background acoustic trauma is an injury to the hearing mechanisms in the inner ear due to excessive noise. this injury is the most prevalent cause of sensorineural hearing loss in humans, especially from occupational exposure. previous studies have shown the essential role of free radical formation in the inner ear hearing loss caused by acoustic trauma. objectives this study was performed to d...

How stem cells maintain their identity and potency as tissues change during growth is not well understood. In mammalian hair, it is unclear how hair follicle stem cells can enter an extended period of quiescence during the resting phase but retain stem cell potential and be subsequently activated for growth. Here, we use lineage tracing and gene expression mapping to show that the Wnt target ge...

OBJECTIVE A potential strategy to treat obesity - and the associated metabolic consequences - is to increase energy expenditure. This could be achieved by stimulating thermogenesis through activation of brown adipose tissue (BAT) and/or the induction of browning of white adipose tissue (WAT). Over the last years, it has become clear that several metalloproteinases play an important role in adip...

OBJECTIVE Activation of thermogenesis in brown adipose tissue (BAT) and the ability to increase uncoupling protein 1 (UCP1) levels and mitochondrial biogenesis in white fat (termed 'browning'), has great therapeutic potential to treat obesity and its comorbidities because of the net increase in energy expenditure. β-adrenergic-cAMP-PKA signaling has long been known to regulate these processes. ...

Cachexia is a complex tissue-wasting syndrome characterized by inflammation, hypermetabolism, increased energy expenditure, and anorexia. Browning of white adipose tissue (WAT) is one of the significant factors that contribute to energy wasting in cachexia. By utilizing a cell implantation model, we demonstrate here that the lipid mobilizing factor zinc-α2-glycoprotein (ZAG) induces WAT brownin...

Red muscadine grape (Vitis rotundifolia Michx.) wines are very susceptible to browning and overall loss of color quality during processing and storage. This study examined the effects of three pH levels (2.90, 3.20, 3.80), three sulfur dioxide levels (25, 50, 75 ppm free SO2), three storage temperatures (20°C, 30°C, 40°C), and three storage times (0, 3, 9 months). A higher pH resulted in a loss...

The effects of honey solutions on preventing browning discoloration and maintaining visual appearance in fresh-cut ‘Nam Dok Mai’ mango fruit and the comparison of honey dip and commercially used citric acid and ascorbic acid dips were investigated. The mango cubes were dipped in honey solutions at the concentration of 0, 5, 10, 15, 20 or 25 % (v/v) and the visual appearance and browning intensi...

°4. Hay ward, F. W. and W. Grierson, 1960. Effects of treatment conditions on o-phenylphenol residues in oranges. J. Agr. Food Chem. 8: 308-310. . 5. Hopkins, E. F. and K. W. Loucks, 1953. An improved Dowicide A-hexamine gives better decay control. Citrus Mag. 17 (8): 9-12, 33. April. 6, , 1956. Tolerance of 10 ppm for o-Dhenvlphenol on oranges, grapefruit, lemons, tangerines. Fed. Reg 21(35): ...

Skin formation of onion (Allium cepa L.) bulb involves scale desiccation accompanied by scale senescence, resulting in cell death and tissue browning. Understanding the mechanism of skin formation is essential to improving onion skin and bulb qualities. Although onion skin plays a crucial role in postharvest onion storage and shelf life, its formation is poorly understood. We investigated the m...