Protein turnover / / J.C. Waterlow

• Autore: Waterlow J. C (John Conrad)
• Pubblicazione: Wallingford, UK ; ; Cambridge, MA, : CABI Pub., c2006
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (313 p.)
• Disciplina: 612.3/98
• Soggetto topico: Proteins - Metabolism; Mammals - Physiology
• Altri autori: WaterlowJ. C (John Conrad)
• Note generali: Rev. ed. of: Protein turnover in mammalian tissues and in the whole body. Amsterdam ; New York : Elsevier North-Holland, 1978.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Contents; Foreword; Acknowledgements; 1 Basic Principles; 1.1 Definitions; 1.2 Notation; 1.3 Equivalence of Tracer and Tracee; 1.4 The Kinetics of Protein Turnover; 1.5 References; 2 Models and Their Analysis; 2.1 Models; 2.2 Compartmental Analysis; 2.3 Stochastic Analysis; 2.4 References; 3 Free Amino Acids: Their Pools, Kinetics and Transport; 3.1 Amino Acid Pools; 3.2 Nutritional Effects on the Free Amino Acid Pools; 3.3 Kinetics of Free Amino Acids; 3.4 Amino Acid Transport Across Cell Membranes; 3.5 Conclusion; 3.6 References; 4 Metabolism of Some Amino Acids; 4.1 Leucine; 4.2 Glycine ; 4.3 Alanine4.4 Glutamine; 4.5 Glutamic acid; 4.6 Phenylalanine; 4.7 Arginine; 4.8 Methionine; 4.9 References; 5 The Precursor Problem; 5.1 Transfer-RNA as the Precursor for Synthesis; 5.2 A 'Reciprocal' Metabolite as Precursor; 5.3 A Rapidly Synthesized Protein as Precursor; 5.4 Conclusion; 5.5 References; 6 Precursor Method: Whole Body Protein Turnover Measured by the Precursor Method; 6.1 Background; 6.2 Outline of the Method; 6.3 Variability of Whole Body Synthesis Rates in Healthy Adults by the Precursor Method; 6.4 Sites of Administration and of Sampling; 6.5 Priming ; 6.6 The First-pass Effect6.7 Recycling; 6.8 Regional Turnover; 6.9 Measurement of Protein Turnover with Amino Acids other than Leucine; 6.10 Conclusion; 6.11 References; 7 Measurement of Whole Body Protein Turnover by the End-product Method; 7.1 History; 7.2 Theory; 7.3 Alternative End-products (EP); 7.4 Measurement of Flux with a Single End-product; 7.5 Behaviour of Different Amino Acids in the End-product Method: Choice of Glycine; 7.6 Comparisons of Different Protocols; 7.7 Summary of Measurements of Protein Synthesis in Normal Adults by the End-product Method; 7.8 Variability ; 7.9 Comparison of Synthesis Rates Measured by the End-product and Precursor Methods7.10 Comparison of Oxidation Rates by the Two Methods; 7.11 The Flux Ratio; 7.12 Kinetics Findings by the End-product Method; 7.13 Conclusion; 7.14 References; 8 Amino Acid Oxidation and Urea Metabolism; 8.1 Amino Acid Oxidation; 8.2 Metabolism of Urea; 8.3 References; 9 The Effects of Food and Hormones on Protein Turnover in the Whole Body and Regions; 9.1 The Immediate Effects of Food; 9.2 The Effects of Hormones on Protein Turnover in the Whole Body, Limb or Splanchnic Region; 9.3 References ; 10 Adaptation to Different Protein Intakes: Protein and Amino Acid Requirements10.1 Adaptation; 10.2 Requirements for Protein and Amino Acids; 10.3 References; 11 Physiological Determinants of Protein Turnover; 11.1 Body Size - the Contribution of Allometry; 11.2 Growth and its Cost; 11.3 The Effect of Muscular Activity and Immobility on Protein Turnover; 11.4 Conclusion; 11.5 References; 12 Whole Body Protein Turnover at Different Ages and in Pregnancy and Lactation; 12.1 Premature Infants; 12.2 Neonates; 12.3 Infants 6 months-2 years; 12.4 Older Children; 12.5 Pregnancy; 12.6 Lactation ; 12.7 The Elderly
• Sommario/riassunto: Written by the leading authority in the area, this book provides a comprehensive review of the growing body of research on protein turnover in man and animals that has accumulated over the past 20 years. It focuses on protein metabolism at the physiological level, and particularly with studies on human beings.
• Titolo autorizzato: Protein turnover
• ISBN: 1-280-73565-1; 9786610735655; 1-84593-084-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910446331103321
• Lo trovi qui: Univ. Federico II