Nucleotides were effective in inhibiting the class C β-lactamase CMY-10. IMP was the most potent competitive inhibitor, with a value of 16.2 μM. The crystal structure of CMY-10 complexed with GMP or IMP revealed that nucleotides fit into the R2 subsite of the active site with a unique vertical binding mode where the phosphate group at one terminus is deeply bound in the subsite and the base at the other terminus faces the solvent.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5404520 | PMC |
http://dx.doi.org/10.1128/AAC.00098-17 | DOI Listing |
Food Res Int
January 2025
Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong 266237, China. Electronic address:
To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties and non-volatile flavor compounds of dry-cured Spanish mackerel (DCSM) throughout the curing process. Our findings demonstrate that moisture content significantly decreased during curing, while NaCl generally increased.
View Article and Find Full Text PDFFood Chem
February 2025
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides.
View Article and Find Full Text PDFJ Biol Chem
December 2024
Tsinghua-Peking Center for Life Sciences, School of Life Sciences, Tsinghua University, Beijing, China. Electronic address:
Inosine-5'-monophosphate dehydrogenase (IMPDH) catalyzes the rate limiting step of de novo purine synthesis. Currently, it remains still largely unknown how this metabolic event is regulated in tumor cells. Here, we report that a deacetylase sirtuin 5 (SIRT5) may possess a regulatory effect on GMP anabolism by desuccinylating IMPDH1.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
This study identified the key non-volatile taste components and characteristics in the abdominal muscle (AM) of Eriocheir sinensis under various thermal processing methods: boiling at rising temperature (BO-R), boiling at constant temperature (BO-C), steaming with water vapor (ST) and salt-baked (BK). The results showed that arginine (Arg), alanine (Ala), glycine (Gly), glutamate (Glu), 5'-AMP, histidine (His), lysine (Lys), proline (Pro), K, PO, betaine, succinic acid, and lactic acid were the key taste contributors, exhibiting taste activity values (TAV) higher than 1.0.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!