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Elevated glucose levels increase vascular calcification risk by disrupting extracellular pyrophosphate metabolism.

Cardiovasc Diabetol

November 2024

Center for Research in Molecular Medicine and Chronic Diseases (CiMUS). Campus Vida, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.

Article Synopsis
  • - The study investigates how high glucose levels in diabetic conditions affect the metabolism of pyrophosphate, a natural inhibitor of vascular calcification, which plays a critical role in cardiovascular diseases associated with diabetes.
  • - Using various experimental methods on rat and human cells, the research found that elevated glucose significantly lowers the levels of extracellular pyrophosphate and alters the activity of specific enzymes involved in its metabolism, contributing to vascular calcification.
  • - Key findings include a decrease in ectonucleotide pyrophosphatase/phosphodiesterase 1 activity and an increase in ectonucleoside triphosphate diphosphohydrolase 1, leading to a harmful imbalance in the pyrophosphate/phosphate ratio, which further promotes
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Ectonucleotidase inhibitors: an updated patent review (2017-2023).

Expert Opin Ther Pat

November 2024

Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, China.

Article Synopsis
  • The main enzymes responsible for breaking down nucleotides at the cell surface are NTPDases, ENPPs, alkaline phosphatases, and e5'NT, which can influence various health conditions like cancer and inflammation, making them potential therapeutic targets.
  • This review focuses on ectonucleotidase inhibitors, including both nucleoside/nucleotide analogues and bicyclic compounds, that have been patented between 2017 and 2023, highlighting their chemistry and clinical applications.
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Bone has several crucial functions. It is essential for locomotion and allows our body to stand erect against gravity. A mismatch between the mechanical stresses applied to it and its mechanical resistance leads to fractures.

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Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis.

Food Chem

December 2024

College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.

The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids, ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis.

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Ectonucleotidase inhibitors are a family of pharmacological drugs that, by selectively targeting ectonucleotidases, are essential in altering purinergic signaling pathways. The hydrolysis of extracellular nucleotides and nucleosides is carried out by these enzymes, which include ectonucleoside triphosphate diphosphohydrolases (NTPDases) and ecto-5'-nucleotidase (CD73). Ectonucleotidase inhibitors can prevent the conversion of ATP and ADP into adenosine by blocking these enzymes and reduce extracellular adenosine.

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