Tag: proteins are polymers composed of
Infrared-Spectroscopic Study of (4-Methylpent-3-en-1-ynyl)methylthiocarbene, Its Photochemical Transformations, and Reactions in an Argon Matrix.
The first representative of singlet carbenes bearing both ethynyl and methylthio groups at the carbene center, (4-methylpent-3-en-1-ynyl)methylthiocarbene, has been generated in a low-temperature Ar matrix upon UV photolysis of 3,3-dimethyl-5-methylthioethynyl-3H-pyrazole and detected by FTIR spectroscopy. The generation of the carbene proceeds via intermediate (3-diazo-5-methylhex-4-en-1-ynyl)methylsulfane. The comparison of FTIR spectroscopy data with the results of quantum…Read More
A hypothesis: Fructosamine-3-Kinase-Related-Protein (FN3KRP) catalyzes deglycation of Maillard intermediates directly downstream from fructosamines
Non-enzymatic glycation (a.k.a. Maillard reaction) is a series of random spontaneous reactions between reducing sugars and amines resulting in the formation of irreversible Advanced Glycation Endproducts (AGE’s). In food chemistry, this process is beneficial by contributing to flavor, aroma, texture and appearance of cooked foods. In vivo, however, Maillard reaction is deleterious because uncontrolled modification…Read More
Localpdb- a Python package to manage protein structures and their annotations
The wealth of protein constructions collected within the Protein Knowledge Financial institution enabled large-scale research of their operate and evolution. Such research, nevertheless, require the era of personalized knowledge units combining the structural knowledge with miscellaneous accent sources offering purposeful, taxonomic, and different annotations. Sadly, the performance of at the moment obtainable instruments for the…Read More