Inhibitors of apoptosis proteins (IAPs) family function in Botryllus schlosseri whole body regeneration

Date

2019-12-05

Author

Karahan, Arzu
Rinkevich, Baruck

Metadata

Show full item record

Item Usage Stats

126
views

0
downloads

URI

https://hdl.handle.net/11511/85469

Collections

Unverified, Conference / Seminar

Suggestions

OpenMETU
Core

Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols Banerjee, Sreeparna (Elsevier BV, 2006-01-01) The high polyunsaturated fatty acid content of oily fish such as mackerel (Scomber scombrus) makes it particularly susceptible to oxidative degradation. We have shown previously the presence of lipoxygenase (LOX), a lipid oxygenase, in mackerel muscle. In the current study, commercially available green tea polyphenols were shown to effectively inhibit the LOX activity of mackerel muscle. EGCG (epigallocatechin gallate) was the strongest inhibitor tested with an IC50 (concentration for half maximal inhibitio...
Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents Bayındırlı, Alev (2002-06-01) Golden Delicious apple juice was subjected to enzymic browning in the presence of the selected antibrowning agents: ascorbic acid, isoascorbic acid, l-cysteine, sorbic acid, benzoic acid, cinnamic acid and β-cyclodextrin. The relative effectiveness of these antibrowning agents for inhibition of enzymic browning in apple juice was determined in terms of colour and enzyme activity measurements with respect to time for approximately one day storage period at . The most effective agents were determined as l-cys...
Inhibition of Wnt signalling by Notch via two distinct mechanisms. Acar, Ahmet; Hidalgo-Sastre, Ana; Leverentz, Michael K; Mills, Christopher G; Woodcock, Simon; Baron, Martin; Collu, Giovanna M; Brennan, Keith (2021-04-27)
Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents Ozoglu, H; Bayındırlı, Alev (2002-06-01) Golden Delicious apple juice was subjected to enzymic browning in the presence of the selected antibrowning agents: ascorbic acid, isoascorbic acid, L-cysteine, sorbic acid, benzoic acid, cinnamic acid and beta-cyclodextrin. The relative effectiveness of these antibrowning agents for inhibition of enzymic browning in apple juice was determined in terms of colour and enzyme activity measurements with respect to time for approximately one day storage period at 25 +/- 1 degreesC. The most effective agents were...
INHIBITION OF CAMP-DEPENDENT PROTEIN-KINASE BY PHOSPHOENOL PYRUVATE JAVED, MH; OZER, I (1987-06-01)

Citation Formats

A. Karahan and B. Rinkevich, “Inhibitors of apoptosis proteins (IAPs) family function in Botryllus schlosseri whole body regeneration,” 2019, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/85469.