Characterization of a Gene Family Encoding SEA (Sea-urchin Sperm Protein, Enterokinase and Agrin)-Domain Proteins with Lectin-Like and Heme-Binding Properties from Schistosoma japonicum

BackgroundWe previously identified a novel gene family dispersed in the genome of Schistosoma japonicum by retrotransposon-mediated gene duplication mechanism. Although many transcripts were identified, no homolog was readily identifiable from sequence information.Methodology/Principal FindingsHere, we utilized structural homology modeling and biochemical methods to identify remote homologs, and characterized the gene products as SEA (sea-urchin sperm protein, enterokinase and agrin)-domain containing proteins. A common extracellular domain in this family was structurally similar to SEA-domain. SEA-domain is primarily a structural domain, known to assist or regulate binding to glycans. Recombinant proteins from three members of this gene family specifically interacted with glycosaminoglycans with high affinity, with potential implication in ligand acquisition and immune evasion. Similar approach was used to identify a heme-binding site on the SEA-domain. The heme-binding mode showed heme molecule inserted into a hydrophobic pocket, with heme iron putatively coordinated to two histidine axial ligands. Heme-binding properties were confirmed using biochemical assays and UV-visible absorption spectroscopy, which showed high affinity heme-binding (KD = 1.605×10?6 M) and cognate spectroscopic attributes of hexa-coordinated heme iron. The native proteins were oligomers, antigenic, and are localized on adult worm teguments and gastrodermis; major host-parasite interfaces and site for heme detoxification and acquisition.ConclusionsThe results suggest potential role, at least in the nucleation step of heme crystallization (hemozoin formation), and as receptors for heme uptake. Survival strategies exploited by parasites, including heme homeostasis mechanism in hemoparasites, are paramount for successful parasitism. Thus, assessing prospects for application in disease intervention is warranted

Innovations in the Design and Application of Stimuli-Responsive Restorative Dental Polymers

The field of dental materials is undergoing rapid advancements in the pursuit of an innovative generation of dental polymeric restorative materials. There is a growing interest in the development of a distinct category of dental polymers that transcend the conventional role of inertly filling prepared cavities. Instead, these materials possess the capacity to actively detect and respond to alterations within the host environment by undergoing dynamic and controlled molecular changes. Despite the well-established status of stimuli-responsive polymeric systems in other fields, their implementation in dentistry is still in its nascent stages, presenting a multitude of promising opportunities for advancement. These systems revolve around the fundamental concept of harnessing distinctive stimuli inherent in the oral environment to trigger precise, targeted, predictable, and demand-driven responses through molecular modifications within the polymeric network. This review aims to provide a comprehensive overview of the diverse categories of stimuli-responsive polymers, accentuating the critical aspects that must be considered during their design and development phases. Furthermore, it evaluates their current application in the dental field while exploring potential alternatives for future advancements

Not Available

Not AvailableSee Full ArticleNot Availabl

Not Available

Not AvailableRice (Oryza sativa L.), the most popular cereal crop, is consumed as a staple food in the form of various processed product. Rice grain is harvested as rough rice after attaining maturity. The grain is generally stored at 12 to13% of moisture content for obtaining higher head rice recovery and better cooking quality. Rice grain is dehusked and milled by hulling and milling machine to get brown rice and milled rice respectively. Milling of brown rice is generally performed to increase the storability. Some varieties in which the kernel fused with some bran layers after milling are reported to contain higher phenolic compounds (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids, minerals (iron and zinc), proteins, vitamin-E, γ-oryzanols and different proximate compounds as compared to white rice. In India, the rice grain have been utilised for making several products. The processing is mainly based on hydrothermal treatments of different forms of the grain. For every instance, the reorientation of starch granules is occurred. Amongst all the products, puffed rice is very popular in many countries as a breakfast component due to its lightness and crispiness. It is prepared from treated (hydro-heated i.e double parboiling) milled rice by heating in hot sand (200 -300⁰C), or also from raw milled rice in microwave oven or by the puffing gun. Puffed rice provides less calories compared to cooked rice, making it a better option for those who are considering losing weight that is low in calorie and as well as nutritious. Popped rice is a popular snack food in the south East Asian countries. It is prepared by putting moisture-adjusted paddy to high temperature, short-time treatment in sand medium, when the inner grain expands and is forced out through the opened husk like a flower. However, popping percent depends upon the genotypes. It is highly nutritious having more antioxidative compounds as compared to others. Flaked rice is obtained after hydrothermal processing of paddy and its further processing in a machine yields flaked rice of very low thickness with relatively lower weight. Flaked rice generally consumed as breakfast item and snacks, is specific to particular regions in India, Bangladesh and a few Asian countries. Flaked rice is rich source of carbohydrates, protein, vitamin-E, minerals (Fe), phytochemicals, and essential amino acids. Finally, cooked rice in different forms is very popular throughout the world though it is less nutritious than other products. It is most popular due to easy preparation technology and better sensory quality. There are two ordinarily home-cooked products found in Asian countries: rice porridge and cooked rice. A negative correlation between thermal processing and the content of antioxidative compounds, such as phenolic, flavonoids, vitamins etc has been proved. Therefore, information regarding nutritional profiling of various rice products is necessary for understanding our daily intake of nutritional compounds through rice.Not Availabl

Homology modeling, molecular dynamics and atomic level interaction study of snake venom 5′ nucleotidase

Abstract 5′ Nucleotidase (5′ NUC) is a ubiquitously distributed enzyme known to be present in snake venoms (SV) that is responsible primarily for causing dysregulation of physiological homeostasis in humans by inducing anticoagulant effects and by inhibiting platelet aggregation. It is also known to act synergistically with other toxins to exert a more pronounced anti-coagulant effect during envenomation. Its structural and functional role is not yet ascertained clearly. The 3D structure of snake venom 5′ nucleotidase (SV-5′ NUC) is not yet known and was predicted by us for the first time using a comparative homology modeling approach using Demansia vestigiata protein sequence. The accuracy and stability of the predicted SV-5′ NUC structure were validated using several computational approaches. Key interactions of SV-5′ NUC were studied using experimental studies/molecular docking analysis of the inhibitors vanillin, vanillic acid and maltol. All these inhibitors were found to dock favorably following pharmacologically relevant absorption, distribution, metabolism and excretion (ADME) profiles. Further, atomic level docking interaction studies using inhibitors of the SV-5′ NUC active site revealed amino acid residues Y65 and T72 as important for inhibitor–(SV-5′ NUC) interactions. Our in silico analysis is in good agreement with experimental inhibition results of SV-5′ NUC with vanillin, vanillic acid and maltol. The present study should therefore play a guiding role in the experimental design of new SV-5′ NUC inhibitors for snake bite management. We also identified a few pharmacophoric features essential for SV-5′ NUC inhibitory activity that can be utilized further for the discovery of putative anti-venom agents of therapeutic value for snake bite management

Not Available

Not AvailableNot AvailableICA