TERMIUM Plus^®

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Recombinant subunit vaccines use attenuated virus or bacterium to introduce microbial DNA to cells of the body.... The protein components that induce immune response are synthesis peptides or antigens expressed in eukaryotic or prokaryotic expression system(e. g., E. coli, yeast) using recombinant protein expression technologies.  2, record 1, English, - recombinant%20subunit%20vaccine

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Recombinant subunit vaccines are produced using genetic engineering techniques.  3, record 1, English, - recombinant%20subunit%20vaccine

Record 1,  Textual support,  French

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Vaccins sous-unitaires recombinants. Plusieurs vaccins sont actuellement produits dans des œufs de poule, mais des technologies de recombinaison de l'ADN ont été mises au point pour exprimer les protéines de vaccin par des types de cellule de remplacement dans des environnements contrôlés (cellules de mammifère, d'insecte, de plante, de levures). Ces techniques offrent de bonnes pistes pour la production rapide à grande échelle d'antigènes destinés à être utilisés dans les vaccins.  4, record 1, French, - vaccin%20sous%2Dunitaire%20recombinant

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Les vaccins sous-unitaires recombinants sont produits à l'aide de techniques de génie génétique.  5, record 1, French, - vaccin%20sous%2Dunitaire%20recombinant

Record 1,  Textual support,  Spanish

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Se pueden obtener vacunas de subunidades [sintetizando] las moléculas antigénicas del microorganismo utilizando técnicas de ADN recombinante. Las vacunas producidas por este método se denominan vacunas de subunidades recombinantes.  1, record 1, Spanish, - vacuna%20de%20subunidad%20recombinante

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Las vacunas de subunidades recombinantes son producidas utilizando técnicas de ingeniería genética.  2, record 1, Spanish, - vacuna%20de%20subunidad%20recombinante

Record 2,  Textual support,  English

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Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 2, English, - yeast%20extract

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Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast(strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts(strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis(fermented on whey) or Candida utilis(grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 2, English, - yeast%20extract

Record 2,  Textual support,  French

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La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 2, French, - extrait%20de%20levure

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Record 3,  Textual support,  English

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Fauxmage is becoming the commonly-used generic term for artisanal cheese made without dairy.  3, record 3, English, - fauxmage

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Depending on the brand and recipe that's used, vegan cheese can be made from soy protein(used in shiny, slick, rubbery varieties), solidified vegetable oil(like coconut, palm, or safflower) nutritional yeast, thickening agar flakes, nuts(including cashews, macadamias, and almonds), tapioca flour, natural enzymes, vegetable glycerin, assorted bacterial cultures, arrowroot, and even pea protein.  4, record 3, English, - fauxmage

Record 3,  Textual support,  French

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[Substitut] de fromage sans produits laitiers [qui] est fabriqué à partir d'ingrédients comme des noix et du lait de coco.  4, record 3, French, - fauxmage

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La recette du faux-mage est relativement simple, cet aliment peut être composé de laits végétaux (soja, amande, coco, etc.), d'oléagineux : noix, noisette ou amande par exemple, de sésame, de tofu, d'huile d'olive ou de coco, d'oignons, d'ail, de champignons, de farine et d'épices en tous genres.  2, record 3, French, - fauxmage

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Record 4,  Textual support,  English

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Actin-related protein complex is an actin assembly complex involved in the movement of cells and mitochondria during cell division and budding of yeast.  2, record 4, English, - ARP%20complex

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... the ARP complex ... nucleates actin filament growth from the minus end, allowing rapid elongation at the plus end. However, the complex can also attach to the side of another actin filament while remaining bound to the minus end of the filament that it has nucleated, thereby building individual filaments into a treelike web ... The ARP complex is localized in regions of rapid actin filament growth such as lamellipodia, and its nucleating activity is regulated by intracellular signaling molecules and components at the cytosolic face of the plasma membrane.  1, record 4, English, - ARP%20complex

Record 4,  Textual support,  French

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La migration cellulaire dépend de la formation de réseaux d'une protéine fibreuse, l'actine, qui permettent à la cellule de projeter sa membrane en formant une structure appelée lamellipode. Les fibres d'actine qui génèrent cette force sont branchées entre elles grâce à une machine moléculaire appelée «complexe Arp2/3».  1, record 4, French, - complexe%20Arp2%2F3

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Record 5,  Textual support,  English

