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Updated: Jun 10, 2025

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由Enterococcus faecium-LR9发酵的杏仁种子中具有ACE-I抑制活性的蛋白质水解酸:和分子对接的识别

Dora Elisa Cruz-Casas1, Rodolfo Ramos-González2, Lilia Arely Prado-Barragán3

  • 1School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas Valdés s/n Col. República, 25280 Saltillo, Coahuila, Mexico.

Food chemistry
|October 16, 2024
PubMed
概括

用Enterococcus faecium-LR9发酵杏仁种子有效地产生了抑制血管酶-I转化酶 (ACEI) 的生物活性. 这种方法显示出开发天然高血压治疗的前景.

关键词:
亚玛兰 (Amaranth) 是一种植物.抗高血压是一种抗高血压.肠球菌 (Enterococcus faecium) 是一个有毒的菌株.蛋白质水解酸盐是蛋白质的水解酸盐.

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Protein-protein Interfaces02:04

Protein-protein Interfaces

Many proteins form complexes to carry out their functions, making protein-protein interactions (PPIs) essential for an organism's survival. Most PPIs are stabilized by numerous weak noncovalent chemical forces. The physical shape of the interfaces determines the way two proteins interact. Many globular proteins have closely-matching shapes on their surfaces, which form a large number of weak bonds. Additionally, many PPIs occur between two helices or between a surface cleft and a...
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