This page provides information on the status of the A. oryzae RIB40 genome. Data on this page are updated once a day. All the data displayed on this page are available in one or more files (Chromosomal Feature File; GO Annotations File) on the AspGD Download Data page. The Advanced Search tool can also be used to retrieve chromosomal features that match specific criteria. ...
In this study, edible filamentous fungi Aspergillus oryzae and Rhizopus oligosporus were co-cultured with fodder yeast Candida utilis using corn thin stillage to produce feed-grade biomass, amylases, and ethanol with the purpose of backset valorization. The co-culture of A. oryzae with C. utilis inoculated after 24 h of pure fungal growth provided the most promising results, yielding 18.6 g L−1 biomass with 41 and 31% of lipid and protein, respectively, with all of the essential amino acids. The microorganisms consumed nearly 34% of the cultivation medium solids, as well as 33% of glycerol and 12% of lactic acid, which allowed them to produce ca. 4.5 g L−1 ethanol and 1.7 U mL−1 amylase. The liquid fraction of the cultivation medium was used as 200 mL L−1 backset for the production of high-solids corn mash. The final ethanol concentrations reached 78.3, 90.6 and 108.2 g L−1 in the control sample (without backset), unfermented backset addition and fermented backset addition, ...
TY - JOUR. T1 - High level expression of the synthetic human lysozyme gene in Aspergillus oryzae. AU - Tsuchiya, Kozo. AU - Tada, Setsuzo. AU - Gomi, Katsuya. AU - Kitamoto, katsuhiko. AU - Kumagai, Chieko. AU - Jigami, Yoshifumi. AU - Tamura, Gakuzo. PY - 1992/10/1. Y1 - 1992/10/1. N2 - Aspergillus oryzae was transformed with a synthetic gene consisting of a chicken lysozyme signal sequence and a mature human lysozyme (HLY) sequence. The transformants secreted active HLY (about 1.2 mg/l) when the HLY gene was expressed under the control of the Taka-amylase A gene (amyB) promoter. Western blot analysis suggested that the secreted protein was immunoreactive with anti-human lysozyme antibody and the signal peptide was correctly cleavaged off in the A. oryzae transformants. The transcriptional level of the HLY gene was investigated by Northern blot analysis using a probe that was equivalently specific to both the HLY gene and the amyB gene. The HLY gene was expressed of a higher level compared with ...
Screening and Optimization of Submerged Fermentation of Lipolytic Aspergillus oryzae. Asma Ahmed,a,* Rehana Badar,a and Noman Khalique b. Lipases are enzymes commonly used in industry. This study describes the production of lipolytic enzyme via a newly isolated strain of Aspergillus oryzae under a submerged fermentation process. Five strains of A. oryzae were isolated from oil-contaminated soil and water as well as dead decaying organic matter. Qualitative screening revealed that A. oryzae RBM4 strain was a lipase producer, and the process was optimized for enhanced production. Incubation time, incubation temperature, initial pH, use of agricultural by-products, nitrogen sources, and substrates were tested. The results revealed that initial pH 5.5(12.7 U/mL/min) in 72 h (19.39 U/mL/min) at 30 °C (27.40 U/mL/min) sorghum (35.66 U/mL/min), NaNO3 (17% more than blank), yeast extract (47.95 U/mL/min), and Shan ghee (58.12 U/mL/min) were the best conditions. Extracellular lipase production was ...
PubMed journal article Growth, ruminal measurements, and health characteristics of Holstein bull calves fed an Aspergillus oryzae fermentation extrac were found in PRIME PubMed. Download Prime PubMed App to iPhone or iPad.
Tương (Vietnamese: [tɨəŋ]) is the name applied to a variety of condiments a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by Vietnamese Buddhist monks. It is also the most typical dipping sauce for summer rolls (gỏi cuốn). The paste, which is generally dark brown in color, is produced by adding the fungus Aspergillus oryzae to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami flavor. Other ingredients, such as glutinous rice or maize powder, salt, or water, may also be used. Tương is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture. Tương may range in consistency from a thick paste to a thin liquid. Some varieties, such as that prepared in Central Vietnam, are watery, ...
