Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: EC:2.7.11.8 (FAST)
 758 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

We have evaluated FAST slides, a glass slide with a microporous polymeric surface that is a suitable substrate for microarray technology. The surface is a nitrocellulose-based polymer that binds DNA and proteins in a noncovalent but irreversible manner. FAST slides are compatible with robotic systems currently used to create microarrays and can easily accommodate volumes of 0.03-2 nL/spot. Our data indicate that FAST slides have a much higher binding capacity for DNA and better spot-to-spot consistency than traditional poly-lysine-coated slides. In addition, FAST slides are well suited for fluorescent detection because of their relatively low light scatter and efficient retention of arrayed DNA. These properties translate into fluorescent sensitivity comparable to modified glass surfaces. FAST slides are also ideal for arraying proteins, making them the only substrate of their kind currently available for microarray applications.
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PMID:FAST slides: a novel surface for microarrays. 1099 77

The FAST method is based on the determination of maximal fluorescence emission when exciting at 330-350 nm, which corresponds to molecular structures formed between reducing sugars or oxidizing lipids and lysine residues of proteins. This fluorescence is dependent on heat treatment and related to protein nutritional loss. Applied to a soluble extract of the food and corrected for the protein concentration of the solution obtained, using Trp fluorescence, the method allows to calculate the FAST index (FI), an indicator of the nutritional damage during heat process. The method, firstly validated on milk samples, is demonstrated here to well correlate with lysine damage on various food products, such as heat-treated milk and breakfast cereals, essentially modified by the Maillard reaction, and roasted soybean or cooked salmon, where interactions between oxidizing lipids and proteins better take place. Independently on the food product or the type of heat process, the FAST index appears always well correlated (r2: 0.84-0.98) to the lysine loss, the latter being estimated by determination of acid-released lysine, fluorescamine-reactive lysine or infrared. Shortly, roasted corn flakes appeared to be more damaged than extrudated flour (FI 100 and lysine blockage 40% instead of 55 and 30%), condensed milk more than UHT milk (FI 150 and 85% of acid-released lysine instead of 80 and 94%), and steam-cooked salmon much less than pan-fried (FI 28 instead of 372). Roasted soy can reach FI of more than 300 corresponding to chemical lysine loss of 40% and poultry-digestive lysine loss of 100%. As a conclusion, the FAST method, once precisely calibrated with pertinent nutritional indicators, should be of great interest for controlling or adapting a process in order to ensure a better nutritional quality for the food product.
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PMID:The FAST method, a rapid approach of the nutritional quality of heat-treated foods. 1145 88

Smads are important intracellular effectors in signaling pathways of the transforming growth factor-beta (TGF-beta) superfamily. Upon activation by TGF-beta, receptor-phosphorylated Smads form a complex with tumor suppressor Smad4/DPC4, and the Smad complexes then are imported into the nucleus. Although diverse pathways regulate the activity and expression of receptor-phosphorylated and inhibitory Smads, cellular factors modulating the activity of the common Smad4 remain unidentified. Here we describe the involvement of the small ubiquitin-like modifier-1 (SUMO-1) conjugation pathway in regulating the growth inhibitory and transcriptional responses of Smad4. The MH1 domain of Smad4 was shown to associate physically with Ubc9, the ubiquitin carrier protein (E2) conjugating enzyme in sumoylation. In cultured cells, Smad4 is modified by SUMO-1 at the endogenous level. The sumoylation sites were identified as two evolutionarily conserved lysine residues, Lys-113 and Lys-159, in the MH1 domain. We found that the mutations at Lys-113 and Lys-159 did not alter the ability of Smad4 to form a complex with Smad2 and FAST on the Mix.2 promoter. Importantly, SUMO-1 overexpression enhanced TGF-beta-induced transcriptional responses. These findings identify sumoylation as a unique mechanism to modulate Smad4-dependent cellular responses.
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PMID:Activation of transforming growth factor-beta signaling by SUMO-1 modification of tumor suppressor Smad4/DPC4. 1262 Oct 41

Aquareoviruses AqRVs have a close relationship with orthoreoviruses. However, they contain an additional genome segment, S11, which encodes nonstructural protein NS26. We previously showed that NS26 can enhance the fusogenic activity of the fusion-associated small transmembrane FAST protein NS16 from AqRV. In this study, a TLPK motif in NS26 was identified as being important for the enhancement. When the TLPK motif was deleted from NS26, the enhanced efficiency of the NS16-mediated cellcell fusion was significantly impaired. Further mutational analysis showed that the lysine K residue in the TLPK motif was critical for the enhancement. Additionally, deletion of the TLPK motif prevented NS26 from interacting with lysosomes. These findings suggested that the TLPK motif is important for NS26 to enhance the fusogenic activity of NS16, and NS26 may utilize the lysosome to benefit the fusion process.
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PMID:Identification of a functional motif in the AqRV NS26 protein required for enhancing the fusogenic activity of FAST protein NS16. 2560 27

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.
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PMID:Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes. 2738 14

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.
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PMID:Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. 2855 1