Tag: Biochemistry

One of the great dilemmas of science is the fact that nitrogen gas, though very abundant in the atmosphere, is limiting for most forms of life. Of course, this lack of availability is because N2 gas has an extremely strong triple bond holding the two nitrogen atoms together; it’s so strong that N2…

From an ancient Greek cure-all to a modern treatment for mild depression, Hypericum perforatum (St. John’s wort) is a fascinating weed. Its leaves and flowers produce hyperforin, a metabolite derived from the isoprenoid pathway, which acts as a serotonin reuptake inhibitor. Despite partial genome and…

Certain human neurodegenerative disorders are caused by aggregation of disordered proteins. In particular, Huntington’s disease is caused by aggregation of a protein called huntingtin, which contains long stretches of glutamine (Q). Llama et al. observed that proteins with long stretches of glutamine…

In my cruise around the internet looking for fascinating plant science, I found this tasty morsel. It’s a Spotlight feature of new paper on the effects of salt stress on plants of the genus Capsicum. I don’t want to detract from author Robert Calderon’s fine writing, so head over to Physiologia…

Starch is a polymer of α-glucose which is assembled into insoluble, semi-crystalline granules in plants. It is not known why we see only insoluble starch granules in plants and no soluble α-glucan polymers. To investigate this, Boehlein et al. took a synthetic biology approach. Eleven starch metabolism…

Biomolecular condensates are non-membrane-bound compartments containing proteins and RNAs with key functions in stress responses. In plants, they occur as several types with different properties and components, including stress granules and processing bodies. Protein domains such as prion-like domains…

Plants synthesize interesting chemicals that attract, deter, amuse, and harm their predators. Some of the most harmful to humans have been selectively eliminated through the process of domestication, but others render potential food sources inedible. This review by Liu et al. discusses four approaches…