Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: EC:3.2.1.17 (lysozyme)
 21,489 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

The true nature of Nucleolar Organizer Regions Argyrophilic related proteins (AgNORs) is still unknown, but there is wide agreement that their number expresses the nuclear activity. We undertook an investigation on fifty cases of gastric adenocarcinomas (previously grouped morphologically into well and poorly differentiated) applying together with the AgNOR technique, histochemical (Alcian Blue/PAS, High Iron Diamine) and immunohistochemical methods (alpha-1-antitrypsin, alpha-1-antichymotrypsin and lysozyme). AB/PAS was more frequently positive in well-differentiated adenocarcinomas. On the contrary HID was prevailingly positive in poorly differentiated adenocarcinomas. alpha 1 ACT was expressed in all poorly differentiated adenocarcinomas and in a few well-differentiated adenocarcinomas, whereas lysozyme and alpha 1 AT were never expressed. The AgNORs were more numerous, larger, clumped and irregular in shape in poorly differentiated adenocarcinomas. Considering that alpha 1 ACT reactivity seems to be well correlated with survival and given that there is a good correlation between the aforementioned characteristics of AgNORs and the expression of alpha 1 ACT, our investigation suggests that the four techniques used in this study could be useful to predict the prognosis.
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PMID:Gastric carcinoma: histopathology, immunocytochemistry and variations of nucleolar organizer regions (AgNORs). 184 Jan 72

This study explains how active coating can serve to prolong the shelf life of Fior di latte cheese. The active coating was prepared by dissolving, in two sodium alginic acid solutions (5 and 8% w/v), different concentrations of lysozyme (0.25, 0.50 and 1.00 mg ml-1)+50 mm of Ethylene-Diamine Tetraacetic Acid (EDTA). Samples of Fior di latte cheese packaged in brine and active brine (lysozyme+EDTA, at the above concentrations) were also used as controls. The quality decay of the Fior di latte cheese stored at 10 degrees C was assessed by monitoring the viable cell concentration of the main spoilage microorganism, as well as its sensory quality (i.e., external appearance, consistency, colour and flavour). The concentration of rod-or coccus-shaped Lactic Acid Bacteria (LAB) was also monitored to assess the effect of the proposed packaging strategies on the flora type of Fior di latte cheese. The results show that an increase in the shelf life equal to 104% was recorded for the coated samples, compared with controls packaged in brine without active compounds. This shelf life increase is slightly lower than that recorded with samples packaged in the active brine (151%), as a result of a more pronounced microbial proliferation; however, the coating could be a better packaging solution for the reduced weight of tray.
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PMID:Active coating to prolong the shelf life of Fior di latte cheese. 1988 50