Many plants contain ribosome inactivating proteins (RIPs) with N-glycosidase activity, which depurinate large ribosomal RNA and arrest protein synthesis. RIPs so far tested inhibit replication of mRNA as well as DNA v...Many plants contain ribosome inactivating proteins (RIPs) with N-glycosidase activity, which depurinate large ribosomal RNA and arrest protein synthesis. RIPs so far tested inhibit replication of mRNA as well as DNA viruses and these proteins, isolated from plants, are found to be effective against a broad range of viruses such as human immunodeficiency virus (HIV), hepatitis B virus (HBV) and herpes simplex virus (HSV). Most of the research work related to RIPs has been focused on antiviral activity against HIV; however, the exact mechanism of antiviral activity is still not clear. The mechanism of antiviral activity was thought to follow inactivation of the host cell ribosome, leading to inhibition of viral protein translation and host cell death. Enzymatic activity of RIPs is not limited to depurination of the large rRNA, in addition they can depurinate viral DNA as well as RNA. Recently, Phase I/II clinical trials have demonstrated the potential use of RIPs for treating patients with HIV disease. The aim of this review is to focus on various RIPs from plants associated with anti-HIV activity.展开更多
Biological macromolecules, such as proteins and polysaccharides, are widely used in food systems because their interactions impart a desirable texture to food products. Plant proteins interact with food components via...Biological macromolecules, such as proteins and polysaccharides, are widely used in food systems because their interactions impart a desirable texture to food products. Plant proteins interact with food components via protein-protein and protein-polysaccharide associations, and the formation of a matrix, which can entrap other food components such as water, lipids and flavors. These networks provide structural integrity to food products and can serve as important functional ingredients in processed foods. Intermolecular interactions of typical polysaccharides result either in simple associations or in the form of a double or triple helix. The linear double helical segments may then interact to form a super junction and a three-dimensional gel network. The formation of these structural networks takes place during processing and involves the transformation from a liquid or viscous sol into a solid material with elastic properties. Interests in the behavior of mixed gels center on the prospects of enhanced flexibility in their mechanical and structural properties compared to those of pure gels. Findings on molecular interactions between plant proteins （e.g., soy, canola and pea proteins） and polysaccharides （e.g., guar gum, carrageenan, and pectin） allow for the modification of physical and textural characteristics of mixed biopolymers to meet desired functional property.展开更多
基金Indo-Swiss Joint research Program (ISJRP)#17/2011
文摘Many plants contain ribosome inactivating proteins (RIPs) with N-glycosidase activity, which depurinate large ribosomal RNA and arrest protein synthesis. RIPs so far tested inhibit replication of mRNA as well as DNA viruses and these proteins, isolated from plants, are found to be effective against a broad range of viruses such as human immunodeficiency virus (HIV), hepatitis B virus (HBV) and herpes simplex virus (HSV). Most of the research work related to RIPs has been focused on antiviral activity against HIV; however, the exact mechanism of antiviral activity is still not clear. The mechanism of antiviral activity was thought to follow inactivation of the host cell ribosome, leading to inhibition of viral protein translation and host cell death. Enzymatic activity of RIPs is not limited to depurination of the large rRNA, in addition they can depurinate viral DNA as well as RNA. Recently, Phase I/II clinical trials have demonstrated the potential use of RIPs for treating patients with HIV disease. The aim of this review is to focus on various RIPs from plants associated with anti-HIV activity.
文摘Biological macromolecules, such as proteins and polysaccharides, are widely used in food systems because their interactions impart a desirable texture to food products. Plant proteins interact with food components via protein-protein and protein-polysaccharide associations, and the formation of a matrix, which can entrap other food components such as water, lipids and flavors. These networks provide structural integrity to food products and can serve as important functional ingredients in processed foods. Intermolecular interactions of typical polysaccharides result either in simple associations or in the form of a double or triple helix. The linear double helical segments may then interact to form a super junction and a three-dimensional gel network. The formation of these structural networks takes place during processing and involves the transformation from a liquid or viscous sol into a solid material with elastic properties. Interests in the behavior of mixed gels center on the prospects of enhanced flexibility in their mechanical and structural properties compared to those of pure gels. Findings on molecular interactions between plant proteins （e.g., soy, canola and pea proteins） and polysaccharides （e.g., guar gum, carrageenan, and pectin） allow for the modification of physical and textural characteristics of mixed biopolymers to meet desired functional property.
