Mitochondrial DNA (mtDNA) is inherited as a protein-DNA complex (the nucleoid). Proteins associated with the nucleoid are not only components directly involved in maintenance and propagation of mtDNA but can also be bi-functional enzymes whose metabolic activities are not directly related to mtDNA stability. In the yeast Saccharomyces cerevisiae, one such enzyme, Ilv5p is required for branch chain amino acid biosynthesis but also associates with the nucleoid. Deletions of ILV5 lead not only to metabolic defects but also to destabilization of mtDNA. Further, minor overproduction of Ilv5p stabilizes mtDNA in strains lacking Abf2p, a major mtDNA binding and packaging protein. Here we show that Ilv5p binds double-stranded DNA in vitro and is unaffected by the presence of saturating concentrations of Abf2p. In cells lacking Abf2p the amount of Ilv5p associated with the nucleoid increases significantly and is proportional to the mitochondrial concentration of Ilv5p. Altogether, we conclude that direct binding of Ilv5p can aid in the maintenance and stabilization of mtDNA.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.bbamcr.2007.09.009 | DOI Listing |
Polymers (Basel)
January 2025
Department of Fire Protection, Faculty of Wood Sciences and Technology, Technical University in Zvolen, 96001 Zvolen, Slovakia.
Thermal modification is an environmentally friendly process that does not utilize chemical agents to enhance the stability and durability of wood. The use of thermally modified wood results in a significantly extended lifespan compared with untreated wood, with minimal maintenance requirements, thereby reducing the carbon footprint. This study examines the impact of varying modification temperatures (160, 180, and 210 °C) on the lignin of spruce wood using the ThermoWood process and following the accelerated aging of thermally modified wood.
View Article and Find Full Text PDFPolymers (Basel)
January 2025
Departamento de Engenharia de Materiais, Universidade Federal da Paraíba, João Pessoa 58051-900, PB, Brazil.
The pequi () is a typical fruit from the Brazilian Cerrado. From it, pequi pulp oil is extracted, a valuable product for cosmetic applications due to its high levels of unsaturated fatty acids and carotenoids. Carotenoids are antioxidant compounds that are easily oxidized.
View Article and Find Full Text PDFMolecules
January 2025
Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, Zhejiang Normal University, Jinhua 321004, China.
CO capture from the flue gas is a promising approach to mitigate global warming. However, regulating the carbon-based adsorbent in terms of textural and surface modification is still a challenge. To overcome this issue, the present study depicts the development of cost-effective and high-performance CO adsorbents derived from petroleum coke, an industrial by-product, using a two-step process involving thiourea modification and KOH activation.
View Article and Find Full Text PDFInt J Environ Res Public Health
December 2024
Department of Communication Disorders and Occupational Therapy, College of Education and Health Professions, University of Arkansas, Fayetteville, AR 72701, USA.
For people experiencing homelessness (PEH), the provision of affordable housing has been recognized as the most crucial intervention for improving housing stability and facilitating substance abuse treatment. However, evidence indicates that providing housing does not significantly improve substance abuse, mental health, or physical health outcomes. Optimal participation in essential daily activities has been shown to improve health outcomes and support independent living, but there is limited research that identifies activity performance priorities among PEH living in transitional housing.
View Article and Find Full Text PDFFoods
January 2025
División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Villahermosa, Tecnológico Nacional de México, Km. 3.5 Carretera, Villahermosa-Frontera, Cd Industrial, Villahermosa 86010, Tabasco, Mexico.
The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!