| 1. |
|
|
| 2. |
- Söndergaard Hansen, Jesper, et al.
(författare)
-
Perilipin 1 binds to aquaporin 7 in human adipocytes and controls its mobility via protein kinase A mediated phosphorylation
- 2016
-
Ingår i: Metabolism-Clinical and Experimental. - : Elsevier BV. - 0026-0495. ; 65:12, s. 1731-1742
-
Tidskriftsartikel (refereegranskat)abstract
- Accumulating evidence suggests that dysregulated glycerol metabolism contributes to the pathophysiology of obesity and type 2 diabetes. Glycerol efflux from adipocytes is regulated by the aquaglyceroporin AQP7, which is translocated upon hormone stimulation. Here, we propose a molecular mechanism where the AQP7 mobility in adipocytes is dependent on perilipin 1 and protein kinase A. Biochemical analyses combined with ex vivo studies in human primary adipocytes, demonstrate that perilipin 1 binds to AQP7, and that catecholamine activated protein kinase A phosphorylates the N-terminus of AQP7, thereby reducing complex formation. Together, these findings are indicative of how glycerol release is controlled in adipocytes, and may pave the way for the future design of drugs against human metabolic pathologies.
|
|
| 3. |
- Holm, Karin, 1978
(författare)
-
Structure design for perception of sweetness in food gels
- 2008
-
Licentiatavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. The use of structure design for control of sweetness intensity was utilized in this work for two different model systems; pectin and gelatin.By mixing low-methoxyl (LM) and high-methoxyl (HM) pectins in different ratios and with 30% sugar it is possible to build gels with controlled rheological properties. The sweetness intensity tended to be enhanced when the LM/HM pectin ratio, and G´, increased, due to higher diffusion. Perceived glueyness and thickness increased with pectin concentration. Higher HM/LM pectin ratios increased the glueyness and higher LM pectin proportions increased the thickness.When producing gelatin gels with the sugar unevenly distributed throughout the structure, the perception of sweetness was enhanced in a layered gels compared to a homogeneous gel with the same total mean sugar concentration (9%). The gel layers had similar rheology (G´ and G´´), and the differently layered gels were perceived as equally hard. For the homogeneous samples, hardness decreased and the pieces during breakdown became smaller when the sugar concentration increased, probably due to a lower total gelatin concentration and higher viscosities in the water phase of these gels.
|
|
| 4. |
- Holm, Karin, 1978, et al.
(författare)
-
Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
- 2009
-
Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 42:3, s. 788-795
-
Tidskriftsartikel (refereegranskat)abstract
- Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the theological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations and similar G' values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl2, at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G') in pectin gets of similar pectin concentration, but different G' values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G ''), and increasing differences between G' and G '', which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.
|
|
| 5. |
- Holm, Karin, 1978, et al.
(författare)
-
Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
- 2009
-
Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 23:8, s. 2388-2393
-
Tidskriftsartikel (refereegranskat)abstract
- Layered and homogeneous gelatin gels with controlled theological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9,15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers. A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained. (C) 2009 Elsevier Ltd. All rights reserved.
|
|
| 6. |
- Malmberg, Emily, 1978, et al.
(författare)
-
Increased levels of mucins in the cystic fibrosis mouse small intestine, and modulator effects of the Muc1 mucin expression.
- 2006
-
Ingår i: American journal of physiology. Gastrointestinal and liver physiology. - : American Physiological Society. - 0193-1857 .- 1522-1547. ; 291:2
-
Tidskriftsartikel (refereegranskat)abstract
- The mouse model (Cftr(tm1UNC)/Cftr(tm1UNC)) for cystic fibrosis (CF) shows mucus accumulation and increased Muc1 mucin mRNA levels due to altered splicing (Hinojosa-Kurtzberg AM, Johansson MEV, Madsen CS, Hansson GC, and Gendler SJ. Am J Physiol Gastrointest Liver Physiol 284: G853-G862, 2003). However, it is not known whether Muc1 is a major mucin contributing to the increased mucus and why CF/Muc1-/- mice show lower mucus accumulation. To address this, we have purified mucins from the small intestine of CF mice using guanidinium chloride extraction, ultracentrifugation, and gel filtration and analyzed them by slot blot, gel electrophoresis, proteomics, and immunoblotting. Normal and CF mice with wild-type (WT) Muc1 or Muc1-/- or that are transgenic for human MUC1 (MUC1.Tg, on a Muc1-/- background) were analyzed. The total amount of mucins, both soluble and insoluble in guanidinium chloride, increased up to 10-fold in the CF mice compared with non-CF animals, whereas the CF mice lacking Muc1 showed intermediate levels between the CF and non-CF mice. However, the levels of Muc3 (orthologue of human MUC17) were increased in the CF/Muc1-/- mice compared with the CF/MUC1.Tg animals. The amount of MUC1 mucin was increased several magnitudes in the CF mice, but MUC1 did still not appear to be a major mucin. The amount of insoluble mucus of the large intestine was also increased in the CF mice, an effect that was partially restored in the CF/Muc1-/- mice. The thickness of the firmly adherent mucus layer of colon in the Muc1-/- mice was significantly lower than that of WT mice. The results suggest that MUC1 is not a major component in the accumulated mucus of CF mice and that MUC1 can influence the amount of other mucins in a still unknown way.
|
|
| 7. |
- Pettersson, Karin, 1972, et al.
(författare)
-
Metoder och verktyg för utvärdering av kursinslag i informationskompetens
- 2014
-
Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Syftet har varit att skapa en verktygslåda med förslag på metoder och verktyg att använda vid utvärdering av kursinslag inom området informationskompetens, av relevans för högskole- och gymnasiebibliotek. Projektet har haft tre faser. I den första gjordes en litteraturgenomgång av internationell forskningslitteratur kring utvärdering. Litteraturstudien mynnade ut i en sammanställning av metoder och verktyg för utvärdering av kursinslag i informationskompetens. I fas två testades ett urval av de sammanställda utvärderingsverktygen på biblioteken i Göteborg, Lund och Mölnlycke. Resultaten från testerna integrerades med sammanställningen från litteraturstudien till det som är projektets huvudresultat, verktygslådan. Projektets tredje fas är spridning av resultaten i form av verktygslådan.
|
|
