منابع مشابه
To Aai - Baba ii
SULE, AMBARISH MUKUND Hardware-Software Codesign of a Programmable Wireless Receiver System-on-a-chip. (Under the direction of Prof. William Rhett Davis). With gate counts and system complexity growing rapidly, engineers have to find efficient ways of designing hardware circuits. The advent of Hardware Description Languages and synthesis methodologies improved designer productivity by raising t...
متن کاملHelicobacter pylori BabA in adaptation for gastric colonization
Helicobacter pylori (H. pylori) as a causative agent of gastric complications, is well adapted for the colonization of gastric mucosa. Although the infectious process depends on several factors, the adhesion to the gastric mucosa is the first and important step. Among several outer membrane proteins, BabA is one of the significant protein involving in many inflammatory processes in addition to ...
متن کاملHost Determinants of Expression of the Helicobacter pylori BabA Adhesin
Expression of the Helicobacter pylori blood group antigen binding adhesin A (BabA) is more common in strains isolated from patients with peptic ulcer disease or gastric cancer, rather than asymptomatic colonization. Here we used mouse models to examine host determinants that affect H. pylori BabA expression. BabA expression was lost by phase variation as frequently in WT mice as in RAG2-/- mice...
متن کاملMultiple chromosomal loci for the babA gene in Helicobacter pylori.
Helicobacter pylori babA encodes an outer membrane protein that binds to fucosylated Lewis b blood group antigen. We analyzed a panel of 35 H. pylori strains and identified three possible chromosomal loci for babA. There was a significant association between the presence of babA and the presence of cagA (P = 0.0001). Phylogenetic analysis of babA alleles revealed two divergent families of signa...
متن کاملAn Investigation into Sorghum Based Ogi (Ogi-Baba) Storage Characteristics
The storage characteristics of uncooked Ogi-baba (Sorghum based cereal breakfast) after drying for some time at an elevated temperature of 130oC was the main objective of this experimental work. The experiment also aimed at checking the influence of accelerated drying on the quality and storage life span of the product. The performance was accessed using some organoleptic (odour, colour and fun...
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ژورنال
عنوان ژورنال: The Journal of Academic Social Science Studies
سال: 2018
ISSN: 2147-2971
DOI: 10.9761/jasss7449