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1.
Ilaria Fraudentali Renato A. Rodrigues-Pousada Riccardo Angelini Sandip A. Ghuge Alessandra Cona 《International journal of molecular sciences》2021,22(10)
Polyamines are ubiquitous, low-molecular-weight aliphatic compounds, present in living organisms and essential for cell growth and differentiation. Copper amine oxidases (CuAOs) oxidize polyamines to aminoaldehydes releasing ammonium and hydrogen peroxide, which participates in the complex network of reactive oxygen species acting as signaling molecules involved in responses to biotic and abiotic stresses. CuAOs have been identified and characterized in different plant species, but the most extensive study on a CuAO gene family has been carried out in Arabidopsis thaliana. Growing attention has been devoted in the last years to the investigation of the CuAO expression pattern during development and in response to an array of stress and stress-related hormones, events in which recent studies have highlighted CuAOs to play a key role by modulation of a multilevel phenotypic plasticity expression. In this review, the attention will be focused on the involvement of different AtCuAOs in the IAA/JA/ABA signal transduction pathways which mediate stress-induced phenotypic plasticity events. 相似文献
2.
Ruirui Lu Katharina Metzner Fangyuan Zhou Cathrin Flauaus Annika Balzulat Patrick Engel Jonas Petersen Rebekka Ehinger Anne Bausch Peter Ruth Robert Lukowski Achim Schmidtko 《International journal of molecular sciences》2021,22(1)
The sodium-activated potassium channel Slack (KNa1.1, Slo2.2, or Kcnt1) is highly expressed in populations of sensory neurons, where it mediates the sodium-activated potassium current (IKNa) and modulates neuronal activity. Previous studies suggest that Slack is involved in the processing of neuropathic pain. However, mechanisms underlying the regulation of Slack activity in this context are poorly understood. Using whole-cell patch-clamp recordings we found that Slack-mediated IKNa in sensory neurons of mice is reduced after peripheral nerve injury, thereby contributing to neuropathic pain hypersensitivity. Interestingly, Slack is closely associated with ATP-sensitive P2X3 receptors in a population of sensory neurons. In vitro experiments revealed that Slack-mediated IKNa may be bidirectionally modulated in response to P2X3 activation. Moreover, mice lacking Slack show altered nocifensive responses to P2X3 stimulation. Our study identifies P2X3/Slack signaling as a mechanism contributing to hypersensitivity after peripheral nerve injury and proposes a potential novel strategy for treatment of neuropathic pain. 相似文献
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The deterministic and probabilistic prediction of ship motion is important for safe navigation and stable real-time operational control of ships at sea. However, the volatility and randomness of ship motion, the non-adaptive nature of single predictors and the poor coverage of quantile regression pose serious challenges to uncertainty prediction, making research in this field limited. In this paper, a multi-predictor integration model based on hybrid data preprocessing, reinforcement learning and improved quantile regression neural network (QRNN) is proposed to explore the deterministic and probabilistic prediction of ship pitch motion. To validate the performance of the proposed multi-predictor integrated prediction model, an experimental study is conducted with three sets of actual ship longitudinal motions during sea trials in the South China Sea. The experimental results indicate that the root mean square errors (RMSEs) of the proposed model of deterministic prediction are 0.0254°, 0.0359°, and 0.0188°, respectively. Taking series #2 as an example, the prediction interval coverage probabilities (PICPs) of the proposed model of probability predictions at 90%, 95%, and 99% confidence levels (CLs) are 0.9400, 0.9800, and 1.0000, respectively. This study signifies that the proposed model can provide trusted deterministic predictions and can effectively quantify the uncertainty of ship pitch motion, which has the potential to provide practical support for ship early warning systems. 相似文献
5.
Sneh Punia Bangar Nitya Sharma Arashdeep Singh Yuthana Phimolsiripol Charles S. Brennan 《International Journal of Food Science & Technology》2022,57(8):4936-4944
Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide. 相似文献
6.
目的 为了提高糯米淀粉的粘度,以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性,通过单因素试验及响应面优化确定出最佳酯化条件,测定其理化性质,并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件:丁二酸酐添加量(丁二酸酐占淀粉干基的质量百分比)为10.3%,酯化温度为41.5℃,酯化时间为2.0 h,pH为9.0,在此条件下制得的糯米淀粉胶的粘度较高,可达到61.6 Pa·s,且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明,酯化后淀粉颗粒结晶结构受到破坏,表面粗糙,出现凹陷与裂缝。结论 经过丁二酸酐酯化后,糯米淀粉胶的粘度得到提高。 相似文献
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Adguru Papanna Bharath Ashwath Kumar Kathalsar Soumya Chandrashekhar Pichan Prabhasankar 《International Journal of Food Science & Technology》2021,56(5):2273-2281
The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100% DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity (58.1%–64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3–2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of BFSF along with emulsifier’s incorporation was optimum without affecting any sensory parameters and this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively. 相似文献
9.
Niccolò Renoldi Seyed Hadi Peighambardoust Donatella Peressini 《International Journal of Food Science & Technology》2021,56(7):3235-3244
In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks. 相似文献
10.
本实验以热烫面团为研究对象,通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段,研究55、65、75、85 ℃和95 ℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况。结果表明:随着热烫温度的升高,面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势(P<0.05),小粒径的麦谷蛋白大聚体向中粒径和大粒径转变;面团中蛋白质二级结构发生变化,部分α-螺旋和β-折叠结构转变为β-转角和无规卷曲。同时,面团中淀粉的糊化度随着热烫温度的升高逐渐增大;淀粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间均呈现出减小的趋势,在热烫温度高于75 ℃时,这种变化更加显著。 相似文献