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GABA --- Receptors. --- Aminobutyric acid --- GABA receptors --- Receptors, GABA --- Cell receptors --- Neurotransmitter receptors --- Receptors

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Our current knowledge of the role of macroglia in the physiology of the nervous system has been shaped on by both the established role of oligodendrocytes and Schwann cells in the propagation of the action potential and by the concept of the tripartite synapse. In both cases, integral membrane proteins such as receptors and transporters are crucial for the proper function of these cells. This book is an extensive review of the contribution of glial membrane transporters.  Model transporters are analysed in terms of their structure, distribution and involvement in major functions and/or pathologies of the nervous system. It is important to note that a particular emphasis has been placed in the rather unexplored signalling properties of glial transporters. Likewise, strategies toward the design of novel compounds that target membrane transporters are discussed. Different points of view of the involvement and contribution of glial transporters are presented in this volume, and the contrast of these interpretations invites the readers to broaden their interest of membrane transporters beyond the chapters of this book. No intention was made to provide a certain order to the chapters of the book; in fact any of them can be read independently. We want to express our appreciation to the contributors for their enthusiasm in the preparation of their excellent chapters that will certainly provide a fresh perspective of the exponential accumulation of knowledge that has been published in the last few years and unequivocally changing the concept of glial physiology. It is our hope that this book provides a major input to the fascinating field of membrane transporters as fundamental proteins for the establishment of a better understanding of glia-neuron interactions.  .

GABA. --- Glutamic acid. --- Glutamate --- Gamma-aminobutyric acid --- Medicine. --- Neurosciences. --- Neurobiology. --- Biomedicine. --- Excitatory amino acids --- Umami (Taste) --- Amino acid neurotransmitters --- Aminobutyric acid --- Neurosciences --- Neural sciences --- Neurological sciences --- Neuroscience --- Medical sciences --- Nervous system

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gamma-Aminobutyric Acid. --- Receptors, GABA-A. --- GABA --- Benzodiazepines --- GABA --- Benzodiazépines --- Receptors --- Receptors --- Récepteurs --- Récepteurs

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Histology. Cytology --- Human biochemistry --- Pharmacology. Therapy --- Neuropathology --- Neural receptors --- Benzodiazepines --- Biological transport --- GABA --- Chloride channels --- gamma-Aminobutyric Acid --- Receptors, GABA-A --- Chlorides --- Ion Channels --- Receptors --- pharmacodynamics --- metabolism --- Benzodiazepines - Receptors --- GABA - Receptors --- gamma-Aminobutyric Acid - pharmacodynamics --- Receptors, GABA-A - metabolism --- Benzodiazepines - pharmacodynamics --- Chlorides - metabolism --- Ion Channels - metabolism

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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

chemical refining --- Lactic acid bacteria --- grapevine --- sourdough --- vegetable oil --- platelet-activating factor --- biogenic amines --- aglycones --- food fermentation --- food by-products --- beer --- Blakeslea trispora --- ?-aminobutyric acid (GABA) --- fish oil --- ?-glucosidase --- Thunnus thynnus --- lycopene --- histidine decarboxylase (hdc) gene --- fermentation --- wine --- ?-aminobutyric acid GABA --- thrombin --- isoflavones --- polar lipids --- phenolic compounds --- lactobacilli --- fatty acid profile --- antithrombotic --- UHPLC/ESI-QTRAP --- orange powder --- tyrosine decarboxylase (tdc) gene --- Sparus aurata --- amaranth flour --- soybean extract --- Penicillium citrinum --- indoleamines --- cardiovascular disease --- brewer’s spent grain --- Pecorino di Farindola --- liquid chromatography --- by-products --- lactic acid bacteria --- grains --- bioactive peptides --- Dicentrarhus labrax --- fungi --- raw milk ewe’s cheese --- ?-aminobutyric acid --- bioactive compounds --- hops --- volatile components