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canfeng2008银虫 (正式写手)
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[求助]
一小段生物方面的摘要，汉译英，我比较急要，谢谢了
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过氧化物酶体增殖体激活受体γ(PPARγ)在脂质代谢的过程中起着核心作用，能够调节脂质代谢靶基因的表达，促进脂质的沉积。但当叉头转录因子O亚家族1（FoxO1）与PPARγ相结合时，其促进脂质沉积的作用被抑制。目前关于鱼类的脂质沉积的研究从营养、生化、生理的角度有很多相关报道，但从分子和蛋白水平尤其是两个基因相互调控的分子机制的研究甚少。因此本项目拟以我国特有的锂科鱼类草鱼为试验材料，采用体外重组表达蛋白、Western杂交、细胞培养、免疫细胞化学、染色质免疫沉淀及实时定量PCR等组织、细胞、蛋白质组学和分子生物学技术，研究FoxO1、PPARγ的反应机制以及筛选出各自的靶基因，探索在草鱼脂质代谢调控中的调控网络及分子机制。研究结果对阐明我国鱼类脂质代谢的分子调控机制有着重要的意义，也为改善鱼肉的风味及品质提供了理论基础。 [ Last edited by canfeng2008 on 2012-3-9 at 09:14 ] |
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铁杆木虫 (职业作家)
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canfeng2008(金币+20, 翻译EPI+1): ★有帮助 我还得再改改，不过还是谢谢你了 2012-03-11 01:28:26
sltmac: 金币+20 2012-03-22 09:46:21
canfeng2008(金币+20, 翻译EPI+1): ★有帮助 我还得再改改，不过还是谢谢你了 2012-03-11 01:28:26
sltmac: 金币+20 2012-03-22 09:46:21
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供参考： The peroxisome proliferator-activated receptor γ (PPARγ) plays a key role in the process of lipid metabolism by regulating the expression of target genes of lipid metabolism and promoting lipid deposition. However, PPARγ’s function in in promoting lipid deposition is inhibited when it is combined with the FoxO1, a subfamily of the forkhead transcription factors. By far, a great much has been reported on the research on fish lipid deposition from the perspectives of nutrition, biochemistry, and physiology, but rare research has been done on the molecular and protein levels, especially on the molecular mechanism of mutual regulation between two genes. Therefore, the grass carp, a unique type of cyprinid fish in China, is to be chosen as the test material in this project, and such tissue, cellular, proteomic, and molecular biotechnologies as recombinant protein expression, Western blotting, cell culture, immunocytochemistry, chromatin immunoprecipitation, and real-time quantitative PCR, etc. are employed to study the reaction mechanism between FoxO1 and PPARγ, filter out the respective target genes, and explore the regulatory networks and molecular mechanisms in the regulation of lipid metabolism of grass carp. The research results not only shed light on the clarification of the molecular mechanisms for lipid metabolism of China’s fish, but also provide a theoretical basis for improving the flavor and quality of fish. |
2楼2012-03-09 15:47:32