Proteins effect

The incorporation of ionic terms in molecular wave functions plays a major role in the description of solvent (and protein) effects on chemical processes. This point will be emphasized repeatedly throughout this book. 

CarriUo A, Stewart KD, Sham HL, Norbeck DW, Kohlbrenner WE, Leonard JM, Kempf DJ, Molla A (1998) In vitro selection and characterization of human immunodeficiency virus type 1 variants with increased resistance to ABT-378, a novel protease inhibitor. J Virol 72 7532-7541 Chambers TJ, Nestorowicz A, Amberg SM, Rice CM (1993) Mutagenesis of the yellow fever virus NS2B protein effects on proteolytic processing, NS2B-NS3 complex formation, and viral replication. J Virol 67 6797-6807... 

Not only eukaryotic cells but also bacteria have successfully been targeted by PNA anhsense strategies. Thus it has been shown that PNA complementary to ribosomal RNA or mRNA encoding an essential fatty acid biosynthesis protein, effectively kills E. coli. Furthermore, it has been shown that PNA directed to the start codon of the y -lactamase gene re-sensitized otherwise resistant E. coli to the antibiohc ampiciUin [64—66]. Conjugating a simple transporter peptide to the PNA increased the potency significantly, and an even more potent antibacterial PNA... 

A. Gerstner, Z. Csapo, M. Sasvari-Szekely, and A. Guttman, Ultrathin sodium dodecyl sulfate gel electrophoresis of proteins Effect of gel composition and temperature on the separation of sodium dodecyl sulfate-protein complexes, Electrophoresis, 21, 834 (2000). 

The next section contains the most relevant findings from ONIOM applications to enzymatic systems performed in our group. This is followed by a discussion of the important protein effects and how this information can be used to improve the modeling of enzymatic reactions. 

Whether the protein effect is considered important depends heavily on the type of process that is being studied. If the target is to understand the color-tuning effects of... 

As briefly mentioned above, the reduced form of MMO reacts with oxygen to initiate substrate oxygenation. To further analyze the protein effects on this reaction, the dioxygen-binding step was treated with two-layer ONIOM (B3LYP Amber) [25], The overall setup was similar to the one used for evaluating active-site geometries. 

For the present reaction, the presence of surrounding protein only marginally affects the barrier (it increases by 0.7 kcal/mol). A possible reason for the small protein effects could be that in the present model, the active site is not deeply buried inside the enzyme instead it is located on the interface of two monomers. Still, addition of the protein environment had effects on the active-site geometry. The reason this does not affect the total barrier height is that when comparing transition state and reactant, the protein effect appears to be relatively constant. 

K. Chattopadhyay and S. Mazumdar, Direct electrochemistry of heme proteins effect of electrode surface modification by neutral surfactants. Bioelectrochemistry 53, 17-24 (2000). 

Arts MJ, Haenen GR, Wilms LC, Beetstra SA, Heijnen CG, Voss HP, Bast A. 2002b. Interactions between flavonoids and proteins effect on the total antioxidant capacity. J Agric Food Chem 50(5) 1184—1187. 

Selenium-induced reduction in growth and survival, and increase in liver histopathology. Effects exacerbated at 7% and 44% protein. Effects alleviated by addition of 200 mg As/kg ration as sodium arsenate, and partially alleviated by methionine dietary supplement... 

Pikal, M. J., Dellermann, K., Roy, M. L Formulation and stability of freeze-dried proteins Effects of moisture and oxygen on the freeze-dried formulation of human growth hormones. Developments in Biological Standardization, Vol. 74, p. 21-38. Acting Editors Joan C. May - F. Brown. S. Karger AG, CH-4009 Basel (Switzerland), 1992... 

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

Erotein whether or not cholesterol was added to the diets C3) ince the publication of this experiment over 45 years ago, there has been a recent resurgence of interest in the area of protein effects on plasma lipids and atherosclerosis. This paper summarizes some of the data generated in our laboratory over the last several years and discusses their significance in relation to hypercholesterolemia and atherosclerosis in other species including humans. 

Table VIII. Dietary Protein Effects on Cholesterol Kinetics in...

F. Tanaka and N. Mataga, Fluorescence quenching dynamics of tryptophan in proteins. Effect of internal rotation under potential barrier, Biophys. J. 51, 487-495 (1987). 

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