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Activation of Heat Shock Protein Induced by Curcumin to Prevent Huntington Disease- an Analytical Approach in the Context of Protein Vibration

机译:姜黄素诱导的热休克蛋白的活化以预防亨廷顿病-一种在蛋白振动中的分析方法

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Depending on aggregate size, amino acid sequence and degree of misfolding, protein aggregates are disaggregated by Heat Shock Proteins (HSPs). Natural products can induce SHPs. Curcumin- the chemical constituent of turmeric paste/powder is now being considered as the inducer of HSPs which are able to reduce aggregates of glutamine amino acids and can also modulate the signaling pathway of small fragments of glutamine molecules. The molecular mechanism of disaggregation of aggregated glutamines has been considered from the view point of protein vibration which is expected to be happened either due to inherent electrostatic potential of the cell or due to external stimuli. Here we have discussed the current knowledge on the role of HSP induced by curcumin particularly with respect to Huntington diseases (HD) in the context of Protein Vibration Approach.
机译:根据聚集体的大小,氨基酸序列和错误折叠的程度,蛋白质聚集体会通过热激蛋白(HSP)分解。天然产物可以诱导小水电。姜黄素-姜黄糊/粉的化学成分,现在被认为是HSP的诱导剂,它能够减少谷氨酰胺氨基酸的聚集,并且还可以调节谷氨酰胺分子小片段的信号传导途径。从蛋白质振动的观点考虑了聚集的谷氨酰胺解聚的分子机理,预期该振动是由于细胞固有的静电势或由于外部刺激而发生的。在这里,我们已经讨论了有关姜黄素诱导的HSP在蛋白质振动方法中特别是在亨廷顿病(HD)方面的作用的当前知识。

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