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The introduction of disulfide bonds into periplasmic proteins is a critical process in many Gram-negative bacteria. The formation and regulation of protein disulfide bonds have been linked to the production of virulence factors. Understanding the different pathways involved in this process is important in the development of strategies to disarm pathogenic bacteria. The well characterized disulfide bond-forming (DSB) proteins play a key role by introducing or isomerizing disulfide bonds between cysteines in substrate proteins. Curiously, the suppressor of copper sensitivity C proteins (ScsCs), which are part of the bacterial copper-resistance response, share structural and functional similarities with DSB oxidase and isomerase proteins, including the presence of a catalytic thioredoxin domain. However, the oxidoreductase activity of ScsC varies with its oligomerization state, which depends on a poorly conserved N-terminal domain. Here, the structure and function of Caulobacter crescentus ScsC (CcScsC) have been characterized. It is shown that CcScsC binds copper in the copper(I) form with subpicomolar affinity and that its isomerase activity is comparable to that of Escherichia coli DsbC, the prototypical dimeric bacterial isomerase. It is also reported that CcScsC functionally complements trimeric Proteus mirabilis ScsC (PmScsC) in vivo, enabling the swarming of P. mirabilis in the presence of copper. Using mass photometry and small-angle X-ray scattering (SAXS) the protein is demonstrated to be trimeric in solution, like PmScsC, and not dimeric like EcDsbC. The crystal structure of CcScsC was also determined at a resolution of 2.6 Å, confirming the trimeric state and indicating that the trimerization results from interactions between the N-terminal α-helical domains of three CcScsC protomers. The SAXS data analysis suggested that the protomers are dynamic, like those of PmScsC, and are able to sample different conformations in solution.
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http://dx.doi.org/10.1107/S2059798322000729 | DOI Listing |
Int J Biol Macromol
September 2025
College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, PR China. Electronic address:
As the primary storage protein, highland barley gliadin (HBG) exhibits limitations in the processing of highland barley foods, primarily due to its abundant non-polar amino acids. In this study, HBG was utilized to prepare sugar-HBG complexes with pentose (xylose), hexoses (glucose and galactose), and disaccharides (lactose and maltose) in an aqueous system at a pH of 11 and a temperature of 75 °C. Subsequently, the structural and functional characteristics of these complexes were evaluated.
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, 430023, China. Electronic address:
Quantum dots, with their superior intrinsic fluorescence and photostability, are emerging as a promising option for cancer gene therapy, diagnosis, and imaging. However, low gene delivery efficiency, insufficient targeting, and responsiveness remain challenges. To address these issues, PEI-based carbon quantum dots (CPNCs) were constructed by crosslinking polyethylenimine quantum dots (PQDs) with carbon quantum dots (CQDs) via disulfide bonds.
View Article and Find Full Text PDFFood Chem
September 2025
State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
At moderate protein concentrations (10, 20 mg/mL) and a high temperature (80 °C), meat protein (MP) self-assembled into weak gels and then intriguingly collapsed into microgels through continuous heating and annealing cooling, resulting in a sol state with exposed hydrophobic groups and disulfide bonds. The different prepared microgel groups were labeled as MP and MP, respectively. Compared with the control group (Con: 7.
View Article and Find Full Text PDFInt J Cosmet Sci
September 2025
Smart Foods and Bioproducts, AgResearch, Lincoln, New Zealand.
Objective: This study investigated the locations of amino acid modifications within two major human hair keratins (Type I K31 and Type II K85) with probable implications for protein and hair structural component integrity. The particular focus was on cysteine modifications that disrupt intra-protein and inter-protein disulphide bonds.
Methods: Human hair was exposed to accelerated, sequential heat or UV treatments, simulating effects resulting from the use of heated styling tools and environmental exposure over a time frame approximating one year.
J Am Chem Soc
September 2025
State Key Laboratory of Petroleum Molecular & Process Engineering, Shanghai Key Laboratory of Green Chemistry and Chemical Processes, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200062, China.
By the strategic integration of squaramide with amino acid derivatives, a type of modular H-bonding catalyst for the enantioselective hydrogen atom transfer (HAT) process was developed. With these disulfides, a photoinduced asymmetric anti-Markovnikov hydrophosphinylation was achieved, providing a series of chiral -hydroxyphosphine oxides with reasonable to high enantioselectivity. Mechanism studies revealed the critical role of the H-bonding interactions between the squaramide scaffold and radical intermediates in governing the enantioselectivity and catalytic reactivity.
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