Crocin, the main constituent of saffron (Crocus sativus L.), is a natural carotenoid which is known for its antioxidant activity. Liver as the organ that metabolizes many chemicals is one of the first position that is at risk of environmental pollutants. It is clear that compounds that exhibit antioxidant properties, scavenging of free radicals and inhibition of lipid peroxidation are expected ...

Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It manufactured from the thin layer formed on surface hot milk during cooling process. may be consumed as fresh, immediately after manufacture, or maturation period, ripened Kajmak. usually up to 30 days at 15-18 0C stored refrigerator 4 0C. In this work we investigated ef...

A study of the proteinase activity of Lactobacillus casei grown in milk and of cell-free extract of L. cawi has been reported on in a previous paper (Brandsaeter and Nelson, 1956). Whereas the proteinases of L. casei have been studied to some extent earlier, very little has been done to characterize the peptidases of this organism. Other lactobacilli hydrolyze some peptides (Christophersen and ...

Pulmonary emphysema is a major component of the morbidity and mortality of chronic obstructive pulmonary disease (COPD), a condition that has become the fourth leading cause of death in the USA, and is becoming epidemic worldwide. Emphysema is defined as enlargement of peripheral airspaces of the lung including respiratory bronchioles, alveolar ducts and alveoli, accompanied by destruction of t...

We examined the effects of serum deprivation on myofibrillar proteolysis in chick myotubes. Myotubes were incubated with serum-free medium for 24 hours. N(tau)-methylhistidine release, as an index of myofibrillar proteolysis, as well as protease activities such as calpain, proteasome, and cathepsins (B+L and D) activities were increased by serum deprivation. These results indicate that serum de...

ripening is one of the most important stages in production of cheese. in this research to comprehensive study of uf cheese ripening as the major industrial cheese that is produced in iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. thus, at first, lipolysis, proteolysis, texture a...

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Limited proteolysis experiments can be successfully used to probe conformational features of proteins. In a number of studies it has been demonstrated that the sites of limited proteolysis along the polypeptide chain of a protein are characterized by enhanced backbone flexibility, implying that proteolytic probes can pinpoint the sites of local unfolding in a protein chain. Limited proteolysis ...

Thymidine incorporation (reflecting cell division), degradation of long-half-life proteins and protein synthesis were compared in normal Swiss mouse 3T3 fibroblasts and their counterparts transformed by simian virus 40 at both high and low culture densities (no. of cells/cm2). Normal cells maintained faster proteolysis at high culture density than at low. Degradation was in all conditions enhan...

Proteasome-mediated proteolysis modulates the cellular concentration of estrogen receptor-alpha (ERalpha) and is induced by treatment of cells with 17beta-estradiol. Herein, we show that multiple receptor agonists, including 17alpha-estradiol and estriol as well as the antagonist ICI-182780, stimulate proteasome-dependent proteolysis of ERalpha in a process that requires ligand binding to the r...