Allcosmeticsource.com Lactase 10,000u/g,5kg/bag,free shipping [EP170508012]- Lactase 10,000u/g,5kg/bag,free shipping What is lactase 10,000u/g? Fungal lactas is an acid lactase that converts lactose into glucose and galactose. The enzyme originates from a special strain of the fungus Aspergillus oryzae. Its activity at low pH (3.5 - 5.5) makes this lactase particularly effective to digest lactose in the stomach and
Aspergillus oryzae is ubiquitous filamentous fungi in nature and has been used in a number of industries such as Japanese traditional fermented foods and pharmaceutical products. In nature and industries, A. oryzae adapt to various environmental conditions by global change of transcriptional regulation. In the previous study, we revealed that the expression of histone acetylation related genes were affected by the growth phase and alteration of growing environment, such as culture conditions and stress exposing. In general, histone acetylation plays the fundamental roles for the genes expression, and closely relates to growth, morphology, differentiation and stress responses. Recently, several reports indicate that histone acetylation also plays important roles in filamentous fungi. In this context, we focused on histone acetylation related genes, particularly histone deacetylases (HDACs). We attempted to disrupt 11 HDACs homologue of A. oryzae and 10 of them were disrupted. However, in the ...
Aspergillus oryzae ATCC ® 14895™ Designation: NRRL 1989 [CBS 134.52, NBIR 2016] Application: produces miso produces soy sauce produces taka-diastase koji produces koji for fermented food products
SUMMARY: The influence of size of inoculum on the nitrogen metabolism of Aspergillus oryzae in submerged culture was studied. In producing a given weight of mycelium a large-inoculum culture, as compared with a small-inoculum culture, showed a higher degree of assimilation of nitrogen and a lower excretion of nitrogen over most of the growth curve. This comparatively greater efficiency of the large-inoculum culture became more pronounced when mechanical stress in the culture was increased. Under high mechanical stress, the inefficiency of a small-inoculum culture was so marked that in forming unit weight of mycelium it utilized more inorganic nitrogen than did a large-inoculum culture.
Oryzin (EC 3.4.21.63, Aspergillus alkaline proteinase, aspergillopeptidase B, API 21, aspergillopepsin B, aspergillopepsin F, Aspergillus candidus alkaline proteinase, Aspergillus flavus alkaline proteinase, Aspergillus melleus semi-alkaline proteinase, Aspergillus oryzae alkaline proteinase, Aspergillus parasiticus alkaline proteinase, Aspergillus serine proteinase, Aspergillus sydowi alkaline proteinase, Aspergillus soya alkaline proteinase, Aspergillus melleus alkaline proteinase, Aspergillus sulphureus alkaline proteinase, prozyme, P 5380, kyorinase, seaprose S, semi-alkaline protease, sumizyme MP, prozyme 10, onoprose, onoprose SA, protease P, promelase) is an enzyme. This enzyme catalyses the following chemical reaction Hydrolysis of proteins with broad specificity, and of Bz-Arg-OEt > Ac-Tyr-OEt. Does not hydrolyse peptide amides This enzyme is a predominant extracellular alkaline endopeptidase of the mold Aspergillus oryzae. Nakagawa, Y. (1970). "Alkaline proteinases from Aspergillus". ...
Some of the primary ingredients: Fresh chicken meat, chicken meal, salmon meal, turkey meal, pea starch concentrate, green split peas, chicken fat (preserved with mixed tocopherols, rosemary, citric acid), whole eggs, flaxseed, salmon oil, dried alfalfa, carrots, apples, broccoli, bok choy, cabbage, cranberries, Saskatoon berries, dried kelp, dried pumpkin meal, colostrum, sea buckthorn, fenugreek protein meal, dried pomegranate, dried astragalus root, dried milk thistle, glucosamine HCl, chondroitin sulphate, garlic, enzymes (dried aspergillus oryzae fermentation extract, dried aspergillus niger extract, pineapple, dried trichoderma longibrachiatum fermentation product, rhizopus oryzae), probiotics ...
