## Abstract Astringency is one of the major organoleptic properties of food and beverages that are made from plants, such as tea, chocolate, beer, or red wine. This sensation is thought to be due to interactions between tannins and salivary proline‐rich proteins, which are natively unfolded protein
Visualization of interactions between siderophore transporters and the energizing protein TonB by native PAGE
✍ Scribed by Souhaila Choul-Li; Hendrik Adams; Franc Pattus; Hervé Celia
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 300 KB
- Volume
- 29
- Category
- Article
- ISSN
- 0173-0835
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✦ Synopsis
Abstract
Horizontal nondenaturing electrophoresis of proteins in polyacrylamide gels was used to observe specific interactions between membrane proteins. The method was particularly well suited for solubilized transporters of the outer membrane of Gram‐negative bacteria, and allowed specific complexes of transporter and the inner‐membrane protein TonB to be isolated. We have used this method to investigate the interactions between four different outer‐membrane transporters, and the TonB proteins from two different organisms. The results show that a stable complex can be isolated on gels for all the proteins studied, but can depend in some cases of the detergent used for solubilization. Furthermore, we observe cross‐species interaction as TonB from a given organism can interact with transporters from another organism.
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