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著者
河野 敬一
出版者
一般社団法人 日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.48, no.4, pp.213-213, 2008 (Released:2008-07-25)
著者
中岡 保夫
出版者
一般社団法人 日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.28, no.4, pp.194-197, 1988-07-25 (Released:2009-05-25)
参考文献数
12

Mechano-, thermo- and photo-stimulation of Paramecium cell elicits changes in the membrane potential called receptor potentials. The receptor potentials are caused by modulating ionic conductances of specific channels localized on the cell surface.
著者
福森 義宏 田岡 東
出版者
一般社団法人 日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.54, no.1, pp.011-014, 2014 (Released:2014-01-29)
参考文献数
19
被引用文献数
1

Magnetosomes synthesized in magnetotactic bacteria function as a cellular compass to navigate along the Earth’s magnetic field. The magnetosome contains various types of specific associated proteins. Most of the magnetosome-associated proteins are encoded in gene clusters within a genetic “magnetosome island,” which is essential for the synthesis of magnetosomes. Our atomic force microscopy studies indicated that the thickness of the organic layer wrapped around the magnetite crystal was ~7 nm, and magnetosome-associated protein MamA was localized at the surface of the organic layer. In this review we present recent progress on “Structure and Function of Magnetosomes” and propose the structural model of magnetosomes in the cell.
著者
古賀(巽) 理恵 古賀 信康
出版者
一般社団法人 日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.53, no.4, pp.190-193, 2013 (Released:2013-07-25)
参考文献数
15
被引用文献数
3

Protein folding occurs because the native interactions collectively outweigh non-native interactions, resulting in funnel-shaped energy landscapes. The funnel-shaped landscapes of natural proteins are rugged due to evolution for function or neutral drift. We describe an approach to designing ideal protein structures stabilized by consistent local and non-local interactions. The approach is based on rules relating local structures to tertiary motifs, which make possible the design of strongly funneled energy landscapes. Guided by these rules, we succeeded in designing five ideal alpha-beta protein structures with different topologies completely from scratch. These results illuminate how the folding funnels of natural proteins arise.
著者
小林 泰夫
出版者
一般社団法人日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.31, no.3, pp.133-141, 1991-05-25
被引用文献数
1

Sporulation of Bacillus subtilis is induced by the deprivation of the nutrients in the medium. During sporulation more than 50 sporulation qenes (spo) are expressed sequentially. The sequential expression of spo genes is regulated mainly at the level of transcription, which is governed by the cascades of five sporulation-specific sigma factors, σ^H, σ^F, σ^E, σ^G, and σ^K. At the initiation of sporulation, the first sporulation specific sigma factor σ^H is activated, which then activates spoIIA operon encoding the second sigma factor σ^F. Expression of spoIIA and spoIIE operons is required for the activation of the pro-σ^E, the inactive precursor of the third sigma factor σ^E, which is required for the expression of the fourth sigma factor σ^G. σ^G is present only in the forespore, but its function is required for the activation of the pro-σ^K, which is present only in the mother cell. sigK gene encoding σ^K is construted by the mother cell-specific DNA rearrangement occurring during the middle stage of sporuation.
著者
井元 敏明
出版者
一般社団法人日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.30, no.3, pp.146-150, 1990-05-25
被引用文献数
1 5

Gymnemic acids, a mixture of triterpene glucuronides extracted from the Indian plant Gymnema sylvestre, have been known to suppress the sweet taste sensation in man. Recent studies have revealed that gymnemic acids showed inhibitory effects not only on glucose absorption in the rat small intestine, but also on glucan synthesis by glucosyltransferase from Streptococcus mutans. These findings suggest that gymnemic acids interact with various proteins which take part in sugar discriminations.
著者
田村 厚夫
出版者
一般社団法人日本生物物理学会
雑誌
生物物理 (ISSN:05824052)
巻号頁・発行日
vol.35, no.1, pp.40-43, 1995-01-25

It has been known that proteins can be denatured not only by increasing the temperature but also by decreasing it. The latter phenomenon, which is normally called "cold denaturation", shows common features of protein unfolding as well as characteristics that are specific to each Protein.