期刊文献+
共找到2篇文章
< 1 >
每页显示 20 50 100
Aged Garlic Extract and One of the Constituent, (+)-(2S,3R)-Dehydrodiconiferyl Alcohol, Inhibits Alkaline Phosphatase Activity Induced by Inflammation Factors in Human Vascular Smooth Muscle Cells 被引量:1
1
作者 Takahiro Yamakawa Toshiaki Matsutomo +1 位作者 thomas hofmann Yukihiro Kodera 《Food and Nutrition Sciences》 2014年第2期177-184,共8页
Previous clinical study showed that aged garlic extract (AGE) has a preventive effect of vascular calcification in patients with coronary artery diseases. It has been reported that vascular smooth muscle cells (VSMC) ... Previous clinical study showed that aged garlic extract (AGE) has a preventive effect of vascular calcification in patients with coronary artery diseases. It has been reported that vascular smooth muscle cells (VSMC) and inflammatory cells including macrophages and lymphocytes migrate to sub-intimal region where atherosclerotic plaques are formed, and VSMC can differentiate into osteoblast-like cells, which are represented by the induction of alkaline phosphatase (ALP). We found that primary human coronary artery smooth muscle cells (HCASMC) showed the increased ALP activity, when cultured in the medium containing ascorbic acid, β-glycerophosphate, dexamethasone (IM), and supplemented with conditioned medium from macrophages (MCM). Then we tested the effect of AGE subdivided fractions and several compounds found in AGE, and then found that ((+)-(2S,3R)-Dehydrodiconiferyl alcohol, a dilignol compound existed in hydrophobic fraction of AGE, inhibited ALP activity in HCASMC. 展开更多
关键词 Vascular Smooth Muscle Alkaline Phosphatase Aged Garlic Extract Dehydrodiconiferyl Alcohol
下载PDF
Hop-induced formation of ethyl esters in dry-hopped beer
2
作者 Sabrina Brendel thomas hofmann Michael Granvogl 《Food Production, Processing and Nutrition》 2020年第1期179-185,共7页
Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties.Studies on the transfer of hop-derived compounds into bee... Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties.Studies on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl esters far above 100%,leading to the assumption that these esters must be newly formed.To investigate this formation,dry-hopping was imitated in water to eliminate the influence of the beer matrix on the formation of these odorants.Thereby,the formation of ethyl esters of 2-methylbutanoic acid,3-methylbutanoic acid,and methylpropanoic acid,induced by the addition of hops,was shown.Different approaches inhibiting enzyme activities and experiments with different hop extracts might lead to the assumption that enzymes are involved in the formation of these esters,beside possible transesterification. 展开更多
关键词 HOPS Dry-hopping BEER Ethyl esters Aroma formation RADICALS Enzymes
原文传递
上一页 1 下一页 到第
使用帮助 返回顶部