为了获得p53突变体的稳定剂,依次利用利宾斯基五原则,通过2次分子对接和全原子分子动力学(MD)模拟从Drug Bank 4.0数据库中筛选获得了潜在的稳定剂他克林.利用MD模拟进一步验证他克林和目标蛋白质之间的亲和作用.结果表明,他克林能够紧...为了获得p53突变体的稳定剂,依次利用利宾斯基五原则,通过2次分子对接和全原子分子动力学(MD)模拟从Drug Bank 4.0数据库中筛选获得了潜在的稳定剂他克林.利用MD模拟进一步验证他克林和目标蛋白质之间的亲和作用.结果表明,他克林能够紧密结合到Y220C突变所形成的疏水空腔之中;他克林和目标蛋白质之间的主要作用力为疏水和静电相互作用,其中疏水相互作用占主导地位.此外,他克林分别与目标蛋白质的残基Leu145,Val147和Asp228形成3个氢键.基于MD模拟轨迹分析了他克林与p53CY220C的结合过程.由硫黄素T荧光光谱进一步证明他克林能够提高p53C-Y220C突变体的稳定性.展开更多
The shrink proofing on wool with treatment of protease named Argaenzyme STL was studied. The various pretreating auxiliaries, different parameters for protease treating process and the effect of stabilizer were discus...The shrink proofing on wool with treatment of protease named Argaenzyme STL was studied. The various pretreating auxiliaries, different parameters for protease treating process and the effect of stabilizer were discussed in detail. The varieties of some properties before and after protease treatment were also investigated.展开更多
In this study, genes of two distinct tissue inhibitors of metalloproteinases-2 (TIMP-2) from Japanese puffer fishFugu rubripes, Fugu TIMP-2a and TIMP-2b, were cloned. The open reading frames of Fugu TIMP-2a and TIMP-2...In this study, genes of two distinct tissue inhibitors of metalloproteinases-2 (TIMP-2) from Japanese puffer fishFugu rubripes, Fugu TIMP-2a and TIMP-2b, were cloned. The open reading frames of Fugu TIMP-2a and TIMP-2b cDNAsare composed of 660 and 657 nucleotides and 220 and 219 amino acids, respectively. Both Fugu TIMP-2s contain 12 cysteineresidues, which might form six disulfide bonds as in other animals’ TIMP-2s. Reverse-transcribed polymerase chain reactionanalysis showed the mRNAs of Fugu TIMP-2a and TIMP-2b to be expressed in some tissues examined with different expres-sion patterns. These findings suggest that the two distinct Fugu TIMP-2s might perform different functions in Fugu tissues.展开更多
Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected...Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.展开更多
文摘为了获得p53突变体的稳定剂,依次利用利宾斯基五原则,通过2次分子对接和全原子分子动力学(MD)模拟从Drug Bank 4.0数据库中筛选获得了潜在的稳定剂他克林.利用MD模拟进一步验证他克林和目标蛋白质之间的亲和作用.结果表明,他克林能够紧密结合到Y220C突变所形成的疏水空腔之中;他克林和目标蛋白质之间的主要作用力为疏水和静电相互作用,其中疏水相互作用占主导地位.此外,他克林分别与目标蛋白质的残基Leu145,Val147和Asp228形成3个氢键.基于MD模拟轨迹分析了他克林与p53CY220C的结合过程.由硫黄素T荧光光谱进一步证明他克林能够提高p53C-Y220C突变体的稳定性.
文摘The shrink proofing on wool with treatment of protease named Argaenzyme STL was studied. The various pretreating auxiliaries, different parameters for protease treating process and the effect of stabilizer were discussed in detail. The varieties of some properties before and after protease treatment were also investigated.
基金partially supported by a grant from the Ministry of Education,Culture,Sports,Science and Technology of Japan.
文摘In this study, genes of two distinct tissue inhibitors of metalloproteinases-2 (TIMP-2) from Japanese puffer fishFugu rubripes, Fugu TIMP-2a and TIMP-2b, were cloned. The open reading frames of Fugu TIMP-2a and TIMP-2b cDNAsare composed of 660 and 657 nucleotides and 220 and 219 amino acids, respectively. Both Fugu TIMP-2s contain 12 cysteineresidues, which might form six disulfide bonds as in other animals’ TIMP-2s. Reverse-transcribed polymerase chain reactionanalysis showed the mRNAs of Fugu TIMP-2a and TIMP-2b to be expressed in some tissues examined with different expres-sion patterns. These findings suggest that the two distinct Fugu TIMP-2s might perform different functions in Fugu tissues.
文摘Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.
