Climate change is making summers harsher. This is bad news for razor clams. They are dying in large numbers due to the extreme heat. So, scientists wanted to find out which razor clams can handle the heat best. They looked at two groups of razor clams. These groups live in the same area but come from different families. One group is from Shenzhe, and the other is fro...
The fungus Diaporthe Z1-1N is a big problem for kiwifruit growers. It is the main cause of soft rot disease in kiwifruit. This fungus produces enzymes called pectinases, which break down the fruit's cell walls. These enzymes are more active than others the fungus produces, like cellulases. To understand how this fungus works, researchers looked at how different condi...
The world of plant enzymes is vast and often overlooked. One such enzyme, a beta-xylosidase from rice, has caught the eye of researchers. This enzyme, named OsXyl1, is part of a group called glycoside hydrolase family 3. It was produced in a different organism, Pichia pastoris, to study its properties. OsXyl1 works best in acidic conditions, around pH 4. 0, and at a...
Neem seeds might just be the unsung heroes of heart health. These seeds have a secret weapon: tiny protein bits, smaller than 1 kilodalton, that can shield the heart from damage. Scientists wanted to see if these tiny protein bits could protect heart tissue from harm. They used heart tissue from male Wistar rats and exposed it to iron sulfate, a substance that cau...
Meet collagenases – tiny enzymes with a big job in cancer. They're part of a group called matrix metalloproteinases (MMPs), and they help cancer cells spread and invade. But spotting these enzymes in action isn't easy with traditional methods like substrate zymography and in situ zymography. They're not great at showing local activities right in the cells. Enter "cel...
Ever wondered why the taste of some seafood like oysters can be a bit bitter? That’s where aminopeptidases come into play. These enzymes break down bitter peptides in proteins. Until now, scientists haven’t had a clear method to find and study these enzymes properly. This study used a smart computer simulation to search for and test these enzymes. It turned out that ...
Ever wondered how tiny charged molecules like peptides can make a big difference? Scientists took a close look at how peptides with different charges—neutral (T0), negative (T8-), and positive (T9+)—affect α-amylase, an enzyme used in various industries. Using advanced techniques like protein electric fields, spectroscopy, and molecular dynamics, they found something...
Browning is a common issue in many fruits, including apples, which can affect their appearance and taste. Scientists compared a browning-resistant apple variety called 'Rb-18' with a more susceptible variety, 'Fuji'. They found that 'Rb-18' had lower levels of polyphenol oxidase (PPO) enzyme activity and phenolic content compared to 'Fuji'. This enzyme, PPO, helps in...