Is it possible for short peptide composed of positively- and negatively-charged “hydrophilic” amino acid residue-clusters to form metastable “hydrophobic” packing?

2019 ◽  
Vol 21 (19) ◽  
pp. 9683-9693 ◽  
Author(s):  
Hiroshi Nishigami ◽  
Jiyoung Kang ◽  
Ryu-ichiro Terada ◽  
Hiori Kino ◽  
Kazuhiko Yamasaki ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue ◽  
Short Peptide ◽  
Hydrophilic Amino Acid ◽  
Hydrophilic Residue

Hybrid electrostatic/hydrophobic contacts constitute metastable “hydrophobic” packing of an intrinsic disordered peptide (IDP) composed of “hydrophilic” residue clusters.

Improving the antibacterial activity and selectivity of an ultra short peptide by hydrophobic and hydrophilic amino acid stretches

2013 ◽  
Vol 23 (16) ◽  
pp. 4657-4662 ◽  
Author(s):  
Thitiporn Anunthawan ◽  
Nualyai Yaraksa ◽  
Santi Phosri ◽  
Tinnakorn Theansungnoen ◽  
Sakda Daduang ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Amino Acid ◽  
Short Peptide ◽  
Hydrophilic Amino Acid

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.

scholarly journals The Unusual Role of Pro in Cu(II) Binding by His2-Cyclopentapeptide

2021 ◽  
Vol 22 (12) ◽  
pp. 6628
Author(s):  
Aleksandra Pieniężna ◽  
Aleksandra Kotynia ◽  
Justyna Brasuń
Keyword(s):  
Amino Acid ◽  
Potentiometric Titration ◽  
Amino Acid Residue ◽  
Strong Impact ◽  
Mononuclear Complexes ◽  
Study Results ◽  
Metal Ratio ◽  
Ph Range ◽  
L1 And L2

In this paper, we present findings from studying the interaction of copper(II) ions with the His2-cyclopentapeptide and the role of proline used for the purpose of potentiometric titration and UV-Vis, CD and EPR spectroscopic measurements. Experiments of two homodetic peptides differing by one amino acid residue were conducted for a ligand to metal ratio of 1:1 in the pH range 2.5–11.0. The presented studies reveal that peptides form only mononuclear complexes, and the CuH2L complex appears in the system first (for both L1 and L2). Study results show that the presence of Pro influences the structure of formed complexes and their stabilities and has a strong impact on the efficiency of copper(II) coordination.

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