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Swiss-model. Domains. InterPro. Type I collagen is the most abundant collagen of the human body, consisting of around 90% of the body's total collagen in vertebrates. Due to this, it is also the most abundant protein type found in all vertebrates. Type I forms large, eosinophilic fibers known as collagen fibers, which make up most of the rope ...
Type II collagen is the basis for hyaline cartilage, including the articular cartilages at joint surfaces. It is formed by homotrimers of collagen, type II, alpha 1 chains. It makes up 50% of all protein in cartilage and 85–90% of collagen of articular cartilage. Type II collagen is organised into fibrils. This fibrillar network of collagen ...
A representation of the 3D structure of the protein myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gray) with a bound oxygen molecule (red). Proteins are large biomolecules and ...
Structure of a typical L-alpha-amino acid in the "neutral" form Amino acids are organic compounds that contain both amino and carboxylic acid functional groups.[1] Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins.[2] Only these 22 appear in the genetic code of life.[3 ...
Umami (/ uː ˈ m ɑː m i / from Japanese: 旨味 Japanese pronunciation:), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.: 35–36 People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products.
Biology is the scientific study of life.[1][2][3] It is a natural science with a broad scope but has several unifying themes that tie it together as a single, coherent field.[1][2][3] For instance, all organisms are made up of cells that process hereditary information encoded in genes, which can be transmitted to future generations. Another ...
Nattō (納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto.[1] It is often served as a breakfast food with rice.[2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions ...
