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Fibrinolysis --- Proteolysis --- Proteins --- Hydrolysis --- Fibrinolyse. --- Metabolism --- metabolism --- Fibrinolysis. --- Hydrolysis. --- Proteids --- Degradation of proteins --- Degradation, Proteolytic --- Digestion of proteins --- Protein degradation --- Protein digestion --- Proteolytic degradation --- Fibrinolyses --- metabolism. --- Biomolecules --- Polypeptides --- Proteomics --- Decomposition (Chemistry) --- Blood --- Thrombolytic therapy --- Fibrin Clot Lysis Time --- Coagulation

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This book contains an extensive collection of critical reviews, from leading researchers in the field of regulated protein degradation. It covers the role of regulated proteolysis in a range of microorganisms (from Gram positive, Gram negative and pathogenic bacteria to Archaea and the Baker’s yeast Saccharomyces cerevisiae).     For many years, intracellular protein degradation was almost exclusively thought of as a non-selective mechanism to recycle amino acids and remove trash from the cell. The contemporary view however, is that protein degradation is a highly selective process that plays a key role in a number of important cellular processes. Not only does it contribute to the maintenance of protein homeostasis (proteostasis) through the direct recognition and removal of damaged proteins, but it also regulates the cells response to a variety of environmental stress signals. Regulatory proteolysis also plays an important role in virulence of pathogenic bacteria, and “fitness” of eukaryotic organelles. This book focuses on the central players in these diverse cellular processes – the AAA+ proteases – and examines how these machines achieve their exquisite specificity. It also highlights the various mechanisms microorganisms use to post-translationally modify their proteins, as a means to regulate protein levels and hence cell physiology.       Regulated proteolysis in microorganisms is a must read for researchers working on protein homeostasis, stress response pathways and virulence. It provides a detailed overview of the components and signals that contribute to the metabolic stability of a protein in various microorganisms. As such, it also forms a useful resource for researchers in biotechnology. The book is essential reading for senior undergraduate and postgraduate students, studying all areas of protein science including protein chemistry, biochemistry, molecular biology, microbiology and biotechnology.     Key features and content:   ·           Molecular mechanism of action of AAA+ proteases ·           Control of substrate specificity by adaptor proteins ·           Post-translational tagging of proteins as a means to control their metabolic stability (SsrA, Ubiquitlyation, PUPylation and SAMPylation) ·           Regulation of stress response pathways by proteolysis ·           Regulated degradation and virulence ·           Protein degradation within mitochondria.

Proteolysis. --- Proteins --- Microorganisms. --- Metabolism. --- Germs --- Micro-organisms --- Microbes --- Microscopic organisms --- Protein metabolism --- Medicine. --- Science. --- Proteins. --- Microbiology. --- Biomedicine. --- Biomedicine general. --- Protein Structure. --- Protein Science. --- Science, general. --- Organisms --- Microbiology --- Biochemistry. --- Science, Humanities and Social Sciences, multidisciplinary. --- Microbial biology --- Biology --- Microorganisms --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Biological chemistry --- Chemical composition of organisms --- Physiological chemistry --- Chemistry --- Composition --- Health Workforce --- Proteins . --- Biomedicine, general. --- Proteids --- Biomolecules --- Polypeptides --- Proteomics --- Medicine --- Social sciences. --- Humanities. --- Biomedical Research. --- Protein Biochemistry. --- Humanities and Social Sciences. --- Research. --- Learning and scholarship --- Classical education --- Behavioral sciences --- Human sciences --- Sciences, Social --- Social science --- Social studies --- Civilization --- Biological research --- Biomedical research

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Pregnancy is a viewed as a window to future health. With the birth of the developmental origins of human adult disease hypothesis, research and clinical practice has turned its attention to the influence of maternal factors such as health and lifestyle surrounding pregnancy as a means to understand and prevent the inter-generational inheritance of chronic disease susceptibility. Outcomes during pregnancy have long-lasting impacts on both women on children. Moreover, nutrition early in life can influence growth and the establishment of lifelong eating habits and behaviors. This Special Issue on “Nutrition during Pregnancy and Lactation: Implications for Maternal and Infant Health” is intended to highlight new epidemiological, mechanistic and interventional studies that investigate maternal nutrition around the pregnancy period on maternal and infant outcomes. Submissions may include original research, narrative reviews, and systematic reviews and meta-analyses.

