluconeogenesi

207 Irradiation at 400 and 1000Gy promoted browning of the calyx end and fungal infection.

208 cted against diet-induced obesity because of browning of their white adipose tissue (WAT), leading to

209 rmetabolic patients (eg, burns, cancer), the browning of WAT has presented substantial clinical chall

210 Here, we show that nicotine induces the browning of WAT through a central mechanism and that thi

211 -GsKO mice had impaired BAT function, absent browning of WAT, and reduced lipolysis, and were therefo

212 t glucagon signaling blunts the cold-induced browning of WAT, possibly due, in part, to impaired adre

213 ent of C57BL/6J mice with LXA4, which showed browning of WAT, strongly suggests that LXA4 is responsi

214 ing the thermogenic markers resulting in the browning of WAT.

215 Several studies suggest that CAP induces the browning of white adipocytes in vitro or inguinal white

216 g toward lowered energy storage capacity and browning of white adipocytes.

217 ch suppress osteoblast functions and promote browning of white adipocytes.

218 Recently, browning of white adipose tissue (WAT) has gained attent

219 s and mechanistic events that facilitate the browning of white adipose tissue (WAT) in response to bu

220 ue (BAT) thermogenesis, though its effect on browning of white adipose tissue (WAT) is unclear.

221 oting brown adipose tissue (BAT) function or browning of white adipose tissue (WAT) provides a defens

222 brown adipose tissue (BAT) thermogenesis and browning of white adipose tissue (WAT), which are both p

223 ranscriptional co-activator Prdm16 regulates browning of white adipose tissue (WAT).

224 ith particular interest in thermogenesis and browning of white adipose tissue (WAT).

225 increased energy expenditure, partly due to browning of white adipose tissue (WAT).

226 ysteine blunted beta3-AR stimulation-induced browning of white adipose tissue and reduced mitochondri

227 loss-of-function attenuates exercise-induced browning of white adipose tissue in mice.

228 , Fndc5 mutation attenuates exercise-induced browning of white adipose tissue that is crucial for the

229 gainst diet-induced obesity, and elicits the browning of white adipose tissue.

230 pensated by increased expression of UCP1 and browning of white adipose tissue.

231 etabolism but essential for exercise-induced browning of white adipose tissues in mice.

232 h lipogenesis, lipolysis, thermogenesis, and browning of white and brown adipose tissue.

233 s brown adipose tissue (BAT) content, causes browning of white fat, increases thermogenesis, and lead

234 No evidence for uncoupled respiration or "browning" of the white adipose tissue was found.

235 ld exposure, a process often referred to as "browning" of white adipose tissue.

236 associated with increased basal lipolysis, 'browning' of white fat and a healthy metabolic profile,

237 Here, we report the effects of water browning on the responses, tolerance acquisition, and as

238 ) inflammation, (d) adipocyte apoptosis, (e) browning or beiging of adipose tissue, and (f) energy me

239 rown-like adipocytes in scWAT, also known as browning or beiging.

240 The observed pattern of lake browning, or increased terrestrial dissolved organic car

241 PPO) and evaluated their effect on enzymatic browning, phenolics and antioxidant capacity of stored m

242 naling pathways are activated, resulting in "browning" phenotype, with a smaller increases in body we

243 g wines were monitored during an accelerated browning process and subsequently storage.

244 AA is formed in foods during the browning process by the Maillard reaction of glucose (GL

245 teine concentration consistently reduced the browning process due to reaction with quinone to give co

246 0/380nm) gives us also information about the browning process following a first order kinetic reactio

247 ecular regulation underlying the thermogenic browning process has not been entirely elucidated.

248 ence changes observed during the accelerated browning process were monitored and compared with other

249 thetic ganglia, which are key players in the browning process, are less well known.

250 chemicals, specific depots of WAT undergo a browning process, characterized by highly activated mito

251 e signs of a faster proceeding non-enzymatic browning process.

