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IP 3 is the rate-limiting substrate for the synthesis of inositol polyphosphates, which stimulate multiple protein kinases, transcription, and mRNA processing. [26] Regulation of PLC activity is thus vital to the coordination and regulation of other enzymes of pathways that are central to the control of cellular physiology.
The PLC, measuring 150 Å by 150 Å and with a total height of 240 Å, is organized around the Transporter associated with Antigen Processing (TAP). It includes molecules such as tapasin, calreticulin, ERp57, and Major Histocompatibility Complex class I (MHC-I), arranged in a pseudo-symmetric pattern.
5335 18803 Ensembl ENSG00000124181 ENSMUSG00000016933 UniProt P19174 Q62077 RefSeq (mRNA) NM_002660 NM_182811 NM_021280 RefSeq (protein) NP_002651 NP_877963 NP_067255 Location (UCSC) Chr 20: 41.14 – 41.2 Mb Chr 2: 160.57 – 160.62 Mb PubMed search Wikidata View/Edit Human View/Edit Mouse Phospholipase C, gamma 1, also known as PLCG1 and PLCgamma1, is a protein that in humans involved in ...
PI-PLC X domain-containing protein 1, also known as Phosphatidylinositol-specific phospholipase C, X domain containing 1, is an enzyme which in humans is encoded by the PLCXD1 gene. [5] The gene coding for this protein is located in the pseudoautosomal region 1 (PAR1) of X and Y chromosomes .
In Food processing, complying product has to come from a process to comply, in comparison to discrete manufacturing where a finished product is inspected to comply. An example how the process approach complements a process industry is implementation of ISO 22000 as a Food Safety Management System (FSMS). The process approach involves the ...
Many of Ca 2+ mediated events occur when the released Ca 2+ binds to and activates the regulatory protein calmodulin. Calmodulin may activate the Ca 2+-calmodulin-dependent protein kinases, or may act directly on other effector proteins. [15] Besides calmodulin, there are many other Ca 2+-binding proteins that mediate the biological effects of ...
Feather meal or Feather powder, is a byproduct of processing poultry; it is made from poultry feathers by partially grinding them under elevated heat and pressure, and then grinding and drying. Although total nitrogen levels are fairly high (up to 12%), the bioavailability of this nitrogen may be low.
This value is known as the "crude protein" content. The use of correct conversion factors is heavily debated, specifically with the introduction of more plant-derived protein products. [20] However, on food labels the protein is calculated by the nitrogen multiplied by 6.25, because the average nitrogen content of proteins is about 16%.