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28 relations: Acute-phase protein, Amino acid, Antimicrobial, Asparagine, Asparagus, Bacteria, Binding site, Carbohydrate, Disulfide, Egg allergy, Egg white, Embryo, Glycan, Glycoprotein, Glycosylation, Heat shock protein, Homology (biology), Iron, Metalloproteinase, Nitrogen, Ovalbumin, Post-translational modification, Protein, Protein folding, Protein structure, Thiol, Transferrin, Unified atomic mass unit.
Acute-phase protein
Acute-phase proteins (APPs) are a class of proteins whose plasma concentrations increase (positive acute-phase proteins) or decrease (negative acute-phase proteins) in response to inflammation.
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Amino acid
Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.
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Antimicrobial
An antimicrobial is an agent that kills microorganisms or stops their growth.
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Asparagine
Asparagine (symbol Asn or N), is an α-amino acid that is used in the biosynthesis of proteins.
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Asparagus
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Binding site
In biochemistry, a binding site is a region on a protein or piece of DNA or RNA to which ligands (specific molecules and/or ions) may form a chemical bond.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Disulfide
In chemistry, a disulfide refers to a functional group with the structure R−S−S−R′.
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Egg allergy
Egg allergy is an immune hypersensitivity to proteins found in chicken eggs, and possibly goose, duck, or turkey eggs.
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Egg white
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
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Embryo
An embryo is an early stage of development of a multicellular diploid eukaryotic organism.
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Glycan
The terms glycan and polysaccharide are defined by IUPAC as synonyms meaning "compounds consisting of a large number of monosaccharides linked glycosidically".
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Glycoprotein
Glycoproteins are proteins that contain oligosaccharide chains (glycans) covalently attached to amino acid side-chains.
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Glycosylation
Glycosylation (see also chemical glycosylation) is the reaction in which a carbohydrate, i.e. a glycosyl donor, is attached to a hydroxyl or other functional group of another molecule (a glycosyl acceptor).
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Heat shock protein
Heat shock proteins (HSP) are a family of proteins that are produced by cells in response to exposure to stressful conditions.
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Homology (biology)
In biology, homology is the existence of shared ancestry between a pair of structures, or genes, in different taxa.
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Metalloproteinase
A metalloproteinase, or metalloprotease, is any protease enzyme whose catalytic mechanism involves a metal.
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Nitrogen
Nitrogen is a chemical element with symbol N and atomic number 7.
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Ovalbumin
Ovalbumin (abbreviated OVA) is the main protein found in egg white, making up approximately 55% of the total protein.
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Post-translational modification
Post-translational modification (PTM) refers to the covalent and generally enzymatic modification of proteins following protein biosynthesis.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Protein folding
Protein folding is the physical process by which a protein chain acquires its native 3-dimensional structure, a conformation that is usually biologically functional, in an expeditious and reproducible manner.
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Protein structure
Protein structure is the three-dimensional arrangement of atoms in an amino acid-chain molecule.
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Thiol
Thiol is an organosulfur compound that contains a carbon-bonded sulfhydryl (R–SH) group (where R represents an alkyl or other organic substituent).
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Transferrin
Transferrins are iron-binding blood plasma glycoproteins that control the level of free iron (Fe) in biological fluids.
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Unified atomic mass unit
The unified atomic mass unit or dalton (symbol: u, or Da) is a standard unit of mass that quantifies mass on an atomic or molecular scale (atomic mass).
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References
[1] https://en.wikipedia.org/wiki/Conalbumin