education --- 6?-sialyllactose --- milk composition --- growth chart --- overweight and obesity --- body composition --- pregnant women --- prenatal intervention --- thermal control --- slow digesting carbohydrates --- postpartum --- vitamin B12 --- micronutrients --- passive immunization --- antibodies --- physiological body-weight loss --- obesity --- proteolysis --- energy --- infant formula --- adolescents --- pregnancy --- gestational weight gain intervention --- randomized clinical trial --- food photography --- metabolic rate --- infancy --- micronutrient deficiency --- restraint --- folate --- nutrition --- lactation --- basal maintenance expenditure --- milk oligosaccharides --- maternal nutrition --- disinhibition --- weight retention --- DNA sequencing --- neuroplasticity --- generalized linear models --- metabolic flexibility --- non-alcoholic fatty liver disease --- prematurity --- full breastfeeding --- food cravings --- transcriptome --- maternal diet quality --- Healthy Eating Index --- human milk --- gestational weight gain --- energy expenditure --- lifestyle intervention --- RDA --- immunological properties --- mindful eating --- insulin-resistant pregnancy --- nutritional intervention --- DNA methylation --- neurobiology --- total sugars --- fetal growth --- overweight --- fetal development --- energy intake --- hippocampus --- race --- maternal obesity --- early programming --- uncontrolled and emotional eating --- breast milk --- health --- hepatic lipogenesis --- eating behavior --- physical activity --- Pregnancy --- meal replacements --- premature delivery --- sialic acid --- diet quality --- cognitive development --- iron --- growth --- breastfeeding

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Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.

cocoa nibs --- roasting --- bioactive amines --- polyphenols --- volatile organic compounds --- geographical areas --- biogenic amines --- L. plantarum --- amines oxidase --- Chinese rice wine --- industrial fermentation --- nigiri sushi --- polycyclic aromatic hydrocarbons --- histamine --- household smoker unit --- kimchi --- Jeotgal --- Aekjeot --- Myeolchi-jeot --- Myeolchi-aekjeot --- recommended limits --- occurrence --- reduction --- starter cultures --- biogenic amine --- maesil --- amino acids --- soaking --- fermentation --- temperature --- Cambodian fermented foods --- microbial characteristics --- food quality --- food safety --- microbiota --- Cheonggukjang --- Enterococcus faecium --- tyramine --- fermentation temperature --- fermentation duration --- tyrosine decarboxylase gene (tdc) --- proteolysis --- dry fermented sausage --- casing --- volatile compounds --- texture --- low temperature --- dried milkfish --- hygienic quality --- brine-salting --- biogenic amines (BAs) --- fermented foods --- chemometrics --- multivariate (MV) statistical analysis --- liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis --- public health --- lipid peroxidation --- antioxidants --- n/a

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This book discusses biochemical adaptation to environments from freezing polar oceans to boiling hot springs, and under hydrostatic pressures up to 1,000 times that at sea level.Originally published in 1984.The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

Adaptation (Physiology) --- Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Compensation (Physiology) --- Plasticity (Physiology) --- Composition --- Biology --- Chemistry --- Medical sciences --- Ecophysiology --- Biochemistry --- 57.017.32 --- 575.826 --- 575.826 Adaptation --- Adaptation --- Biologische wetenschappen in het algemeen. Biologie--?.017.32 --- 6-bisphosphatase. --- ATPase. --- Acid–base homeostasis. --- Adenosine monophosphate. --- Alanine. --- Alcohol dehydrogenase. --- Amino acid. --- Aminooxyacetic acid. --- Anabolism. --- Anaerobic glycolysis. --- Antifreeze. --- Arginine. --- Basal rate. --- Beta oxidation. --- Bohr effect. --- Carbohydrate. --- Carnitine. --- Catabolism. --- Catalase. --- Catalysis. --- Cellular respiration. --- Cofactor (biochemistry). --- Competitive inhibition. --- Cooperativity. --- Deep sea. --- Dehydrogenase. --- Detergent. --- Dissociation constant. --- Enzyme Repression. --- Enzyme inhibitor. --- Enzyme. --- Facultative anaerobic organism. --- Fatty acid. --- Fermentation. --- Flavin adenine dinucleotide. --- Fructose 1. --- Futile cycle. --- Glucagon. --- Gluconeogenesis. --- Glucose-6-phosphate dehydrogenase. --- Glucose. --- Glyceraldehyde 3-phosphate dehydrogenase. --- Glycerol. --- Glycogen phosphorylase. --- Glycogen. --- Glycogenolysis. --- Glycolysis. --- Hemoglobin. --- Hibernation. --- High-energy phosphate. --- Hill equation (biochemistry). --- Histidine. --- Hofmeister series. --- Hormone-sensitive lipase. --- Insulin. --- Isozyme. --- Ketosis. --- Lactic acid. --- Lipid. --- Lipolysis. --- Lysine. --- Mammalian diving reflex. --- Metabolic intermediate. --- Metabolism. --- Michaelis–Menten kinetics. --- Mitochondrial matrix. --- Mitochondrion. --- Molecular mimicry. --- Muscle. --- Nicotinamide adenine dinucleotide. --- Obligate anaerobe. --- Obligate. --- Organism. --- Ornithine. --- Osmolyte. --- Oxidative deamination. --- Peroxidase. --- Phosphagen. --- Phosphofructokinase. --- Phospholipid. --- Phosphorylase kinase. --- Proline. --- Proofreading (biology). --- Protein turnover. --- Protein. --- Proteolysis. --- Pyruvate carboxylase. --- Pyruvic acid. --- Redox. --- Regulatory enzyme. --- Root effect. --- Substrate-level phosphorylation. --- Thermoregulation. --- Thermus aquaticus. --- Thermus thermophilus. --- Triglyceride. --- Tryptophan. --- Turnover number. --- Urea cycle. --- Urea.