1. Role of calcitonin gene-related peptide and brain natriuretic peptide to modulate the excitability state of trigeminal neuronsAndrea Nistri, Elsa Fabbretti, Sandra Vilotti, 2015, review article Found in: ključnih besedah
Summary of found: ...trigeminal ganglion, headache, pain, sensory neurons, P2X3, TRPV1, ...
Keywords: trigeminal ganglion, headache, pain, sensory neurons, P2X3, TRPV1
Published: 17.05.2016; Views: 3694; Downloads: 11
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2. Brain natriuretic peptide constitutively downregulates P2X3 receptors by controlling their phosphorylation state and membrane localizationElsa Fabbretti, Andrea Nistri, Sandra Vilotti, Anna Marchenkova, 2015, original scientific article Found in: ključnih besedah
Summary of found: ...pain, sensory neurons, natriuretic peptide, signaling, ...
Keywords: pain, sensory neurons, natriuretic peptide, signaling
Published: 17.05.2016; Views: 3743; Downloads: 121
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4. Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wineWessel Johannes Du Toit, Antonio C. Silva Ferreira, Katja Šuklje, Elizma Van Wyngaard, Carien Coetzee, 2016, original scientific article Found in: ključnih besedah
Keywords: Sauvignon blanc, oxygen, wine aroma, sensory
Published: 06.12.2016; Views: 4209; Downloads: 0
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5. The scaffold protein calcium/calmodulin-dependent serine protein kinase controls ATP release in sensory ganglia upon P2X3 receptor activation and is part of an ATP keeper complex.Elsa Fabbretti, Tanja Bele, 2016, original scientific article Abstract: P2X3 receptors, gated by extracellular ATP, are expressed by sensory neurons and are involved in peripheral nociception and pain sensitization. The ability of P2X3 receptors to transduce extracellular stimuli into neuronal signals critically depends on the dynamic molecular partnership with the calcium/calmodulin-dependent serine protein kinase (CASK). The present work used trigeminal sensory neurons to study the impact that activation of P2X3 receptors (evoked by the agonist α,β-meATP) has on the release of endogenous ATP and how CASK modulates this phenomenon. P2X3 receptor function was followed by ATP efflux via Pannexin1 (Panx1) hemichannels, a mechanism that was blocked by the P2X3 receptor antagonist A-317491, and by P2X3 silencing. ATP efflux was enhanced by nerve growth factor, a treatment known to potentiate P2X3 receptor function. Basal ATP efflux was not controlled by CASK, and carbenoxolone or Pannexin silencing reduced ATP release upon P2X3 receptor function. CASK-controlled ATP efflux followed P2X3 receptor activity, but not depolarization-evoked ATP release. Molecular biology experiments showed that CASK was essential for the transactivation of Panx1 upon P2X3 receptor activation. These data suggest that P2X3 receptor function controls a new type of feed-forward purinergic signaling on surrounding cells, with consequences at peripheral and spinal cord level. Thus, P2X3 receptor-mediated ATP efflux may be considered for the future development of pharmacological strategies aimed at containing neuronal sensitization. P2X3 receptors are involved in sensory transduction and associate to CASK. We have studied in primary sensory neurons the molecular mechanisms downstream P2X3 receptor activation, namely ATP release and partnership with CASK or Panx1. Our data suggest that CASK and P2X3 receptors are part of an ATP keeper complex, with important feed-forward consequences at peripheral and central level.
Found in: ključnih besedah
Keywords: DRG, hemichannels, pain, purinergic signaling, sensory neurons
Published: 19.01.2017; Views: 3492; Downloads: 0
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6. Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processingCristèle Delsart, Urška Vrhovšek, Melita Sternad Lemut, Cesare Lotti, 2016, unpublished conference contribution Found in: ključnih besedah
Summary of found: ...(Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures...
Keywords: Zelen (Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures
Published: 18.04.2017; Views: 4057; Downloads: 0
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7. Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approachUrška Vrhovšek, Cesare Lotti, Melita Sternad Lemut, 2016, unpublished conference contribution Found in: ključnih besedah
Summary of found: ...Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration...
Keywords: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Published: 18.04.2017; Views: 4047; Downloads: 0
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8. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigationPeter J. Torley, Guillaume Antalick, John W. Blackman, Rocco Longo, Suzy Y. Rogiers, Leigh Schmidtke, 2017, original scientific article Found in: ključnih besedah
Keywords: PLS regression, early harvest, herbaceous, reduced-alcohol, sensory descriptive analysis, volatiles
Published: 30.08.2017; Views: 3286; Downloads: 0
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9. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory propertiesOlaf Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery, 2018, original scientific article Found in: ključnih besedah
Keywords: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Published: 03.04.2018; Views: 3395; Downloads: 0
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10. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profilesSuzy.Y Rogers, Peter J. Torley, Guillaume Antalick, John.W Blackman, Rocco Longo, Leigh Schmidtke, 2018, original scientific article Found in: ključnih besedah
Keywords: Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine
Published: 17.09.2018; Views: 2655; Downloads: 0
Fulltext (829,34 KB) |
