Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "Barańska, Aleksandra" wg kryterium: Autor

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-4 z 4
    Tytuł:
    Cytokine action and oxidative stress response in differentiated neuroblastoma SH-SY5Y cells.
    Autorzy:
    Kania, Joanna
    Barańska, Aleksandra
    Guzdek, Amalia
    Powiązania:
    https://bibliotekanauki.pl/articles/1043437.pdf
    Data publikacji:
    2003
    Wydawca:
    Polskie Towarzystwo Biochemiczne
    Tematy:
    neuroblastoma cells
    NFkB
    cytokines
    PDTC
    MnSOD
    Opis:
    In the retinoic acid-differentiated neuroblastoma SH-SY5Y cells, IL-1 induced binding activity of NFκB and up-regulated the expression and activity of MnSOD. The IL-1-elicited effects were partly reversed by IL-4 and IL-6. It is proposed that IL-4 and IL-6 may participate in the regulation of the imbalanced oxidant status induced by IL-1 in differentiated neuroblastoma cells. In the SH-SY5Y cell line, TNFα neither activated NFκ nor induced MnSOD expression and activity, but was capable of modulating the IL-1 effects. Pyrrolidine dithiocarbamate (PDTC), an inhibitor of NFκB activation, down-regulated the expression and activity of MnSOD, which may suggest that the regulation of MnSOD by IL-1 in retinoic acid-differentiated neuroblastoma cells was mediated by the nuclear factor κB.
    Źródło:
    Acta Biochimica Polonica; 2003, 50, 3; 659-666
    0001-527X
    Pojawia się w:
    Acta Biochimica Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Expression of heat shock protein 70 in the tissue of patients with laryngeal squamous cell carcinoma
    Autorzy:
    Barańska, Aleksandra
    Maziarz, Aleksandra
    Roliński, Jacek
    Klatka, Janusz
    Dudzińska-Ćwiek, Katarzyna
    Tabarkiewicz, Jacek
    Powiązania:
    https://bibliotekanauki.pl/articles/454793.pdf
    Data publikacji:
    2019
    Wydawca:
    Uniwersytet Rzeszowski. Wydawnictwo Uniwersytetu Rzeszowskiego
    Tematy:
    HSP70
    LSCC
    treatment
    Opis:
    Introduction. Laryngeal squamous cell carcinoma (LSCC) is a common type of head and neck malignancy. Because of unsatisfactory results of therapy, development of new strategies for LSCC treatment is needed. It is believed that heat shock protein 70 (HSP70) is involved in pathogenesis of LSCC. Thus, targeting HSP70 seems to be promising strategy for laryngeal cancer treatment. Aim. The aim of the study was to assess the HSP70 concentration in laryngeal squamous cell carcinoma specimens and its correlation with tumor volume and TNM staging. Material and methods. An ELISA method and a Bradford protein assay were used to evaluate the HSP70 concentration in peripheral blood cells, tumor tissue and lymph nodes from the patients suffering from LSCC. Results. We demonstrated that the HSP70 concentration is significantly different between examined compartments. The highest level was observed in peripheral blood, while the lowest was in the lymph nodes. The HSP70 expression was correlated to tumor volume. Conclusion. Our results showed varied expression of HSP70 in tissue from patients with LSCC, but there was no association between HSP70 concentration and TNM staging. Currently, application of HSP70 inhibition as a LSCC treatment could be rather associated with systemic blocking of this molecule than target inhibition in tumor tissue. However, further analysis on a larger group of patients is needed.
    Źródło:
    European Journal of Clinical and Experimental Medicine; 2019, 1; 16-21
    2544-2406
    2544-1361
    Pojawia się w:
    European Journal of Clinical and Experimental Medicine
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?
    Autorzy:
    Barańska, Alicja
    Jedlińska, Aleksandra
    Samborska, Katarzyna
    Powiązania:
    https://bibliotekanauki.pl/articles/16538549.pdf
    Data publikacji:
    2023-07-11
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    dehumidified air
    powder recovery
    clean label
    glass transition
    stickiness
    Opis:
    The application of low-temperature, dehumidified air-assisted spray drying was evaluated as a method to produce carrier-free powders of selected sugar-rich and acid-rich food materials: blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice, kiwiberry pulp, and tomato pulp. As a consequence of decreased drying air humidity, inlet/outlet air temperature was lowered to 80/55°C. In order to validate this new approach, the conventional spray drying was conducted as well at 180/80°C inlet/outlet air temperature. The powder recovery, physical properties and color parameters of powders were determined. For blackcurrant juice concentrate, mango puree, purple carrot juice concentrate and sauerkraut juice it was possible to obtain carrier-free powders only by low-temperature drying, while for kiwiberry pulp and tomato pulp both variants of spray drying were effective. Decreased drying temperature positively influenced some properties of powders; i.e., median particle size diameter and hygroscopicity of the powders obtained by spray drying with dehumidified air were lower compared to those of the powders dried by conventional spray drying. Carrier-free powders of some raw materials (blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice) were spray dried solely with dehumidified air, underlining its importance in the production of "clean label" products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 3; 214-223
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Investigation on the possibility to enhancing honey spray drying process and powders properties by ultrafiltration pre-treatment
    Autorzy:
    Samborska, Katarzyna
    Barańska, Alicja
    Bodel, Daria
    Jedlińska, Aleksandra
    Powiązania:
    https://bibliotekanauki.pl/articles/185752.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    spray drying
    honey
    maltodextrin
    ultrafiltration
    suszenie rozpyłowe
    maltodekstryna
    ultrafiltracja
    Opis:
    Linden honey ultrafiltration (15 kDa MWCO ceramic membrane) was performed as honey solution pre-treatment before spray drying. Feed and retentate solutions with the addition of maltodextrin as a carrier were spray dried. Drying yield and physical properties of powders were studied (after drying and after 12 weeks of storage). During ultrafiltration it was possible to remove some amount of sugars responsible for honey low glass transition temperature, while keeping protein compounds. Yet, it did not have a significant impact on the drying performance and improvement of powder physical properties immediately after drying and after storage. However, the possibility to remove sugars from honey solution by ultrafiltration can be an encouragement for further research.
    Źródło:
    Chemical and Process Engineering; 2019, 40, 3; 305--313
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies