2021
DOI: 10.3390/ijms222312911
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Applications of DNA-Functionalized Proteins

Abstract: As an important component that constitutes all the cells and tissues of the human body, protein is involved in most of the biological processes. Inspired by natural protein systems, considerable efforts covering many discipline fields were made to design artificial protein assemblies and put them into application in recent decades. The rapid development of structural DNA nanotechnology offers significant means for protein assemblies and promotes their application. Owing to the programmability, addressability a… Show more

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Cited by 4 publications
(2 citation statements)
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“…Exploring how DNA and proteins interact has been a major focus of molecular biology research for understanding various cellular processes 1 . With an increased understanding of DNA-protein interactions, these insights were utilized in more translational research fields, including tissue engineering, drug development, and gene editing 2,3 . One such interaction that has been extensively studied, especially from the perspective of gene transfection, is the DNA-collagen interaction [4][5][6] .…”
Section: Introductionmentioning
confidence: 99%
“…Exploring how DNA and proteins interact has been a major focus of molecular biology research for understanding various cellular processes 1 . With an increased understanding of DNA-protein interactions, these insights were utilized in more translational research fields, including tissue engineering, drug development, and gene editing 2,3 . One such interaction that has been extensively studied, especially from the perspective of gene transfection, is the DNA-collagen interaction [4][5][6] .…”
Section: Introductionmentioning
confidence: 99%
“…Protein is a crucial component of all cells in human body, and ensuring daily protein intake is indispensable for human survival . According to the Food and Agriculture Organization of the United Nations (FAO), the world population is expected to reach 9 billion by 2050, and the demand for food proteins will increase by 30–50% .…”
Section: Introductionmentioning
confidence: 99%