LINC01194

Last update 08 May 2025

Basic Info

Synonyms

CT49, LINC01194, long intergenic non-protein coding RNA 1194

+ [1]

Introduction-

100 Clinical Results associated with LINC01194

100 Translational Medicine associated with LINC01194

0 Patents (Medical) associated with LINC01194

1,206

Literatures (Medical) associated with LINC01194

31 Dec 2025·Bioengineered

Statement of Retraction: Role of lncRNA LINC01194 in hepatocellular carcinoma via the miR-655-3p/SMAD family member 5 axis

Article

01 Jun 2025·Food Chemistry

Enhanced catalytic activity of carbonate buffer for isomerization of D-galactose into D-tagatose

Article

Author: Hametner, Christian ; Delidovich, Irina ; Khuwijitjaru, Pramote ; Toussaint, Valérie ; Milasing, Neeranuch

D-tagatose (Tag) is a rare monosaccharide with health benefits. In this work, catalytic activity of CAPS (pH 10.4), carbonate (pH 10.4), triethylamine (pH 11.2), quinuclidine (pH 11.5), and L-arginine (pH 12.5) was examined for isomerization of D-galactose (Gal) to Tag. The maximum yields of Tag were 15.0 % with CAPS, 15.2 % with carbonate, 19.3 % with triethylamine, 19.6 % with quinuclidine, and 18.1 % with L-arginine. Despite identical pH, the Tag formation rate with carbonate buffer was 3-8 times higher than with CAPS. For carbonate buffer, the reaction orders for hydroxide and carbonate anions were ∼ 1 and ∼ 0, respectively. Operando NMR studies of Gal-1-¹³C isomerization in carbonate and CAPS buffers indicate similar tautomeric distributions of the substrate in both buffers. The deuterium kinetic isotope effect demonstrated that carbonate facilitates isomerization through a proton transfer mechanism, with hydroxide anions acting as the catalytically active species whereas carbonate anions stabilize the enediolate anion and/or the transition state.

01 May 2025·Food Chemistry

Effects of liquid oils on partial coalescence and whipping capabilities of aerated emulsions: Differences between diacylglycerol and triacylglycerol

Article

Author: Zhang, Zhen ; Wang, Yong ; Xie, Rui ; Xie, Pengkai ; Tan, Chin Ping ; Lee, Yee-Ying ; Zhang, Yufei ; Zou, Shuo ; Lai, Junqi

Liquid oils are typically used to dilute solid fat in aerated emulsions, yet the structure of lipid components determines their functional properties. This study investigates the mechanism of liquid diacylglycerol (DAG) and triacylglycerol (TAG) on the whipping capabilities of aerated emulsions from the perspective of fat crystal- membrane interactions. Although there were no significant differences in thermodynamic properties, DAG significantly delayed the reduction in lamella thickness of fat crystals compared to TAG, thereby maintaining the density of the fat crystal network at high liquid oil levels. Additionally, the extra hydroxyl group in DAG, compared to TAG, enabled DAG-rich fat globules to occupy the air-liquid interface more rapidly, thereby significantly enhancing the occurrence and development of partial coalescence during whipping. Therefore, the whipping capabilities of aerated emulsions rich in DAG were greatly improved. This study enhances understanding of structural lipids in aerated emulsions and offers new insights into improving whipping capabilities.

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LINC01194

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