Protein Dimerization and Oligomerization in Biology

ISBN-13: 9781461432289 / Angielski / Twarda / 2012 / 170 str.

Jacqueline M. Matthews

Opis

This volume has a strong focus on homo-oligomerization, which is surprisingly common. However, protein function is so often linked to both homo- and hetero-oligomerization and many heterologous interactions likely evolved from homologous interaction, so this volume also covers many aspects of hetero-oligomerization.

Spis treści

Dimers, Oligomers, Everywhere.- The Detection and Quantitation of Protein Oligomerization.- Computational and Structural Characterisation of Protein Associations.- Death by Caspase Dimerization.- The Relationship between Oligomeric State and Protein Function.- Oligonucleotide Binding Proteins: The Occurrence of Dimer and Multimer Formation.- Homo‑ and Heterodimerization in Transcriptional Regulation.- OligomeriZation at the Membrane: Potassium Channel Structure and Function.- Implications of 3D Domain Swapping for Protein Folding, Misfolding and Function.- From artificial antibodies to nanosprings: The biophysical properties of repeat proteins.

O autorze

Jacqueline (Jacqui) Matthews is currently a Senior Research Fellow of the National Health and Medical Research Council of Australia, and the Professor of Protein Chemistry at the University of Sydney. Her research focuses on regulatory proteins involved in development and disease, and in particular on protein-protein and protein-DNA interactions within transcription factor complexes. Dr. Matthews received her undergraduate training (BSc Hons) in chemistry and biochemistry at the University of New South Wales in Sydney, Australia, and a PhD in biological chemistry (for work on protein folding under the supervision of Sir Professor Alan Fersht) from the University of Cambridge, UK. She is currently President of the Sydney Protein Group, a member of the Executive Council of the Protein Society and a member of the Australian Society for Biochemistry and Molecular Biology, and Australian Biophysical Society.