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We now report the discovery of a gene tightened regulation of cancer that codes for a novel uncoupling protein, designated UCP2, which has 59% for physicians and patients amino-acid identity to UCP1, and describe properties consistent with a role in diabetes and obesity. In comparison with UCP1, UCP2 has a greater effect on mitochondrial membrane potential when expressed in yeast. Compared to UCP1, the gene is widely expressed in adult human tissues, including tissues rich in macrophages, and it is upregulated in white fat in response to fat feeding. Finally, UCP2 maps to regions of human chromosome 11 and mouse chromosome 7 that have been linked to hyperinsulinaemia and obesity. Our findings suggest that UCP2 has a unique role in energy balance, body weight regulation and thermoregulation and their responses to inflammatory stimuli.  1, record 5, English, - Uncoupling%20Protein%202

Record 5,  Textual support,  French

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Le nouveau gène baptisé «Uncoupling Protein 2» (UCP2), sert à fabriquer une protéine qui permet de brûler les aliments en excès  2, record 5, French, - prot%C3%A9ine%20br%C3%BBleuse%20de%20graisses%20exc%C3%A9dentaires

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Prélude à la mise au point de médicaments coupe-faim véritablement efficaces, une équipe franco-américaine vient de découvrir une protéine chargée de brûler les graisses absorbées par l'organisme.  2, record 5, French, - prot%C3%A9ine%20br%C3%BBleuse%20de%20graisses%20exc%C3%A9dentaires

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Record 6,  Textual support,  English

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Enzyme that catalyzes the conversion of urea to ammonia and carbon dioxide.  2, record 6, English, - urease

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It was therefore a major landmark in the history of enzyme research when, in 1897, Eduard Buchner succeeded in extracting from yeast cells that enzymes catalyzing alcoholic fermentation. This achievement clearly demonstrated that these important enzymes, which catalyze a major energy-yielding metabolic pathway, can function independently of cell structure. However, it was not until many years later that an enzyme was first isolated in pure crystalline form. This was accomplished by J. B. Sumner in 1926 for the enzyme urease isolated from extracts of the jack bean. Sumner presented evidence that the crystals consist of protein, and he concluded, contrary to prevailing opinion, that enzymes are proteins.  3, record 6, English, - urease

Record 6,  Textual support,  French

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Enzyme catalysant l'hydrolyse de l'urée en carbonate d'ammonium. Elle est présente chez les végétaux ou chez les microorganismes responsables de la décomposition de l'urée dans les urines exposées à l'air. L'enzyme est utilisée pour le dosage spécifique de l'urée dans les milieux biologiques.  2, record 6, French, - ur%C3%A9ase

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Un très grand nombre de dosages, en particulier en analyse médicale, requièrent l'utilisation d'enzymes. Ces enzymes solubles peuvent être remplacées avantageusement par des enzymes insolubilisées sur des supports papier ou Nylon. [...] Beaucoup plus original est le développement d'électrodes biologiques, dites «électrodes à enzymes». Il s'agit en fait d'électrodes mixtes. Ainsi, dans le cas d'une électrode à urée, l'uréase adsorbée sur un gel convertit l'urée en ions ammonium et HCO₃^-. Une électrode sensible aux ions NH₄⁺ permet la mesure directe de la quantité d'urée disponible (qui détermine en fait la vitesse de production d'ions NH₄⁺).  3, record 6, French, - ur%C3%A9ase

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Record 7,  Textual support,  English

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Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active(diastatic) and enzyme-inactive(nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts.  1, record 7, English, - malt%20syrup

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The grains used to make "malt syrup" are usually barley, but it could also be made from wheat or rice.  2, record 7, English, - malt%20syrup

Record 7,  Textual support,  French

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Les sucres ajoutés sont définis comme étant «les sucres et sirops ajoutés aux aliments pendant le traitement ou la préparation» et comprennent «le sucre blanc, la cassonade, le sucre brut, le sirop de maïs, les solides de sirop de maïs, le sirop de maïs à teneur élevée en fructose, le sirop de malt [...]  2, record 7, French, - sirop%20de%20malt

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Le «sirop de malt» est habituellement fabriquer à partir de l'orge, mais on peut trouver des sirops de malt de riz ou de blé  3, record 7, French, - sirop%20de%20malt

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Record 8,  Textual support,  English

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Dried cereal residue left after brewing wort.  6, record 8, English, - brewers%27%20dried%20grains

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There are several by-products that can be produced in association with the production of beer, such as, brewers grains(wet or dried), brewers dried yeast, etc. These materials are considered to be good sources of undegradable protein and Water Soluble Vitamins. They have been used in feeding both ruminant and monogastric animals. Brewer's grain is the material that is remaining after grains have been fermented during the beer making process. These materials can be fed in the un-dried form(wet brewers grains) or dried(dried brewers grains) and fed.  7, record 8, English, - brewers%27%20dried%20grains

