pi-Turns: types,systematics and the context of their occurrence in protein structures

Background  

For a proper understanding of protein structure and folding it is important to know if a polypeptide segment adopts a conformation inherent in the sequence or it depends on the context of its flanking secondary structures. Turns of various lengths have been studied and characterized starting from three-residue γ-turn to six-residue π-turn. The Schellman motif occurring at the C-terminal end of α-helices is a classical example of hydrogen bonded π-turn involving residues at (i) and (i+5) positions. Hydrogen bonded and non-hydrogen bonded β- and α-turns have been identified previously; likewise, a systematic characterization of π-turns would provide valuable insight into turn structures.     

Combinatorial Approach Through In Vitro Regeneration and Phytochemical Profiling of Ceropegia media (Huber) Ans.: A Potential Way Forward in the Conservation of an Endangered Medicinal Plant from the Western Ghats in India

Journal of Plant Growth Regulation - Ceropegia media is an endemic and endangered plant as its propagation through seeds is unreliable due to low germination, slow growth and seedling decay under...     

Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera

Fish viscera are an important source for biomolecules such as protein and lipids. Studies were carried out to assess fermentation ensilaging as a method for recovery of oil from fresh water fish viscera. The total lipid content in the viscera ranged from 19% to 21% and upto 85% of this could be recovered by fermentation. Fermentation using added lactic cultures (Enterococcus faecium HAB01 and Pediococcus acidilactici K7) did not show any advantage over natural fermentation with respect to recovery of oil and no differences were observed in fatty acid composition of oil recovered by fermentation using different cultures. Activity of acidic, neutral and alkaline proteases decreased during fermentation. Eventhough degree of protein hydrolysis increased during fermentation with highest (62.3%) being in fermentation using Pediococcus acidilactici K7 no differences were found in oil recovery. With decrease in protease activity the rate of change in degree of hydrolysis also decreased.