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Cry11Aa is the most potent mosquito larvicidal protein of Bacillus thuringiensis subsp. israelensis (Bti). Development of resistance against insecticidal proteins including Cry11Aa is known but no field resistance was observed with Bti. The phenomenon of increasing resistance in insect pests necessitates the development of new strategies and techniques to enhance efficacy of insecticidal proteins. Recombinant technology offers better control over the molecule and allows modification of protein to achieve maximal effect against target pests. In this study, we standardised protocol for recombinant purification of Cry11Aa. Recombinant Cry11Aa found active against larvae of Aedes and Culex mosquito species and LC were estimated. Detailed biophysical characterization provides crucial insights into stability and in-vitro behaviour of the recombinant Cry11Aa. Moreover, trypsin hydrolysis doesn't improve overall toxicity of recombinant Cry11Aa. Proteolytic processing suggests domain I and II are more prone to proteolysis in comparison to domain III. Significance of structural features for proteolysis of Cry11Aa was observed after performing molecular dynamics simulations. Findings reported here are contributing significantly in method for purification, understanding in-vitro behaviour and proteolytic processing of Cry11Aa which could facilitate in efficient utilisation of Bti for insect pests and vectors control.
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http://dx.doi.org/10.1016/j.ijbiomac.2023.124979 | DOI Listing |
Food Res Int
November 2025
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China. Electronic address:
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study.
View Article and Find Full Text PDFACS Nano
September 2025
Department of Biomedicine, University of Bergen, Bergen 5009, Norway.
When pathogenic bacteria colonize a wound, they can create an alkaline ecological niche that selects for their survival by creating an inflammatory environment restricting healthy wound healing to proceed. To aid healing, wound acidification has been exploited to disrupt this process and stimulate fibroblast growth, increase wound oxygen concentrations, minimize proteolytic activity, and restimulate the host immune system. Within this study, we have developed cobalt-doped carbon quantum dot nanoparticles that work together with mild acetic acid, creating a potent synergistic antimicrobial therapy.
View Article and Find Full Text PDFVestn Oftalmol
September 2025
Helmholtz National Medical Research Center of Eye Diseases, Moscow, Russia.
The etiology of uveitis, choroid inflammation, is diverse, the disease is often recurrent, difficult to treat, and frequently results in disability at a young age. Studies investigating the tear fluid composition in uveitis have revealed promising biomarkers relevant for prognosis and treatment optimization. This review presents literature data on changes in the tear fluid content of proteins involved in local immune responses, intercellular interactions, proteolytic and free radical processes, nitric oxide metabolism, and other metabolic pathways in different forms of uveitis.
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Food Quality Control Laboratory, ICAR-National Research Centre on Pig, Rani, Guwahati, Assam, 781131 India.
Biomarkers are important tools in almost every biological field, serving as means of understanding biological conditions, responses or processes. Although, applicability and importance of biomarkers in medicine and food are extensively studied and reported in literature, this review will emphasize on biomarkers associated with food and foods of animal origin like meat, fish, milk and egg. Evaluation of quality, safety and adulteration of food commodities is of the utmost importance with the ever-increasing global demand.
View Article and Find Full Text PDFJ Dairy Res
September 2025
Secretaría de Ciencia, Humanidades, Tecnología e Innovación, Insurgentes, Ciudad de México, México.
Changes in waxed dry cheese during the ripening process, over periods of 7 and 30 days, were analysed using near-infrared spectroscopy (FT-NIR) and mid-infrared spectroscopy (FT-MIR) by attenuated total reflection (ATR). FT-NIR was employed to determine the proximate composition of the cheese (protein, fat, moisture, total solids, and salt content), identifying changes directly associated with the ripening process. FT-MIR data were used to identify spectral bands associated with chemical changes occurring during the cheese maturation.
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