Identification and properties of the crenarchaeal single-stranded DNA binding protein from Sulfolobus solfataricus

Single-stranded DNA binding proteins (SSBs) play central roles in cellular and viral processes involving the generation of single-stranded DNA. These include DNA replication, homologous recombination and DNA repair pathways. SSBs bind DNA using four ‘OB-fold’ (oligonucleotide/oligosaccharide binding fold) domains that can be organised in a variety of overall quaternary structures. Thus eubacterial SSBs are homotetrameric whilst the eucaryal RPA protein is a heterotrimer and euryarchaeal proteins vary significantly in their subunit compositions. We demonstrate that the crenarchaeal SSB protein is an abundant protein with a unique structural organisation, existing as a monomer in solution and multimerising on DNA binding. The protein binds single-stranded DNA distributively with a binding site size of ~5 nt per monomer. Sulfolobus SSB lacks the zinc finger motif found in the eucaryal and euryarchaeal proteins, possessing instead a flexible C-terminal tail, sensitive to trypsin digestion, that is not required for DNA binding. In comparison with Escherichia coli SSB, the tail may play a role in protein–protein interactions during DNA replication and repair.

Reverse biochemistry: Use of macromolecular protease inhibitors to dissect complex biological processes and identify a membrane-type serine protease in epithelial cancer and normal tissue

Serine proteases of the chymotrypsin fold are of great interest because they provide detailed understanding of their enzymatic properties and their proposed role in a number of physiological and pathological processes. We have been developing the macromolecular inhibitor ecotin to be a “fold-specific” inhibitor that is selective for members of the chymotrypsin-fold class of proteases. Inhibition of protease activity through the use of wild-type and engineered ecotins results in inhibition of rat prostate differentiation and retardation of the growth of human PC-3 prostatic cancer tumors. In an effort to identify the proteases that may be involved in these processes, reverse transcription–PCR with PC-3 poly(A)+ mRNA was performed by using degenerate oligonucleotide primers. These primers were designed by using conserved protein sequences unique to chymotrypsin-fold serine proteases. Five proteases were identified: urokinase-type plasminogen activator, factor XII, protein C, trypsinogen IV, and a protease that we refer to as membrane-type serine protease 1 (MT-SP1). The cloning and characterization of the MT-SP1 cDNA shows that it encodes a mosaic protein that contains a transmembrane signal anchor, two CUB domains, four LDLR repeats, and a serine protease domain. Northern blotting shows broad expression of MT-SP1 in a variety of epithelial tissues with high levels of expression in the human gastrointestinal tract and the prostate. A His-tagged fusion of the MT-SP1 protease domain was expressed in Escherichia coli, purified, and autoactivated. Ecotin and variant ecotins are subnanomolar inhibitors of the MT-SP1 activated protease domain, suggesting a possible role for MT-SP1 in prostate differentiation and the growth of prostatic carcinomas.

Drying Peppers: Technolocy and Properties

The peppers can be very diverse, from sweet to hot peppers, varying in shape, in colour, in properties and usages. While some are eaten in the fresh state, many of them undergo a drying process to be preserved for a longer time and to increase availability and convenience. Hence, after harvesting, in many cases a drying operation is involved, and the present chapter aims to address this operation, of pivotal importance. In ancient times, the drying of foods in general and peppers in particular was done by exposure to the solar radiation. However, despite its cheapness and easiness, this process involved many drawbacks, like long drying times, probability of adverse atmospheric conditions and contaminations of the product. Hence, nowadays its usage is reduced. The most popular industrial drying method is the hot air convective drying. However, the high temperatures to which the product is exposed can cause changes in the composition and nutritional value as well as in the physical properties or organoleptic quality of the products. Other alternative methods can be used, but sometimes they are more expensive or more time consuming, such as is the case of freeze drying. Still, this last also has visible advantages from the quality point of view, minimizing the changes in texture, colour, flavour or nutrients. The knowledge of adequate drying operating conditions allows the optimization of the product characteristics, and hence to know the drying kinetics or the isotherms is fundamental to properly design the most adequate drying processes, and therefore preserve the organoleptic characteristics as well as the bioactive compounds present.