Abstract Spoilage is the process in which food deteriorates to the point where in it is not edible to humans. Micro-organisms are mainly responsible for food spoilage which includes bacteria and fungi. A study was carried out on the fruits that were spoiled due to the fungal infection. Rhizopus, Trichoderma, Penicillium and Aspergillus were isolated […]
Abstract Structures of antiapoptotic Bcl-2-family proteins that protect the cells against death like Mcl-1 and Bcl-2 bear a surface groove into which the α-helical BH3 regions of certain pro-apoptotic proteins bind. This is done by occupying the hydrophobic pocket formed by the close proximity of their BH1-3 domains. The interactions among these proteins determine whether […]