1,721,121 research outputs found
The challenge by oxidant stress to mitochondrial ATP synthase in intact erythroleukemia cells is enhanced by heme
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INFLUENCE OF THE TYPE OF DRY-CURED ITALIAN PDO HAM ON CATHEPSIN B ACTIVITY DURING PROCESSING
No full textCathepsin B activity was measured in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty homogeneous heavy pig thighs were distributed in one plant per PDO, and sampled at Biceps femoris in groups of four per plant at: salting, resting, drying, greasing, end of curing. The ripening trend of cathepsin B activity (U/g protein; measured by fluorescence) differed significantly among the various PDOs, particularly during the initial and mid curing stage. This activity correlates with the proteolysis index through a PDO dependent pattern, indicating that the different processing conditions can influence the quality of prosciutto, since they
determine its biochemical development
Differentiation potentiates oxidant injury to mitochondria by hydrogen peroxide in Friend erythroleukemia cells
No full textThe inhibitory region of mitochondrial F0F1ATPsynthase inhibitor protein IF1 contains a calmodulin-binding motif
No full textThe binding and release of the inhibitor protein are governed independently by ATP and membrane potential in ox-heart submitochondrial particles
No full textATP synthase complex from beef heart mitochondria: role of dithiol groups in the coupling mechanism between F0 and F1
No full textINFLUENZA DEL PROCESSO PRODUTTIVO SULL’ATTIVITÀ DELLA CATEPSINA B IN PROSCIUTTI DOP
No full textInfluence of the type of dry-cured Italian PDO ham on Cathepsin B activity trend during processing. Cathepsin B activity was measured during processing in hams originating from the main Italian prosciutto PDOs: Parma, San Daniele and Toscano. Sixty-five heavy pig thighs, from 65 Italian Large white x Italian Landrace pigs bred and slaughtered in the same conditions, were considered. Five thighs represented the post-mortem control time. The other 60 were distributed in one plant per PDO, following a balanced plan. The thighs were sampled at Biceps femoris in groups of four per plant in the following ripening phases: salting, resting, drying, initial curing, end of curing. Cathepsin B activity (U/g protein) was determined by means of fluorescence measurements. The trend of cathepsin B activity during the ripening of the various PDOs was significantly different, particularly during the initial and mid curing stage. In this phase, San Daniele presented the lowest activity, while Parma showed the highest one, demonstrating that its processing procedure, characterized by a lower moisture loss, inactivated the proteolytic enzyme less noticeably than others PDO. The cumulative cathepsin B activity correlates with the proteolysis index through a PDO dependent pattern, suggesting that different percentages of the potential enzyme activity are effective on the muscle proteins during ripening, under the peculiar technological conditions of the three PDOs. At the end of seasoning, the lowest proteolysis index was observed in the saltier Toscano ham, also added of pepper and seasonings
Kinetics of the release of the mitochondrial inhibitor protein. Correlation with synthesis and hydrolysis of ATP
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