Lysine Ethylation by Histone Lysine Methyltransferases [PDF]
ChemBioChem, 2019 AbstractBiomedicinally important histone lysine methyltransferases (KMTs) catalyze the transfer of a methyl group from S‐adenosylmethionine (AdoMet) cosubstrate to lysine residues in histones and other proteins. Herein, experimental and computational investigations on human KMT‐catalyzed ethylation of histone peptides by using S‐adenosylethionine ...
Abbas H. K. Al Temimi +7 more
openaire +4 more sources
Specificity determinants for lysine incorporation in staphylococcus aureus peptidoglycan as revealed by the structure of a MurE enzyme ternary complex [PDF]
, 2013 Background: MurE controls stereo chemical incorporation of Lysine or diaminopimelate into peptidoglycan stem peptides Results: The structure of S.aureus MurE reveals an unexpected lack of specificity for Lysine within the active site.
Barreteau +72 more
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Frontiers in Immunology, 2021 An 8-week rearing trial was designed to appraise the dietary lysine levels on intestinal antioxidant capacity and immunity of grass carp fry. Six practical diets were prepared with graded levels of lysine (1.44, 1.79, 1.97, 2.44, 2.56 and 2.87% dry ...
Dongyu Huang +8 more
doaj +1 more source
A Novel Peptide-Based SILAC Method to Identify the Posttranslational Modifications Provides Evidence for Unconventional Ubiquitination in the ER-Associated Degradation Pathway. [PDF]
, 2013 The endoplasmic reticulum-associated degradation (ERAD) pathway is responsible for disposing misfolded proteins from the endoplasmic reticulum by inducing their ubiquitination and degradation.
Anania, Veronica +4 more
core +3 more sources
Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry [PDF]
, 2015 The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-
Fiore, Alberto +3 more
core +5 more sources
Poultry Science, 2020 Taste is crucial to meat quality, and free Glu is an important taste-active component in meat. Our recent study showed that the short-term feeding of a low-Lys diet increases the concentration of free Glu and other free amino acids in chicken muscle and ...
Genya Watanabe +5 more
doaj +1 more source
Effect of dietary energy and lysine levels on cost of production and profit of meat production in “TANUVAS Namakkal gold Japanese quails” [PDF]
Journal of Veterinary and Animal Sciences, 2021 Two biological trials were conducted to determine the energy and lysine requirements of “TANUVAS Namakkal gold Japanese quail” for production performance. The economic impact of different levels energy and lysine during the chick (0-2 weeks) and grower (
K. Shibi Thomas +4 more
doaj +1 more source
Poultry Science, 2020 Globally, the poultry industry is 1 of the most advanced livestock industries. Feed contributes to the biggest proportion (65–70%) of the production cost.
Chai Yan Lee +3 more
doaj +1 more source
Journal of Agricultural Sciences, 2023 In recent years, consumption of healthy and nutritious products has come to the forefront with the increased consumers’ awareness because of sensitivity to human health.
Osman Erekul, Ali Yiğit
doaj +1 more source
L-methionine supplementation modulates IgM+ B cell responses in rainbow trout
Frontiers in Immunology, 2023 The interest in dietary amino acids (AAs) as potential immunomodulators has been growing the recent years, since specific AAs are known to regulate key metabolic pathways of the immune response or increase the synthesis of some immune-related proteins ...
Diana Martín +12 more
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