1,721,023 research outputs found
Method for conversion of uric acid to allantoin and related enzymes
No full textA polypeptide molecule able to selectively modulate uric acid conversion into S(+)- allantoin is described. A pharmaceutical composition for treating uric acid related disorders and a process to selectively modulate uric acid conversion into S(+)-allantoin are also disclosed
Procede de conversion d'acide urique en allantoine et enzymes associees
No full textL'invention concerne une molécule de polypeptide capable de moduler de manière sélective la conversion d'acide urique en S(+)-allantoïne. L'invention concerne également une composition pharmaceutique permettant de traiter des troubles relatifs à l'acide urique et un procédé permettant de moduler de manière sélective la conversion d'acide urique en S(+)-allantoïne
The interaction between retinol-binding protein and transthyretin analyzed by fluorescence anisotropy
No full textRetinoid binding to retinol-binding protein and the interference with the interaction with transthyretin
No full textPurification and characterization of a bacteriocin from Enterococcus faecium of potential use in food protection
No full textThermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications
No full textC-Phycocyanin (C-PC) is a blue pigment in cyanobacteria, rhodophytes and cryptophytes with potential
use as a value-added food colorant. Its stability was studied by examining the thermal degradation reactions
in a range of temperature (25-80 ◦C) before and after the addition of selected edible preservatives.
The natural protein crosslinker methylglyoxal does not stabilize significantly C-PC whereas addition of
honey or high concentration of sugars greatly diminish the blue color degradation occurring when C-PC
is exposed to high temperature.
Data show that the sugar preservative effect on the C-PC blue color is related to the final concentration
of sugar added rather than the type of sugar. For this reason the best preservative was found to be
fructose, which is the most soluble sugar among those tested, at saturation concentration. Exploratory
sterilization studies have been carried out with six blue/green fructose syrups made by mixing C-PC with
the natural yellow pigment Carthamus tinctorius. Both after a “low temperature” and a “high temperature”
sterilization procedure the syrups remain clear and maintain their bright color with only partial blue
color degradation. After the sterilization process, the syrups were monitored for two months, in such
observation period the loss of blue color is minimal
Identification and characterization of two human putative cellular retinol-binding proteins
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