نتایج جستجو برای: compelement c3

تعداد نتایج: 16430  

Journal: :Cell 2006
Young-Sun Kang Yoonkyung Do Hae-Kyung Lee Sung Ho Park Cheolho Cheong Rebecca M. Lynch Jutta M. Loeffler Ralph M. Steinman Chae Gyu Park

The intricate system of serum complement proteins provides resistance to infection. A pivotal step in the complement pathway is the assembly of a C3 convertase, which digests the C3 complement component to form microbial binding C3 fragments recognized by leukocytes. The spleen and C3 provide resistance against blood-borne S. pneumoniae infection. To better understand the mechanisms involved, w...

Journal: :Acta Dermato Venereologica 2014

Journal: :Plant Physiology 2010

Journal: :Biomedizinische Technik 2021

Journal: :Cumhuriyet Medical Journal 2018

Journal: :The Journal of Experimental Medicine 1990
M Botto K Y Fong A K So C Koch M J Walport

C3 exhibits two common allotypic variants that may be separated by gel electrophoresis and are called C3 fast (C3 F) and C3 slow (C3 S). C3 F, the less common variant, occurs at appreciable frequencies only in Caucasoid populations (gene frequency = 0.20). An increased prevalence of the C3 F allele has been reported in patients with partial lipodystrophy, IgA nephropathy, and Indian childhood h...

Journal: :Proceedings of the National Academy of Sciences of the United States of America 1996
J O Sunyer I K Zarkadis A Sahu J D Lambris

In all other species analyzed to date, the functionally active form of complement component C3 exists as the product of a single gene. We have now identified and characterized three functional C3 proteins (C3-1, C3-3, and C3-4) in trout that are the products of at least two distinct C3 genes. All three proteins are composed of an alpha-and a beta-chain and contain a thioester bond in the alpha-...

غلتک‌های نرم‌کننده در فرایند تولید آرد نقش مهمی دارند و ازآنجایی‌که افزایش کیفیت آرد مورداستفاده در صنایع پخت به‌عنوان مهم‌ترین فاکتور در بهبود خصوصیات کیفی و تغذیه‌ای نان بشمار می‌آید، هدف از انجام این پژوهش ارزیابی تأثیر حذف غلتک‌های نرم‌کنندۀ C3 ,C2 ,C1B ,C1A و C5 بر ویژگی‌های فیزیکوشیمیایی آرد و خصوصیات رئولوژیکی خمیر و انتخاب مؤثرترین غلتک در فرایند آسیابانی در یک طرح کاملاً تصادفی بود (0/0...

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