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Biomedical subjects

I Nowak

Publications and source records attributed to I Nowak.

8 recordsLinked to original sources
PubMed1987

Isolation of a cDNA and characterization of the 5' flanking region of the gene encoding the type I regulatory subunit of the cAMP-dependent protein kinase.

A bovine cDNA probe for the type I regulatory subunit of the cAMP-dependent protein kinase [Lee et al. (1983) Proc. Natl Acad. Sci. USA 80, 3608-3612] was used to screen two lambda gt11 libraries constructed from poly(A)-rich RNA from the porcine kidney cell line, LLC-PK1. A series of overlapping clones were isolated and characterized. The largest clone, lambda RI15, of 1426 bp was found to code for the entire RI protein but was apparently missing the 3' end of the mRNA. The porcine cDNA codes for a protein of 389 amino acids that shows 99% homology to bovine RI and hybridizes to two major mRNA transcripts of approximately 2.0 kb and 4.5 kb from LLC-PK1 cells. The porcine cDNA for RI was used to screen a genomic library of LLC-PK1 DNA constructed in the EMBL-3 vector and several clones were isolated and characterized. By using a probe from the 5' end of the RI cDNA we isolated the 5' end of the gene and 700 bp of the promoter region of the gene were sequenced. The promoter region lacks a characteristic TATA box but contains two inverted CAAT boxes and is rich in G + C residues. Several sequence motifs were identified in the 5' promoter region which could be responsible for the regulation of synthesis of this gene. Multiple transcription initiation sites were identified by S1 nuclease mapping.

Animals↗
PubMed1987

An isoelectric focusing study of acid phosphatase heterogeneity in rat liver.

The different forms of acid phosphatase (EC 3.1.3.2) in rat liver homogenates, lysosomal, mitochondrial, microsomal fractions and cytosol were studied with isoelectric focusing. Evidence is presented that isoelectric focusing of acid phosphatase in subcellular fractions shows individual changes and time related patterns. Mild autolysis shifted all enzyme activity peaks of isoelectric focusing patterns to the one at pH 7.04.

Acid Phosphatase↗
PubMed1984

Raman and infrared studies of homogeneous forms of acid phosphatase from rat liver.

Raman spectra of acid phosphatase (orthophosphoric-monoester phosphohydrolase (acid optimum), EC 3.1.3.2) forms from rat liver in water solution, and infrared spectra of the same forms as thin films, have been investigated. The spectra show strong bands belonging to phosphodiester or phosphomonoester residues. These groups are modified during the postsynthetic modification of acid phosphatase and are probably connected with the process of bonding and splitting of mannose 6-phosphate and N-acetylglucosamine, in agreement with previous biochemical models for the intracellular transport of newly synthesized lysosomal hydrolases to lysosomes. Some other bands in the infrared spectra are assigned to vibrations of N-H groups which may belong to N-acetylglucosamine.

Acid Phosphatase↗
PubMed1978

Influence of heating and keeping warm on the quality of meals.

Meals produced on a large scale for public feeding establishments (sterilized, quick frozen, cooled) have to be heated before they are served. Meals prepared in central kitchens are kept warm for several hours. The influence of heating and holding is explained with quick frozen meals being kept warm as examples. If quick frozen meals in multi-portion trays are heated (hot-air oven) under unfavourable conditions and up to high central temperatures, the content of the various vitamins is notably reduced. Vegetable meals also show an inferior sensorical quality. The meals should be kept warm in a way that, on the one hand, microbiological risks are avoided and that, on the other, quality changes are minimized. The higher the holding temperature, the more thermolabile ingredients are destructed. During a holding time up to 5 hours at temperatures ranging from 60 degrees C to 80 degrees C, losses to varying degrees of vitamins C, B1, B2, niacin, retinol and beta-carotin occurred in nearly all meals. A holding time of max. 3 hours seems possible if a certain detraction from the nutrition-physiological and sensorical quality is tolerated.

Cooking↗