Macrophage cholesterol efflux is a central step in reverse cholesterol transport, which helps to maintain cholesterol homeostasis and to reduce atherosclerosis.Lipophagy has recently been identified as a new step in cholesterol Make Up Tools ester hydrolysis that regulates cholesterol efflux, since it mobilizes cholesterol from lipid droplets of ma
Nanosecond pulsed electric field suppresses development of eyes and germ cells through blocking synthesis of retinoic acid in Medaka (Oryzias latipes).
Application of nanosecond pulsed electric fields (nsPEFs) has attracted rising attention in various scientific fields including medical, pharmacological, and biological sciences, although its effects and molecular mechanisms leading to the effects remain poorly understood.Here, we show that a single, high-intensity (10-30 kV/cm), 60-ns PEF exposure
Professional journalism in the age of social media
The article is devoted to analyzing the current state of Cuddlers professional journalism in the era of the flourishing of antisocial networks.The author emphasizes that the context in which professional journalism operates has changed in many respects in the 21st century.These changes are manifold and sometimes contradictory, but they can be summa
Expansion of RiPP biosynthetic space through integration of pan-genomics and machine learning uncovers a novel class of lanthipeptides.
Microbial natural products constitute a wide variety of chemical compounds, many which can have antibiotic, antiviral, or anticancer properties that make them interesting for clinical purposes.Natural product classes include polyketides (PKs), nonribosomal peptides (NRPs), and ribosomally synthesized and post-translationally modified peptides (RiPP
Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus
Agaricus bisporus is widely consumed on the world market.The easy browning of mushroom surface is one of the most intuitive factors affecting consumer purchase.A certain cognition on browning mechanism has been made after years of research.At present, people slow down the browning of mushrooms mainly by improving preservation methods.In addition, b