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Alternative Names: Glycylhistidyllysine, GHK-Cu, Gly-His-Lys GHK Basic Studies and Research Data Research on Gene Regulation and DNA Repair Investigations suggest that GHK may influence genes involved in DNA stability, antioxidant defenses, and repair pathways

[54], who reported that obesity leads to macrophage infiltration in adipose tissue and increased production of the pro-inflammatory cytokine TNF-, which correlates with adiposity and insulin resistance

A resource for the conditional ablation of microRNAs in the mouse

[78] reported that levels of Faecalibacterium prausnitzii , BacteroidesPrevotella group, Atopobium Cluster, Enterobacter spp

Biogenic amines in food may be beneficial to the survival of lactic acid bacteria, but foods containing a large number of biogenic amines are toxic to humans ( Lactobacillus and Enterococcus will convert tyrosine to tyramine through the action of decarboxylase and transporter TyrP ( Pediococcus pentosaceus can produce histamine in cheese ( In addition, the metabolism of amino acids is of great significance for lactic acid bacteria in order to adapt to the environment ( 3 during amino acids deamination can increase the pH value inside and outside the cell, thereby protecting the cell from acid stress ( Lentilactobacillus hilgardii , the decarboxylation reaction of histidine and tyrosine also contributes to the acid resistance of the bacteria ( Levilactobacillus brevis , Latilactobacillus curvatus, Enterococcus faecalis , Lactococcus lactis can hydrolyze agmatine into putrescine, NH 3 , CO 2 and ATP through the AgDI pathway, which increases the pH of the cytoplasm ( Streptococcus thermophilus , the metabolism of arginine relieves the decrease of intracellular pH by consuming protons and generating NH 3 ( Conversion of Other Non-nutritive and Harmful Substances in Food In the food and fermentation industry, lactic acid bacteria cant only degrade the main nutritional macromolecular substances such as polysaccharides and proteins, but also can degrade some other undesirable substances