The Experts below are selected from a list of 279 Experts worldwide ranked by ideXlab platform

Mohd Shahir Shamsir - One of the best experts on this subject based on the ideXlab platform.

  • Deficiency in Sperm–Egg Protein Interaction as a Major Cause of Fertilization Failure
    The Journal of Membrane Biology, 2017
    Co-Authors: Soudabeh Sabetian, Mohd Shahir Shamsir
    Abstract:

    Complete elucidation of fertilization process at molecular level is one of the unresolved challenges in sexual reproduction studies, and understanding the molecular mechanism is crucial in overcoming difficulties in infertility and unsuccessful in vitro fertilization. Sperm–oocyte interaction is one of the most remarkable events in fertilization process, and deficiency in Protein–Protein interactions which mediate this interaction is a major cause of unexplained infertility. Due to detection of how the various defects of sperm–oocyte interaction can affect fertilization failure, different experimental methods have been applied. This review summarizes the current understanding of sperm–Egg interaction mechanism during fertilization and also accumulates the different types of sperm–Egg interaction abnormalities and their association with infertility. Several detection approaches regarding sperm–Egg Protein interactions and the associated defects are reviewed in this paper.

  • Deficiency in Sperm-Egg Protein Interaction as a Major Cause of Fertilization Failure.
    The Journal of membrane biology, 2017
    Co-Authors: Soudabeh Sabetian, Mohd Shahir Shamsir
    Abstract:

    Complete elucidation of fertilization process at molecular level is one of the unresolved challenges in sexual reproduction studies, and understanding the molecular mechanism is crucial in overcoming difficulties in infertility and unsuccessful in vitro fertilization. Sperm–oocyte interaction is one of the most remarkable events in fertilization process, and deficiency in Protein–Protein interactions which mediate this interaction is a major cause of unexplained infertility. Due to detection of how the various defects of sperm–oocyte interaction can affect fertilization failure, different experimental methods have been applied. This review summarizes the current understanding of sperm–Egg interaction mechanism during fertilization and also accumulates the different types of sperm–Egg interaction abnormalities and their association with infertility. Several detection approaches regarding sperm–Egg Protein interactions and the associated defects are reviewed in this paper.

Dietrich Knorr - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of processing criteria for the high pressure treatment of liquid whole Egg : Rheological study
    Lwt - Food Science and Technology, 1999
    Co-Authors: Volker Heinz, Dietrich Knorr
    Abstract:

    High pressure treatment criteria considering Egg Protein coagulation were investigated as a first step of processing optimization for high pressure treatment of liquid whole Egg (LWE). The degree of Egg Protein coagulation as a result of pressure treatment is presented in term of the excess work of structure breakdown using steady shear analysis. No coagulation could be identified at 100 and 150 MPa until 3 600 s at 5 and 25 °C. With increasing pressure under isothermal conditions the starting point of coagulation (lag phase) was shortened and the rate of coagulation was increased. At 45 °C, coagulation was detected at 100 and 150 MPa. At pressures exceeding 250 MPa, coagulation occurred almost instantaneously, without any lag phase. The equivalent lines of pressure induced coagulation are provided at three different temperatures (5, 25 and 45 °C). Below the line of ΔW=5.0 kJ/m3, rheological properties of processed LWE were comparable to that of fresh LWE and it is desirable to conduct high pressure treatment under this criteria.

  • Evaluation of processing criteria for the high pressure treatment of liquid whole Egg : Rheological study
    Lwt - Food Science and Technology, 1999
    Co-Authors: Volker Heinz, Dietrich Knorr
    Abstract:

    High pressure treatment criteria considering Egg Protein coagulation were investigated as a first step of processing optimization for high pressure treatment of liquid whole Egg (LWE). The degree of Egg Protein coagulation as a result of pressure treatment is presented in term of the excess work of structure breakdown using steady shear analysis. No coagulation could be identified at 100 and 150 MPa until 3 600 s at 5 and 25 °C. With increasing pressure under isothermal conditions the starting point of coagulation (lag phase) was shortened and the rate of coagulation was increased. At 45 °C, coagulation was detected at 100 and 150 MPa. At pressures exceeding 250 MPa, coagulation occurred almost instantaneously, without any lag phase. The equivalent lines of pressure induced coagulation are provided at three different temperatures (5, 25 and 45 °C). Below the line of ΔW=5.0 kJ/m3, rheological properties of processed LWE were comparable to that of fresh LWE and it is desirable to conduct high pressure treatment under this criteria.

Stephen R. Euston - One of the best experts on this subject based on the ideXlab platform.

