protein folding

Three hydrophobic surface binding a proteins link surface hydrophobicity to sporulation, biofilm formation, and host interaction in Mucor lusitanicus

Results show that HsbA proteins in Mucor lusitanicus function as regulators that couple fungal surface remodeling with developmental transitions, thereby coordinating environmental adaptation and host–pathogen interactions.

Serum SERPINA3 as a Candidate Non-Invasive Biomarker for Neuromyelitis Optica Spectrum Disorder: Proteomic Discovery and Same-Center Validation

SERPINA3 is therefore an exploratory adjunctive serum biomarker candidate rather than a stand-alone diagnostic test; prospective external validation in clinically representative cohorts is required.

Folding states of transit peptides and mature peptides in the cytosol: implications for the import-competent state of preproteins.

It is proposed that the faster folding of TPs, relative to downstream MPs, plays an important role in maintaining preproteins in an import-competent state, and that TPs need to fold into a specific conformation to function properly.

Genome-Wide Characterization of the WIP Transcription Factor Gene Family in Soybean and Physiological Responses to Salt Stress

The GmWIP gene family has expanded substantially in soybean relative to previously characterized species and shows genotype-dependent transcriptional responses to salt stress, suggesting that specific GmWIP members are candidate regulators of salt tolerance and warrant further functional investigation.

[Effects of Early Enteral Nutrition After Total Gastrectomy for Gastric Cancer].

This study demonstrates comparable and in some key indicators higher clinical and economic efficiency of domestic enteral nutrition products in perioperative period for cancer patients with nutritional disorders.

Isolate-Specific Modulation of Growth, Carbon Allocation, and Transcriptomic Responses in Spirodela polyrhiza by Duckweed-Associated Bacteria

Evidence is provided linking bacterial colonization, host transcriptomic regulation, carbon allocation, and biomass production in duckweed, offering a basis for engineering high-performance duckweed–microbiome systems for sustainable biomass production.

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

The human papillomavirus L2 protein in the capsid is an ensemble of related structures poised to exit the virus particle

A structural model of L2 within the capsid is developed using cryo-EM single particle analysis of HPV16 pseudovirus capsids with and without the L2 protein combined with AlphaFold3 predictions and molecular dynamics simulations to develop a structural basis for understanding how L2 is organized in the capsid poised to initiate its action during virus entry.

Toward a Minimal Amino Acid Alphabet for Protein Design

The results show that globular proteins may have formed early in evolution and show that it is possible to design proteins with interesting properties for biotechnology and synthetic biology.

Molecular mechanisms of protein disulfide isomerase antagonism by punicalagin.

Biochemical oxidase and reductase assays on PDI showed that punicalagin inhibits both activities with micromolar potency, thereby extending earlier work that described disulfide reductase inhibition.

Targeting viral proteins using insulin-like growth factor 2-fused lysosomal targeting chimera platform to combat viral infection.

Overall, iLYTAC converts non-neutralizing antibodies into functional degraders of viral proteins, enabling effective suppression of infection and providing a potential platform for broad-spectrum antiviral therapeutics.

Shrimp and Cod Allergen Transfer to Non-seafood via Reused Batter and Persistence after Deep Frying.

Reused liquid batter systems in retail food-establishment represent a potential yet poorly studied source of seafood allergen cross-contact. This study quantified the accumulation of shrimp and cod proteins in a liquid batter across 20 sequential preparation batches, each representing a single portion (20-25 g), and evaluated their transfer to subsequently prepared chicken, mushroom, and zucchini, both before and after deep frying at 180°C. Allergen concentrations were measured using four commercial ELISA kits (two kits per species). Shrimp protein concentrations increased about 7-fold between batches 5 and 20, while cod protein concentrations increased approximately 3-fold over the same interval. Overall, cod residues accumulated in the batter at substantially higher levels than shrimp across all batches. Shrimp and cod proteins were detected in all three non-seafood items following preparation in the reused batter. Frying reduced detectable allergen levels by 1-67% for shrimp and 74-88% for cod. Consumer exposure estimates for shrimp did not exceed the 200 mg reference dose in any food type before or after frying, whereas cod exposure exceeded the 5 mg fish-protein reference dose even at the 25th percentile of consumption across all food types. These findings demonstrate that seafood allergens accumulate and transfer readily in reused liquid batter, posing a potential allergic risk in cross-contacted products even after frying.