metabolic reduction 中文意思是什麼
metabolic reduction
解釋
代謝性還原-
The characteristics of this method are : a, directly counting cell number without the influence of the metabolic state of the cells ; b, discrimination of target cells from effector cells in cell - mediated cytotoxicity assay ; c, less treatment step, and free - radioactivity ; d, high sensitivity and reliability. 2, using the above assay, immunofluorescent labeled technique, and flow cytometry, the pbmc proliferation, apoptosis, necrosis, cell cycle, activation, cytokines and membrane marker were detected. the results showed that the number of pbmc reduced, but the activity of pbmc increased dose - dependently ; the reduction of cell number resulted from necrosis and apoptosis ; the supernatant of k562 cell lines were not able to block the cell cycle, but to promote it ; the ratio of t cell subset and the expression of thl and th2 cytokines increased
結合以上創建的方法和免疫熒光流式細胞術，用k562細胞株可溶性分泌物（上清）對外周血單個核細胞（ pbmc ）進行培養以模擬體內微環境，然後分別從細胞增殖、凋亡、壞死、細胞周期、活性、細胞因子和表面抗原表達等方面進行研究，結果發現用腫瘤上清培養的pbmc細胞數量下降明顯，但同時對其有激活作用，且呈劑量依賴性；細胞數的下降主要是由細胞壞死和凋亡引起的，腫瘤上清對細胞周期沒有阻斷作用，反而略有促進作用； t細胞亞群比例增加，並促進表達th1 、 th2細胞因子。 -
There are a lot of reasons that contribute to obesity. situations for individuals vary, and there may also be the hereditary and the environmental factors. moreover, everyone has their own eating habits, the ability of nutrient absorption, metabolic rate, exercising habits, etc. all can influence the efficacy of various weight reduction schemes
肥胖的原因很多，每個人的情況都不同，可受遺傳或環境因素影響；此外，每個人的飲食習慣、身體吸收營養的能力、新陳代謝速度、運動習慣等都不同，這些因素都會影響各種減肥方法的成效。 -
Published monthly by the institute of food technologists, this issue ' s coer story reiews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers ' caloric intake and calorie absorption while meeting their needs to feel full after eating
在食品工藝協會每月發布的雜志上，這個觀點綜合了最近食品科學、營養學和代謝方面的研究，並將之轉化成新的食品和配料，使消費者不但吃了后會有飽的感覺還同時減少他們對卡路里的攝入和吸收。 -
Published monthly by the institute of food technologists, this issue ' s cover story reviews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers ' caloric intake and calorie absorption while meeting their needs to feel full after eating
在食品工藝協會每月發布的雜志上，這個觀點綜合了最近食品科學、營養學和代謝方面的研究，並將之轉化成新的食品和配料，使消費者不但吃了后會有飽的感覺還同時減少他們對卡路里的攝入和吸收。
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