Results 51 to 60 of about 717,002 (287)
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Fast transport diffusion of bound water in cellulose fiber network
International audienceAbstract A remarkable property of cellulose-based materials is that they can absorb huge amounts of water (25% of the dry mass) from ambient vapor, in the form of bound water confined at a nanoscale in the amorphous regions of the ...
Benjamin Maillet +7 more
core +1 more source
The water-retaining and yield-increasing capacity of super-absorbent polymer (SAP) are essential for soil remediation in arid and semi-arid areas. Water availability is an increasing challenge to plant development and crop yield.
Mashael M. Alotaibi +14 more
doaj +1 more source
Modulation of Homer1 EVH1 domain internal dynamics by putative autism‐associated mutations
The putative autism‐associated M65I and S97L variants of the EVH1 domain of the postsynaptic scaffold protein Homer1 do not exhibit substantial changes in their overall structure or partner binding. Both of them, but especially the M65I variant, show altered internal dynamics relative to the wild‐type domain on the μs‐ms timescale, indicated by the ...
Fanni Farkas +6 more
wiley +1 more source
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
The idea of water interaction with chemicals in the food dry matter or solid was inspired from gas interaction with surface active chemicals, almost a hundred years ago, such as association of gases with active carbon.
Dede R. Adawiyah, Soewarno T. Soekarto*
doaj
The physical dimensions and shape of bacterial cells define the surface area available to acquire nutrients and the volume available for synthesizing proteins and DNA. Here, we use computational systems biology to decode the importance of cell geometry as a major determinant of prokaryotic phenotype, including growth rate and metabolic efficiency. This
Ross P. Carlson +6 more
wiley +1 more source
Thermal effects in water-containing nanocomposite materials when exposed to elevated temperature
The results of investigation of thermal effects in the water-containing composites by differential thermal analysis are presented. The dependence of the thermal phase transition points of the first and the second kind from the structure basis and type of
H. A. Pukhir, N. V. Nasonova
doaj
Measurement of free water in foods by secondary derivative thermogravimetry
The thermogravimetry (TGA) and derivative thermogravimetry (DTG) methods have been used to measure the free water in low-moisture foods. In this study, the 2nd derivative thermogravimetry (2nd DTG) method distinguished the free and bound water based on ...
Yubin Wang +5 more
doaj +1 more source
Electron transfer between complexes III and IV in S. cerevisiae mitochondrial membranes
Mitochondrial oxidative phosphorylation in S. cerevisiae mitoplasts is limited by complex IV catalytic capacity, rather than two‐dimensional cytochrome c diffusion. At physiological cytochrome c : supercomplex ratios at salinity equivalent to that of 20 mm monovalent salt, activity is maximized, indicating that this low ionic strength accurately mimics
Ana Paula Lobez +2 more
wiley +1 more source

