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PARASITIC DISEASES --- ORNITHINE DECARBOXYLASE --- TRANSGLUTAMINASE --- ACETYLATION --- CLINICAL MEDICINE --- NEOPLASMS --- CELL DIVISION --- CONJUGATES --- INHIBITORS --- BIOSYNTHESIS --- POLYAMINES --- INTERMEDIARY METABOLISM --- POLYAMINES --- PARASITIC DISEASES --- ORNITHINE DECARBOXYLASE --- TRANSGLUTAMINASE --- ACETYLATION --- CLINICAL MEDICINE --- NEOPLASMS --- CELL DIVISION --- CONJUGATES --- INHIBITORS --- BIOSYNTHESIS --- POLYAMINES --- INTERMEDIARY METABOLISM --- POLYAMINES

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Dans les céréales comme le blé ou l’orge, le gluten est la protéine la plus importante. L’intolérance au gluten chez l’Homme est bien connue sous le nom de maladie cœliaque et cause, entre autre, des symptômes digestifs. Plus récemment, le gluten a été suspecté de provoquer des signes dermatologiques et neurologiques. Le chien serait également concerné par des troubles liés au gluten. La maladie cœliaque a souvent été comparée à l’entéropathie sensible au gluten du Setter Irlandais qui a été étudiée à partir des années 1980. C’est la première race de chien qui y a été associée. Les symptômes semblent similaires mais la pathogénèse ne l’est pas. Toutefois, ce n'est pas le seul chien qui est affecté par le gluten. Il y a environ dix ans, la dyskinésie paroxystique du Border Terrier, un trouble du mouvement, y a été associée. D'autres chiens de différentes races ont présenté des symptômes similaires à ceux décrits chez le Border Terrier avec une réponse positive au régime sans gluten. Des atteintes multisystémiques, répondant positivement au traitement ont été décrites chez le chien et l’humain. La sensibilité au gluten chez le Setter Irlandais serait une maladie héréditaire et multifactorielle à prédisposition génétique. Sa pathogénèse est complexe et pas encore entièrement comprise. Le diagnostic repose sur plusieurs critères : la suspicion clinique, une sérologie anti-gluten positive, des lésions intestinales caractéristiques et la amélioration clinique après le changement alimentaire. Le régime strict sans gluten est la meilleure thérapie pour traiter ces pathologies, bien que des essais cliniques voient le jour. Qu’est-ce que l’allergie au gluten chez le chien? Ce sujet suscite de l'incompréhension et la popularité croissante des aliments sans gluten ne parvient en rien à le clarifier. Dans ce travail de fin d’études, l’objectif est de mettre en lumière l’impact du gluten sur la santé du chien à partir de la littérature scientifique tout en établissant une analogie avec l’Homme, d’abord en identifiant les pathologies associées au gluten, puis en déterminant les chiens concernés, enfin en détaillant la démarche diagnostique et la prise en charge thérapeutique.

allergie --- chien --- gluten --- border terrier --- glutamine --- setter irlandais --- intolérence --- transglutaminase --- petfood --- sensibilité --- dyskinésie paroxystique --- Sciences du vivant > Médecine vétérinaire & santé animale

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Polyamines are ubiquitous polycations essential for all cellular life. The most common polyamines in eukaryotes, spermine, spermidine, and putrescine, exist in millimolar intracellular concentrations that are tightly regulated through biosynthesis, catabolism, and transport. Polyamines interact with, and regulate, negatively charged macromolecules, including nucleic acids, proteins, and ion channels. Accordingly, alterations in polyamine metabolism affect cellular proliferation and survival through changes in gene expression and transcription, translation, autophagy, oxidative stress, and apoptosis. Dysregulation of these multifaceted polyamine functions contribute to multiple disease processes, thus their metabolism and function have been targeted for preventive or therapeutic intervention. The correlation between elevated polyamine levels and cancer is well established, and ornithine decarboxylase, the rate-limiting biosynthetic enzyme in the production of putrescine, is a bona fide transcriptional target of the Myc oncogene. Furthermore, induced polyamine catabolism contributes to carcinogenesis that is associated with certain forms of chronic infection and/or inflammation through the production of reactive oxygen species. These and other characteristics specific to cancer cells have led to the development of polyamine-based agents and inhibitors aimed at exploiting the polyamine metabolic pathway for chemotherapeutic and chemopreventive benefit. In addition to cancer, polyamines are involved in the pathologies of neurodegenerative diseases including Alzheimer’s and Parkinson’s, parasitic and infectious diseases, wound healing, ischemia/reperfusion injuries, and certain age-related conditions, as polyamines are known to decrease with age. As in cancer, polyamine-based therapies for these conditions are an area of active investigation. With recent advances in immunotherapy, interest has increased regarding polyamine-associated modulation of immune responses, as well as potential immunoregulation of polyamine metabolism, the results of which could have relevance to multiple disease processes. The goal of this Special Issue of Medical Sciences is to present the most recent advances in polyamine research as it relates to health, disease, and/or therapy.