Notes and Questions *How well does it survive or colonize the digestive track? *Would eating these products regularly help those with Celiacs Disease, gluten allergy or casein allergy because of the production on DPPIV? *If it can colonize in the intestines can it also help keep candida albicans in check through its production of cellulase?…
p>The checksum is a form of redundancy check that is calculated from the sequence. It is useful for tracking sequence updates.,/p> ,p>It should be noted that while, in theory, two different sequences could have the same checksum value, the likelihood that this would happen is extremely low.,/p> ,p>However UniProtKB may contain entries with identical sequences in case of multiple genes (paralogs).,/p> ,p>The checksum is computed as the sequence 64-bit Cyclic Redundancy Check value (CRC64) using the generator polynomial: x,sup>64,/sup> + x,sup>4,/sup> + x,sup>3,/sup> + x + 1. The algorithm is described in the ISO 3309 standard. ,/p> ,p class="publication">Press W.H., Flannery B.P., Teukolsky S.A. and Vetterling W.T.,br /> ,strong>Cyclic redundancy and other checksums,/strong>,br /> ,a href="http://www.nrbook.com/b/bookcpdf.php">Numerical recipes in C 2nd ed., pp896-902, Cambridge University Press (1993),/a>),/p> Checksum:i ...
Chicken meal, turkey meal, salmon meal, de-boned chicken, de-boned turkey, de-boned trout, potatoes, peas, tapioca, lentil beans, chickpeas, pea fibre, chicken fat (preserved with mixed tocopherols), natural chicken flavour, whole dried egg, apples, duck meal, herring meal, flaxseed, salmon oil, alfalfa, de-boned duck, de-boned salmon, sweet potatoes, canola oil (preserved with mixed tocopherols), coconut oil (preserved with mixed tocopherols), potassium chloride, pumpkin, carrots, bananas, blueberries, cranberries, broccoli, spinach, alfalfa sprouts, blackberries, squash, papayas, pomegranate, glucosamine hydrochloride, dried chicory root, dried Lactobacillus acidophilus fermentation product, dried Enterococcus faecium fermentation product, dried Aspergillus niger fermentation product, dried Aspergillus oryzae fermentation product, L-carnitine, vitamins (vitamin A supplement, vitamin D3 supplement, vitamin E supplement, inositol, niacin, L-ascorbyl-2-polyphosphate (a source of vitamin C), ...
Dried Aspergillus Niger fermentation extract, Dried Aspergillus oryzae fermentation extract, Yeast fermentation solubles, Yeast Culture, Organic Chromium, Irradiated Dried Yeast derived from Brewers Yeast (source of mannanoligosac-charides), Yucca Shidigera Extract, Dried Bacilus Subtillis Fermentation Extract, Natural and Artificial Flavoring and Calcium Sulfate ...
A. oryzae, along with most other members of the Aspergillus family, has a hyphae that is hyaline and septate, and conidiophore, which ends at a round-shaped vesicle. From the vesicle extend long filaments called a conodial chain, which appear as long fluffy strands on the surface of the substrate. The spore-bearing cells, or asci, are produced within the ascocarp, or the fruiting body.[3] The primary enzyme secreted by the filamentous fungi is called amylase, which lends a sweet taste to the food it is fermented into. This enzyme is most efficient at a temperature of 35-40 degrees Celsius. Most other enzymes found in A. oryzae grow at a temperature of around 30-35 degrees Celsius.[6] Members of the Aspergillus genus are distinct from other microbes due to the fact that they utilize both a primary and secondary metabolic system. The functionality of the Aspergillus metabolism depends on its carboxylic acids, which break down into fatty acid chains that are composed of a unique set of fatty acid ...
Public RNA-Seq data from: Wang B, Guo G, Wang C, Lin Y, Wang X, Zhao M, Guo Y, He M, Zhang Y, Pan L. Survey of the transcriptome of Aspergillus oryzae via massively parallel mRNA sequencing. Nucleic Acids Res. 2010 Aug;38(15):5075-87. Epub 2010 Apr 14. aoryzae_wang_2010_all_conditions.s,1,2,.fastq - A.oryzae RIB40 RNA-Seq reads reported in Wang et al. 2010. The suffix s1 and s2 indicates the respective end of the paired-end sequencing ...
