Following the Structural Genomics Initiative to solve as many unique protein structures as possible; the Protein Data Bank contains several enzymes whose structures have been solved, but for which no ...
Breast cancer is a highly heterogeneous disease, with many subtypes showing distinct pathological features and clinical outcomes. Among different subtypes, luminal breast cancer accounts for more than ...
Respiratory infections can be severe, even deadly, in some individuals, but not in others. Scientists have gained new understanding of why this is the case by uncovering an early molecular driver that ...
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Engineered enzyme efficiently recycles PET bottles and blended fibers at moderate temperatures
A research team has successfully engineered a novel PET hydrolase enzyme, PET2-21M, achieving a remarkable improvement in the biodegradation of bottle-grade polyethylene terephthalate (PET) plastics.
Lipid recycling in organelles called lysosomes depends on the lipid BMP, which was thought to be resistant to degradation by lysosomal enzymes. It emerges that the enzyme PLA2G15 breaks down BMP, and ...
While protein design is experiencing a period of rapid development and advancement, there’s one particularly challenging class of proteins that’s giving researchers a hard time: enzymes. Now ...
New research represents a notable step forward in designing enzymes from scratch. With their approach, the authors designed an enzyme that uses a covalent intermediate to catalyze a two-step reaction, ...
When peatlands and permafrost lose moisture, huge amounts of carbon sequestered there can oxidize and return to the atmosphere as carbon dioxide, a greenhouse gas (SN: 12/16/00, p. 396). Now, ...
Humans dispose of 400 million tons of plastic every year. Newly designed enzymes could offer a route to breaking down some of that trash into useful molecules. Scientists have developed a new enzyme ...
A popular experiment that's recommended to demonstrate the functionality of enzymes is chewing a piece of bread for a moment, then paying attention to when it turns from a starchy flavor to begin ...
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