Current Pharmaceutical Biotechnology - Volume 18, Issue 15, 2017

Background: Process development involving system metabolic engineering and bioprocess engineering has become one of the major thrust for the development of therapeutic proteins or enzymes. Pichia pastoris has emerged as a prominent host for the production of therapeutic protein or enzymes. Regardless of producing high protein titers, various cellular and process level bottlenecks restrict the expression of recombina Read More

Background: It is known that sponge-associated bacteria are an attractive source of new bioactive substances with biotechnological potential. These include antimicrobials, enzymes and surfactants. However, the potential of these microorganisms remains little investigated due to the difficulty of isolating new bacterial groups that produce original bioactive metabolites and enzymes. Methods: Cultivation methods are sti Read More

Background: The later fate of a graft is highly dependent on its initial quality. Aside from that the three predominant phases during transplantation (Tx) organ retrieval, cold static preservation and reperfusion cause in a direct and indirect manner graft injury. There is complex ischemia reperfusion injury (IRI) triggered during the whole process of Tx which contributes to further damage of the graft. Methods: The today's Read More

Background: Agent-based models provide a formidable tool for exploring complex and emergent behaviour of biological systems as well as accurate results but with the drawback of needing a lot of computational power and time for subsequent analysis. On the other hand, equation-based models can more easily be used for complex analysis in a much shorter timescale. Methods & Objective: This paper formulates a Read More

Background: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential α-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the Read More