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Author: Evgeniĭ Anatolʹevich Permi͡akov
Publisher: Nova Publishers
ISBN: 9781594541070
Category : Science
Languages : en
Pages : 150
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Book Description
Small acidic protein a-lactalbumin, one of the major protein components of milk, is one of the most extensively investigated Ca2+-binding proteins, which does not belong to the EF-hand family of calcium-binding proteins. It serves as a model for studies of the mechanisms of protein stability, folding and unfolding. a-Lactalbumin acts as a regulatory subunit of galactosyltransferase in lactose synthase, which catalyses the synthesis of lactose from UDP-galactose and glucose. It represents a classical example of molten globule state at acidic pH and in its apo-form at elevated temperatures. Three-dimensional structures of several ?-lactalbumins are determined. The protein possesses a single strong Ca2+-binding site, which binds Mg2+, Mn2+, Na+, and K+ as well, and several distinct Zn2+-binding sites. The binding of cations to the Ca2+-site increases protein stability against action of heat, various denaturing agents and proteases, while the binding of Zn2+ to the Ca2+-saturated protein decreases its stability and causes its aggregation. ?-Lactalbumin interacts with membranes, proteins, peptides and low molecular weight substrates and products. These interactions are modulated by the binding of metal cations to a-lactalbumin. a-Lactalbumin forms amyloid fibrils at low pH values and some folding variants of a-lactalbumin demonstrate bactericidal activity and some of them cause apoptosis of tumour cells. Thus, ?-lactalbumin is a metal binding protein, the function of which depends on its environment: it takes part in lactose synthesis in the mammary gland and could be important for lowering the incidence of cancer and various infections in breast-fed children.
Author: Evgeniĭ Anatolʹevich Permi͡akov
Publisher: Nova Publishers
ISBN: 9781594541070
Category : Science
Languages : en
Pages : 150
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Book Description
Small acidic protein a-lactalbumin, one of the major protein components of milk, is one of the most extensively investigated Ca2+-binding proteins, which does not belong to the EF-hand family of calcium-binding proteins. It serves as a model for studies of the mechanisms of protein stability, folding and unfolding. a-Lactalbumin acts as a regulatory subunit of galactosyltransferase in lactose synthase, which catalyses the synthesis of lactose from UDP-galactose and glucose. It represents a classical example of molten globule state at acidic pH and in its apo-form at elevated temperatures. Three-dimensional structures of several ?-lactalbumins are determined. The protein possesses a single strong Ca2+-binding site, which binds Mg2+, Mn2+, Na+, and K+ as well, and several distinct Zn2+-binding sites. The binding of cations to the Ca2+-site increases protein stability against action of heat, various denaturing agents and proteases, while the binding of Zn2+ to the Ca2+-saturated protein decreases its stability and causes its aggregation. ?-Lactalbumin interacts with membranes, proteins, peptides and low molecular weight substrates and products. These interactions are modulated by the binding of metal cations to a-lactalbumin. a-Lactalbumin forms amyloid fibrils at low pH values and some folding variants of a-lactalbumin demonstrate bactericidal activity and some of them cause apoptosis of tumour cells. Thus, ?-lactalbumin is a metal binding protein, the function of which depends on its environment: it takes part in lactose synthesis in the mammary gland and could be important for lowering the incidence of cancer and various infections in breast-fed children.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1420027379
Category : Technology & Engineering
Languages : en
Pages : 662
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Book Description
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
Author: Stewart Sell
Publisher: Springer Science & Business Media
ISBN: 1461258081
Category : Medical
Languages : en
Pages : 443
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Book Description
The ability to diagnose cancer by simple measurement of a serum or tissue' 'marker" has been a goal of medical science for many years. There is ample evidence that tumor cells are different from normal cells and pro duce substances that can be detected by currently available immuno chemical or biochemical methods. These "cancer markers" may be se creted proteins, enzymes, hormones, fetal serum components, monoclonal immunoglobulins, cell surface components, or cytoplasmic constituents. The purpose of this book is to present the current status of our knowledge of such cancer markers. The first tumor marker identified by laboratory means was Bence Jones protein. In a series of lectures delivered to the Royal College of Phy sicians in London in 1846, Dr. H. Bence Jones described studies on a urine sample sent to him with the following note: "Dear Dr. Jones-The tube contains urine of very high specific gravity. When boiled it becomes slightly opaque . . . . etc. " Dr. Jones found that heating of the urine after addition of nitric acid resulted in formation of a heavy precipitate; acid ad dition may have been required to bring the urine to pH 4-6 at which Bence Jones proteins are more likely to precipitate when heated. This urinary pre cipitate was associated with a bone disease termed "mollities ossium. " [H. Bence Jones, Papers on Chemical Pathology, Lecture III. Lancet 2, 269-274 (1847)].
