Biofunction-assisted aptasensors based on ligand-dependent 3′ processing of a suppressor tRNA in a wheat germ extract

Ogawa, Atsushi; Tabuchi, Junichiro

doi:10.1039/c5ob00794a

Cited by 7 publications

(8 citation statements)

References 30 publications

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“…RNAs are easier to engineer and to evolve than proteins, and natural RNA sensors that regulate gene expression exist. To this end, synthetic riboswitches [51], toehold switches [52], and several additional engineered RNA regulators have been built [53,54]. However, nearly all of these RNA-based systems either respond to the presence of a specific nucleic acid sequence or to a small set of small molecules, including theophylline, thiamine pyrophosphate, and tetracycline [55].…”

Section: The Limitations Of Current Artificial Cell Technologymentioning

confidence: 99%

Communicating artificial cells

Lentini

Martín

Mansy

2016

Current Opinion in Chemical Biology

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Section: The Limitations Of Current Artificial Cell Technologymentioning

confidence: 99%

Communicating artificial cells

Lentini

Martín

Mansy

2016

Current Opinion in Chemical Biology

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“…2G). 96 In another design, Ogawa and Tabuchi engineered riboswitches that control readthrough of premature translation termination codons (nonsense amber mutations) using sup-tRNAs in WGE 97 through a mechanism reminiscent of their aptazyme-based riboswitch that operates in a prokaryotic cellfree system (Fig. 1C).…”

Section: Other Mechanismsmentioning

confidence: 99%

“…2H). 97 The same design was later adapted by Ogawa et al to develop sup-tRNA switches triggered by complementary DNA oligonucleotides in WGE. 98 More recently, Ogawa and colleagues manipulated a viral translation initiation mechanism mediated by the 3 0 capindependent translation element (3 0 CITE) from barley yellow dwarf virus (BYDV).…”

Section: Other Mechanismsmentioning

confidence: 99%

“…Performance indicators as biosensors such as detection limit, dose-response, and signal-to-noise ratio of some cellfree riboswitches have been analyzed. 36,41,42,46,88,97,100 However, most of those cell-free riboswitches have never been put to test by measuring more practically relevant samples. A recent notable exception was reported by Thavarajah et al who engineered a cell-free fluoride riboswitch for field application as a biosensor.…”

Section: Biosensorsmentioning

confidence: 99%

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Cell-free riboswitches

Tabuchi

Yokobayashi

2021

RSC Chem. Biol.

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“…Wheat embryo (wheat germ) is a by-product of the flour milling industry (Ogawa and Tabuchi, 2015). The wheat embryo is highly nutritive.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Wheat Embryo Globulin Fermenting Process and Variation in Properties during Fermentation

Zhao¹

2019

IJAB

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In this study, an efficient preparation technology of fermented wheat embryo globulin (FWEG) was developed, and the changes of nutritional characteristics and structure of FWEG were studied during the fermentation process. Protein concentration was selected as the evaluation index, and Box-Behnken experiment design was employed for optimizing the preparation conditions of FWEG. The nutritional characteristics of FWEG during fermentation were dissected through SDSPAGE and free amino acid assay. The structural changes of FWEG during fermentation were analyzed through circular dichroism, sulfhydryl detection, and electron microscope scanning. The optimum fermentation conditions were determined. The protein concentration of FWEG reached 2.09 ± 0.15 mg mL-1 under the optimal conditions. Acidity, contents of protein and protease increased while the content of FWEG decreased in the fermentation. The concentration of small molecule protein and free amino acids went up along with the fermentation. Due to changes in the secondary structure of FWEG and massive released of sulfhydryl groups, the surface of FWEG became uneven during the fermentation. The optimal fermentation process was noticed after Baker's yeast fermentation, lasting for 3.2 h; Lactobacillus plantarum was inoculated, and the fermentation continuous for 14.8 h, in which the ratio of baker's yeast to L. plantarum (V:V) was 1:2. The nutritional quality of wheat embryo globulin was improved, and its structure was changed during fermentation, which increased the absorption of FWEG and enhanced its suitability as a food ingredient. © 2019 Friends Science Publishers

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Biofunction-assisted aptasensors based on ligand-dependent 3′ processing of a suppressor tRNA in a wheat germ extract

Abstract: We have developed a novel type of biofunction-assisted aptasensor that harnesses ligand-dependent 3' processing of a premature amber suppressor tRNA and the subsequent amber suppression of a reporter gene in a wheat germ extract.

Cited by 7 publications

References 30 publications

Communicating artificial cells

Communicating artificial cells

Cell-free riboswitches

Optimization of Wheat Embryo Globulin Fermenting Process and Variation in Properties during Fermentation

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