Science found new layer to DNA

[loveofourlord]

I wonder if this helps solve part of the protein folding problem.

http://www.sciencedaily.com/releases/2015/09/150923134211.htm

esentially it seems that wich of the various three letters are used to create a given ammino acid actually matters as to how the protein folds, by going faster or slower to be made, so might this explain part of the problem? If the amino acids further down the chain are made quicker, or ones before are slower or such it gives more time for a fold to be done by a previous amino acid in the protein, I'm curious thoughts.

 

[Loudmouth]

I wonder if this helps solve part of the protein folding problem.

http://www.sciencedaily.com/releases/2015/09/150923134211.htm

esentially it seems that wich of the various three letters are used to create a given ammino acid actually matters as to how the protein folds, by going faster or slower to be made, so might this explain part of the problem? If the amino acids further down the chain are made quicker, or ones before are slower or such it gives more time for a fold to be done by a previous amino acid in the protein, I'm curious thoughts.

There is no problem to begin with. Proteins are affected by entropy in the same way all molecules are affected, so they adopt a low energy state in a time dependent manner.

 

[loveofourlord]

There is no problem to begin with. Proteins are affected by entropy in the same way all molecules are affected, so they adopt a low energy state in a time dependent manner.

well I've heard the idea that a protein could go multiple ways either way it's just facinating, and as you said this sort of goes with that idea.

 

[Loudmouth]

well I've heard the idea that a protein could go multiple ways either way it's just facinating, and as you said this sort of goes with that idea.

How a protein folds can depend on temperature, salt concentration, pH, and presence of hydrophobic substrates, to name a few. Then there is also the issues of chaperone proteins, post-translation modifications (e.g. phosphorylation), and physical forces. Even with a specific environment, each final protein shape is just a probability.

 

[loveofourlord]

How a protein folds can depend on temperature, salt concentration, pH, and presence of hydrophobic substrates, to name a few. Then there is also the issues of chaperone proteins, post-translation modifications (e.g. phosphorylation), and physical forces. Even with a specific environment, each final protein shape is just a probability.

they ever figure out why that one form of protein was causing mad cow? What about it made others fold wrong?

 

[Loudmouth]

they ever figure out why that one form of protein was causing mad cow? What about it made others fold wrong?

Not something I have read up on recently.