Issue 4,
Page 1-100.
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Comparative analysis of
amino acid composition in the active site of nirk
gene in bacterial spp.
p. 22-30
Uka Adhikari 1, Mohammad
Rahman 2
·
1Department of Biotechnology and Genetic Engineering, Kushtia, 7003, Bangladesh.
·
2Department of Biotechnology and Genetic Engineering, Kushtia, 7003, Bangladesh.
·
Abstract
Background: The nirk gene encoding the
copper-containing nitrite reductase (CuNiR), a key catalytic enzyme in the environmental denitrification process that helps to produce nitric oxide
from nitrite.
Methods: The molecular mechanism of denitrification process is definitely complex and in this case a theoretical investigation has been conducted to know the sequence information and amino acid composition of the active site of CuNiR enzyme using various Bioinformatics tools. 10 Fasta formatted sequences were retrieved from the NCBI database and the domain and disordered regions identification and phylogenetic analyses were done on these sequences.
Results: The comparative modeling of protein was performed through Modeller 9v14 program and visualized by PyMOL
tools. Validated protein models were deposited in the Protein Model Database
(PMDB) (PMDB id: PM0080150 to PM0080159). Active sites of nirk
encoding CuNiR enzyme were identified by Castp server. The PROCHECK showed significant scores for
four protein models in the most favored regions of the Ramachandran
plot. Active sites and cavities prediction exhibited that the amino acid,
namely Glycine, Alanine, Histidine, Aspartic acid,
Glutamic acid, Threonine, and Glutamine were common in four predicted protein
models.
Conclusion: The present in silico study anticipates
that active site analyses result will pave the way for further research on the
complex denitrification mechanism of the selected
species in the experimental laboratory.
Keywords: Comparative analysis, active site, nirk
gene, bacterial
spp.
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The design of a novel anti-bacterial meat
packaging with polypropylene, silica nanoparticles and cinnamon essence
p. 44-57.
Alireza Habibi 1, Fateme Akrami Mohajeri 2* , Seyedhossein Hematimoghaddam 2,3,
Ali Mohammad Ranjbar 4, Jalal Sadeghi
5
1 International campus, Shahid
Sadoughi University of Medical Science, Yazd, Iran.
2 Zoonotic Diseases Research Center, School of Public
Health, Shahid Sadoughi
University of Medical Sciences, Yazd, Iran.
3 Department of laboratory sciences, school
of pharamedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
4 Department of pharmacognousy,
faculty of Pharmacy, Shahid Sadoughi
University of Medical Sciences, Yazd, Iran.
5 Department of Nutrition, school of public
health, Shahid Sadoughi
University of Medical Sciences, Yazd, Iran.
Abstract
Background: The objective of this study was to design an
anti-bacterial meat packaging, including polypropylene, silica panoparticles and cinnamon essence.
Methods: The first, the value of 0.025 grams of powdered silica nanoparticles
(purchased from US Research Nanomaterials) with 100
ml of concentrated cinnamon essence
along with 400 microliters sterile
distilled water into polyethylene
container resistant to acid and heat was
added and mixture vigorously. Dense suspension obtained was used for the tests.
To prepare a package repository, a piece of sheet lamination layer (polymer
polypropylene) in the dimensions of 5 × 5 centimeters was prepared and
completely disinfected with alcohol 70 degrees. A layer of cellulose of 4 × 4
cm in size was placed in the middle of it. After these processes packaging
structure was examined using scanning electron microscopy. The total color of
the novel packaging was calculated by a digigital
camera with 13 megapicxell. This measurement was carried
out in 0 day, 14 days, and 21 days.
Results: SEM image confirmed cellulose reinforced
with nano-silica and essence. The color value reduced
after 14 days then increased on days 21th. There is a significant difference at
day 14th compared to day zero and 21 (p <0.05).
Conclusion: It can be concluded that the anti-bacterial
meat packaging can be prepared with polypropylene, silica panoparticles
and cinnamon essence.
Keywords: Anti-bacterial meat packaging; Polypropylene;
Silica nanoparticles; Cinnamon essence
