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Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores the evolution and function of protein-repair machineries, emphasizing the role of ATP-fueled unfolding machines in preventing protein aggregation and promoting proper folding.
Explores membrane protein quality control mechanisms at the ER, focusing on ERAD recognition, retrotranslocation, ubiquitination, and degradation of misfolded proteins.
