5 results about "Tissue protein" patented technology

The application provides a kind of based on digestive tract tissue protein expression abundance determination method and system, applied to digestive tract tissue image processing technical field. Including: based on the PVDF membrane image after color development of digestive tract tissue acquisition in vitro, contain at least one protein standard band and the protein band of multiple target proteins;When determining the presence of electrophoresis distortion according to the band of target protein standard, construct pixel space coordinate system;The target image is obtained by angle correction and linear repair to PVDF membrane image, and the protein band corresponding to multiple target proteins in target image is in horizontal alignment state under pixel space coordinate system;Determine the development area of each target protein in target image and the irregular region of interest wrapped the protein band corresponding to multiple target proteins, and for each target protein, the expression abundance of target protein is obtained by analyzing the development area and the irregular region of interest, and the accuracy of the protein expression abundance is higher.

This application discloses the application of HNRNPF K224 lactation modification as a target in the preparation of products for the diagnosis and / or treatment of pancreatic cancer, belonging to the field of precision oncology product technology. Examples of this application demonstrate that the lactation modification level of HNRNPF protein at site K224 is significantly higher in pancreatic cancer tissue than in adjacent normal tissue. The lactation modification level of lysine 224 in HNRNPF protein is positively correlated with the progression of pancreatic cancer. Constructing the HNRNPF K224R point mutant can significantly inhibit the proliferation of pancreatic cancer cells. Based on this, this application provides reagents for detecting HNRNPF K224 lactation levels, which can be used to prepare products for the diagnosis and / or treatment of pancreatic cancer, such as reagents for detecting or inhibiting this modification. This application provides new specific biomarkers and intervention strategies for the early diagnosis and targeted therapy of pancreatic cancer, and has significant meaning and application value.

The present application belongs to the technical field of biological medicine, and particularly relates to a composition for improving cognitive function, a preparation method, products and applications thereof. The composition is prepared from soybean meal powder, whey protein peptide powder and bovine collagen peptide powder in a mass ratio of 1:3:2 as a peptide source raw material, in combination with AMY001, Lactobacillus plantarum LP-90 and Clostridium butyricum (3:1:1) composite strains, through Bacillus amyloliquefaciens enzyme production self-digestion, peptide-bacteria anaerobic synergistic fermentation and sodium alginate-HPMC-CPP composite carrier embedding. The composition can work synergistically through multiple mechanisms such as clearing hippocampal Aβ1-42 protein, increasing BDNF content and inhibiting IL-6 expression, has high memory improvement rate and Aβ1-42 clearance rate, and can significantly repair cognitive impairment. The composition has high stability and bioavailability, the preparation process is controllable, and is suitable for the development of drugs for preventing or assisting in improving cognitive impairment related diseases.

The application discloses a biological macromolecular drug for tumor treatment, which has tissue protein adhesion, can continuously improve the oxidative stress environment of a tumor site by prolonging the time at the tumor site, can inhibit tumor growth by tumor microenvironment regulation, can also be used as an auxiliary therapeutic agent to enhance the curative effect of other tumor treatments, and has a good clinical transformation prospect.

This invention discloses a plant-based meat block and its preparation method, belonging to the field of food processing. The plant-based meat block, by weight, is composed of 35-45 parts water, 25-35 parts textured protein, 8-13 parts egg white powder, 5-11 parts vegetable oil, 5-8 parts sugar, 4-7.5 parts TG enzyme, 1.5-2 parts gel-type soy protein isolate obtained from high-oleic soybeans, and seasonings. The preparation method includes steps such as soaking textured protein, frying at 165-175℃ for 6-8 min, braising at 55-65℃ for 30-40 min, mixing, settling at 3-5℃, steaming at 120℃ for 50 min, and sterilization. This invention, through a reasonable ratio of egg white powder and soy protein isolate and the introduction of TG enzyme for cross-linking, reduces the amount of exogenous additives. The resulting product has a firm structure, is not easily broken when cut, has a high similarity in taste to meat, and the processing technology is simple, facilitating industrial production.