Hot and sweet: protein glycosylation in Crenarchaeota.

Comparison of the ability to recover physiological traits of hot peppers and sweet peppers after high temperature stress

Biodiversity of thermophilic prokaryotes with hydrolytic activities in hot springs of Uzon Caldera, Kamchatka (Russia).

Samples of water from the hot springs of Uzon Caldera with temperatures from 68 to 87 degrees C and pHs of 4.1 to 7.0, supplemented with proteinaceous (albumin, casein, or alpha- or beta-keratin) or carbohydrate (cellulose, carboxymethyl cellulose, chitin, or agarose) biological polymers, were filled with thermal water and incubated at the same sites, with the contents of the tubes freely acces...

Synthesis and Production of Sweet-Tasting Protein in E. coli and Purification by Amylose Resin

A sweet water-soluble protein that reminds stable over wide ranges of temperature and pH, Brazzein has various applications. Its tastes like cane sugar but have no calories. However, the extraction of brazzein from its natural source is expensive and not applicable. In this study we used recombinant DNA technology to provide an alternative option for cheaper mass production of brazzein. A brazz...

How Sweet Are Our Gut Beneficial Bacteria? A Focus on Protein Glycosylation in Lactobacillus

Protein glycosylation is emerging as an important feature in bacteria. Protein glycosylation systems have been reported and studied in many pathogenic bacteria, revealing an important diversity of glycan structures and pathways within and between bacterial species. These systems play key roles in virulence and pathogenicity. More recently, a large number of bacterial proteins have been found to...

The Use of Sweet Almond Meal as a Protein Source in Japanese Quails Diets

In the first experiment, the chemical composition, apparent metabolizable energy (AME), AME corrected for nitrogen (AMEn), true metabolizable energy (TME), TME corrected for nitrogen (TMEn) values of the sweet almond meal were determined in adult Leghorn cockerels. The second experiment was performed to evaluate the effects of different levels of sweet almond meal at 0, 100, 200 and 300 g/kg on...