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  • 1
    ISSN: 1432-069X
    Keywords: Key words Growth factors ; Pituitary extract ; Keratinocyte ; Prolactin ; Heat shock proteins ; Protein purification
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Bovine pituitary glands contain one or more factors that are important for keratinocyte proliferation in serum-free culture medium. We used a tissue culture system in which the growth of keratinocytes in basal medium (KBM) containing insulin was dependent upon exogenous growth factors. Using this experimental system, we began to purify and characterize the pituitary factor(s) necessary for clonal growth of human keratinocytes in serum-free medium. Proteins of approximately 150 kDa and 95 kDa bound specifically to living keratinocytes, and we suggest that the 95 kDa protein is a likely novel mitogen. Although prolactin has been previously identified as a pituitary hormone that may act as an in vitro mitogen for keratinocytes, imunoblots indicated that the 95 kDa protein was unrelated to prolactin. Furthermore, the 95 kDa protein showed high homology with a bovine 90 kDa heat shock protein in the limited sequencing of an internal peptide.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1431-4630
    Keywords: Key words Pigment compounds ; Green beans ; Padrón peppers ; Frozen storage ; Blanching ; HPLC
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The amounts of chlorophylls a and b, β-carotene and lutein in green beans, blanched green beans and Padrón peppers, all frozen at −22 °C, were monitored over 12 months by reverse-phase, gradient HPLC (C18 column, visible detection). In unblanched beans, these amounts of the pigments decreased considerably during month 1, but were generally stable during the next 11 months (β-carotene content decreased further in month 2 before stabilizing). Similar results were obtained for blanched beans, but decreases were offset by increases due to blanching (carotenoids) and lipoxygenase deactivation (β-carotene), or enhanced by blanching-induced decreases (chlorophylls). In contrast, the amounts of pigments in frozen Padrón peppers fluctuated around more or less constant values over the 12 months. Freezing in bags sealed under vacuum lead to moderate decreases in chlorophyll a in Padrón peppers and in β-carotene in blanched green beans.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1438-2385
    Keywords: Green beans ; Fatty acids ; Blanching ; Vacuum-packing ; Freeze-drying
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at −22°C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.
    Type of Medium: Electronic Resource
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