نتایج جستجو برای: tripeptides
تعداد نتایج: 564 فیلتر نتایج به سال:
We investigated the interaction between glycylsarcosine (Gly-Sar), a neutral dipeptide, and phenylalanylprolylalanine (Phe-Pro-Ala), a neutral tripeptide, for transport into renal brush-border membrane vesicles isolated from Japanese F344 rats. This rat strain is genetically deficient in dipeptidylpeptidase IV. Owing to the absence of this enzyme, Phe-Pro-Ala was found to be completely resistan...
Oligopeptides play important roles in bacterial nutrition and signaling. Using sequences from the available genome database for Mycobacterium tuberculosis H37Rv, the oligopeptide permease operon (oppBCDA) of Mycobacterium bovis BCG was cloned from a cosmid library. An opp mutant strain was constructed by homologous recombination with an allele of oppD interrupted by kanamycin and streptomycin r...
Analyses of cellular processes in the yeast Saccharomyces cerevisiae rely primarily upon a small number of highly domesticated laboratory strains, leaving the extensive natural genetic diversity of the model organism largely unexplored and unexploited. We asked if this diversity could be used to enrich our understanding of basic biological processes. As a test case, we examined a simple trait: ...
We have reported that Bestatin treatment results in accumulation of small peptide intermediates in the degradation of analog-containing globin by intact mouse reticulocytes. It was known that cell-free reticulocyte soluble extracts degrade analog-containing globin to amino acids. We now find that in this cell-free system, Bestatin also results in accumulation of peptide intermediates. The drug ...
The RNA editing occurring in plant organellar genomes mainly involves the change of cytidine to uridine. This process involves a deamination reaction, with cytidine deaminase as the catalyst. Pentatricopeptide repeat (PPR) proteins with a C-terminal DYW domain are reportedly associated with cytidine deamination, similar to members of the deaminase superfamily. PPR genes are involved in many cel...
Peptide-bound advanced glycation end-products (peptide-bound AGEs) can be formed when peptides are heated with reducing saccharides. Pyrraline is the one of most commonly studied AGEs in foods, but the relative importance of the precursor peptide structure is uncertain. In the present study, model systems were prepared by heating peptides with glucose from 60 °C to 220 °C for up to 65 min, and ...
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