Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Andrey M. Chernikov"'
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 22, p 16140 (2023)
Chemical chaperones are low-molecular-weight compounds that suppress protein aggregation. They can influence different stages of the aggregation process—the stage of protein denaturation, the nucleation stage and the stage of aggregate growth—and
Externí odkaz:
https://doaj.org/article/1ee7f8621c6b4fa8ab800ec10dbdfe47
Autor:
Vera A. Borzova, Tatiana B. Eronina, Valeriya V. Mikhaylova, Svetlana G. Roman, Andrey M. Chernikov, Natalia A. Chebotareva
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 12, p 10298 (2023)
The importance of studying the structural stability of proteins is determined by the structure–function relationship. Protein stability is influenced by many factors among which are freeze–thaw and thermal stresses. The effect of trehalose, betai
Externí odkaz:
https://doaj.org/article/3bfd60f999e54f398d6cee9443551ca4
Autor:
Alexander S. Paramonov, Mikhail A. Shulepko, Alexey M. Makhonin, Maxim L. Bychkov, Dmitrii S. Kulbatskii, Andrey M. Chernikov, Mikhail Yu. Myshkin, Sergey V. Shabelnikov, Zakhar O. Shenkarev, Mikhail P. Kirpichnikov, Ekaterina N. Lyukmanova
Publikováno v:
Marine Drugs, Vol 20, Iss 8, p 503 (2022)
Three-finger proteins (TFPs) are small proteins with characteristic three-finger β-structural fold stabilized by the system of conserved disulfide bonds. These proteins have been found in organisms from different taxonomic groups and perform various
Externí odkaz:
https://doaj.org/article/c9dc58cc334d4852948d18e54962e1f7
Autor:
Chebotareva, Vera A. Borzova, Tatiana B. Eronina, Valeriya V. Mikhaylova, Svetlana G. Roman, Andrey M. Chernikov, Natalia A.
Publikováno v:
International Journal of Molecular Sciences; Volume 24; Issue 12; Pages: 10298
The importance of studying the structural stability of proteins is determined by the structure–function relationship. Protein stability is influenced by many factors among which are freeze–thaw and thermal stresses. The effect of trehalose, betai