X-Message-Number: 10076
Date: Sun, 19 Jul 1998 07:41:12 -0400
From: Bozzonetti <>
Subject: uncooking eggs

From New Scientist,  July 18 p. 23 : An unfolding story.

>Now John Glover and Susan Lindquist, molecular geneticists at the
university of Chicago, have foud >that a combination of three different
Heat Shock Proteins (HSP) not only prevents protein tangles >forming but
even untangles them after they have formed. The HSPs can restore the
proteins to their >native, functional state within just a few minutes.
>HSP 140 with HSP 70 and HSP 40 produced the best result.

See too: Cell vol 94,p.73

If I recall well, most molecular effects of freezing come from drying
inside cells and proteins unfolding (denaturation) and tangle.  Freeze
dryed molecules have the same problem.

                Yvan Bozzonetti.

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