252 wning while lower concentrations reduced the browning process.

253 This study examined the browning processes in aqueous solutions of AS and 4-oxop

254 .5h, it might be due to the effect of formed browning products.

255 to an increase of brown adipose activity and browning program of white adipose tissues.

256 drivers of mitochondrial biogenesis and the browning program.

257 o pathogenic cardiac stress, with early iWAT browning providing potential metabolic benefits.

258 eserve antioxidant activities and reduce the browning rate.

259 The [GE-GA-MD] blends exhibited higher browning rates and TEAC values than corresponding [GE-GA

260 Browning rates decreased with microwave blanching time e

261 EB targeted genes involved in adipose tissue browning rather than those involved in autophagy.

262 ing ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.

263 changes during frozen storage increased the browning reactions due to phenoloxidase activity.

264 at 0.1, 0.5, 1.0 and 2.0% levels to inhibit browning reactions during the parboiling of rice.

265 nd storage conditions to control undesirable browning reactions in elicited lettuce.

266 indica may be useful in preventing enzymatic browning reactions in food products.

267 raphy (SEC) revealed that both non-enzymatic browning reactions proceeded differently.

268 darkening of granulated panela suggested the browning reactions were boosted due to the application o

269 ation processes, as either an antioxidant in browning reactions, was examined.

270 mic acid was able to influence non-enzymatic browning reactions.

271 al emphasis on the analysis of non-enzymatic browning reactions.

272 te may be an effective means of inducing the browning response in adipose tissue to treat the metabol

273 hat irisin lacking was related to decreased 'browning response', glucose/lipid metabolic derangement,

274 arkable, irisin lacking was related to poor 'browning response', with a bigger size of the intraperit

275 is fruits is the prevention of the enzymatic browning suffered by fruits and vegetables after minimal

276 acid treated lotus slices exhibited reduced browning, superoxide anion, hydrogen peroxide, electroly

277 ihydrochalcone, was reported as an efficient browning suppressor by significantly reducing the RCS le

278 MSTd based on that of Layton, Mingolla, and Browning that is similar to the other models, except tha

279 ocytes in WAT, a process known as beiging or browning that regulates caloric expenditure.

280 ncreases mitochondrial density and activity (browning) that are associated with improved whole-body m

281 d across Arctic ecosystems, known as "Arctic browning." These events can cause landscape-scale vegeta

282 and vegetables is caused mainly by enzymatic browning through polyphenol oxidase (PPO) action.

283 on and energy expenditure, including adipose browning to produce heat.

284 Relationships between the extent of browning, Trolox equivalent antioxidant capacity (TEAC),

285 howed the greatest inactivation, and similar browning values to those obtained by acidification.

286 show here that FLCN regulates adipose tissue browning via mTOR and the transcription factor TFE3.

287 In the case of young females browning was already maximal while in males there was ve

288 Browning was associated with increased expression of ERb

289 as validated with fresh apple juice in which browning was avoided, even 90 min in the presence of oxy

290 Browning was monitored by UV-visible absorption spectrop

291 Non-enzymatic browning was monitored via changes in absorption at 280,

292 minor effect of the inhibition of enzymatic browning was produced.

293 e of significant amounts of CML and enhanced browning were observed, along with increasing times of r

294 ficient at avoiding weight loss and mushroom browning when compared to the non-active paraffin-based

295 spiration predominantly in white adipocytes (browning), whereas streptomycin antagonized TRPM8-mediat

296 adipocytes from AdKO IWAT displayed enhanced browning, which was diminished by AMPK depletion.

297 the other three amino acids) induced potato browning while lower concentrations reduced the browning

298 ors to activate brown adipose tissue and by 'browning' white adipose tissue.

299 al and inguinal AT, and enhanced inguinal AT browning, with increased energy expenditure.

300 r receptor, are potent stimuli for adipocyte browning yet fail to induce Pm20d1 expression in mouse a