Tegument based in-silico Drug Targeting of Herpes Simplex Virus-1

Alpha Trans Inducing Factor (a-TIF) is a herpes simplex virus type 1 (HSV-1) virion tegument protein present in the tegument layer between the capsid and the envelope, in association with cellular proteins and trans-activated viral activities. a-TIF stimulates the transcription of HSV-1 Immediate Early genes during lytic virus replication. The presence or absence of functional a-TIF protein in vivo is always associated with viral activities. Its role behind latent HSV-1 infection is ambiguous. No drug is designed for HSV till now based on this protein and thus its conformational details can be very important for drug designing purpose. Methods. Docking studies on this protein becomes logical. Four different ligand molecules viz. Adenosine-3'-5'-Diphosphate, P1-(5'-Adenosyl) P4-(5'-(2'-Deoxy-Thymidyl)) Tet-raphosphate, 9-Hydroxymethylguanine, 9-(4-Hydroxybutyl)-N2-Phenylguanine were screened for the study. Results. P1-(5'-Adenosyl) P4-(5'-(2'-Deoxy-Thymidyl) Tetraphophate was found to be the best ligand as it showed the lowest docking energy of - 9.238 kcal/mol. Conclusions. The best ligand was found to bind different sites of the a-TIF protein and hence can be utilized to combat HSV-1 successfully, with a synergistic effect of multiplicity of drug molecules on the target protei

Tolerable environmentally inverse constrained functional metabolism: Key to fight obesity

Health risk of obesity is a heavily growing concern for societies across the globe, as it is the root cause of several lethal diseases, for which the cure is highly expensive. I tried an innovative approach with some formulations and calculations, and it has shown excellent results.The work is intended to explore the efficacy of the judiciously practiced weight loss measure for an interested obese person. The manuscript explains the concept with the formulated enhanced impact of this methodology and thus presents an exploratory logical hypothesis. It is proven to be a reliable tool to fight obesity without medication treatments

Probabilistic divergence of a TBM methodology from the ideal protocol

AbstractProtein structural information is essential for the detailed mapping of a functional protein network. For a higher modelling accuracy and quicker implementation, template based algorithms have been extensively deployed and redefined. The methods only assess the predicted structure against its native state/template, and do not estimate the accuracy for each modelling step. A divergence measure is postulated to estimate the modelling accuracy against its theoretical optimal benchmark. By freezing the domain boundaries, the divergence measures are predicted for the most crucial steps of a modelling algorithm. To precisely refine the score using weighting constants, big data analysis could further be deployed.</jats:p

Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk

The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities