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Wyszukujesz frazę "basic amino acids" wg kryterium: Wszystkie pola


Wyświetlanie 1-2 z 2
Tytuł:
Phosphorylation of basic amino acid residues in proteins: important but easily missed
Autorzy:
Cieśla, Joanna
Frączyk, Tomasz
Rode, Wojciech
Powiązania:
https://bibliotekanauki.pl/articles/1039902.pdf
Data publikacji:
2011
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
basic amino acids
posttranslational modification
phosphorylation
acid-labile
base-stable
phosphoramidate
Opis:
Reversible phosphorylation is the most widespread posttranslational protein modification, playing regulatory role in almost every aspect of cell life. The majority of protein phosphorylation research has been focused on serine, threonine and tyrosine that form acid-stable phosphomonoesters. However, protein histidine, arginine and lysine residues also may undergo phosphorylation to yield acid-labile phosphoramidates, most often remaining undetected in conventional studies of protein phosphorylation. It has become increasingly evident that acid-labile protein phosphorylations play important roles in signal transduction and other regulatory processes. Beside acting as high-energy intermediates in the transfer of the phosphoryl group from donor to acceptor molecules, phosphohistidines have been found so far in histone H4, heterotrimeric G proteins, ion channel KCa3.1, annexin 1, P-selectin and myelin basic protein, as well as in recombinant thymidylate synthase expressed in bacterial cells. Phosphoarginines occur in histone H3, myelin basic protein and capsidic protein VP12 of granulosis virus, whereas phospholysine in histone H1. This overview of the current knowledge on phosphorylation of protein basic amino-acid residues takes into consideration its proved or possible roles in cell functioning. Specific requirements of studies on acid-labile protein phosphorylation are also indicated.
Źródło:
Acta Biochimica Polonica; 2011, 58, 2; 137-148
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Amino acids content and basic chemical composition of roe deer (Capreolus capreolus L.) meat
Autorzy:
Cygan-Szczegielniak, D.
Janicki, B.
Powiązania:
https://bibliotekanauki.pl/articles/31855.pdf
Data publikacji:
2012
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Opis:
The aim of this study was to determine the chemical composition of roe deer meat considering the animals’ sex and age and to estimate the content of amino acids in the meat from two selected groups of the animals, i.e. 2-3-year-old males and females. A further goal was to assess the biological value of proteins as compared to the FAO standard. The study has revealed that in proteins from the roe deer muscle tissue the content of exogenous amino acids (in g/100g) is higher by 20-30% on average comparing to the level of amino acids, in the FAO/WHO (1973) standard protein. Among the endogenous amino acids, the highest (in g/100 g of protein) and the lowest concentrations were found for glutamic acid and proline, respectively. The research has also shown that roe deer meat possesses a high content of protein and a relatively low content of fat.
Źródło:
Polish Journal of Veterinary Sciences; 2012, 15, 4
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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