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      Extraction methods and activities of natural glucans

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      Trends in Food Science & Technology
      Elsevier BV

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          Analysis of relative gene expression data using real-time quantitative PCR and the 2(-Delta Delta C(T)) Method.

          The two most commonly used methods to analyze data from real-time, quantitative PCR experiments are absolute quantification and relative quantification. Absolute quantification determines the input copy number, usually by relating the PCR signal to a standard curve. Relative quantification relates the PCR signal of the target transcript in a treatment group to that of another sample such as an untreated control. The 2(-Delta Delta C(T)) method is a convenient way to analyze the relative changes in gene expression from real-time quantitative PCR experiments. The purpose of this report is to present the derivation, assumptions, and applications of the 2(-Delta Delta C(T)) method. In addition, we present the derivation and applications of two variations of the 2(-Delta Delta C(T)) method that may be useful in the analysis of real-time, quantitative PCR data. Copyright 2001 Elsevier Science (USA).
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            Immune recognition. A new receptor for beta-glucans.

            The carbohydrate polymers known as beta-1,3-d-glucans exert potent effects on the immune system - stimulating antitumour and antimicrobial activity, for example - by binding to receptors on macrophages and other white blood cells and activating them. Although beta-glucans are known to bind to receptors, such as complement receptor 3 (ref. 1), there is evidence that another beta-glucan receptor is present on macrophages. Here we identify this unknown receptor as dectin-1 (ref. 2), a finding that provides new insights into the innate immune recognition of beta-glucans.
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              Advances in lentinan: Isolation, structure, chain conformation and bioactivities

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                Author and article information

                Journal
                Trends in Food Science & Technology
                Trends in Food Science & Technology
                Elsevier BV
                09242244
                June 2021
                June 2021
                : 112
                : 50-57
                Article
                10.1016/j.tifs.2021.03.025
                d369d14f-893f-4ee1-a58c-0bf08bc2902d
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

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