Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins.

Background: Pomegranate peel is a by-product from the pomegranate processing industries and is a rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present study, the effects of substitution of refined wheat flour with pomegranate peel powder (PPP) at a rate of 2%, 4%, 6%, 8% and 10% on the physico-chemical and sensorial properties as well as on the oxidative and microbial stability of muffins were investigated.

Tubulin glutamylation regulates ciliary motility by altering inner dynein arm activity.

How microtubule-associated motor proteins are regulated is not well understood. A potential mechanism for spatial regulation of motor proteins is provided by posttranslational modifications of tubulin subunits that form patterns on microtubules. Glutamylation is a conserved tubulin modification [1] that is enriched in axonemes.

Tubulin polyglutamylase enzymes are members of the TTL domain protein family.

Polyglutamylation of tubulin has been implicated in several functions of microtubules, but the identification of the responsible enzyme(s) has been challenging. We found that the neuronal tubulin polyglutamylase is a protein complex containing a tubulin tyrosine ligase-like (TTLL) protein, TTLL1. TTLL1 is a member of a large family of proteins with a TTL homology domain, whose members could catalyze ligations of diverse amino acids to tubulins or other substrates.