Enzyme Inhibition   Enzymes are protein molecules that act as a catalyst in biological reactions while inhibitors are low molecular weight chemical compounds that decrease the enzyme-catalyzed reactions. Enzyme inhibition can be defined as a science of enzyme-substrate activity influenced by the presence of an organic substance or inorganic metal or biosynthetic compound due to their covalent or non-covalent interactions with enzyme active... Read More
Food Safety Test An important concern all over the world is food safety. Food safety is an area that deals with handling, preparation, and storage of food in ways that prevent food poisoning. Foods can be contaminated by microorganisms such as bacteria, viruses, or fungi. There are specific bacteria which are the primary causes of foodborne diseases; among them are Escherichia coli, Salmonella enterica, Campylobacter jejuni, Staphylococcus... Read More
Fumonisins are mycotoxins produced by Fusarium moniliforme (Sheldon). It contaminants corn and corn-products and it is toxic to animals and human. Fumonisin was discovered at about 1988 with A, B, C and P series reported. Series B is the most important series with B1, B2, and B3. F. moniliforme MRC 826 present in corn were employed in the isolation of fumonisins. The isolation of Fumonisin C1 is different from other fumonisin because of lack of... Read More
Oligomycin is a group of Streptomyces macrolides that bind to the Oligomycin sensitivity-conferring protein (OSCP) at the F(o) subunits 6 and 9 which are found in the stalk of the F1F0-ATPase complex. This binding blocks proton conductance across the synthase complex and inhibits the synthesis of mitochondrial ATP. As an additional result, the proton pumps of the electron transport chain are unable to operate because the gradient becomes too... Read More