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Transgenerational Epigenetics, Second Edition, offers the only up-to-date, comprehensive analysis of the inheritance of epigenetic phenomena between generations with an emphasis on human disease relevance, drug discovery, and next steps in clinical translation. International experts discuss mechanisms of epigenetic inheritance, its expression in animal and plant models, and how human ailments, such as metabolic disorders and cardiovascular disease are influenced by transgenerational epigenetic inheritance. Where evidence is sufficient, epigenetic clinical interventions are proposed that may help prevent or reduce the severity of disease before offspring are born. This edition has been thoroughly revised in each disease area, featuring newly researched actors in epigenetic regulation, including long noncoding RNA in addition to histone modifications and DNA methylation. Therapeutic pathways in treating cancer and extending human longevity are also considered, as are current debates and future directions for research.
This book provides a detailed overview of the current understanding of the metabolic system of starch biosynthesis and degradation in plants. The focus is on new topics regarding the functional interaction between multiple enzymes and the initiation process of starch biosynthesis, which are essential for further understanding of related metabolic features. The book also explains and discusses the distinct structures of amylopectin and amylose and the crystalline structure of starch granules. At the same time, readers will be made aware of areas where further research remains to be done, such as the regulation of starch metabolism, the fine structure of starch molecules, and the manipulation of the structure and functional properties of starch by genetic and molecular technology. Also described are aspects of the biosynthetic machinery of starch, the structure and metabolism of which have developed and been refined during the process of plant evolution. In addition, recent approaches to producing novel starches with distinct physicochemical and functional properties in gene-modified mutants and transgenic plants for industrial applications are introduced. Finally, the book elaborates on the unresolved topics, necessary approaches and future prospects to achieve a complete understanding of the regulation of starch metabolism. This volume is of great value for general scientists, students and anyone wishing to understand the specific and complicated events of starch metabolism and biotechnology. It will be especially useful for food scientists and engineers in academia and industry.
Biochemistry and Physiology of Protozoa, Volume I focuses on the chemical and physiological features of Protozoa, including nutrition, metabolism, and growth of phytoflagellates, Trypanosomidae and Bodonidae, biochemistry of ciliates and Plasmodium, and the influence of antimalarials. The selection first offers information on the biochemistry of Protozoa and phytoflagellates, including sexuality in Chlamydomonas, growth factors and chemical asepsis, descriptive chemistry and phylogenetic relationships, evolutionary aspects of photosynthesis, nutrition and biochemistry of Protozoa, and the biochemical evolution of Protozoa. The text then ponders on the nutrition of parasitic flagellates and metabolism of Trypanosomidae and Bodonidae. The publication takes a look at the nutrition of parasitic amebae, biochemistry of Plasmodium and the influence of antimalarials, and the biochemistry of ciliates in pure culture. Topics include carbon metabolism and respiration, nitrogen metabolism, antimalarial compounds and their influence on the metabolism of malarial parasites, metabolism of malarial parasites, and nutrition of the dysentery ameba, Entamoeba histolytica. The selection is a valuable reference for cytologists, geneticists, and pathologists interested in the biochemistry and physiology of protozoa.
Fungi and microbes have predominant influence in our lives. They are directly or indirectly involved in generating the food we eat and drink, besides providing life saving pharmaceutical products, including the sources of enzymes. They play a vital role in recycling of organic matter and several ecological processes. Both fungi and microbes have contributed several billion dollars worth of technological products. For instance: yeast is used in brewing and bakery, Lactobacillus ferments milk to yoghurt and a number of edible mushrooms are rich in nutrients besides possessing many medicinal properties. Bacteria and fungi serve as key organisms in understanding life processes, genetic engineering and as experimental organisms. Therefore, it is necessary to study the biology and biotechnology of these organisms. It is a humble attempt of the authors to make the readers understand the biology and biotechnology of fungi and microbes in a simpler way and also to communicate the recent developments.