Research Topic: protein modification

The Effects of Iterative Freeze–Thaw Cycles on the Structure, Functionality, and Digestibility of Grifola frondosa Protein

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This research shows that freezing and thawing maitake mushroom protein in controlled cycles can significantly improve its ability to stabilize oil and water mixtures in food products. The best results occur after 2-3 cycles, which enhance both how well the protein breaks down during digestion and how effectively it works as an emulsifier in foods like sauces and dressings. This simple physical treatment method offers a sustainable way to improve mushroom protein for food manufacturing without affecting its nutritional quality.

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N6-methyladenosine-modified circRIMS2 mediates synaptic and memory impairments by activating GluN2B ubiquitination in Alzheimer’s disease

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This research reveals how an abnormal RNA molecule called circRIMS2 contributes to Alzheimer’s disease by damaging brain synapses and impairing memory. Scientists found that circRIMS2 levels are elevated through a chemical modification called m6A methylation, and this causes a cascade of events leading to the destruction of important proteins needed for brain communication. The study shows that blocking this damaging pathway using a specially designed peptide can restore memory and synaptic function in Alzheimer’s disease models, offering hope for new therapeutic approaches.

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Antimicrobial effects and mechanisms of hydrogen sulphide against nail pathogens

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Researchers discovered that hydrogen sulphide (H2S), a small gas molecule, can effectively kill the fungi and bacteria that cause painful nail infections. Unlike current treatments that struggle to penetrate into the nail, hydrogen sulphide easily diffuses through the nail plate. The study found that H2S works by damaging the fungi’s respiratory system and creating harmful reactive oxygen species, while also modifying proteins in a way that disrupts their normal function. This innovative approach could offer patients a new topical treatment option for nail infections that have been difficult to treat with existing medications.

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Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates

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Researchers studied how repeatedly freezing and thawing a protein extract from the edible Clitocybe squamulosa mushroom affects its usefulness in food products. They found that three freeze-thaw cycles improved the protein’s ability to create stable foams and emulsions, while two cycles best preserved digestibility and antioxidant benefits. This simple, chemical-free treatment method could help food manufacturers create better products using mushroom proteins.

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