Author: Vladimir N Uversky
Publisher: Academic Press
ISBN: 0123978211
Category : Science
Languages : en
Pages : 556
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Book Description
Bio-Nanoimaging: Protein Misfolding & Aggregation provides a unique introduction to both novel and established nanoimaging techniques for visualization and characterization of misfolded and aggregated protein species. The book is divided into three sections covering: - Nanotechnology and nanoimaging technology, including cryoelectron microscopy of beta(2)-microglobulin, studying amyloidogensis by FRET; and scanning tunneling microscopy of protein deposits - Polymorphisms of protein misfolded and aggregated species, including fibrillar polymorphism, amyloid-like protofibrils, and insulin oligomers - Polymorphisms of misfolding and aggregation processes, including multiple pathways of lysozyme aggregation, misfolded intermediate of a PDZ domain, and micelle formation by human islet amyloid polypeptide Protein misfolding and aggregation is a fast-growing frontier in molecular medicine and protein chemistry. Related disorders include cataracts, arthritis, cystic fibrosis, late-onset diabetes mellitus, and numerous neurodegenerative diseases like Alzheimer's and Parkinson's. Nanoimaging technology has proved crucial in understanding protein-misfolding pathologies and in potential drug design aimed at the inhibition or reversal of protein aggregation. Using these technologies, researchers can monitor the aggregation process, visualize protein aggregates and analyze their properties. - Provides practical examples of nanoimaging research from leading molecular biology, cell biology, protein chemistry, biotechnology, genetics, and pharmaceutical labs - Includes over 200 color images to illustrate the power of various nanoimaging technologies - Focuses on nanoimaging techniques applied to protein misfolding and aggregation in molecular medicine
Author:
Publisher: ScholarlyEditions
ISBN: 1464935734
Category : Medical
Languages : en
Pages : 65
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Book Description
Dietary Proteins: Advances in Research and Application: 2011 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Dietary Proteins in a concise format. The editors have built Dietary Proteins: Advances in Research and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Dietary Proteins in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Dietary Proteins: Advances in Research and Application: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: David S. Newburg
Publisher: Springer Science & Business Media
ISBN: 9780306466533
Category : Medical
Languages : en
Pages : 628
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Book Description
The major emphasis in this book is a compilation and definition of what is known about components of human milk, including glycoconjugates, that inhibit common pathogens of the infant. Also discussed are other bioactive constituents whose relevant biological roles are also beginning to be defined. Hormonal and cytokine activity, immunomodulating and autoinflammatory agents, xenobiotics, and conditionally essential nutrients in milk could have roles in the protection of the infant, but may also participate in digestive processes, maternal--infant communication, maturation of the gut, central nervous system, and other components of infant growth and development. Like the protective activities, these are discussed in terms of their presence in milk, structures, potential functions, and structure/function relationship. Components whose role is nutritional support during early development of the infant are also included.
Author: Dietmar Schomburg
Publisher: Springer Science & Business Media
ISBN: 9783540607038
Category : Science
Languages : en
Pages : 1098
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Book Description
Recent progress on enzyme immobilisation, enzyme production, coenzyme re generation and enzyme engineering has opened up fascinating new fields for the potential application of enzymes in a large range of different areas. As more progress in research and application of enzymes has been made the lack of an up-to-date overview of enzyme molecular properties has become more appar ent. Therefore, we started the development of an enzyme data information sys tem as part of protein-design activities at GBF. The present book "Enzyme Hand book" represents the printed vers ion of this data bank. In future a computer searchable version will be also available. The enzymes in this Handbook are arranged according to the Enzyme Com mission list of enzymes. Some 3000 "different" enzymes will be covered. Fre quently enzymes with very different properties are included under the same EC number. Although we intend to give a representative overview on the char acteristics and variability of each enzyme the Handbook is not a compendium. The reader will have to go to the primary literature for more detailed information. Naturally it is not possible to cover aII the numerous literature references for each enzyme (for special enzymes up to 40000) if the data representation is to be concise as is intended.
Author: Anil Kumar Anal
Publisher: John Wiley & Sons
ISBN: 1118432886
Category : Technology & Engineering
Languages : en
Pages : 597
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Book Description
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author: Walter Hurley
Publisher: BoD – Books on Demand
ISBN: 9535107437
Category : Science
Languages : en
Pages : 356
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Book Description
This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology, and milk protein production. These chapters explore a range of topics related to milk protein, including: bioactivities of milk proteins and the peptides generated from those proteins; novel functions ascribed for some milk proteins; how processing of milk can impact milk proteins; allergies associated with consumption of milk; genetic variation of milk proteins; application of genomic technologies to explore expression of proteins during milk synthesis; and production of milk and milk protein as affected by environmental factors.
Author: Lactation Education Accreditation and Approval Review Committee (LEAARC),
Publisher: Jones & Bartlett Learning
ISBN: 1284255581
Category : Health & Fitness
Languages : en
Pages : 875
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Book Description
Core Curriculum for Interdisciplinary Lactation Care continues to be a trustworthy source for lactation-specific information and education in a thoroughly updated second edition. Published in association with the Lactation Education Accreditation and Approval Review Committee (LEAARC), it presents the core curriculum required to practice as a beginning lactation consultant in an easy-to-read format. Written by an interdisciplinary team of clinical lactation experts, it reflects the current state of practice and offers evidence-based information regardless of discipline or specialty. The updated Second Edition includes new information on scientific evidence supporting breastfeeding, the biochemistry of human milk, breastfeeding multiplies or a preterm infant, lactation and maternal mental health, breast pathology, and more.
