Temat: Polysaccharide - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Virtual screening and docking studies of identified potential drug target: polysaccharide deacetylase in Bacillus anthracis
Autorzy:: Zaveri, K.
Chaitanya, A.K.
Reddy, I.B.
Powiązania:: https://bibliotekanauki.pl/articles/11463.pdf
Data publikacji:: 2015
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: virtual screening
drug target
polysaccharide deacetylase
Bacillus anthracis
Opis:: In recent years, insilico approaches have been predicting novel drug targets. The present day development in pharmaceutics mainly ponders on target based drugs and this has been aided by structure based drug designing and subtractive genomics. In the present study, the computational genome subtraction methodology was applied for identification of novel, potential drug target against Bacillus anthracis, cause of deadly anthrax. The potential drug target identified through subtractive genomics approach was considered as polysaccharide deacetylase. By virtual screening against NCI database and Drugbank chemical libraries, two potential lead molecules were predicted. Further the potential lead molecules and target protein were subjected for docking studies using Autodock.
Źródło:: International Letters of Natural Sciences; 2015, 07
2300-9675
Pojawia się w:: International Letters of Natural Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Production of Natural Pectin from Locally Available Fruit Waste and Its Applications as Commercially Value-added Product in Pharmaceuticals, Cosmetics and Food Processing Industries
Autorzy:: Demisu, Degnechew Genene
Powiązania:: https://bibliotekanauki.pl/articles/1109331.pdf
Data publikacji:: 2018
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Degree of Esterification
Fruit waste
Gelling agent
Pectin
Pharmaceuticals
Polysaccharide
Opis:: The raise in production of fruit products, such as marmalade, low-caloric foods, juice, frozen foods, jellies and jams, has led to the generation of large volume of fruit wastes as a by-product. These agro-industrial wastes cause serious environmental pollution, and hence, there is an urgent need for their recycling and appropriate utilization via extraction and production of biologically and chemically functional ingredients (i.e. pectin). This review work demonstrates the importance of pectin molecule, its chemical compositions and general biochemical properties, its gelation techniques or mechanisms and its applications as functional and value-added ingredients in pharmaceuticals, cosmetics and food processing industries. Normally, pectin exists in the cell wall of plant cell or fruit cell possessing biopolymer or polysaccharide structures. This by-product has received increasing recognition in modern processing industries and can also be obtained from fruit wastes preponderantly through extraction process. Several factors, such as Degree of esterification, Molecular size, Temperature, Presence of other solutes (i.e. sugar), Charge density on the molecule, and pH values strongly affect the nature of gel formation entire the pectin molecule. Therefore, suitable and effective extraction mechanisms have to be employed to produce this valuable product (i.e. pectin) from locally available fruit wastes.
Źródło:: World News of Natural Sciences; 2018, 20; 1-11
2543-5426
Pojawia się w:: World News of Natural Sciences
Dostawca treści:: Biblioteka Nauki

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