Current Issue: April 2019
Monosodium glutamate, or MSG, is a powerful flavor enhancer. The flavor produced by MSG is termed “umami,” a Japanese expression roughly translating to “tastiness.” As a flavor enhancer, MSG increases the total taste of food, boosts certain flavor characteristics in meat and poultry such as saltiness, and emits no secondary aroma.
There is hardly anything under the sea as simultaneously simple and confusing as the hagfish. The pink, tubular fish has four hearts but no eyes, stomach or taste buds. Hagfish are one of the jawless fishes that comprise the superclass Cyclostomata.
Mycobacterium tuberculosis causes epidemic levels of tuberculosis each year and more strains of the disease are becoming resistant to the medications used to treat it. Alanine racemase is a convenient target for new drug candidates for tuberculosis as this enzyme is not found in human cells and in M. tuberculosis is only active when in the dimer form. To elucidate the dimerization process, the equilibrium association constants for monomer-dimer equilibrium were determined using high-performance size-exclusion liquid chromatography in a variety of mobile phases.
Recovery following stroke is dependent on several factors, including neuroplasticity. Dietary supplementation with folic acid impacts neuroplasticity. Folic acid is a B-vitamin and is a major component of one-carbon metabolism. The aim of this study is to determine the impact of one-carbon supplementation on neuroplasticity after ischemic stroke using a mouse model.
Brain ischemia, more commonly known as a stroke, occurs when blood stops flowing to the brain. This stoppage results in the death of brain cells. According to the World Health Organization (WHO), roughly 15 million people suffer a stroke each year, making stroke the second most common cause of death.