Abstract
IF PROTEINS don’t fold properly, they don’t work properly. Problems with protein folding underlie conditions such as Alzheimer’s disease and type 2 diabetes. So researchers are always trying to refine the methods they use to study the phenomenon. Two groups have recently done just that. To study protein folding, it is often important to control whether a protein is folded. Adding denaturing agents and adjusting the temperature, pressure, or pH are easy ways to do this, but these approaches can produce undesired changes in the protein, so scientists have come up with other ways to manipulate folding. One way of controlling protein folding without fussing with solution conditions is to use mutually exclusive proteins. Stewart N. Loh of the State University of New York Upstate Medical University, in Syracuse, and coworkers originally developed such pairings as biosensors, but they can also be used to study protein folding. These constructs consist of a guest protein inserted ...
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