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Statistical properties of the dichotomous noise generated in biochemical processes

100%

Kurzynski M.

nr 4

502-513

Dichotomous noise detected with the help of various single-molecule techniques convincingly reveals the actual occurrence of a multitude of conformational substates composing the native state of proteins. The nature of the stochastic dynamics of transitions between these substates is determined by the particular statistical properties of the noise observed. These involve nonexponential and possibly oscillatory time decay of the second order autocorrelation function, its relation to the third order autocorrelation function, and a relationship to dwell-time distribution densities and their correlations. Processes gated by specific conformational substates are distinguished from those with fluctuating barriers. This study throws light on the intriguing matter of the possibility of multiple stepping of the myosin motor along the actin filament per ATP molecule hydrolyzed.

The effect of the chemical structure of polyene macrolides on the permeability of the Chlorella vulgaris plasma membrane

100%

Malewicz B.

Oceanologia

1976

tom 06

Studies of interaction between [m-AMSA] and DNA by viscometric and melting profiles methods

80%

Leszczynski T. , Dunski H.

tom 70

The protective effects of selenoorganic compounds against peroxynitrite-induced changes in plasma proteins and lipids

80%

Nowak P. , Saluk-Juszczak J. , Olas B. , Kolodziejczyk J. , Wachowicz B.

nr 1

Many selenoorganic compounds play an important role in biochemical processes and act as antioxidants, enzyme inhibitors or drugs. The effects of a new selenocompound — bis(2-aminophenyl)-diselenide on oxidative/nitrative changes in human plasma proteins induced by peroxynitrite (ONOO−) were studied in vitro and compared with the those of ebselen, a well-known antioxidant. We also studied the role of the tested selenocompounds in peroxynitrite-induced plasma lipid peroxidation. Exposure of the plasma to peroxynitrite (0.1 mM) resulted in an increase in the level of carbonyl groups and nitrotyrosine residues in plasma proteins (estimated using the ELISA method and Western blot analysis). In the presence of different concentrations (0.025–0.1 mM) of the tested selenocompounds, 0.1 mM peroxynitrite caused a distinct decrease in the level of carbonyl group formation and tyrosine nitration in plasma proteins. Moreover, these selenocompounds also inhibited plasma lipid peroxidation induced by ONOO−1 (0.1 mM). The obtained results indicate that in vitro bis(2-aminophenyl)-diselenide and ebselen have very similar protective effects against peroxynitrite-induced oxidative/nitrative damage to human plasma proteins and lipids.

Przemiany enzymatyczne podczas wyrobu i dojrzewania sera

70%

Cichosz G.

Przemysł Spożywczy

2000

tom T. 54, nr 3

37-39

Zaprezentowano współczesne poglądy na złożoność procesów biochemicznych, mikrobiologicznych i fizykochemicznych zachodzących podczas wyrobu i dojrzewania sera. Dynamika fermentacji mlekowej wpływa na stopień odwapnienia skrzepu, wielkość micel kazeiny i dostępność wiązań wrażliwych na proteolizę, a także na podstawową strukturę sera, zawartość wody i pH. Poprzez regulację potencjału oksydoredukcyjnego i synergizm z bakteriami nie pochodzącymi z zakwasu (NSLAB) oraz mikroflorę wtórną bakterie fermentacji mlekowej (LAB) wpływają na przebieg procesów enzymatycznych prowadzących do syntezy składników smaku i aromatu sera.

The state-of-the-art views on the complexity of the biochemical, microbiological and physicochemical processes occurring during the cheese manufacturing and ripening are presented. The rate of lactic acid fermentation affects the degree of curd decalcification, casein micelles size and availability of the proteolysis-sensitive bonds, as well as cheese texture, water content and the pH. The lactic acid bacteria (LAB), by controlling the redox potential and through the synergism with the bacteria that do not come from starters (NSLAB) and with the reintroduced microflora, affect the enzymic processes which lead to the formation of cheese taste and flavour components.

Environment of Mg2 cation and hydrogen bonding system in lactate and citrate magnesium salts

70%

Majzner W. R. , Wieczorek M. W. , Blaszczyk J. , Krol B. W.

tom 59

Wplyw skladnikow suplementow diety - wapnia i magnezu na lepkosc fibryny nieusieciowanej

61%

Michalska M. , Kolodziejska J.

2006

tom 39

nr 2

173-178