Articles tagged with Asparagine
Researchers found that certain gut bacteria can deplete amino acids, affecting tumor growth or activating immune cells. Tailoring diets and microbiome strategies may enhance anti-tumor activity and support personalized therapy.
Researchers developed nanomachines that can function stably within living organisms, enabling starvation therapy to treat refractory pancreatic cancer. This approach improved treatment outcomes by depleting essential nutrients for cancer cell growth.
A recent study by researchers at UNICAMP found that low-load with many repetitions and high-load with fewer repetitions both promote similar muscle growth. Muscle activation patterns were different, but metabolic stress was the same in both groups.
Researchers from the University of Cambridge have identified a method to track and kill resistant cancer cells in mice. By tagging different types of breast cancer cells with unique genetic barcodes, they were able to identify which cells are evading chemotherapy and target them specifically with a new treatment approach.
Researchers discovered that limiting an amino acid called asparagine can dramatically reduce breast cancer's ability to travel, suggesting a potential strategy to prevent its spread. Foods high in asparagine include dairy and meat products, while fruits and vegetables are low in this compound.
Researchers found that restricting asparagine production in mice greatly reduced breast cancer's ability to spread, suggesting a potential new treatment approach. The study also suggests that dietary changes may help stop cancer from spreading and improve outcomes for patients.
Researchers identified L-asparaginase in yeast that efficiently kills leukemia cells with low toxicity to healthy cells. The enzyme depletes asparagine, a crucial amino acid for cancer cell survival, leading to apoptosis and inducing programmed cell death.
A team of scientists has identified two promising potato varieties, Payette Russet and Easton, that form less acrylamide when fried. The study shows a strong relationship between the genetics of raw potatoes and their potential to produce acrylamide.
A study by University of Montreal researchers found that asparagine, an amino acid in food, is crucial for normal brain development. The lack of this nutrient affects the proliferation and survival of cells during brain development.
A rare inherited disorder has been linked to a recessive gene mutation that affects the synthesis of asparagine, a nutrient crucial for normal brain development. The mutation causes a defect in the body's production of asparagine, leading to abnormal brain growth and developmental delays.
Scientists at Rothamsted Research and University of Reading aim to decrease acrylamide formation by identifying its precursors. Low sulphur soils increase asparagine levels, leading to higher acrylamide production.
Research at St. Jude Children's Research Hospital shows that leukemic cells receive a protective niche from bone marrow mesenchymal cells, which release the amino acid asparagine to help them survive treatment with asparaginase. This finding suggests new strategies for enhancing anti-leukemic drugs and reducing leukemia recurrence rates.
Cornell University professor Bruce Ganem proposes an alternative chemical pathway for acrylamide formation in fried or baked foods. He suggests that enzymatic decarboxylation of asparagine is the key step in this process, leading to the loss of carbon dioxide and the formation of acrylamide.