Biyom\u00fchendisler, laboratuvar ko\u015fullar\u0131nda tasarlanan proteinlerin, do\u011fal proteinlere k\u0131yasla daha y\u00fcksek s\u0131cakl\u0131klarda bile aktif kalabilmesinin nedenini ke\u015ffetmi\u015f olabilir. Do\u011fal proteinlerin y\u00fcksek s\u0131cakl\u0131klarda yap\u0131lar\u0131n\u0131 koruyabilen t\u00fcrleri, ka\u011f\u0131t \u00fcretiminden kimyasal \u00fcretime kadar geni\u015f bir uygulama alan\u0131na sahiptir. Proteinlerin y\u00fcksek s\u0131cakl\u0131klara dayan\u0131kl\u0131 olma oran\u0131n\u0131 art\u0131rmak, biyoteknoloji ara\u00e7lar\u0131yla ara\u015ft\u0131r\u0131lan en g\u00fcncel konulardan biridir.<\/p>\n
PNAS<\/em> portal\u0131nda yay\u0131nlanan yeni \u00e7al\u0131\u015fmada end\u00fcstriyel s\u00fcre\u00e7lere uyarlanabilirli\u011fi y\u00fcksek olan, laboratuvarda \u00fcretilebilecek proteinlere odaklan\u0131l\u0131yor.<\/p>\n Proteinler hakk\u0131nda ara\u015ft\u0131rma yapan biliminsanlar\u0131ndan baz\u0131lar\u0131 t\u0131bbi, farmas\u00f6tik ve end\u00fcstriyel uygulamalar i\u00e7in yeni protein tasar\u0131mlar\u0131 \u00fcretmeye odaklan\u0131rken baz\u0131lar\u0131 da \u2013\u00f6zellikle de protein m\u00fchendisleri- do\u011fal proteinlerin yap\u0131lar\u0131nda \u00e7e\u015fitli de\u011fi\u015fiklikler yaparak \u00fczerinde \u00e7al\u0131\u015ft\u0131klar\u0131 proteinlere yeni \u00f6zellikler kazand\u0131rmaya \u00e7al\u0131\u015ft\u0131. Ancak proteinlerin genel i\u015fleyi\u015fi bozulmadan i\u015flevlerinde de\u011fi\u015fiklik yap\u0131lmas\u0131 olduk\u00e7a zordur. Protein m\u00fchendisleri bu durumu engellemek i\u00e7in \u201cde novo protein tasar\u0131m\u0131\u201d yaparak proteinlere i\u015flev kazand\u0131rmaya \u00e7al\u0131\u015ft\u0131. Proteinleri s\u0131f\u0131rdan olu\u015fturmay\u0131 kapsayan bu teknik baz\u0131 sorunlar\u0131 da pe\u015finden getiriyordu. \u00d6rne\u011fin hesaplama zorluklar\u0131 ve protein katlanmas\u0131 ilkelerinin tam anlam\u0131yla uygulanamamas\u0131 gibi.<\/p>\n Protein katlanmas\u0131 bir proteinin olu\u015fumu i\u00e7in en temel mekanizmalardand\u0131r. Bu karma\u015f\u0131k mekanizman\u0131n t\u00fcm i\u015fleyi\u015fi tam anlam\u0131yla bilinmedi\u011fi i\u00e7in protein tasar\u0131mlar\u0131 yapmak zordur. Son y\u0131llarda protein m\u00fchendisleri proteinlerin katlanma s\u00fcrecini b\u00fct\u00fcnl\u00fckl\u00fc bir bi\u00e7imde anlamak i\u00e7in bir biri ard\u0131na \u00e7ok say\u0131da \u00e7al\u0131\u015fma ba\u015flatt\u0131 ve proteinlerin tasar\u0131m\u0131 i\u00e7in gereken ana ilkeleri ke\u015ffetmeye \u00e7al\u0131\u015ft\u0131. Protein m\u00fchendisleri yapt\u0131klar\u0131 \u00e7al\u0131\u015fmalarda, dikkat \u00e7ekici bir \u00f6zelli\u011fi daha ke\u015ffetti. Protein tasar\u0131mlar\u0131 y\u00fcksek s\u0131cakl\u0131klara do\u011fal proteinlerden daha dayan\u0131kl\u0131yd\u0131. Ara\u015ft\u0131rmac\u0131lar laboratuvar \u00fcretimi olan baz\u0131 proteinlerin 100 \u00baC\u2019de bile \u00e7al\u0131\u015fabildi\u011fini belirtiyor.<\/p>\n Protein tasar\u0131mlar\u0131 i\u00e7in gerekli olan ilkeler hakk\u0131ndaki ara\u015ft\u0131rmalar, nitrojen, karbon, oksijen ve hidrojen atomlar\u0131n\u0131n zincirinden olu\u015fan protein omurga yap\u0131s\u0131n\u0131n \u00f6nemli oldu\u011funa dikkat \u00e7ekiyordu. Proteinlerin omurga yap\u0131s\u0131n\u0131n hidrofobik \u00e7ekirde\u011fin s\u0131k\u0131 bir bi\u00e7imde paketlenmesini sa\u011flayan protein katlanmalar\u0131 i\u00e7in itici kuvvet oldu\u011fu da \u00e7al\u0131\u015fmalarda vurgulanmaktayd\u0131. Bu noktada ak\u0131llara bir soru geliyordu: Y\u00fcksek s\u0131cakl\u0131klarda bile yap\u0131lar\u0131n\u0131 koruyabilen protein tasar\u0131mlar\u0131 i\u00e7in omurga yap\u0131s\u0131 m\u0131 yoksa protein katlanmalar\u0131 m\u0131 daha \u00f6nemliydi?