粘蛋白測定 的英文怎麼說

中文拼音 [niándànbáicèdìng]
粘蛋白測定 英文
determination of mucin
  • 粘 : 粘動詞（粘附） glue; stick; paste; adhere to; bond
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 測 : 動詞1. （測量） survey; fathom; measure 2. （測度; 推測） conjecture; infer
  • 定 : Ⅰ形容詞1 （平靜; 穩定） calm; stable 2 （已經確定的; 不改變的） fixed; settled; established Ⅱ動詞...
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  • 測定 : determine; determination; setting-out; admeasurement; assignment; assay; finding
  1. Levels of fasting blood glucose and 24h urinary microcontent of albumin 24 h malb were determined dynamically ; the serum glycosyl hemoglobin hba1c was determined after the last medication ; the ultrastructural changes of kidney were observed by transmission electron microscope ; the expressions of collagen, fibronctin, laminin ln, and the ecm metabolism influencing factors, including mmp2, tissue inhibitor of metalloproteinase timp2, transfer growth factor 1 tgf 1 in renal tissue were detected by immunohistological chemistry and image collecting analytical system

    動態檢測各組大鼠空腹血糖fbg 24h尿微量白蛋白24h malb ，末次給藥后測定大鼠血漿糖化血紅蛋白hba1c透射電鏡觀察各組大鼠腎臟超微結構改變，應用免疫組化技術及圖像採集分析系統測定各組大鼠腎臟組織中型膠原c纖維連接蛋白fn層粘連蛋白ln的表達，測定影響ecm代謝的基質金屬蛋白酶2 mmp2基質金屬蛋白酶抑制劑2 timp2及轉化生長因子1 tgf 1的表達。
  2. Cell adhesion to surface of the substrate is essential to development of the anchorage - dependent cells. only after adhering to surface followed by spreading can cells develop and proliferate. most synthetic polymers used as orthopaedic matrix substitute present hydrophobicity, which may correlates to the low degree of cell attachment. modification with cell adhesion protein / peptides can be benificial to the cell adhesion on polymers and then affect the cell proliferation and differentiation. cell attachment to substrate is primarily mediated by integrins, a widely expressed family of heterodimeric surface receptors. most extrcellular matrix proteins such as fibronectin, osteopontin, collagen type i, bone sialoprotein and vitronectin contain an arg - gly - asp ( rgd ) sequence which is specific to the fixation of cell membrane receptors like integrin. the main aim of this research is to measure, assess adhesion, proliferation of rabbit marrow stromal cells ( mscs ) on the polymers coated by fibronectin, collagen type i or biotie gen, which includes : ( 1 ) biologic characteristics of rabbit mscs were observed by two types of separating method in primary culture. ( 2 ) adhesion, proliferation and differentiation of mscs cultured on polymers coated with biotiegen were assessed. ( 3 ) also, adhesion, proliferation and differentiation of mscs were assessed on plga film or porous plga substrates coated with fibronectin, or collagen type i respectively. ( 4 ) bone formation was observed on the porous plga substrates coated with collagen type i in vivo. this research aims to give new way to make novel synthetic bone with cell adhesion and high bone induction capabilities

    因此將這些蛋白包被、固定到材料表面，觀察骨組織工程種子細胞mscs細胞的粘附、生長特性是本研究的中心環節，並從以下方面進行探討： （ 1 ）採用不同原代細胞分離方法，研究其對mscs細胞的生物學特性影響。 （ 2 ）檢測基因勝肽膠對mscs細胞粘附、增殖及分化的影響。 （ 3 ）分別採用型膠原及纖維粘連蛋白（ fibronectin ， fn ）包被聚乙醇酸-乳酸共聚物（ poly （ 1actide - co - glycolide ） ， plga ）膜及多孔塊型plga材料，觀察細胞在單層或三維培養狀態下，型膠原及fn對mscs細胞粘附、增殖及向成骨細胞分化效應及能力。
  3. Immunohistochemical determination of the presence and localization of three basement membrane molecules, collagen iv, laminin, and collagen vii, was conducted for each ecm scaffold

    對每一種ecm支架，我們採用免疫組化的方法檢測了各自基底膜是否存在，並對iv型膠原、層粘連蛋白以及vii型膠原等分子成分進行了定位處理。
  4. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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