Sequence-specific proton NMR assignment and secondary structure of neuropeptide Y in aqueous solution

Biochemistry ◽  
1990 ◽  
Vol 29 (19) ◽  
pp. 4509-4515 ◽  
Author(s):  
Vladimir Saudek ◽  
John T. Pelton
Biochemistry ◽  
1992 ◽  
Vol 31 (7) ◽  
pp. 2068-2073 ◽  
Author(s):  
Martin Baron ◽  
Alison L. Main ◽  
Paul C. Driscoll ◽  
Helen J. Mardon ◽  
Jonathan Boyd ◽  
...  

Biochemistry ◽  
1989 ◽  
Vol 28 (20) ◽  
pp. 7996-8002 ◽  
Author(s):  
Andrea Motta ◽  
Maria Antonietta Castiglione Morelli ◽  
Nagana Goud ◽  
Piero Andrea Temussi

Biopolymers ◽  
1989 ◽  
Vol 28 (11) ◽  
pp. 1935-1938 ◽  
Author(s):  
V. Renugopalakrishnan ◽  
S. Zheng ◽  
A. T. Tu ◽  
S. P. Damle

2014 ◽  
Vol 28 (3) ◽  
pp. 311-317 ◽  
Author(s):  
Agnieszka Nawrocka

Abstract Silver nanoparticles have antimicrobial properties since they can be regarded as an efficient protector against pathogenic microorganisms. Fourier transform infrared spectroscopy was used to examine conformational changes in the secondary structure of wheat gluten washed out from grain treated with an aqueous solution of silver nanoparticles stabilized by tri-sodium citrate. Silver nanoparticles were used as a protective layer on the grain surface against bacterial and fungal infections (antimicrobial agent). Analysis of the amide I band revealed significant changes in the secondary structure after using silver nanoparticles. An increase in the β-sheet content (from 36.2 to 39.2%) was observed at the expense of the α-helix and β-turn content. To find factors causing these changes, the wheat grains were treated by an aqueous solution of trisodium citrate and water. The results obtained indicate that the changes in the gluten structure were connected mainly with the trisodium citrate action due to presence of a small number of free molecules of the stabilizer in the solution of silver nanoparticles. Additionally, the conformational changes in gluten pointed out that gluten flexibility increased (decrease in the αH/βS ratio from 1.40 for the control sample to 1.26 for the silver nanoparticle-treated samples) as well as the solubility of gluten decreased (decrease in the β-turn content from 13.1 to 11.4%).


Biochemistry ◽  
1992 ◽  
Vol 31 (20) ◽  
pp. 4867-4875 ◽  
Author(s):  
Remi Le Goas ◽  
Steven R. LaPlante ◽  
Afaf Mikou ◽  
Marc Andre Delsuc ◽  
Eric Guittet ◽  
...  

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