nonenzymatic

简明释义

英[ˌnɒnˌenzaɪˈmætɪk]美[ˈnɑːnˌenzəˈmætɪk]

adj. 非酶的；不涉及酶作用的

英英释义

单词用法

同义词

反义词

例句

1.The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.

本文研究了热风干制油枣时，在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。

2.Conclusion: GSPE can inhibit nonenzymatic reactions of glycosylation in STZ-induced diabetic rats and protect the myocardial ultra-structure.

结论：GSPE能够抑制STZ糖尿病大鼠非酶糖基化反应，对其心脏超微结构有一定保护作用。

3.Objective to investigate the inhibitory effects of taurine on oxidative stress and nonenzymatic glycation in kidney of diabetic rats.

目的研究牛磺酸对糖尿病大鼠肾脏氧化应激反应和非酶糖基化的抑制效果。

4.Objective: To observe the effect of quercetin (qu) on nonenzymatic glycosylation, function and morphology of kidney in rats.

目的：观察槲皮素对糖尿病大鼠肾组织非酶糖基化作用及肾脏功能及形态的影响。

5.In contrast, the nonenzymatic process adds glucose haphazardly to any of several sites along any available peptide chain within a protein molecule.

相反，非酶法过程中，葡萄糖被随意地添加到蛋白质分子中任意肽链的随意几个位置。

6.Objective: to investigate the inhibitory effects of some Chinese herb components on the nonenzymatic glycosylation.

目的：研究某些中药有效成分对非酶糖基化的抑制作用。

7.Objective To investigate the mechanisms of nonenzymatic glycosylation inducing myocardial aging and free radical theory.

目的以非酶糖基化和自由基学说探讨心肌老化的发生机制。

8.The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.

本文研究了热风干制油枣时，在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。

9.Researchers are studying nonenzymatic 非酶促的 pathways for the synthesis of certain bioactive compounds.

研究人员正在研究某些生物活性化合物合成的非酶促的nonenzymatic途径。

10.Certain sugars can undergo nonenzymatic 非酶促的 glycation with proteins, leading to advanced glycation end products.

某些糖类可以与蛋白质发生非酶促的nonenzymatic糖基化，导致高级糖基化终产物的形成。

11.The process of browning in fruits can occur through nonenzymatic 非酶促的 reactions when exposed to air.

水果的褐变过程可以通过非酶促的nonenzymatic反应在暴露于空气时发生。

12.The aging of food can often lead to nonenzymatic 非酶促的 spoilage due to oxidative reactions.

食品的老化往往会导致由于氧化反应而发生的非酶促的nonenzymatic变质。

13.In the Maillard reaction, the flavor changes in cooked meats are due to nonenzymatic 非酶促的 processes.

在美拉德反应中，熟肉的风味变化是由于非酶促的nonenzymatic过程引起的。

作文

In the world of biochemistry, understanding the mechanisms that drive various reactions is crucial. One term that often arises in this field is nonenzymatic, which refers to processes that occur without the aid of enzymes. Enzymes are biological catalysts that speed up chemical reactions in living organisms, but not all reactions require these proteins to proceed. The study of nonenzymatic reactions is essential for comprehending how certain biochemical processes occur under conditions where enzymes are absent or inactive.For instance, consider the process of glycation, which is a nonenzymatic reaction between sugars and proteins. This process can lead to the formation of advanced glycation end-products (AGEs), which have been implicated in various diseases, including diabetes and Alzheimer's disease. The significance of nonenzymatic reactions like glycation lies in their ability to contribute to cellular damage and dysfunction over time. Understanding these pathways provides insight into the molecular mechanisms underlying chronic diseases and aging.Moreover, nonenzymatic reactions can also play a role in food chemistry. For example, the Maillard reaction, which occurs when sugars react with amino acids during cooking, is a nonenzymatic process that contributes to the flavor, color, and aroma of cooked foods. This reaction is responsible for the browning of bread and the savory taste of grilled meats. Studying nonenzymatic reactions in food science helps researchers develop better preservation methods and enhance food quality.In addition, the implications of nonenzymatic processes extend to environmental science. For example, the oxidation of pollutants in water bodies can occur through nonenzymatic pathways, influencing the degradation of harmful substances. Understanding how these reactions work can help in developing strategies for pollution control and remediation.Despite the importance of nonenzymatic reactions, they are often overshadowed by enzymatic processes in textbooks and research. This may be due to the complexity and specificity of enzymes, which can catalyze reactions with remarkable efficiency. However, acknowledging the role of nonenzymatic reactions is vital for a comprehensive understanding of biochemical systems.In conclusion, the term nonenzymatic encompasses a range of biochemical processes that occur without the involvement of enzymes. From contributing to disease mechanisms to enhancing food quality and impacting environmental health, nonenzymatic reactions are integral to many aspects of life. As research continues to evolve, it is essential for scientists and students alike to appreciate the significance of both enzymatic and nonenzymatic reactions in shaping our understanding of biology and chemistry. By doing so, we can gain a more holistic view of the intricate web of reactions that sustain life on Earth.

在生物化学的世界中，理解驱动各种反应的机制至关重要。一个经常出现的术语是非酶性，它指的是在没有酶的帮助下发生的过程。酶是加速生物体内化学反应的生物催化剂，但并非所有反应都需要这些蛋白质才能进行。研究非酶性反应对于理解在酶缺失或不活跃的条件下某些生化过程的发生至关重要。例如，考虑糖基化过程，这是一种糖与蛋白质之间的非酶性反应。这个过程可能导致高级糖基化终产物（AGEs）的形成，这与各种疾病有关，包括糖尿病和阿尔茨海默病。像糖基化这样的非酶性反应的重要性在于它们能够随着时间的推移导致细胞损伤和功能障碍。理解这些途径为揭示慢性疾病和衰老的分子机制提供了见解。此外，非酶性反应在食品化学中也起着作用。例如，当糖在烹饪过程中与氨基酸反应时，梅纳德反应就是一种非酶性过程，它有助于食物的风味、颜色和香气。这一反应是面包上色和烤肉美味的原因。研究食品科学中的非酶性反应有助于研究人员开发更好的保鲜方法和提高食品质量。此外，非酶性过程的影响还扩展到环境科学。例如，水体中污染物的氧化可以通过非酶性途径发生，从而影响有害物质的降解。理解这些反应如何工作可以帮助开发污染控制和修复策略。尽管非酶性反应的重要性，但在教科书和研究中，它们往往被酶促过程所掩盖。这可能是由于酶的复杂性和特异性，酶能够以惊人的效率催化反应。然而，承认非酶性反应的作用对于全面理解生化系统至关重要。总之，术语非酶性涵盖了一系列在没有酶参与的情况下发生的生化过程。从促进疾病机制到提高食品质量以及影响环境健康，非酶性反应在生活的许多方面都是不可或缺的。随着研究的不断发展，科学家和学生都应该欣赏酶促反应和非酶性反应在塑造我们对生物学和化学理解中的重要性。这样，我们就能获得对维持地球生命的复杂反应网络更全面的认识。