  • The heat stability of Rhamnolipid containing Egg-Protein stabilised oil-in-water emulsions
    Food Hydrocolloids, 1
    Co-Authors: Catherine Russell, Aikaterini A. Zompra, Georgios A. Spyroulias, Karina Salek, Stephen R. Euston
    Abstract:

    Abstract The heat stability of Egg white stabilised emulsions was studied in the presence of monoglycerides, lecithin and rhamnolipid biosurfactants. Rhamnolipids have a greater effect on the reduction of emulsion droplet particle size than either lecithin or monoglycerides, with both the latter having virtually no effect even at high concentration. The effect of all surfactants on heat stability is concentration dependent. There is trend towards a minimum in heat stability (represented by the first order rate constant, k) for emulsions stabilised by all surfactants at a molar ratio (R) of Egg Protein to surfactant of R = 50 for monoglycerides, R = 34 for lecithin and R = 61 for rhamnolipids. However, this trend is only statistically significant for the rhamnolipid emulsions. The largest decrease in heat stability is observed for the rhamnolipid stabilised emulsion. The rhamnolipid biosurfactant is also the only one of the three surfactants that is able to provide heat stability to the emulsion at high molar ratios, presumably due to competitive displacement of the Protein from the emulsion droplet surface. Analysis of the thermodynamics of the heat-induced destabilization of the emulsions suggests differing mechanisms for three surfactants, probably related to the way in which the different surfactants interact with the adsorbed Protein layer. Molecular docking and molecular dynamics simulations confirm different binding affinity to Egg Proteins for the rhamnolipid and lecithin surfactants.

Soudabeh Sabetian - One of the best experts on this subject based on the ideXlab platform.

  • Deficiency in Sperm–Egg Protein Interaction as a Major Cause of Fertilization Failure
    The Journal of Membrane Biology, 2017
    Co-Authors: Soudabeh Sabetian, Mohd Shahir Shamsir
    Abstract:

    Complete elucidation of fertilization process at molecular level is one of the unresolved challenges in sexual reproduction studies, and understanding the molecular mechanism is crucial in overcoming difficulties in infertility and unsuccessful in vitro fertilization. Sperm–oocyte interaction is one of the most remarkable events in fertilization process, and deficiency in Protein–Protein interactions which mediate this interaction is a major cause of unexplained infertility. Due to detection of how the various defects of sperm–oocyte interaction can affect fertilization failure, different experimental methods have been applied. This review summarizes the current understanding of sperm–Egg interaction mechanism during fertilization and also accumulates the different types of sperm–Egg interaction abnormalities and their association with infertility. Several detection approaches regarding sperm–Egg Protein interactions and the associated defects are reviewed in this paper.

  • Deficiency in Sperm-Egg Protein Interaction as a Major Cause of Fertilization Failure.
    The Journal of membrane biology, 2017
    Co-Authors: Soudabeh Sabetian, Mohd Shahir Shamsir
    Abstract:

    Complete elucidation of fertilization process at molecular level is one of the unresolved challenges in sexual reproduction studies, and understanding the molecular mechanism is crucial in overcoming difficulties in infertility and unsuccessful in vitro fertilization. Sperm–oocyte interaction is one of the most remarkable events in fertilization process, and deficiency in Protein–Protein interactions which mediate this interaction is a major cause of unexplained infertility. Due to detection of how the various defects of sperm–oocyte interaction can affect fertilization failure, different experimental methods have been applied. This review summarizes the current understanding of sperm–Egg interaction mechanism during fertilization and also accumulates the different types of sperm–Egg interaction abnormalities and their association with infertility. Several detection approaches regarding sperm–Egg Protein interactions and the associated defects are reviewed in this paper.

Hanne Nokleby - One of the best experts on this subject based on the ideXlab platform.

  • Vaccination and anaphylaxis
    Current Allergy and Asthma Reports, 2006
    Co-Authors: Hanne Nokleby
    Abstract:

    The incidence of anaphylactic or severe allergic reactions to vaccines is very low, less than one case per million vaccine doses. Larger studies from later years report no deaths. The cause of the reaction is usually not the immunizing antigen itself, but rather some other vaccine ingredient such as Egg Protein from the production process or gelatin added as a stabilizer. Most people with Egg allergy can be vaccinated without any reaction. Vasovagal reactions with or without hyperventilation are common after vaccination. They can be rather dramatic and are often mistaken for anaphylactic reactions. Correct diagnosis is important in making it possible to vaccinate those who might otherwise run the risk of serious infections.