Protein C and protein S are glycoproteins, predominantly synthesized in the liver, that are important components of the natural anticoagulant system in the body. They are Vitamin K dependent and serve as essential components in the maintenance of physiologic hemostasis.
Proteins C is a precursor of the serine protease, activated protein C (APC). Its proteolytic activation by thrombin occurs on the surface of endothelial cells and involves thrombomodulin and endothelial PC receptor (EPCR).
Proteins S acts as a principal cofactor to protein C. The two work together to help regulate and control blood clot formation by inactivating specific coagulation factors (factors V and VIII) that are required to generate and form blood clots.
The protein C anticoagulant system provides important control over the blood coagulation cascade. Any alteration in this pathway, either hereditary, iatrogenic, or otherwise, may interfere with normal coagulation. Deficiencies in protein C and protein S are associated with thrombotic complications.
Protein C and protein S
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
October 4, 2021
The Most Popular Posts
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
-
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext...
-
Ash or mineral content is the portion of the food or any organic material that remains after it is burned at very high temperatures. The a...
-
Free and Bound Water Water is abundant in all living things and consequently, in almost all foods, unless steps have been take to remove it....
-
Food Texture Texture refers to those qualities of a food that can be felt with the fingers, tongue, palate, or teeth. Foods have different ...