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The lipid-binding proteins had little effect on flavor stability, but the researchers identified the major lipid binding protein in beer, and it had a positive effect on foam stability. Consistent with these findings, HIF-l[alpha]-inducible genes, including the insulin-like growth factor binding protein (IGFBP3) and GLUT1, were up-regulated following nickel exposure (Figure 1) (Minet et al. Most of the test compounds also linked to at least one binding protein. |
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