Chemical compounds in foods can inhibit a key SARS-CoV-2 enzyme

Chemical compounds in foods or beverages like green tea, muscadine grapes and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2 virus, according to a new study by plant ...

Researchers use waveguides for sensitive protease monitoring

For the first time, researchers have detected protease activity with surface-enhanced Raman spectroscopy (SERS) performed using a tiny waveguide. The work paves the way to real-time, label-free lab-on-a-chip protease monitoring, ...

How cells keep growing even when under attack

In an unexpected new finding, biochemists at the University of Massachusetts Amherst report observing that a damage-containment system in stressed bacteria can become overrun and blocked, but that this leads to cells responding ...

Targeting SARS-CoV-2 enzyme with inhibitors

As the COVID-19 pandemic caused by the coronavirus SARS-CoV-2 continues to spread around the world, many researchers are studying epidemiological models to predict its propagation.

Expanding virophage diversity

Virophages are small viruses with double-stranded DNA genomes that co-infect eukaryotic cells along with giant viruses. Almost all known virophage genomes share only four genes in common: major and minor capsid proteins (MCP ...

Host cell proteases can process viral capsid proteins

It has long been suggested that a cell protease could take part in enterovirus infection. However, the identities of such proteases have remained unknown. The work performed in the University of Jyväskylä shows, for the ...

page 3 from 8