The Experts below are selected from a list of 75186 Experts worldwide ranked by ideXlab platform
Stephen B. Mcmahon - One of the best experts on this subject based on the ideXlab platform.
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Spinal cord repair strategies: why do they work?
Nature Reviews Neuroscience, 2006Co-Authors: Elizabeth J. Bradbury, Stephen B. McmahonAbstract:There are now numerous preclinical reports of various experimental treatments promoting some functional recovery after spinal cord injury. Surprisingly, perhaps, the mechanisms that underlie recovery have rarely been definitively established. Here, we critically evaluate the evidence that regeneration of damaged pathways or compensatory collateral sprouting can promote recovery. We also discuss several more speculative mechanisms that might putatively explain or confound some of the reported outcomes of experimental interventions. Although potential therapeutic strategies for spinal cord injury are emerging, the mechanisms underlying functional recovery are unclear. Recent work emphasizes the contribution of axon regeneration and plasticity, yet their involvement, and that of less well-explored processes, remains to be established.
Elizabeth J. Bradbury - One of the best experts on this subject based on the ideXlab platform.
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Spinal cord repair strategies: why do they work?
Nature Reviews Neuroscience, 2006Co-Authors: Elizabeth J. Bradbury, Stephen B. McmahonAbstract:There are now numerous preclinical reports of various experimental treatments promoting some functional recovery after spinal cord injury. Surprisingly, perhaps, the mechanisms that underlie recovery have rarely been definitively established. Here, we critically evaluate the evidence that regeneration of damaged pathways or compensatory collateral sprouting can promote recovery. We also discuss several more speculative mechanisms that might putatively explain or confound some of the reported outcomes of experimental interventions. Although potential therapeutic strategies for spinal cord injury are emerging, the mechanisms underlying functional recovery are unclear. Recent work emphasizes the contribution of axon regeneration and plasticity, yet their involvement, and that of less well-explored processes, remains to be established.
Paul L.h. Mcsweeney - One of the best experts on this subject based on the ideXlab platform.
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Whey and Whey Products
Fundamentals of Cheese Science, 2016Co-Authors: Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L.h. McsweeneyAbstract:The liquid remaining after removal of the fat and casein from milk by isoelectric or rennet-induced coagulation of the casein is called Whey. The Whey contains about 90 % of the water of milk, ~98 % of the lactose, ~25 % of the protein and ~50 % of the inorganic salts. Traditionally, Whey was an essentially worthless by-product of the cheese industry, to be disposed of as cheaply as possible, e.g., as animal feed. However, lactose and the Whey proteins have interesting and unique properties. Advances in protein isolation technology have made it possible to isolate and fractionate the Whey proteins in undenatured form. Although of minor importance compared with sucrose, lactose has some important applications, especially in the production of infant formulae; in addition, it can be converted to a number of important derivatives. Human milk contains considerable quantities of unique oligosaccharides (OSs) which are believed to be significant for the development of the neonate. Bovine milk contains only low concentrations of OSs but these can be purified and concentrated from Whey and there is considerable interest in developing commercially-viable processes.
Tânia G. Tavares - One of the best experts on this subject based on the ideXlab platform.
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Whey and Whey powders: fermentation of Whey
Encyclopedia of Food and Health, 2016Co-Authors: F. Xavier Malcata, Tânia G. TavaresAbstract:Whey is a valuable material with regard to its constitution; however, its disposal is an important problem for the dairy industry, which demands simple and economic solutions. Because lactose is the major component of Whey solids, it became interesting and promising to study the bioconversion of lactose components as a substrate for the production of valuable compounds by controlled fermentation processes. The most relevant of these compounds are bioethanol and single cell protein and oil (as the classical ones), organic acids (acetic, lactic, citric, etc.), biogas, biohydrogen, antimicrobial peptides (bacteriocins), enzymes (β-galactosidase and polygalactorunase), bioplastics (polyhydroxyalcanoate and polylactate acid), exopolysaccharides and products obtained from hydrolyzed lactose.
Jure Piškur - One of the best experts on this subject based on the ideXlab platform.
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why when and how did yeast evolve alcoholic fermentation
Fems Yeast Research, 2014Co-Authors: Sofia Dashko, Nerve Zhou, Concetta Compagno, Jure PiškurAbstract:The origin of modern fruits brought to microbial communities an abundant source of rich food based on simple sugars. Yeasts, especially Saccharomyces cerevisiae, usually become the predominant group in these niches. One of the most prominent and unique features and likely a winning trait of these yeasts is their ability to rapidly convert sugars to ethanol at both anaerobic and aerobic conditions. Why, when, and how did yeasts remodel their carbon metabolism to be able to accumulate ethanol under aerobic conditions and at the expense of decreasing biomass production? We hereby review the recent data on the carbon metabolism in Saccharomycetaceae species and attempt to reconstruct the ancient environment, which could promote the evolution of alcoholic fermentation. We speculate that the first step toward the so-called fermentative lifestyle was the exploration of anaerobic niches resulting in an increased metabolic capacity to degrade sugar to ethanol. The strengthened glycolytic flow had in parallel a beneficial effect on the microbial competition outcome and later evolved as a “new” tool promoting the yeast competition ability under aerobic conditions. The basic aerobic alcoholic fermentation ability was subsequently “upgraded” in several lineages by evolving additional regulatory steps, such as glucose repression in the S. cerevisiae clade, to achieve a more precise metabolic control.
