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Modulation of the transcription of cell cycle proteins?
The 1,25-(OH),D compound (calcitriol), is present in the blood complexes to the vitamin D-binding protein, a specific a-globulin. Calcitriol is believed to act on target cells in a similar way to a steroid hormone. Free hormone crosses the plasma membrane and interacts with a specific nuclear receptor known as the vitamin D receptor, a DNA-binding, zinc-finger protein with a relative molecular mass of 55,000. This ligand-receptor complex binds to a specific vitamin D-responsive element and, with associated transcription factors (e.g. retinoid X receptor), enhances transcription of mRNAs which code for calcium-transporting proteins, bone matrix proteins, or cell cycle-regulating proteins.
Explain about Bioactive materials Bioactive materials: Certain glasses, ceramics, and glass-ceramics that contain oxides of silicon, sodium, calcium and phosphorus (SiO 2 , Na
What is the difference between an ecosystem and a biome?
Q. Why is the digestive system of these animals called incomplete? Incomplete digestive system is in that which the digestive cavity has only one opening.
What are the differences between vertebrates and the other chordates? Vertebrates are dissimilar because they have a spinal column (vertebral column). In these animals the noto
Q. What is the metagenesis? What are the other names of this procedure? Metagenesis is thekind of life cycle in which there are two different forms of individuals of the same s
what is the work of cerebellum
Q What are the kinds of cell respiration? There are two types of cell respiration aerobic cell respiration a reaction with participation of molecular oxygen (O2) and anaerobic
What is Peripheral Vein Feeding Intravenous feeding is a method of providing parenteral nutrition when a patient cannot take in food or formula through the gastrointestinal
What are the major features of the meristematic cells? And why do these cells need to have a high mitotic rate? The Meristematic cells have very thin cell walls, a well-central
Coo k in g loss and quality Yields and cooking losses of products are important as these determine acceptability and economics of products. Higher cooking losses increase th
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