Integrative and conjugative elements (ICEs) are mobile DNA molecules that can be transferred through excision, conjugation, and integration into chromosomes. They contribute to the horizontal transfer of genomic islands across bacterial species. ICEs carrying genes encoding aromatic compound degradation pathways are of interest because of their contribution to environmental remediation. Recent advances in DNA sequencing technology have increased the number of newly discovered ICEs in bacterial genomes and have enabled comparative analysis of their evolution. The two different families of ICEs carry various aromatic compound degradation pathway genes. ICE and its related ICEs contain a number of members with diverse catabolic capabilities. In addition, the Tn family, which includes ICEs that carry the chlorinated biphenyl catabolic pathway, has been identified. It is apparent that they underwent evolution through the acquisition, deletion, or exchange of modules to adapt to an environmental niche. ICEs have the property of both stability and mobility in the chromosome. Perspectives on the use of ICEs in environmental remediation are also discussed.
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http://dx.doi.org/10.3390/microorganisms11020438 | DOI Listing |
Comput Struct Biotechnol J
December 2024
National Vaccine Innovation Platform, Scholl of Pharmacy, Nanjing Medical University, Nanjing 211166, China.
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View Article and Find Full Text PDFHeliyon
January 2025
Department of Biological Sciences, Faculty of Science, Beirut Arab University, Tripoli, 1300, Lebanon.
The present study reports the characterization of the phytochemical content and the antibacterial activity of ethanolic extracts from the leaves (LE) and stems (SE) of against Methicillin resistant (MRSA. Important functional groups were determined by analyzing the FTIR spectra of LE and SE. The phytochemical profiles were analyzed by GC-MS, and these characterized the chemicals according to retention periods and peak regions.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Horticulture, Northwest Agriculture and Forest University, Yangling, Shaanxi 712100, China. Electronic address:
Green is no longer the only color used to describe tea leaves. As tea plants with different leaf colors-white, yellow, and purple-yield significant economic benefits, scholars are growing increasingly curious about whether these differently colored leaves possess unique aromatic characteristics. Headspace solid-phase microextraction (HS-SPME) combined with GC-MS was used to analyze the volatile metabolites of buds and leaves from 7 white-leaf tea plants, 9 yellow-leaf tea plants, 4 purple-leaf tea plants, and 7 normal (green) tea plants.
View Article and Find Full Text PDFFood Res Int
February 2025
Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China. Electronic address:
Aroma plays a crucial role in the quality of pure green tea beverage. However, there are limited methods to improve their aroma. In this study, green tea produced using shaking and piling process (SPGT) demonstrated a notable improvement in aromatic intensity, particularly in floral, fruity, and sweet notes.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China. Electronic address:
Despite the diverse industrial applications and health benefits of plant gums, significant variations in quality among different types remain underexplored. This study investigates the differences in antioxidant activity, mineral elements, and metabolic profiles among peach, acacia, and karaya gums. Our findings reveal significant differences in total phenol content, with peach gum exhibiting the highest (20.
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