scholarly journals Molten Globule Structures in Milk Proteins: Implications for Potential New Structure-Function Relationships

2002 ◽  
Vol 85 (3) ◽  
pp. 459-471 ◽  
Author(s):  
H.M. Farrell ◽  
P.X. Qi ◽  
E.M. Brown ◽  
P.H. Cooke ◽  
M.H. Tunick ◽  
...  
2016 ◽  
Vol 17 (4) ◽  
pp. 368-379 ◽  
Author(s):  
Muhammad Ali Naqvi ◽  
Kimia Anaraki Irani ◽  
Maryam Katanishooshtari ◽  
Dérick Rousseau

2001 ◽  
Vol 12 (9) ◽  
pp. 339-346 ◽  
Author(s):  
P.X Qi ◽  
E.M Brown ◽  
H.M Farrell

2021 ◽  
Vol 9 (11) ◽  
pp. 2206
Author(s):  
Shuowei Cai ◽  
Raj Kumar ◽  
Bal Ram Singh

Gram-positive bacteria are ancient organisms. Many bacteria, including Gram-positive bacteria, produce toxins to manipulate the host, leading to various diseases. While the targets of Gram-positive bacterial toxins are diverse, many of those toxins use a similar mechanism to invade host cells and exert their functions. Clostridial neurotoxins produced by Clostridial tetani and Clostridial botulinum provide a classical example to illustrate the structure–function relationship of bacterial toxins. Here, we critically review the recent progress of the structure–function relationship of clostridial neurotoxins, including the diversity of the clostridial neurotoxins, the mode of actions, and the flexible structures required for the activation of toxins. The mechanism clostridial neurotoxins use for triggering their activity is shared with many other Gram-positive bacterial toxins, especially molten globule-type structures. This review also summarizes the implications of the molten globule-type flexible structures to other Gram-positive bacterial toxins. Understanding these highly dynamic flexible structures in solution and their role in the function of bacterial toxins not only fills in the missing link of the high-resolution structures from X-ray crystallography but also provides vital information for better designing antidotes against those toxins.


Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.


Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
J Usta ◽  
K Racha ◽  
K Boushra ◽  
S Shatha ◽  
B Yolla ◽  
...  

1993 ◽  
Vol 70 (01) ◽  
pp. 177-179 ◽  
Author(s):  
Daniel B Rifkin ◽  
Soichi Kojima ◽  
Mayumi Abe ◽  
John G Harpel
Keyword(s):  

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