Protein disulfide isomerase (PDI) supports proinsulin folding as chaperone and isomerase. Here, we focus on how the two PDI functions influence individual steps in the complex folding process of proinsulin. We generated a PDI mutant (PDI-aba'c) where the b' domain was partially deleted, thus abolishing peptide binding but maintaining a PDI-like redox potential. PDI-aba'c catalyzes the folding of human proinsulin by increasing the rate of formation and the final yield of native proinsulin. Importantly, PDI-aba'c isomerizes non-native disulfide bonds in completely oxidized folding intermediates, thereby accelerating the formation of native disulfide bonds. We conclude that peptide binding to PDI is not essential for disulfide isomerization in fully oxidized proinsulin folding intermediates.
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http://dx.doi.org/10.1002/pro.592 | DOI Listing |
ACS Appl Mater Interfaces
January 2025
School of Medicine, Huanghe Science and Technology University, Zhengzhou 450061, P. R. China.
Silver nanowire (Ag NW)-based elastic conductors have been considered a promising candidate for key stretchable electrodes in wearable devices. However, the weak interface interaction of Ag NWs and elastic substrates leads to poor durability of electronic devices. For everyday usage, an additional self-healing ability is required to resist scratching and damage.
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Material, Physical and Chemical Sciences Center, Sandia National Laboratories, Albuquerque, New Mexico 87123, United States.
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January 2025
College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China.
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State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effects of 1 % xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) on the physicochemical and structural properties of triticale gluten (TG) during fermentation were investigated. Rheological analysis revealed that the addition of XG or HPMC decreased G' and G″ values, while increasing tanδ and recovery strain of triticale gluten during fermentation. Thermal gravimetric analysis demonstrated that triticale gluten added with XG after fermentation exhibited the highest residual mass, showing a 9.
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