scholarly journals Black Tea High-Molecular-Weight Polyphenol Increases the Motility of Sea Urchin Sperm by Activating Mitochondrial Respiration

2012 ◽  
Vol 76 (12) ◽  
pp. 2321-2324 ◽  
Author(s):  
Ayako KIKUCHI ◽  
Kogiku SHIBA ◽  
Tetsuo OZAWA ◽  
Kentaro NAKANO ◽  
Kazuo INABA ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Sea Urchin ◽  
Mitochondrial Respiration ◽  
Black Tea ◽  
Sea Urchin Sperm

scholarly journals Initiation of brain tubulin assembly by a high molecular weight flagellar protein factor.

1976 ◽  
Vol 71 (1) ◽  
pp. 322-331 ◽  
Author(s):  
R A Bloodgood ◽  
J L Rosenbaum
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Sea Urchin ◽  
Chick Brain ◽  
Tubulin Dimer ◽  
Protein Factor ◽  
Flagellar Protein ◽  
Brain Tubulin ◽  
Sea Urchin Sperm

A protein factor found within the flagella of Chlamydomonas and sea urchin sperm is capable of stimulating the initiation of calf and chick brain tubulin dimer assembly in vitro.

scholarly journals Black Tea High-Molecular-Weight Polyphenol Stimulates Exercise Training-Induced Improvement of Endurance Capacity in Mouse via the Link between AMPK and GLUT4

PLoS ONE ◽  
2013 ◽  
Vol 8 (7) ◽  
pp. e69480 ◽  
Author(s):  
Tomoaki Eguchi ◽  
Chiaki Kumagai ◽  
Takashi Fujihara ◽  
Thoru Takemasa ◽  
Tetsuo Ozawa ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Exercise Training ◽  
High Molecular Weight ◽  
Black Tea ◽  
Endurance Capacity

Isolation of Homologous Nuclear Dnas from Sea-Urchin Embryos

1972 ◽  
Vol 11 (1) ◽  
pp. 153-171
Author(s):  
R. F. BAKER
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Sea Urchin ◽  
Dna Hybridization ◽  
Nuclear Dna ◽  
Strongylocentrotus Purpuratus ◽  
Low Molecular Weight ◽  
Blastula Stage ◽  
Sea Urchin Embryos

Studies are presented on the ability of low-molecular-weight nuclear DNA fractions to hybridize to higher-molecular-weight nuclear DNAs taken from different stages of early developing sea-urchin embryos, Strongylocentrotus purpuratus. Using preparative DNA-DNA hybridization, a fraction of 6o-s mid-blastula DNA was isolated for its ability to anneal to 10-s morula DNA. Approximately 80 regions on each 6o-s molecule were found to be homologous to 10-s DNA. High-molecular-weight (> 240-s) nuclear DNA from mesenchyme blastula stage and later stages (compared with DNA from pre-blastula nuclei) shows an increase in the number of regions homologous to fractions of 10- and 60-s DNAs.

scholarly journals Phorbol ester treatment stimulates tyrosine phosphorylation of a sea urchin egg cortex protein.

1990 ◽  
Vol 110 (4) ◽  
pp. 1049-1053 ◽  
Author(s):  
W P Jiang ◽  
R A Gottlieb ◽  
W J Lennarz ◽  
W H Kinsey
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Tyrosine Phosphorylation ◽  
Sea Urchin ◽  
Phorbol Ester ◽  
Signal Transduction Pathway ◽  
Exchange System ◽  
Sea Urchin Egg ◽  
Weight Protein ◽  
Egg Cortex

Fertilization of the sea urchin egg results in the phosphorylation, on tyrosine, of a high molecular weight protein localized in the egg cortex. In the present study, treatment of unfertilized eggs with the phorbol ester 12-O-tetradecanoylphorbol 13-acetate stimulated tyrosine phosphorylation of the high molecular weight cortical protein to levels three- to fivefold higher than that occurring in response to fertilization. Experiments using agents that inhibit the egg Na+/H+ exchange system or mimic the fertilization-induced shift in cytoplasmic pHi, suggest a signal transduction pathway in which protein kinase C activates the egg Na+/H+ exchange system and the resultant cytoplasmic pHi shift promotes tyrosine phosphorylation of the high molecular weight cortical protein.

scholarly journals Black tea decreases postprandial blood glucose levels in healthy humans and contains high-molecular-weight polyphenols that inhibit α-glucosidase and α-amylase in vitro: a randomized, double blind, placebo-controlled, crossover trial

2021 ◽  
Vol 11 (5) ◽  
pp. 222
Author(s):  
Yoshikazu Isono ◽  
Hisako Watanabe ◽  
Masafumi Kumada ◽  
Tsuyoshi Takara ◽  
Shin-ichiro Iio
Keyword(s):  
Molecular Weight ◽  
Blood Glucose ◽  
High Molecular Weight ◽  
Area Under The Curve ◽  
Black Tea ◽  
Postprandial Blood Glucose ◽  
Double Blind ◽  
Glucose Levels ◽  
Healthy Humans ◽  
Blood Glucose Levels

Background: To prevent diabetes, it is important to control postprandial glycemic levels. Studies have suggested that consuming black tea decreases the risk of type 2 diabetes; however, only a few studies have examined the effects of black tea on postprandial glycemic control after consuming starch-rich foods. In addition, the mechanism underlying the suppression of postprandial glucose levels remains unclear.Objective: To investigate the effects of black tea on postprandial blood glucose levels in healthy humans and to identify the components of black tea that inhibit digestive enzymes.Methods: The inhibitory activity of black tea on digestive enzymes was measured, and the inhibitory components were fractionated. Healthy Japanese adults ingested 200 ml of black tea, and its effect on postprandial blood glucose and insulin levels were investigated. Results: Black tea dose-dependently inhibited α-glucosidase, sucrase, and α-amylase activity. The major components responsible for this inhibition were high–molecular-weight polyphenols. The galloyl moieties present in these compounds play an important role in their inhibitory activities. Two randomized, double-blind, placebo-controlled, crossover studies of healthy human subjects (total n = 46) were conducted to investigate the effect of black tea on blood glucose and insulin levels. Combined data from the two studies showed that black tea ingestion (200 mL) after cooked rice intake (200 g) significantly reduced the incremental area under the curve of glucose (P =.024) and insulin (P =.014) compared to placebo drink.Conclusions: The high–molecular-weight polyphenols in black tea inhibited α-glucosidase, sucrase, and α-amylase activity in a dose-dependent manner. Furthermore, black tea ingestion after eating cooked rice significantly reduced the incremental area under the curve of glucose and insulin. These effects of black tea could be attributed to the inhibition of digestive enzymes by high–molecular-weight polyphenols containing galloyl groups.Keywords: black tea, blood glucose, α-glucosidase, α-amylase, polyphenol

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