Collagen and collagenase
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Creative Enzymes offers several collagen and collagenase products for research and industry use. Their native chicken collagen type II is extracted from chicken sternum through multiple purification steps and has positive effects in treating early rheumatoid arthritis. Their collagenase AF-1 GMP grade is suitable for digesting tissues like pancreas, liver, and dental pulp, and has been shown to efficiently isolate islets of Langerhans from human pancreas for transplantation. They also provide a collagenase/neutral protease blend produced under GMP that is specifically designed for stem cell isolation from human and other adipose tissues.
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Triplehelical domain of chicken sternum collagen type II. Gnd-HCl extracon, pepsin digeson, salt precipitaon, ion exchange chromatography, gel-filtraon. Nave type II collagen has posive effects on the treatment of early rheumatoid arthris.
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Triplehelical domain of chicken sternum collagen type II. Gnd-HCl extracon, pepsin digeson, salt precipitaon, ion exchange chromatography, gel-filtraon. Nave type II collagen has posive effects on the treatment of early rheumatoid arthris.
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Collagen and collagenase at Creative Enzymes
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Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
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comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
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