Search for dissertations about: "glutathione peroxidase"

Showing result 1 - 5 of 41 swedish dissertations containing the words glutathione peroxidase.

  1. 1. Bioactive Proteins in Bovine Milk - Studies on Glutathione Peroxidase, Lactoferrin and Immunoglobulins

    Author : Helena Lindmark Månsson; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; General biomedical sciences; Biokemisk teknik; Biochemical technology; thermal stability; milk processability; selenium; antioxidants; immunoglobulin; lactoferrin; Milk; glutathione peroxidase; Biomedicinska vetenskaper allmänt ; Biochemistry; Metabolism; Biokemi; metabolism;

    Abstract : Many proteins in bovine milk exhibit specific biological activity in addition to their established nutritional value as source of protein. Examples of such bioactive proteins are extracellular glutathione peroxidase, lactoferrin and immunoglobulins. READ MORE

  2. 2. Microsomal glutathione transferase : Species characteristics, catalysis and topology

    Author : Claes Andersson; Stockholms universitet; []
    Keywords : NATURAL SCIENCES; NATURVETENSKAP; NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : The membrane-bound detoxication enzyme microsomal glutathione transferase is localized predominantly in the liver of mammalian species, where it is present in high concentrations in the endoplasmic reticulum and the outer mitochondrial membrane. The enzyme conjugates a broad range of hydrophobic xenobiotics bearing reactive electrophilic centers to glutathione, which facilitates deactivation and excretion. READ MORE

  3. 3. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Author : Charlotte Daun; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Abstract : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. READ MORE

  4. 4. Selenium Compounds and Antioxidant Capacity in Bovine Milk. Studies on Glutathione Peroxidase, Bioavailability and Electrochemical Techniques

    Author : Jun Chen; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; General biomedical sciences; Biomedicinska vetenskaper allmänt ; Kemiteknik och kemisk teknologi; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; amperometry; voltammetry; antioxidant capacity; ileostomy; bioavailability; glutathione peroxidase; bovine milk; selenium;

    Abstract : The efficacy and function of antioxidants have been intensively studied in foods and other biological systems in recent decades. This thesis concerns different aspects of the antioxidant properties of bovine milk, with emphasis on measurement of the total antioxidant capacity (TAC), the activity of the selenium-containing glutathione peroxidase (GSHPx), and the bioavailability of selenium from bovine milk in humans. READ MORE

  5. 5. Selenium Compounds in Milk. Studies of Selenoproteins, Selenium Enrichment and Oxidative Stability of Food

    Author : Tien Hoac; Tillämpad biokemi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; metabolism; Biokemi; Metabolism; Biochemistry; Naturvetenskap; Natural science; Copper; Zinc; Oxidative stability; Thioredoxin reductase; Glutathione peroxidase; Selenoproteins; Milk; Selenium supplementation; Technological sciences; Teknik;

    Abstract : Selenium is an essential nutrient and in animals and humans it can either be specifically incorporated into proteins as selenocysteine or randomly as selenomethionine. It can also occur as low-molecular-weight compounds and the form of selenium in foods may also influence food quality. READ MORE