2022
DOI: 10.1371/journal.pone.0270534
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Structural insights into the RNA interaction with Yam bean Mosaic virus (coat protein) from Pachyrhizus erosus using bioinformatics approach

Abstract: Plants are constantly threatened by a virus infection, i.e., Potyviruses, the second largest genus of plant viruses which results in several million-dollar losses in various essential crops globally. Yam bean (Pachyrhizus erosus) is considered to be one of the essential tuberous legume crops holding a great potential source of starch. Yam Bean Mosaic Virus (YBMV) of Potyvirus group belonging to the family potyviridae affects Yam bean and several angiosperms both in the tropical and sub-tropical regions causing… Show more

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Cited by 5 publications
(7 citation statements)
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“…The phosphorylation sites of viral proteins have also been discovered (Table 1). These sites represent variable serine, threonine, and tyrosine sites for phosphorylation, which is crucial for controlling a viral protein's stability, activity, and interactions with other viral and cellular proteins [13].…”
Section: Sequence Analysis Of Isolate Pl-1 (Palcuv-palcub Proteins)mentioning
confidence: 99%
See 1 more Smart Citation
“…The phosphorylation sites of viral proteins have also been discovered (Table 1). These sites represent variable serine, threonine, and tyrosine sites for phosphorylation, which is crucial for controlling a viral protein's stability, activity, and interactions with other viral and cellular proteins [13].…”
Section: Sequence Analysis Of Isolate Pl-1 (Palcuv-palcub Proteins)mentioning
confidence: 99%
“…Statistical tests are applied to assess the significance of identified interactions, and the results are visualized using graphical tools. Gaining insights into the structural determinants of protein-protein interactions holds the key to a deeper understanding of biological functions, diseases, and the development of therapeutics [13].…”
Section: Introductionmentioning
confidence: 99%
“…However, due to its moisture content ranging from 80 to 85 % (w.b. ), it requires storage in a cool and dry place to avoid spoilage [1][2][3] . Therefore, drying processes have been used to increase its shelf life.…”
Section: Introductionmentioning
confidence: 99%
“…), it requires storage in a cool and dry place to avoid spoilage. [1][2][3] Therefore, drying processes have been used to increase its shelf life. Some quality problems of dried jicama are browning (enzymatic browning), avour (sweetness) losses, and nutritional value reduction (regarding vitamins, minerals, and antioxidant content).…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation