Our lab studies environmentally-switched protein/protein interaction domains about their natural regulation and understand how to artificially control them in vitro and in living cells. This is exemplified by our work on photosensors, parts of the hypoxia response, and others.

April 2018: Welcome to new lab members Roksana Asad, Matt Cleere and Xingjian Xu, joining us at the Structural Biology Initiative of the CUNY Advanced Science Research Center. Kevin directs this new initiative, which will catalyze collaborations among biological and physical scientists in the ASRC and elsewhere in the CUNY system.

Please find me by email with any questions or comments - Kevin Gardner kglab.org

for October 14, 2019, as found in K Huvaere et al., Photochem Photobiol Sci 5(2006): 961:

"Although the occurrence of off-flavor formation in light-exposed beer was already recognized in 1875, the mechanism has not been fully elucidated to date. It is well known that LSF (light-struck flavor) is predominantly characterized by the formation of 3-methylbut-2-ene-1-thiol (MBT), which produces a foul smell already at concentrations of few ng/L. Formation of MBT, also called skunky thiol due to its resemblance to compounds occurring in the secretions of skunks anal glands, is unique to beer, as it is not present in other light-sensitive beverages such as milk, fruit juice, wine and champagne."