Ingredients : Corn Syrup, Red Pepper Mixed Seasoning(Red Pepper Powder, Water, Salt, Garlic, Onion), Brown Rice, Water, Fermented Soy Bean Paste(Water, Soy Bean, Soy Bean Cultured with Aspergillus Oryzae, Roasted Soy Bean Powder, Salt, Seed Malt), Isomalto Oligosaccharide, Sea Salt, Red Pepper Powder, Spirits, Yeast Extract Powder(Yeast Extract, Dextrin), Seed Malt(Wheat, Aspergillus Oryzae) Contains: GLUTEN, SOY BEAN, WHEAT ...
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Evans CM, Raclawska DS, Ttofali F, Liptzin DR, Fletcher AA, Harper DN, McGing MA, McElwee MM, Williams OW, Sanchez E, Roy MG, Kindrachuk KN, Wynn TA, Eltzschig HK, Blackburn MR, Tuvim MJ, Janssen WJ, Schwartz DA, Dickey BF. The polymeric mucin Muc5ac is required for allergic airway hyperreactivity. Nat Commun. 2015 Feb 17; 6:6281 ...
Enzymase N information about active ingredients, pharmaceutical forms and doses by Alcon, Enzymase N indications, usages and related health products lists
In this preferred method in a first step cells are grown in a batch phase until carbon substrate has been consumed, and in a second step the cells are grown to a sufficient cell density to enable heterologous protein production in high amounts. In the first stages of this second phase, heterologous protein production is induced by addition of an inducer to the feed medium. The time it takes to come from zero induction, and thus very low level of heterologous protein production, until induction is maximal, is called the induction phase. This induction phase constitutes the first stage of the feed phase ...
A mold that is one of the most widely used fungi in industry. Especially with regard to the Japanese way of life, Aspergillus oryzae, a type of koji mold (Fig. 1), is quite indispensable, being an essential substance of traditional foods and ...
We used modified Czapek-Dox (mCD) or dextrin-peptone-yeast extract (DPY) media to cultivate a filamentous fungus, Aspergillus oryzae IAM 2706 by three different cultivation methods, i.e., shaking-flask culture (SFC), agar-plate culture (APC), and membrane-surface liquid culture (MSLC), to identify the differences in cultivation behaviors and gene transcriptional profiles. The fungi cultivated by APC or MSLC secreted a greater number of different proteins/enzymes in larger quantities compared with fungi cultivated by SFC, particularly when DPY medium was used. In particular, the amounts of protease secreted by fungi cultivated via MSLC or APC were much greater compared with SFC. When mCD medium was used, α-amylase activity was barely detectable in all cultures while the activity was detected in MSLC and APC in a quantity that was several times higher than that in SFC using DPY medium. SDS-PAGE analysis and N-terminal amino acid sequences confirmed 6 proteins in the culture supernatants when DPY ...
Zloženie:. Sójové boby (46,31%), voda, morská soľ (13,13%), alkohol, fermentačné činidlo: Aspergillus oryzae Tradičný japonský výrobok, ktorý sa podobne ako shoyu používa k dochucovaniu pokrmov.. Tamari na rozdiel od Shoyu má výraznejšiu chuť a hustejšiu konzistenciu tmavšiu farbu a neobsahuje lepok. ...
Older research outputs will score higher simply because theyve had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 277,860 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 76% of its contemporaries ...
What 3 foods would you bring on a deserted island? It was in fact a tough question. We are always asked if we could bring only one book, 10 albums, and so on, but never which foods. This would be hard since I love variety, and I wouldnt have anything to do on a island. Yes, there would be a lot of things to do to just simply survive, but surely that couldnt take all day? So I thought about what could give me the biggest bang for my buck.. I thought that there would probably be some produce on the island like leafy greens, roots, and fruit. So I thought, about what I could bring for starches and proteins, and thought rice and beans. Complete protein, okay doing good. But what about the third item, then it hit me- KOJI! So what the heck is koji? It is a strain of bacteria (its scientific name is Aspergillus oryzae) that is purposly grown on rice and soy beans to help preserve them. It is a much more complicated version of our pickles.. The earliest documentation of koji goes back to 300 BCE in ...
