tailieunhanh - An overview on the potential of natural products as ureases inhibitors: A review

Ureases, enzymes that catalyze urea hydrolysis, have received considerable attention for their impact on living organisms’ health and life quality. On the one hand, the persistence of urease activity in human and animal cells can be the cause of some diseases and pathogen infections. On the other hand, food production can be negatively affected by ureases of soil microbiota that, in turn, lead to losses of nitrogenous nutrients in fields supplemented with urea as fertilizer. In this context, nature has proven to be a rich resource of natural products bearing a variety of scaffolds that decrease the ureolytic activity of ureases from different organisms. Therefore, this work compiles the state-of-the-art researches focused on the potential of plant natural products (present in extracts or as pure compounds) as urease inhibitors of clinical and/or agricultural interests. Emphasis is given to ureases of Helicobacter pylori, Canavalia ensiformis and soil microbiota although the active site of this class of hydrolases is conserved among living organisms. | An overview on the potential of natural products as ureases inhibitors: A review

• Sinh học
• Plant natural products
• Human health
• Helicobacter pylori
• Canavalia ensiformis
• Food production
• Plant extract
• Plant diseases
• Antimicrobial compounds
• Plant diseases management
• Eco friendly natural plant
• Animal products
• Disinfection by products
• Flocculation and coagulation
• Natural organic matter
• Trihalomethane formation potential
• Chlorine disinfection by products
• Absolute configuration
• Circular dichroism
• X ray analysis
• Natural products obtained
• Pharmaceutical product development
• Immunity booster
• Natural products
• Cassaytha capillaries
• Plant Cassytha capillaries (Meissen)
• The extracts of the plant
• BMC Plant Biology
• Tiglate and isovalerate biosynthesis
• In vitro plant cell culture
• Biosynthetic pathway
• Terpene synthase
• Bioactive diterpenoids
• Cis prenyltransferase
• Bacillus firmicutes
• Biopeptide or Bacterio cin
• Antimicrobial activity
• Food borne pathogens
• Vietnam tourism occupational standards
• Food preparation
• Cook and finish cold desserts
• Process and finish chocolate products
• Kitchen food production operations
• Food production revenue and costs
• Composite Indicator
• Food grain production index
• Principal component analysis
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• Food performance over time
• vegetable production
• vegetable production techniques
• guide vegetable production
• vegetable production experience
• the production of vegetables
• hydroponic vegetable production
• Biotechnology and food sciences
• Bioethanol production from agricultural wastes
• Zymomonas mobilis
• Vinegar production
• Agricultural wastes
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• Development of a regional model
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• Food grains in India
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• Antimicrobial peptide
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• MD simulation
• Helicobactor pylori
• Lactococcus lactis
• Food grade
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• Compound annual growth rate
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• Growth in area
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• Period of time
• Farmer practices
• Green gram
• SML 668
• IPM 02 3 and yield
• Productivity of green gram
• Euryale ferox
• Aquatic ecosystem
• Promising aquatic food crop
• Eastern indo Gangetic plains
• Production potential in traditional methods