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MetabolomicsFuel for the Damage Induced"""": Untargeted Metabolomics in Elite Rugby Union Match Play
The metabolic perturbations caused by competitive rugby are not well characterized. Our aim is to utilize untargeted metabolomics to develop appropriate interventions, based on the metabolic fluctuations that occur in response to this collision-based team sport. Seven members of an English Premiersh...
2021-09-06 | MTBLS2967 | MetaboLights
MetabolomicsFour Weeks of Probiotic Supplementation Alters the Metabolic Perturbations Induced by Marathon Running: Insight from Metabolomics
Few data are available that describe how probiotics influence systemic metabolism during endurance exercise. Metabolomic profiling of endurance athletes will elucidate mechanisms by which probiotics may confer benefits to the athlete. In this study, twenty-four runners (20 male, 4 female) were block...
2021-09-03 | MTBLS1357 | MetaboLights
TranscriptomicsGenotyping of Cowpea using a Soybean Genome Array
Background:; Cowpea (Vigna unguiculata L. Walp) is an important food and fodder legume of the semiarid tropics and subtropics worldwide, especially in sub-Saharan Africa. High density genetic linkage maps are needed for marker assisted breeding but are not available for cowpea. A single feature poly...
ORGANISM(S): Vigna unguiculata 
2008-04-07 | E-GEOD-10284 | biostudies-arrayexpress
MetabolomicsMetabolomic Aspects of Conservative and Resistance-related Elements of Response to Fusarium culmorum in the Grass Family

BACKGROUND: Fusarium head blight (FHB) is a serious fungal disease of crop plants due to substantial yield reduction and production of mycotoxins in the infected grains. The breeding progress in increasing resistance with maintaining a high yield is not possible without a thoroug...

2022-10-27 | MTBLS1748 | MetaboLights
TranscriptomicsComparison of whole brain expression data between selectively bred P and NP, alcohol naïve rats
Gene expression was analyzed in brains of 4 male selectively-bred alcohol-preferring (P) rats (generation 63) and 3 male alcohol non-preferring (NP) rats (generation 62) that were obtained from Dr. Richard L. Bell, Indiana University School of Medicine, Indianapolis, IN. These rats had never been e...
ORGANISM(S): Rattus norvegicus 
2011-04-19 | E-GEOD-15764 | biostudies-arrayexpress
TranscriptomicsTranscription profiling of Streptomyces coelicolor hspR mutant compared to wild-type strain
Global gene expression patterns of S. coelicolor MT1151 and MT1153 (two independent MT1110 hspR disruption mutants ) cultures compared to MT1152 and MT1154 (two independent isolates of hspR+ integrants), grown on SMMS agar medium for 36 h .
ORGANISM(S): Streptomyces coelicolor 
2009-02-07 | E-MAXD-44 | biostudies-arrayexpress
TranscriptomicsTranscription profiling of Streptomyces coelicolor hspR+integrants of MT1110 after heat shock
Global gene expression patterns of MT1152 and MT1154 (two hspR+integrants of MT1110) grown on SMMS agar medium for 36 h and heat shocked at 42oC for 15 min. RNA was harvested from heat-shocked cultures and control cultures grown at 30oC and hybridized onto high density IJISS arrays to identify which...
ORGANISM(S): Streptomyces coelicolor 
2009-02-07 | E-MAXD-46 | biostudies-arrayexpress
TranscriptomicsTranscription profiling of S. coelicolor grown in liquid culture and heat shock stimulated
Global gene expression patterns of two biological replicate cultures of S.coelicolor MT1110 grown on YEME plus 10% sucrose up to early stationary phase ( the culture conditions were the same used for obtaining ChIP-chip data with anti HspR antibodies). RNA was harvested from heat-shocked cultures ...
ORGANISM(S): Streptomyces coelicolor 
2009-02-07 | E-MAXD-49 | biostudies-arrayexpress
TranscriptomicsMeta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous, laboratory fermentation
Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safet...
ORGANISM(S): Lactobacillus pontis 
2010-07-07 | E-GEOD-15693 | biostudies-arrayexpress
TranscriptomicsMeta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous laboratory fermentation
Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safet...
ORGANISM(S): Pediococcus acidilactici 
2010-07-07 | E-GEOD-15686 | biostudies-arrayexpress
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