Detailed nutritional values of Soy sauce made from soy plus wheat (shoyu). Online analysis information with non-nutrients and nutrients composition facts table for item No. 16123 found in category Legumes and Legume Products. Data contents chart for nutritionists. Food details for SOY SAU MADE FROM SOY&WHEAT (SHOYU) in different kinds of quantities, amounts or measurements.
By Dr. Kamash Ramanathan, EMLab P&K Northwest Regional Laboratory Director. Most of us have read about the problems associated with fungi and their implications for human health. To give due respect to these amazing life forms lets take a moment to look at their beneficial contribution to human society.. Fungi have been a source of food for numerous generations. Today a huge range of edible fungi (mushrooms) are cultivated in a multimillion dollar industry and savored in many parts of the world. Many food products that we use regularly in our daily lives are processed using fungi. Some common examples include soy sauce processed using Aspergillus oryzae and Saccharomyces rouxii, blue cheese using Penicillium roquefortii, etc. Fungi have also been used in activities such as the control of pests, alcohol and beer production, and making bread. But their importance to humanity is not really appreciated until one studies their usage in drug manufacturing. At the beginning of this century, 10 of the ...
Aspergillus amyR protein: a transcriptional activator gene, involved in the amylolytic gene expression in Aspergillus oryzae; GenBank AB012945
Soy and rice are the most frequent substrates for Asian fermented foods.Wheat flour is also often included as an ingredient in many of these prod-ucts.With few exceptions, however, there is a common starting material-koji-that is essential for most Asian fermented foods. As will be described in more detail below, koji is simply a moldy mass of grain, and is derived from the Chinese word meaning moldy grain. In some cases, the koji mold is added to a portion of the raw material which is later added to the remaining substrate (analogous, in a way, to a bulk culture or bread sponge). In other applications, the koji mold is added to the entire raw material. Koji is used not only for production of the many soy sauce-type products that will be described later, but also for sake and related rice wines. Because of the important role koji plays in so many of the products that will described, its manufacture and its microbiological and enzymatic properties are treated separately.. ...
A-amylase is a starch-cleaving enzyme which is used as a flour additive in the baking industry. It is product of Aspergillus oryzae. Flour for bread making must also contain an optimum level of a-amylases. a-amylases are enzymes responsible for the conversion of starch to maltose which is further broken down to form glucose - the sugar required for effective fermentaion of the yeast. If the concentration of a-amylases is too low, too little maltose will be formed and the bread will not rise sufficiently. Too much a-amylase and bread can end up as ‘sticky’ as a result of substances called dextrins forming [1].. Inhalation of dust from different enzymes can be the cause of occupational asthma in exposed workers. Enzymes from different sources are being increasingly used in food. Few cases of food allergy to alpha-amylase induced by eating bread have been reported. Those cases were reported in bakery-related patients and in a pharmaceutical-industry worker [2].. Several studies have ...
Pancreatic VegEnzymes Vegetarian pancreatic enzyme alternative This enzyme blend provides a broad acting formulation derived from the plant sources Aspergillus oryzae and Aspergillus niger. It is a vegetarian alternative to Pancreatic Enzyme Formula for carbohydrate, lipid and protein digestion. These enzymes have several unique properties that enhance their ability to promote the optimal breakdown of foods and nutrients, including broad substrate specificity. This means that these enzymes have the ability to recognize and help digest a large number of target molecules. Plant enzymes are also active in a wide pH range, from about 3.5-8.5, indicating that their actions begin in the stomach and continue in the small intestine, promoting complete digestion. Pure Encapsulations Pancreatic VegEnzymes is comparable in amylase, protease and lipase profile to Pancreatic Enzyme Formula. Each 200 mg capsule of Pancreatic VegEnzymes provides the equivalent of one 500 mg capsule of Pure Encapsulations
This enzyme blend provides a broad acting formulation derived from the plant sources Aspergillus oryzae and Aspergillus niger. It is a vegetarian alternative to Pancreatic Enzyme Formula for carbohydrate, lipid and protein digestion. These enzymes have several unique properties that enhance their ability to promote the optimal breakdown of foods and nutrients, including broad substrate specificity. This means that these enzymes have the ability to recognize and help digest a large number of target molecules. Plant enzymes are also active in a wide pH range, from about 3.5-8.5, indicating that their actions begin in the stomach and continue in the small intestine, promoting complete digestion. Pure Encapsulations Pancreatic VegEnzymes is comparable in amylase, protease and lipase profile to Pancreatic Enzyme Formula ...
