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Fonsecaea Pedrosoi
''Fonsecaea pedrosoi'' is a fungal species in the family Herpotrichiellaceae, and the major causative agent of chromoblastomycosis. This species is commonly found in tropical and sub-tropical regions, especially in South America, where it grows as a soil saprotroph. Farming activities in the endemic zone are a risk factor for the development of chromoblastomycosis. Taxonomy '' Fonsecaea'' is a genus of ascomycetous fungi affiliated with the family Herpotrichiellaceae. The genus comprises three sibling species, all with pathogenic potential: ''F. pedrosoi'', '' F. monophora'' and '' F. nubica''. The species was first formally described in 1922 as ''Hormodendrum pedrosoi'' by French parasitologist Émile Brumpt. Pablo Negroni transferred it to the genus '' Fonsecaea'' in 1936. Sparingly branched, brownish conidiophores produce clusters of one-celled, club-shaped conidia in short, dry, unbranched chains. A '' Phialophora''-like asexual state sometimes appears ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conidiophores
A conidium ( ; : conidia), sometimes termed an asexual chlamydospore or chlamydoconidium (: chlamydoconidia), is an asexual, non- motile spore of a fungus. The word ''conidium'' comes from the Ancient Greek word for dust, ('). They are also called mitospores due to the way they are generated through the cellular process of mitosis. They are produced exogenously. The two new haploid cells are genetically identical to the haploid parent, and can develop into new organisms if conditions are favorable, and serve in biological dispersal. Asexual reproduction in ascomycetes (the phylum Ascomycota) is by the formation of conidia, which are borne on specialized stalks called conidiophores. The morphology of these specialized conidiophores is often distinctive between species and, before the development of molecular techniques at the end of the 20th century, was widely used for identification of (''e.g.'' '' Metarhizium'') species. The terms microconidia and macroconidia are sometime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empresa Brasileira De Pesquisa Agropecuária
The Brazilian Agricultural Research Corporation (Embrapa - ) is a state-owned research corporation affiliated with the Brazilian Ministry of Agriculture (Brazil), Ministry of Agriculture. Since its inception on April 26, 1973, it has been devoted to developing technologies, knowledge and technical-scientific information aimed at Brazilian agriculture, including livestock.Brazilian scientists turning nation into an agro-power ''The Washington Post'', October 16, 2010 Their mission is to "develop research, development and innovation solutions for the sustainability of agriculture, for the benefit of Brazilian society". Embrapa's organizational structure is composed of 46 centers that can be divided into Research Units or Service Units, and of 17 Central Units tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylase
An amylase () is an enzyme that catalysis, catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds. Classification α-Amylase The α-amylases () (CAS registry number, CAS 9014–71–5) (alternative names: 1,4-α-D-glucan glucanohydrolase; glycogenase) are calcium metallop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collagenase
Collagenases are enzymes that break the peptide bonds in collagen. They assist in destroying extracellular structures in the pathogenesis of bacteria such as ''Clostridium''. They are considered a virulence factor, facilitating the spread of gas gangrene. They normally target the connective tissue in muscle cells and other body organs. Collagen, a key component of the animal extracellular matrix, is made through cleavage of pro-collagen by collagenase once it has been secreted from the cell. This stops large structures from forming inside the cell itself. In addition to being produced by some bacteria, collagenase can be made by the body as part of its normal immune response. This production is induced by cytokines, which stimulate cells such as fibroblasts and osteoblasts, and can cause indirect tissue damage. Therapeutic uses Collagenases have been approved for medical uses for: * treatment of Dupuytren's contracture and Peyronie's disease ( Xiaflex). * wound healing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phospholipase
A phospholipase is an enzyme that hydrolyzes phospholipids into fatty acids and other lipophilic substances. There are four major classes, termed A, B, C, and D, which are distinguished by the type of reaction which they catalyze: *Phospholipase A ** Phospholipase A1 – cleaves the ''sn''-1 acyl chain (where ''sn'' refers to stereospecific numbering). ** Phospholipase A2 – cleaves the ''sn''-2 acyl chain, releasing arachidonic acid. * Phospholipase B – cleaves both ''sn''-1 and ''sn''-2 acyl chains; this enzyme is also known as a lysophospholipase. * Phospholipase C – cleaves before the phosphate, releasing diacylglycerol and a phosphate-containing head group. PLCs play a central role in signal transduction, releasing the second messenger inositol triphosphate. * Phospholipase D – cleaves after the phosphate, releasing phosphatidic acid and an alcohol. Types C and D are considered phosphodiesterases. Endothelial lipase is primarily a phospholipase. Phospho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipase
