Results 41 to 50 of about 592,273 (269)
FEBS Letters, EarlyView.An unexpected alternative interaction site for ethyl viologen was identified in formate dehydrogenase 1 from Methylorubrum extorquens. Combined mutagenesis, kinetic analysis, and docking revealed that aromatic residues near an iron–sulfur cluster enable flavin mononucleotide‐independent electron transfer, offering a framework for engineering improved ...
Eleni G. Poloniataki, Yong Hwan Kim
wiley +1 more source
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 20 flavouring substances in the Flavouring Group Evaluation 23, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Antifungal activity of essential oils of tea tree, oregano, thyme, and cinnamon, and their components [PDF]
Brazilian Journal of Food TechnologyPhytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals.
Gustavo Aparecido Martins +1 more
doaj +1 more source
Interpreting the effects of DNA polymerase variants at the structural level
Molecular Oncology, EarlyView.Using MAVISp and molecular dynamics simulations, we analyzed over 60 000 missense variants in POLE and POLD1 from ClinVar, COSMIC, cBioPortal, and saturation mutagenesis. Identified mechanistic indicators, including stability, binding, and long‐range, enable structural interpretation, providing ACMG‐like evidence for possible reclassification of VUS ...
Matteo Arnaudi +7 more
wiley +1 more source
Global Aromaticity at the Nanoscale [PDF]
Nature Chemistry, 2019 Aromaticity can be defined by the ability of a molecule to sustain a ring current when placed in a magnetic field. Hückel's rule states that molecular rings with [4n + 2] π-electrons are aromatic, with an induced magnetization that opposes the external field inside the ring, whereas those with 4n π-electrons are antiaromatic, with the opposite ...
Michel Rickhaus +8 more
openaire +6 more sources
Molecular Oncology, EarlyView.The novel styrylquinazolinone‐based molecule W1B effectively suppresses glioblastoma by inhibiting IGF1R and EGFR. In high‐glucose microenvironments driving tumor resistance, W1B acts synergistically with the EGFR inhibitor dacomitinib. This combination safely blocks compensatory survival signaling in zebrafish xenograft models. Showcasing promising in
Patryk Rurka +9 more
wiley +1 more source
Aromatic Network: A Novel Structure for Power Distribution System
IEEE Access, 2017 A distribution network is one of the main parts of a power system as it is connected directly to the load center and can act as a microgrid during an islanding operation.
F. R. Islam +4 more
doaj +1 more source
Raman‐based label‐free microscopic analysis of the pancreas in living zebrafish larvae
FEBS Open Bio, EarlyView.Forward stimulated Raman scattering (F‐SRS) and epi coherent anti‐Stokes Raman scattering (E‐CARS) allow label‐free discrimination of distinct subcellular structures in the pancreas of living zebrafish larvae. Given the straightforward applicability, we anticipate broad implementation of Raman microscopy in other organs and across various biomedical ...
Noura Faraj +3 more
wiley +1 more source
Effect of Yeasts on Aromatic Profi les of wines from ‘Cabernet’ Grapevine Cultivars
Kvasný průmysl, 2017 Recently, the popularity of lighter, but enough structural red wines with expressive varietal aroma has been increasing. This is due to the fact that most wineries produce their wines using a universal or very similar yeast.
Radek Sotolář, Lubomír Lampíř
doaj +1 more source