Rhozyme P-11™ is not an enzyme but a partially purified extract of Aspergillus oryzae comprising mostly glycosidases with some protease activity, originally produced by Rohm and Hass. There are actually several rhozymes from different species of Aspergillus, such as rhozyme HP150™, each trademarked. Rhozyme is used to break down plant cell walls, which are more polyglycan than protein.. ...
Serrazimes is a proteolytic blend composed of enzymes derived from the edible fungi, Aspergillus oryzae and Aspergillus melleus. Scientific studies indicate that Serrazimes may help maintain and support cardiovascular and lymphatic health through its ability to help break down excess fibrin. Serrazimes may also help support the immune system and promote a healthy response to external stresses. Serrazimes is safe and effective when used as directed, providing enzymatic activity equivalent to Serrapeptidate (aka, Serrapeptase ...
Non-Reducing Oligosaccharide (Produced from Sucrose) Synthesizing Enzyme in ,i,Aspergillus oryzae,/i,:Part 4. Relation between Oligosaccharide-Synthesizing Enzyme and so-called Saccharase (1) (1955 ...
Further evidence on the interspecific protoplast fusion between Aspergillus oryzae and Aspergillus sojae and subsequent haploidization, with special Reference to their production of some hydrolyzing enzymes. (1990 ...
Your doctor will insert a special ultrasound probe in your vagina in much the same way as you insert tampons. Food enzymes can be isolated from pineapples, papayas, figs, pancreas and a mushroom called Aspergillus oryzae. Sometimes, patients will notice continuing pain at the puncture site best herbs for fibroids in the upper thigh. Then, after some quick chatting with my surgeon, I was out.
The leashin mutant is defective in Woronin body inheritance.(A) The lah mutant accumulates HEX assemblies in the apical compartment. The distribution of HEX ass
... - BellaOnline Nutrition Database - BellaOnline is committed to helping our visitors become healthy and happy. Our BellaOnline Nutrition Database will help you choose the healthiest foods for your chosen lifestyle.
There are 10 calories in 1 tablespoon (0.5 fl.oz) of Eden Reduced Sodium Shoyu Soy Sauce. Youd need to walk 3 minutes to burn 10 calories. Visit CalorieKing to see calorie count and nutrient data for all portion sizes.
You can find out about Shoyu, Soy sauce (shiro-shoyu). In this website, nutritional content included in 1878 kinds of foods are introduced by using graphs etc.
A novel yeast expression system was developed in the lab of Prof. Manfred Schmitt from the Department of Applied Molecular Biology of the Saarland University which is based on recombinant derivatives of the yeast (Saccharomyces cerevisiae) virus ScV. The system allows the efficient in vivo assembly of hybrid virus-like particles (VLPs) which have the potential for being used in recombinant vaccine development as well as in heterologous protein production ...
Marco Oldiges is the author of this article in the Journal of Visualized Experiments: Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology
Rice koji is used for brewing sake 酒, amaze 甘酒(fermented rice poriage) and miso 味噌(fermented soy paste, jiang 醤 in Chinese), wheat koji is mainly for making shoyu 醤油 soy source and bean koji is for making natto 納豆(soy nuggets ...
I was so very fortunate to have worked closely with Cornellia Aihara for eight years, managing the Vega Study Center kitchen, training staff, resident students
Lobotomija je procedura kojom se pacijentu na krajnje invazivan način (specijalnim iglama) uklanja prednji deo mozga, koji je zadužen za ponašanje i koji definiše ličnost kod čoveka. Lobotomija se mnogo češće primenjivala ranije, kada nije bilo trenutno poznatih lekova za duševne bolesti.[2][3] Procenjuje se da se čak i danas u nekim delovima sveta sprovode lobotomije, ali su njihova praktikovanja toliko kritikovana da se istinitost prethodnog navoda dovodi u pitanje. Lobotomijom su tretirani samo najagresivniji pacijenti, oni koji se ni na koji drugi način nisu mogli kontrolisati. ...