Co-ordination ability towards CuII of the 29-amino acid residue trypsin inhibitor of squash and two of its analogues †

2001 ◽  
pp. 645-652 ◽  
Author(s):  
Piotr Mlynarz ◽  
Daniela Valensin ◽  
Henryk Kozlowski ◽  
Teresa Kowalik-Jankowska ◽  
Jacek Otlewski ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue ◽  
Trypsin Inhibitor

A novel anti-inflammatory activity of mcIRBP from Momordica charantia is associated with the improvement of diabetic nephropathy

2022 ◽  
Author(s):  
Pei-Yung Liao ◽  
Hsin-Yi Lo ◽  
I-Chen Liu ◽  
Lun-Chien Lo ◽  
Chien-Yun Hsiang ◽  
...  
Keyword(s):  
Diabetic Nephropathy ◽  
Amino Acid ◽  
Insulin Receptor ◽  
Amino Acid Residue ◽  
Trypsin Inhibitor ◽  
Momordica Charantia ◽  
Inflammatory Activity ◽  
Immune Disorder ◽  
Anti Inflammatory

Diabetic nephropathy is an inflammatory immune disorder accompanying diabetes. mcIRBP, the trypsin inhibitor of Momordica charantia, is an abundant 68-amino-acid-residue protein that interacts with the insulin receptor. Here the long-term...

scholarly journals Kinetic characterization of yeast alcohol dehydrogenases. Amino acid residue 294 and substrate specificity.

1987 ◽  
Vol 262 (8) ◽  
pp. 3754-3761
Author(s):  
A.J. Ganzhorn ◽  
D.W. Green ◽  
A.D. Hershey ◽  
R.M. Gould ◽  
B.V. Plapp
Keyword(s):  
Amino Acid ◽  
Substrate Specificity ◽  
Amino Acid Residue ◽  
Kinetic Characterization ◽  
Alcohol Dehydrogenases

scholarly journals Amino Acid Residue at the 165th Position Tunes Eyfp Chromophore Maturation. A Structure-Based Design

2021 ◽  
Author(s):  
Nadya V. Pletneva ◽  
Eugene G. Maksimov ◽  
Elena A. Protasova ◽  
Anastasia V. Mamontova ◽  
Tatiana R. Simonyan ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue

scholarly journals Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

RSC Advances ◽  
2021 ◽  
Vol 11 (35) ◽  
pp. 21629-21641
Author(s):  
Chao Xia ◽  
Pingping Wen ◽  
Yaming Yuan ◽  
Xiaofan Yu ◽  
Yijing Chen ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue ◽  
Protein Oxidation ◽  
Relative Number ◽  
Side Chain ◽  
Amino Acid Residues ◽  
Beef Patties ◽  
Lipid And Protein Oxidation ◽  
Roasting Temperature

The relative number of peptides modified by the amino acid residues of actin from raw beef patties and those cooked at different roasting temperatures.

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