In biochemistry, lipase ( ) refers to a class of enzymes that catalyzes the hydrolysis of fats. Some lipases display broad substrate scope including esters of cholesterol, phospholipids, and of lipid-soluble vitamins and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Unlike esterases, which function in water, lipases "are activated only when adsorbed to an oil–water interface". Lipases perform essential roles in digestion, transport and processing of dietary lipids in most, if not all, organisms. Structure and catalytic mechanism Classically, lipases catalyse the hydrolysis of triglycerides: \begin \text + \ce &\longrightarrow \text + \text \\[4pt] \text + \ce &\longrightarrow \text + \text \\[4pt] \text + \ce &\longrightarrow \text + \text \end Lipases are serine hydrolases, i.e. they function by transesterification generating an acyl serine intermediate. Most lipases act at a specific position on the glycerol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypoxanthine
Hypoxanthine is a naturally occurring purine derivative. It is occasionally found as a constituent of nucleic acids, where it is present in the anticodon of tRNA in the form of its nucleoside inosine. It has a tautomer known as 6-hydroxypurine. Hypoxanthine is a necessary additive in certain cells, bacteria, and parasite cultures as a substrate and nitrogen source. For example, it is commonly a required reagent in malaria culture, malaria parasite cultures, since ''Plasmodium falciparum'' requires a source of hypoxanthine for nucleic acid synthesis and energy metabolism. In August 2011, a report, based on NASA studies with meteorites found on Earth, was published suggesting hypoxanthine and related organic molecules, including the DNA and RNA components adenine and guanine, may have been formed extraterrestrially in outer space. The ''Pheretima, Pheretima aspergillum'' worm, used in Chinese medicine preparations, contains hypoxanthine. Reactions It is one of the products of the ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthine
Xanthine ( or , from Ancient Greek for its yellowish-white appearance; archaically xanthic acid; systematic name 3,7-dihydropurine-2,6-dione) is a purine base found in most human body tissues and fluids, as well as in other organisms. Several stimulants are derived from xanthine, including caffeine, theophylline, and theobromine. Xanthine is a product on the pathway of purine degradation. * It is created from guanine by guanine deaminase. * It is created from hypoxanthine by xanthine oxidoreductase. * It is also created from xanthosine by purine nucleoside phosphorylase. Xanthine is subsequently converted to uric acid by the action of the xanthine oxidase enzyme. Use and production Xanthine is used as a drug precursor for human and animal medications, and is produced as a pesticide ingredient. Clinical significance Derivatives of xanthine (known collectively as xanthines) are a group of alkaloids commonly used for their effects as mild stimulants and as bronchodila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purine
Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. Dietary sources Purines are found in high concentration in meat and meat products, especially internal organs, such as liver and kidney, and in various seafoods, high-fructose beverages, alcohol, and yeast products. Examples of high-purine food sources include anchovies, sardines, liver, beef, kidneys, brains, monkfish, dried mackerel, and shrimp. Foods particularly rich in hypoxanthine, adenine, and guanine lead to higher blood levels of uric acid. Foods having more than 200 mg of hypoxanthine per 100 g, particularly animal and fish meats containing hypoxanthine as more than 50% of total purines, are more likely to increase uri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in breast milk, human milk. Sheep's milk, Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier. Casein is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphoru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyrosine
-Tyrosine or tyrosine (symbol Tyr or Y) or 4-hydroxyphenylalanine is one of the 20 standard amino acids that are used by cells to synthesize proteins. It is a conditionally essential amino acid with a polar side group. The word "tyrosine" is from the Greek ''tyrós'', meaning ''cheese'', as it was first discovered in 1846 by German chemist Justus von Liebig in the protein casein from cheese. It is called tyrosyl when referred to as a functional group or side chain. While tyrosine is generally classified as a hydrophobic amino acid, it is more hydrophilic than phenylalanine. It is encoded by the codons UAC and UAU in messenger RNA. The one-letter symbol Y was assigned to tyrosine for being alphabetically nearest of those letters available. Note that T was assigned to the structurally simpler threonine, U was avoided for its similarity with V for valine, W was assigned to tryptophan, while X was reserved for undetermined or atypical amino acids. The mnemonic t''Y''rosine was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