<\/p>\n Ara\u015ft\u0131rmac\u0131lar, \u00fcrettikleri protein tasar\u0131mlar\u0131n\u0131n i\u00e7inden \u0131s\u0131ya en diren\u00e7li proteinleri se\u00e7ti ve bu proteinlerin hidrofobik \u00e7ekirdekleri \u00fczerinde \u00e7e\u015fitli de\u011fi\u015fiklikler yapt\u0131. De\u011fi\u015fiklere ra\u011fmen proteinlerin katlanma bi\u00e7imlerinde ve \u0131s\u0131ya dayan\u0131kl\u0131l\u0131klar\u0131nda \u00e7ok az bir azalma oldu\u011funu g\u00f6rd\u00fcler. Bu durum da hidrofobik \u00e7ekirdek yap\u0131s\u0131n\u0131n de\u011fil ana omurgan\u0131n \u0131s\u0131ya dayan\u0131kl\u0131l\u0131\u011f\u0131n sa\u011flanmas\u0131nda i\u015flevli oldu\u011funu d\u00fc\u015f\u00fcnd\u00fcrd\u00fc.<\/p>\n Biliminsanlar\u0131 y\u00fcksek s\u0131cakl\u0131klara dayan\u0131kl\u0131 protein tasar\u0131mlar\u0131 \u00fcretebilmek i\u00e7in odaklan\u0131lacak temel noktan\u0131n proteinlerin omurga yap\u0131s\u0131 oldu\u011funun alt\u0131n\u0131 \u00e7iziyor. Ara\u015ft\u0131rmac\u0131lar i\u00e7in bir sonraki ad\u0131m, protein tasar\u0131mlar\u0131 i\u00e7in \u00f6zellikle protein omurgas\u0131n\u0131n alt sistemlerini ve \u00f6zellikle de halka yap\u0131lar\u0131n\u0131 anlamaya \u00e7al\u0131\u015fmak olacak.<\/p>\n Kaynak:<\/strong> https:\/\/phys.org\/news\/2020-12-lab-made-proteins-unusually-high-temperature.html<\/p>\n","protected":false},"excerpt":{"rendered":" Biyom\u00fchendisler, laboratuvar ko\u015fullar\u0131nda tasarlanan proteinlerin, do\u011fal proteinlere k\u0131yasla daha y\u00fcksek s\u0131cakl\u0131klarda bile aktif kalabilmesinin nedenini ke\u015ffetmi\u015f olabilir. Do\u011fal proteinlerin y\u00fcksek s\u0131cakl\u0131klarda yap\u0131lar\u0131n\u0131 koruyabilen t\u00fcrleri, ka\u011f\u0131t \u00fcretiminden kimyasal \u00fcretime kadar geni\u015f bir uygulama alan\u0131na sahiptir. Proteinlerin y\u00fcksek s\u0131cakl\u0131klara dayan\u0131kl\u0131 olma oran\u0131n\u0131 art\u0131rmak, biyoteknoloji ara\u00e7lar\u0131yla ara\u015ft\u0131r\u0131lan en g\u00fcncel konulardan biridir. PNAS portal\u0131nda yay\u0131nlanan yeni \u00e7al\u0131\u015fmada end\u00fcstriyel s\u00fcre\u00e7lere […]<\/p>\n","protected":false},"author":1390,"featured_media":37577,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[5537,1171,7125,7124],"class_list":["post-47437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bilim-gundemi","tag-omurga","tag-protein","tag-protein-katlanmasi","tag-tasarim"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/47437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1390"}],"replies":[{"embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=47437"}],"version-history":[{"count":0,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/47437\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/media\/37577"}],"wp:attachment":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=47437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=47437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=47437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}