scholarly journals Reactive Chlorine Species Reversibly Inhibit DnaB Protein Splicing in Mycobacteria

2021 ◽  
Author(s):  
Christopher W. Lennon ◽  
Daniel Wahl ◽  
J. R. Goetz ◽  
Joel Weinberger
Keyword(s):  
Protein Level ◽  
Fungal Pathogens ◽  
Protein Splicing ◽  
Host Proteins

Inteins are both widespread and abundant in microbes, including within several bacterial and fungal pathogens. Inteins are domains translated within host proteins and removed at the protein level by splicing.

Protein splicing: Excision of intervening sequences at the protein level

BioEssays ◽  
1993 ◽  
Vol 15 (10) ◽  
pp. 667-674 ◽  
Author(s):  
Antony A. Cooper ◽  
To M. H. Stevens
Keyword(s):  
Protein Level ◽  
Protein Splicing ◽  
Intervening Sequences

SOOTY MOULD DISEASES OF SOME TREES FROM AURANGABAD DISTRICT, MAHARASHTRA (INDIA)

2017 ◽  
Vol 23 (2) ◽  
Author(s):  
NAVALSINGH J. TODAWAT
Keyword(s):  
Surface Area ◽  
Fungal Pathogens ◽  
Leaf Surface ◽  
Severity Of Disease ◽  
Sooty Mould ◽  
Leaf Surface Area

Sooty mould diseases of Tress from Aurangabad district were surveyed. During the survey of tress, 5 species were found infected by fungal pathogens causing sooty mould diseases. Disease is easily identifiable by the presence of a black, velvety growth covering the leaf surface area. The fungus produces mycelium which is superficial and dark grows on the flowers, leaf, stem and sometime on fruits also. The severity of disease depends on the honeydew secretions by insects. The diseases were found to be caused by 5 species of fungi viz. Capnodium anonae, C. ramosum, Capnodium sp., Meliola bangalorensis and Meliola ranganthii.

No Association Between lck Gene Polymorphisms and Protein Level in Type 1 Diabetes

Diabetes ◽  
2002 ◽  
Vol 51 (11) ◽  
pp. 3326-3330 ◽  
Author(s):  
S. Nervi ◽  
S. Nicodeme ◽  
C. Gartioux ◽  
C. Atlan ◽  
M. Lathrop ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Protein Level ◽  
Gene Polymorphisms

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

Diseases of the kumara crop

2009 ◽  
Vol 62 ◽  
pp. 402-402
Author(s):  
S.L. Lewthwaite ◽  
P.J. Wright
Keyword(s):  
Fungal Pathogens ◽  
Ipomoea Batatas ◽  
Mechanical Damage ◽  
Soft Rot ◽  
Economic Loss ◽  
Root Surface ◽  
Black Rot ◽  
Rhizopus Stolonifer ◽  
Ceratocystis Fimbriata ◽  
Pink Rot

The predominant diseases of the commercial kumara (Ipomoea batatas) or sweetpotato crop are caused by fungal pathogens The field disease pink rot results from infection by the fungus Sclerotinia sclerotiorum Lesions form on vines but may spread down stems to the roots The widespread nature of this disease in sweetpotato appears peculiar to New Zealand Scurf is a disease caused by Monilochaetes infuscans which occurs in the field but may proliferate amongst stored roots The disease causes a superficial discolouration of the root surface which is mainly cosmetic but can also increase root water loss in storage Infection by Ceratocystis fimbriata produces a disease known as black rot The disease can be transmitted amongst plants at propagation but is particularly rampant amongst roots in storage This disease is readily transmitted and can cause severe economic loss Fusarium oxysporum causes surface rots in stored roots characterised by light to dark brown lesions that tend to be firm dry and superficial The lesions may be circular and centred on wounds caused by insects or mechanical damage at harvest Soft rot caused by Rhizopus stolonifer generally occurs in roots after they are washed and prepared for the market Fungal infection occurs through wounds or bruised tissue producing distinctive tufts of white fungal strands and black spores

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