Biosynthesis [Working Title]最新文献

Polyphenols, Spices and Vegetarian Diet for Immunity and Anti-Inflammatory Drug Design 多酚、香料和素食对免疫和抗炎药物设计的影响

Biosynthesis [Working Title] Pub Date : 2021-06-24 DOI: 10.5772/intechopen.97661

U. Ghate, H. Kulkarni

{"title":"Polyphenols, Spices and Vegetarian Diet for Immunity and Anti-Inflammatory Drug Design","authors":"U. Ghate, H. Kulkarni","doi":"10.5772/intechopen.97661","DOIUrl":"https://doi.org/10.5772/intechopen.97661","url":null,"abstract":"Much lower COVID-19 incidence and mortality in India compared to the Europe and northern America may relate to higher immunity possibly due to the low consumption of fast/packed food, liquour, tobacco, meat, HFSS- high fat, salt, sugar, besides higher exposure and a key blood protein. Indian spice intake is also double the world average and healthy cooking oil use such as Mustard, and may also explain it. Inflammation is the foundation for many ailments and challenges the immunity and vital in non-communicable ailments are at the centre stage in an aeing world. Polypehnols are crucial anti-inflammatory chemicals from spices that can for wellbeing and reduce adverse drug rections. We show this using Arthritis- a chronic auto-immune disorder, with the hlep of pharmacokinetic studies. Molecular Docking study was performed on the key bioactive compounds of important spices regarding COX2 active site (PDB ID 5IKR). Piperine in Black Pepper had most stability (Black Pepper, −9.99 Kcal/mol) followed by ‘Apigenin’ (Coriander, −9.63), and ‘Curcumin’ (Turmeric, −8.66) like quercetin in literature, and higher than the methotrexate (−8.6), the standard drug. Hence, their synergistic combination in fat medium such as clarified butter can lead the future drug design.","PeriodicalId":112415,"journal":{"name":"Biosynthesis [Working Title]","volume":"os-43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127781704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Cysteine in Broiler Poultry Nutrition 半胱氨酸在肉鸡家禽营养中的作用

Biosynthesis [Working Title] Pub Date : 2021-06-14 DOI: 10.5772/INTECHOPEN.97281

Iyakutye Jacob Nte, Hollinshead Holly Gunn

{"title":"Cysteine in Broiler Poultry Nutrition","authors":"Iyakutye Jacob Nte, Hollinshead Holly Gunn","doi":"10.5772/INTECHOPEN.97281","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97281","url":null,"abstract":"The SAAs are limiting in the major poultry feed ingredients, ranking first and fifth in soya bean meal and maize, respectively. Feed ingredients rich in protein, in particular and other nutrients, enhance Energy supply and protein accretion. Modern commercial broilers have reduced maintenance needs and high amino acid requirements, and are more responsive to protein (amino acids) than energy. Cysteine is a semi-essential amino acid belonging to the SAAs. It plays essential roles in protein synthesis, structure and function, causing growth depressing effects in broiler chicks when there is methionine:cysteine imbalance. Genetically predetermined amino acid sequences in proteins are essential for production of adequate quantities of meat, milk and eggs. Therefore, ideal amino acid ratios which conform to the requirements of broilers should be utilized. In nutrition, amino acids are equivalent to proteins, hence the shift in focus from proteins to individual amino acids, expressed as ideal ratios to lysine. The SAAs are practically relevant and have critical nutritional roles in animal nutrition with over 90% production being used to fortify animal (particularly poultry) diets. A balance in the methionine:cysteine ratio is necessary to ensure efficient utilization of the SAAs for proper growth and development in broiler poultry.","PeriodicalId":112415,"journal":{"name":"Biosynthesis [Working Title]","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130539421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Flavonoids: Understanding Their Biosynthetic Pathways in Plants and Health Benefits 黄酮类化合物:了解其在植物中的生物合成途径及其健康益处

Biosynthesis [Working Title] Pub Date : 2021-06-10 DOI: 10.5772/INTECHOPEN.96715

I. Ejiofor, Maria-Goretti Chikodili Igbokwe

引用次数: 1

Biosynthesis of Natural Products 天然产物的生物合成

Biosynthesis [Working Title] Pub Date : 2021-05-28 DOI: 10.5772/INTECHOPEN.97660

Stella O. Bruce, Felix A. Onyegbule

引用次数: 0

Sterols Biosynthesis in Algae 藻类中的甾醇生物合成

Biosynthesis [Working Title] Pub Date : 2021-04-08 DOI: 10.5772/INTECHOPEN.96719

M. B. Fagundes, R. Wagner

引用次数: 3