Yip1 domain family (YIPF) proteins are multi-span, transmembrane proteins mainly localized in the Golgi apparatus. YIPF proteins have been found in virtually all eukaryotes, suggesting that they have essential function(s). Saccharomyces cerevisiae contains four YIPFs: Yip1p, Yif1p, Yip4p, and Yip5p. Early analyses in S. cerevisiae indicated that Yip1p and Yif1p bind to each other and play a role in budding of transport vesicles and/or fusion of vesicles to target membranes. However, the molecular basis of their functions remains unclear. Analysis of YIPF proteins in mammalian cells has yielded significant clues about the function of these proteins. Human cells have nine family members that appear to have overlapping functions. These YIPF proteins are divided into two sub-families: YIPFα/Yip1p and YIPFβ/Yif1p. A YIPFα molecule forms a complex with a specific partner YIPFβ molecule. In the most broadly hypothesized scenario, a basic tetramer complex is formed from two molecules of each partner YIPF protein, and this tetramer forms a higher order oligomer. Three distinct YIPF protein complexes are formed from pairs of YIPFα and YIPFβ proteins. These are differently localized in either the early, middle, or late compartments of the Golgi apparatus and are recycled between adjacent compartments. Because a YIPF protein is predicted to have five transmembrane segments, a YIPF tetramer complex is predicted to have 20 transmembrane segments. This high number of transmembrane segments suggests that YIPF complexes function as channels, transporters, or transmembrane receptors. Here, the evidence from functional studies of YIPF proteins obtained during the last two decades is summarized and discussed.
The primary objective of this study was to extract collagen from underutilized fish species owing to its cost effective nature and also its ability to address the demand of type I collagen arising from food and pharmaceutical industries. Acid and pepsin soluble collagen (ppASC and ppPSC) were extracted from the skin of sucker catfish (Pterygoplichthys pardalis) with a yield of 19.6 and 23.8% on wet weight basis respectively. The same were characterized and confirmed as type I collagen by SDS-PAGE, FTIR and UV-Vis spectroscopy, amino acid analysis, and Zeta potential. Taking into consideration the application of collagen in food industry, a food product was developed by incorporating with fresh cheese. This fortification was found to be acceptable and had not altered the taste, odor and other sensory properties of the product.
Present study was conducted to evaluate different strategies for feed formulation in commercial broiler production. A total of 16 male newly hatched broiler chickens (Gallus gallus domesticus) were fed with different formulated diets in 3 feeding phases, starter (1-11 d), grower (12-22 d) and finisher (23-33 d). Four strategies of feed formulation (F1, F2, F3 and F4) were compared; where in F1 group was fed with traditional diet, F2 and F3 were fed with traditional diet after supplementation with 10% & 20 % paneer respectively. The last group (F4) was fed with traditional diet supplemented with 10% collagen and is incorporated into paneer to provide extra protein. The collagen used in the study was analyzed and characterized by UV-Vis spectroscopy, SDS-PAGE and FTIR which was confirmed type-I collagen. All the experimental birds had shown significantly high body weight (BW) for F4 birds compared with other groups. Feed conversion ratio was significantly lower for F3 birds compared to the birds in other groups. No differences were detected for feed intake and mortality. At 33 d, F4 birds (2.227) were significantly heavier than other groups and a remarkable difference was noticed in the decreasing order F3>F2>F1 (2.004 kg, 1.998 kg and 1.749 kg respectively). Notable differences were detected for carcass yield (%), breast yield (%) and breast-to-carcass ratio at 33 d. In conclusion, our results demonstrated that the enhancement in growth rate of birds was observed by providing them with collagen along with the regular diet.
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