Record 8,  Textual support,  French

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Sous-produit de brasserie obtenu par séchage des résidus de céréales maltées ou non maltées et d'autres produits amylacés.  1, record 8, French, - dr%C3%AAches%20s%C3%A9ch%C3%A9es%20de%20brasserie

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Les drêches de brasserie desséchées et les solubles de distillerie séchés sont d'assez bonnes sources de protéines, mais malheureusement, ils contiennent seulement de 25 % à 28 % de protéines.  3, record 8, French, - dr%C3%AAches%20s%C3%A9ch%C3%A9es%20de%20brasserie

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Record 9,  Textual support,  English

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The time that is required for a dough ball made from wheat meal, water and yeast. and suspended in water at 30°C to disintegrate. It is a rough measure of the quality of the wheat protein for breadmaking and is used in screening for baking quality in new varieties of wheat during the early generations.  1, record 9, English, - dough%20expansion%20test

Record 9,  Textual support,  French

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Le délai nécessaire à une boule de pâte composée d'une farine de blé, d'eau et de levure et suspendue dans de l'eau à 30°C, pour se désagréger.  1, record 9, French, - essai%20d%27expansion%20de%20la%20p%C3%A2te

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Record 10,  Textual support,  English

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A close link between tRNA gene redundancy and the overall amino acid composition of yeast proteins was also observed. Regression analysis values for individual protein coding sequences proved to be effective descriptors of the translational selective pressure operating on a particular gene. A significantly stronger co-adaptation between codon choice and tRNA gene copy number was observed in highly expressed genes. These observations strongly support the notion that intracellular tRNA levels in normally growing yeast cells are mainly determined by gene copy number, which, along with codon choice, is the key parameter acted upon by translational selection.  1, record 10, English, - gene%20redundancy

Record 10,  Textual support,  French

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Présence dans une cellule de nombreuses copies d'un gène donné. Ces copies multiples peuvent être héritées ou provenir de la multiplication sélective d'un gène au cours du développement.  1, record 10, French, - redondance%20g%C3%A9nique

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Record 11,  Textual support,  English

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Binding of the TATA Binding Protein(TBP) to the TATA box is the first step in the formation of the transcription pre-initiation complex(Nakajima, et. al, 1988). TBP demonstrates DNA binding properties unique among the sequence-specific DNA binding proteins, namely a strong temperature dependence of binding and slow on/off rates(Horikoshi, et. al, 1988; Lee, et. al, 1992). In this study, the temperature dependent binding of yeast TBP(yTBP) to the TATA box consensus sequence from adenovirus major late promoter is characterized. Equilibrium dissociation constants(Kds) were determined for yTBP binding to the TATA box at both 25° C and 37° C.  3, record 11, English, - major%20late%20promoter

Record 11,  Textual support,  French

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Elles [protéines virales synthétisées] activent ainsi une cascade transcriptionnelle qui conduit à la réplication de l'ADN génomique. Cette dernière marque le point de virage après lequel les protéines tardives (qui dépendent toutes du même promoteur tardif, MLP (major late promoter) sont à leur tour synthétisées.  1, record 11, French, - MLP

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Record 12,  Textual support,  English

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We report the cDNA deduced primary structure of a wheat germ agglutinin-reactive nuclear pore complex(NPC) protein of rat. The protein, termed Nup98(for nucleoporin of 98 kDa), contains numerous GLFG and FG repeats and some FXFG repeats and is thus a vertebrate member of a family of GLFG nucleoporins that were previously discovered in yeast.  1, record 12, English, - nucleoporin

Record 12,  Textual support,  French

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Les nucléoporines, constituants des pores nucléaires, règlent le trafic nucléo-cytoplasmique de protéines et d'ARN.  1, record 12, French, - nucl%C3%A9oporine

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Record 13,  Textual support,  English

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There are even wider contrasts between local methods to produce bakers’ or brewers’ yeast and the biochemical engineering operations used to obtain microbial protein. The processing techniques may be all-important in determining the composition and structure, the nutritional value and health safety of the food as eaten, in contrast to the composition and other properties of freshly harvested material...  1, record 13, English, - processing%20technique

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Record 14,  Textual support,  English

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... the rate of production of protein in yeast is several orders of magnitude higher than it is in the soybean plant, which in turns is 10 times higher than it is in cattle.  1, record 14, English, - rate%20of%20production%20of%20protein

Record 14,  Textual support,  French

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(...) la cinétique de production de protéines par la levure est plusieurs fois supérieure à celle du soja, qui est elle-même dix fois plus grande que celle des animaux de bétail.  1, record 14, French, - cin%C3%A9tique%20de%20production%20de%20prot%C3%A9ines

Record 14,  Textual support,  Spanish