De Novo Production of the Bioactive Phenylpropanoid Artepillin C Using Membrane-Bound Prenyltransferase in Komagataella phaffii

Engineering yeast broke through bottleneck of Brazilian green propolis and produced atipyrine C

Universities jointly use engineered yeast to break through the production bottleneck of Brazil’s green propolis active ingredient, and record production of atipyrine C Brazilian green propolis is a natural product with rich medicinal value, and its main active ingredient, Artepillin C, has been confirmed in a number of studies with anti-inflammatory, antioxidant, antibacterial and anti-cancer…

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Targeted protein degradation via cellular trafficking of nanoparticles

nanoparticle transport pathway itself leads to new strategies for targeting protein degradation

The research team realized that biocompatible nanoparticle (NPS) are already widely used in the field of drug delivery and that several clinical drugs have successfully entered the market, and that the versatile nature of nanoparticles offers new possibilities for the development of TPD tools. Targeted protein degradation (TPD) is a hot research direction in today’s…

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Classification and application of functional peptides

Classification and application of functional peptides

Protein epitopes can be used as the basis for building cell-directed biomaterials. Proteins are made up of chains of amino acids called peptides and are called epitopes if they contain bioactive sequences capable of interacting with specific cell receptors or antibodies. outline introduction These short amino acid sequences are the main “functional coding language” of…

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Research progress on directional fermentation of functional components of edible fungi

Research progress on directional fermentation of functional components of edible fungi

Edible fungi are popular among the masses because of their rich nutrition and delicious taste. With the vigorous development of the economy, people’s quality of life continues to improve, green and healthy diet is gradually becoming the mainstream. Food demand is changing from meeting food and clothing to focusing on nutrition and health, modern people…

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Nutrition food research and development process and process flow

Nutritional food research and development process and process flow

Nutritional food technology is the engineering and method of processing raw materials into semi-finished products or processing raw materials and semi-finished products into food, which includes the processing steps or all processes required from raw materials to finished products or to transform ingredients into final consumer goods. Nutritional food processes are linked to raw materials…

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