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Influence of pH and sequence in peptide aggregation via molecular simulation [PDF]
, 2015 We employ a recently developed coarse-grained model for peptides and proteins where the effect of pH is automatically included. We explore the effect of pH in the aggregation process of the amyloidogenic peptide KTVIIE and two related sequences, using three different pH environments. Simulations using large systems (24 peptides chains per box) allow us
Enciso, Marta +2 more
arxiv +6 more sources
Multi-Peptide: Multimodality Leveraged Language-Graph Learning of Peptide Properties. [PDF]
J Chem Inf ModelPeptides are essential in biological processes and therapeutics. In this study, we introduce Multi-Peptide, an innovative approach that combines transformer-based language models with Graph Neural Networks (GNNs) to predict peptide properties. We combine PeptideBERT, a transformer model tailored for peptide property prediction, with a GNN encoder to ...
Badrinarayanan S +3 more
europepmc +2 more sources
Effects of hydrolysis and digestion in vitro on the activity of bovine plasma hydrolysates as inhibitors of the angiotensin I converting enzyme [PDF]
Brazilian Archives of Biology and Technology, 2014 The angiotensin I-converting enzyme (ACE) inhibiting activity of bovine plasma hydrolyzates obtained by Alcalase 2.4 L at different degrees of hydrolysis (DH) was evaluated.
Leidy Johanna Gómez Sampedro +1 more
doaj +3 more sources
Data storage using peptide sequences [PDF]
Nature Communications, 2021 Abstract From the beginning of civilization, the media for storing data have been continuously evolving from such as stone tablets, animal bones and bamboo tablets to paper, with improvements on data density over time. Since the invention of electronics in the last century, the percentage of data stored in digital form has been increasing ...
Cheuk Chi A. Ng +7 more
openaire +6 more sources
Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
Frontiers in Nutrition, 2022 Bitter peptides in the enzymatic hydrolysates were prepared and purified from wheat gluten using aqueous ethanol solutions and macroporous resin, which has opened a new road for the extraction and separation of bitter peptides.
Xiaorui Sun +4 more
doaj +1 more source
Identifying sequential residue patterns in bitter and umami peptides [PDF]
ACS Food Sci. Technol. 2022, 2, 11, 1773--1780, 2022 The primary structures of peptides, originating from food proteins, affect their taste. Connecting primary structure to taste, however, is difficult because the size of the peptide sequence space increases exponentially with increasing peptide length, while experimentally-labeled data on peptides' tastes remain scarce.
arxiv +1 more source
Foods, 2023 Swim bladder polypeptides (SBPs) of Acipenser schrencki were analyzed for their antioxidant activity and physicochemical properties. The results showed the optimal enzymatic conditions were alkaline protease with a solid-to-liquid ratio of 1:20, an ...
Xiao-Yan Zu +4 more
doaj +1 more source
Enhanced cross-recognition of SARS-CoV-2 Omicron variant by peptide vaccine-induced antibodies
Frontiers in Immunology, 2023 Current vaccines against SARS-CoV-2, based on the original Wuhan sequence, induce antibodies with different degrees of cross-recognition of new viral variants of concern.
Belén Aparicio +24 more
doaj +1 more source
Molecular characterization of sequence-driven peptide glycation
Scientific Reports, 2021 Peptide glycation is an important, yet poorly understood reaction not only found in food but also in biological systems. The enormous heterogeneity of peptides and the complexity of glycation reactions impeded large-scale analysis of peptide derived ...
Michelle T. Berger +5 more
doaj +1 more source
Peptide barcoding for one-pot evaluation of sequence–function relationships of nanobodies
Scientific Reports, 2021 Optimisation of protein binders relies on laborious screening processes. Investigation of sequence–function relationships of protein binders is particularly slow, since mutants are purified and evaluated individually. Here we developed peptide barcoding,
Yusei Matsuzaki +10 more
doaj +1 more source