protein synthesis in cancer --- neuroblastoma --- epigenetics --- Drosophila imaginal discs --- pneumococcal pneumonia --- transgenic mice --- spermidine/spermine N1-acetyl transferase --- ?-difluoromethylornithine --- MYC --- skeletal muscle --- protein expression --- curcumin --- colorectal cancer --- autophagy --- human embryonic kidney 293 (HEK293) --- melanoma --- tumor immunity --- Snyder-Robinson Syndrome --- Streptococcus pneumoniae --- B-lymphocytes --- autoimmunity --- spermine oxidase --- cell differentiation --- diferuloylmethane --- immunity --- antizyme --- transgenic mouse --- polyamine --- hirsutism --- chemoprevention --- CRISPR --- transglutaminase --- polyamine analogs --- NF-?B --- spermine synthase --- atrophy --- aging --- oxidative stress --- mast cells --- African sleeping sickness --- pancreatic ductal adenocarcinoma --- eflornithine --- carcinogenesis --- ornithine decarboxylase --- polyamine transport inhibitor --- putrescine --- neutrophils --- spermidine --- untranslated region --- spermine --- polyphenol --- M2 macrophages --- polyamine transport system --- metabolism --- difluoromethylorthinine --- DFMO --- antizyme inhibitors --- capsule --- polyamine transport --- eosinophils --- MCF-7 cells --- difluoromethylornithine --- polyamine metabolism --- mutant BRAF --- polyamines --- cadaverine --- proteomics --- airway smooth muscle cells --- breast cancer --- X-linked intellectual disability --- complementation --- T-lymphocytes --- bis(ethyl)polyamine analogs --- antizyme 1 --- cancer --- osteosarcoma

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In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents.

Technology: general issues --- trisodium citrate --- microbial transglutaminase --- casein gels --- textural properties --- microstructures --- Urtica spp. --- bioactive compounds --- antioxidant activity --- antimicrobial activity --- traditional medicine --- food industry --- animal breeding --- beta cyclodextrin --- ewe’s milk --- cheese --- Manchego --- lipids --- cholesterol --- anthocyanin --- natural extract --- tetraethyl orthosilicate --- black carrot --- black rice flour --- anthocyanins --- low gluten muffins --- added value products --- soymilk --- enzyme modified soymilk --- skim milk --- rennet induced gelation --- rheological properties --- egg yolk --- cholesterol extraction --- granules extraction --- anionic chelating biopolymers --- ADME --- absorption --- chlorophylls --- chlorophyllin --- green colorant --- zinc-chlorophylls --- copper-chlorophyll --- coloring foodstuff --- natural colorants --- food colors --- pomelo peel --- essential oil --- anti-oxidant --- anti-melanogenic --- B16 melanoma cell --- oxygen-containing sulfur flavor molecules --- β-carotene --- bis(2-methyl-3-furyl) disulfide (BMFDS) --- oxidation products --- beetroot --- betalains --- semi-preparative RP-HPLC --- in vitro human gastrointestinal digestion --- ex vivo colon fermentation --- antioxidant ability --- malonildialdehyde --- extra virgin olive oil --- leaf addition --- Tunisian varieties --- phenolics --- tocopherols --- Prunus spinosa L. fruit epicarp --- wild fruit valorization --- cyanidin 3-rutinoside --- peonidin 3-rutinoside --- heat and ultrasound assisted extraction --- response surface methodology --- Ocimum basilicum var. purpurascens leaves --- red rubin basil --- Heat-Assisted Extraction --- extraction optimization --- polyphenols --- tiger nut --- by-products --- solvent extraction --- horchata de chufa --- triple TOF-LC-MS-MS --- Caenorhabditis elegans --- antioxidants --- bergenin --- stress resistance --- lifespan --- Huntington --- uxi --- Endopleura uchi --- Allium cepa red cv. --- Citrus limon --- pickling --- volatiles --- SPME --- chemometrics --- byproducts --- food additives --- antimicrobial --- antioxidant --- colorants --- texturizing agents --- foaming capacity and emulsifiers --- trisodium citrate --- microbial transglutaminase --- casein gels --- textural properties --- microstructures --- Urtica spp. --- bioactive compounds --- antioxidant activity --- antimicrobial activity --- traditional medicine --- food industry --- animal breeding --- beta cyclodextrin --- ewe’s milk --- cheese --- Manchego --- lipids --- cholesterol --- anthocyanin --- natural extract --- tetraethyl orthosilicate --- black carrot --- black rice flour --- anthocyanins --- low gluten muffins --- added value products --- soymilk --- enzyme modified soymilk --- skim milk --- rennet induced gelation --- rheological properties --- egg yolk --- cholesterol extraction --- granules extraction --- anionic chelating biopolymers --- ADME --- absorption --- chlorophylls --- chlorophyllin --- green colorant --- zinc-chlorophylls --- copper-chlorophyll --- coloring foodstuff --- natural colorants --- food colors --- pomelo peel --- essential oil --- anti-oxidant --- anti-melanogenic --- B16 melanoma cell --- oxygen-containing sulfur flavor molecules --- β-carotene --- bis(2-methyl-3-furyl) disulfide (BMFDS) --- oxidation products --- beetroot --- betalains --- semi-preparative RP-HPLC --- in vitro human gastrointestinal digestion --- ex vivo colon fermentation --- antioxidant ability --- malonildialdehyde --- extra virgin olive oil --- leaf addition --- Tunisian varieties --- phenolics --- tocopherols --- Prunus spinosa L. fruit epicarp --- wild fruit valorization --- cyanidin 3-rutinoside --- peonidin 3-rutinoside --- heat and ultrasound assisted extraction --- response surface methodology --- Ocimum basilicum var. purpurascens leaves --- red rubin basil --- Heat-Assisted Extraction --- extraction optimization --- polyphenols --- tiger nut --- by-products --- solvent extraction --- horchata de chufa --- triple TOF-LC-MS-MS --- Caenorhabditis elegans --- antioxidants --- bergenin --- stress resistance --- lifespan --- Huntington --- uxi --- Endopleura uchi --- Allium cepa red cv. --- Citrus limon --- pickling --- volatiles --- SPME --- chemometrics --- byproducts --- food additives --- antimicrobial --- antioxidant --- colorants --- texturizing agents --- foaming capacity and emulsifiers

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The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Humanities --- Social interaction --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques