The present investigation was carried out to evaluate anticancer activity of cow, goat, sheep, mare, donkey and camel milks and their casein and whey proteins against MCF7 cell line. The structure-based properties of the casein proteins were also investigated, using bioinformatics tools to find explanation for their antitumor activities. The effect of different milks and their casein and whey p...

introduction: g-proteins have an important role in the cell signaling of numerous receptors. the situation of g-proteins in health and disease and their critical role in the development of diabetic side effects is an interested scientific field. here, the changes in the expression of g-protein subunits (gαi, gαs and gβ) were evaluated in hyperglycemic situation of pc12 cells as a cellular model...

background: prediction of interaction sites within the membrane protein complexes using the sequence data is of a great importance, because it would find applications in modification of molecules transport through membrane, signaling pathways and drug targets of many diseases. nevertheless, it has gained little attention from the protein structural bioinformatics community. methods: in this stu...

background: infectious bursal disease virus (ibdv) causes a highly immunosuppressive disease in chickens and is a pathogen of major economic importance to the poultry industry worldwide. the vp2 protein is the major host-protective immunogen of ibdv and has been considered as a potential subunit vaccine against the disease. vp2 coding sequence was cloned in an inducible fungal vector and the pr...

results comparative analysis of predicted amino acids in the phylogenetic tree showed high similarity between c. glabrata and s cerevisiae. besides, c. glabrata demonstrated the capability to grow in glucose levels as low as 0.01% in the spot dilution assay. in qrt-pcr analysis, differential expressions were observed in selected genes when c. glabrata was subjected to different glucose concentr...

the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...

the objective of this research is to investigate the effect of four additives including iron slag (is), works debris (wd), fly ash (fa), and lime kiln dust (lkd) on the biochemical properties of biosolids produced at mangere wastewater treatment plant (mwwtp), auckland, new zealand. all these additives are homogenously mixed in the laboratory with biosolids at various percentages with and witho...