New Ph.D. students: Welcome to Zaynab Jaber and Uthama Edupuganti, Ph.D. students in the CUNY Biochemistry Ph.D. program, who've joined the lab in spring 2016!

Just out - photoreceptors: We've examined the generality of the signaling model we determined for the phototropin/AsLOV2 system (Harper et al. 2003). An analogous mechanism is used is by EL222, a LOV-HTH protein (Nash et al. 2011, Rivera-Cancel et al. 2012), and EL346, a LOV-HK kinase (Corrêa et al., 2013, Rivera-Cancel et al. 2014), to convert light into changes in DNA binding and enzymatic activities. We've taken advantage of this to develop new optogenetic tools (Motta-Mena et al. 2014), and think that similar strategies can be applied to other LOV proteins (Glantz et al. 2016).

Just out - bHLH/PAS: We've reported two small molecule approaches to inhibit the HIF transcription factors in living cells. One route exploits a large cavity within the HIF-2α PAS-B domain (Scheuermann et al. 2009, Key et al. 2009), providing a site for high-affinity ligands to trigger allosteric changes that disrupt HIF-2α/ARNT complexes (Scheuermann et al. 2013, Scheuermann et al. 2015). Another strategy targets all HIF isoforms (Guo et al. 2013, Guo et al. 2015) by disrupting interactions between the ARNT subunit and CCC coactivator proteins, including TACC3 (Partch and Gardner 2011).

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."