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731.
Maximilian Mora Annett Bellack Matthias Ugele Johann Hopf Reinhard Wirth 《Applied and environmental microbiology》2014,80(15):4764-4770
To date, the behavior of hyperthermophilic microorganisms in their biotope has been studied only to a limited degree; this is especially true for motility. One reason for this lack of knowledge is the requirement for high-temperature microscopy—combined, in most cases, with the need for observations under strictly anaerobic conditions—for such studies. We have developed a custom-made, low-budget device that, for the first time, allows analyses in temperature gradients up to 40°C over a distance of just 2 cm (a biotope-relevant distance) with heating rates up to ∼5°C/s. Our temperature gradient-forming device can convert any upright light microscope into one that works at temperatures as high as 110°C. Data obtained by use of this apparatus show how very well hyperthermophiles are adapted to their biotope: they can react within seconds to elevated temperatures by starting motility—even after 9 months of storage in the cold. Using the temperature gradient-forming device, we determined the temperature ranges for swimming, and the swimming speeds, of 15 selected species of the genus Thermococcus within a few months, related these findings to the presence of cell surface appendages, and obtained the first evidence for thermotaxis in Archaea. 相似文献
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Raphael Bereiter Maximilian Himmelstoß Eva Renard Elisabeth Mairhofer Michaela Egger Kathrin Breuker Christoph Kreutz Eric Ennifar Ronald Micura 《Nucleic acids research》2021,49(8):4281
Deazapurine nucleosides such as 3-deazaadenosine (c3A) are crucial for atomic mutagenesis studies of functional RNAs. They were the key for our current mechanistic understanding of ribosomal peptide bond formation and of phosphodiester cleavage in recently discovered small ribozymes, such as twister and pistol RNAs. Here, we present a comprehensive study on the impact of c3A and the thus far underinvestigated 3-deazaguanosine (c3G) on RNA properties. We found that these nucleosides can decrease thermodynamic stability of base pairing to a significant extent. The effects are much more pronounced for 3-deazapurine nucleosides compared to their constitutional isomers of 7-deazapurine nucleosides (c7G, c7A). We furthermore investigated base pair opening dynamics by solution NMR spectroscopy and revealed significantly enhanced imino proton exchange rates. Additionally, we solved the X-ray structure of a c3A-modified RNA and visualized the hydration pattern of the minor groove. Importantly, the characteristic water molecule that is hydrogen-bonded to the purine N3 atom and always observed in a natural double helix is lacking in the 3-deazapurine-modified counterpart. Both, the findings by NMR and X-ray crystallographic methods hence provide a rationale for the reduced pairing strength. Taken together, our comparative study is a first major step towards a comprehensive understanding of this important class of nucleoside modifications. 相似文献
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Some like it hot – and spicy: Chili and the capsaicin receptor TRPV1 Since many hundred years, many people like to eat chili pepper containing the pungent ingredient capsaicin that is responsible for making the food hot and spicy. Capsaicin activates transient receptor potential TRPV1 channels that are predominantly expressed in sensory neurons involved in pain sensation. TRPV1 is a noxious heat sensor and can also be activated by protons and several animal toxins. Thus, TRPV1 is a polymodal sensor of multiple noxious stimuli that cause pain. TRPV1 functions as a nocisensor that detects chemical and thermal stimuli and transduces this stimulation into sensory nerve impulses which leads to the perception of pain. Inhibition of TRPV1 reduces or abolishes pain sensation. A strong activation of TRPV1 induces a long-lasting refractory period of the pain-detecting system (desensitization) and may even lead to an irreversible loss of TRPV1-expressing sensory neurons. It still remains unclear why many people love hot and spicy food, accompanied by a burning sensation in the mouth. 相似文献
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