Umbelliprenin shows antitumor, antiangiogenesis, antimetastatic, anti ‐inflammatory, and immunostimulatory activities in 4T1 tumor‐bearing Balb/c mice

Journal of Cellular Physiology, EarlyView.
Source: Journal of Cellular Physiology - Category: Cytology Authors: Source Type: research

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Publication date: Available online 15 December 2018Source: Early Childhood Research QuarterlyAuthor(s): Caitlin F. Canfield, Anne Seery, Adriana Weisleder, Catherine Workman, Carolyn Brockmeyer Cates, Erin Roby, Rachel Payne, Shari Levine, Leora Mogilner, Benard Dreyer, Alan MendelsohnAbstractChildren from low-income families are more likely than their higher income peers to show delays in language and literacy skills, both at school entry and across the lifespan. Programs aimed at promoting language and literacy activities in the home, particularly programs that combine distribution of print materials with support and gui...
Source: Early Childhood Research Quarterly - Category: Child Development Source Type: research
Publication date: Available online 15 December 2018Source: LWTAuthor(s): Zeynep Girgin Ersoy, Ozge Dinc, Buse Cinar, Sedef Tunca Gedik, Anatoli DimogloAbstractThe aim of this study is to compare the efficiency of chlorine-based disinfectants, namely, sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and electroactivated water (EAW), and to investigate their inactivation mechanisms on a Gram positive, opportunistic pathogen Enterococcus faecalis. Cell viability, damages on membrane integrity and cellular components were examined to reveal underlying mechanisms of the disinfection process. Among three disinfectants, EAW ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 15 December 2018Source: LWTAuthor(s): Dimuthu Bogahawaththa, Nguyen Hoang Bao Chau, Jigar Trivedi, Muditha Dissanayake, Todor VasiljevicAbstractPea protein isolate (PPI) is considered a promising substitute for commonly used protein ingredients of animal origin. Its application in food industry is limited by lack of scientific knowledge on functional properties including solubility. PPI dispersions adjusted to concentration (4% or 8% w/w protein), pH (6.8 or 7.5) and ionic strength (IS non-adjusted, 50 or 100 mM) were subjected to two industrially applied heat treatments of 140 °C...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 15 December 2018Source: LWTAuthor(s): Tingting Li, Binbin He, Yongchao Mei, Dangfeng Wang, Xiaojia Sun, Jianrong LiAbstractThe aim of this study was to evaluate the effect of vanillin as a QS inhibitor at sub-minimal inhibitory concentrations (sub-MICs) against fish spoilage by Hafnia alvei. Biofilm formation, swimming and swarming activity, and production of acyl-homoserine lactones (AHLs) were measured. In addition, analysis of quorum sensing (QS)-related genes by real-time quantitative PCR (RT-qPCR) and molecular docking was performed to better understand the inhibitory mechanism of va...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 14 December 2018Source: LWTAuthor(s): Sylvia Salioni Camargo Novaes, Fiorella Balardin Hellmeister Dantas, Izabela Dutra Alvim, Ana Maria Rauen de Oliveira Miguel, Fernanda Zaratini Vissotto, Rosa Maria Vercelino AlvesAbstractThe aim of this study was to develop a methodology, based on image analysis, to obtain a uniform distribution of microcapsules containing omega-3 (EPA and DHA) in whole milk powder. Both ingredients were characterized in terms of mean diameter, particle size distribution, water activity, moisture, apparent and bulk density, flow properties, morphology and microstruct...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 13 December 2018Source: LWTAuthor(s): Hugues Guichard, Pascal Poupard, Laurie Legoahec, Mélanie Millet, Rémi Bauduin, Jean-Michel Le QuéréAbstractSixty-six French ciders were collected and characterized to build up a data base of eighty-eight variables, including sensory descriptors, aroma description and physicochemical variables. A classification in four main sensory categories was made on the basis of sensorial data. Fruity-Floral ciders were rich in acetate esters and low in volatile phenols, in opposition with phenol-like or off-flavour ciders having an in...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 12 December 2018Source: LWTAuthor(s): Yunhao Lu, Yuanlong Chi, Yuanping Lv, Guohua Yang, Qiang HeAbstractThe production of Chinese horse bean-chili-paste (CHCP) involves three fermentation phases: a chili-to-moromi phase, a horse bean-to-meju phase and a moromi-meju mixed fermentation phase. In consideration of raw materials and fermentation phases, the evolution of key volatile flavor compounds in CHCP were investigated in this study by using GC-MS, olfactometry and principal component analysis. Results showed that there were 22 key flavor compounds in CHCP. Among which, (E)-2-nonenal, n...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
In conclusion, gill cut stunning were not recommended in aquatic processing in terms of inferior water retention, and decreased deformation and springiness of gels.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: March 2019Source: LWT, Volume 102Author(s): M. van ‘t Land, K. RaesAbstractThe goal of this study was to investigate changes in nutritional quality of fish silage during refractance window (RW) drying. Furthermore, the effect of protein hydrolysis-degree of fish silage on production efficiency (%-moisture evaporated and production rate) was determined. To acquire a dried product, fish silage was conveyed (30 cm/min) on a polyester film over a water bath of 55 °C. Moisture content decreased from 747 ± 24 g/kg to 101 ± 33 g/kg, with only a slight increase in TBARS, fr...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
In conclusion, SPI modified by papain and phytase treatment can significantly improve freeze–thaw stability and can withstand several environmental factors. The results show promise for supporting the use of SPI as an emulsifier in the food industry.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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