Structural Biology

As the field of structural biology engages to understand the multifaceted changes in the structure and dynamics of bio-macromolecules (i.e. proteins and nucleic acids), HORIBA Scientific provides analytical tools to better understand how structural changes influence biological function. Our spectroscopy based tools are sensitive to changes in the protein local environment allowing you to follow dynamic fluctuations in the protein secondary and tertiary structure in solution or solid state. The technologies provide you additionally with the means to examine your samples from a wide concentration range.

Fast and non-invasive methods for clinical and non clinical investigations for biological tissue are more and more required. Raman imaging at micro scale can answer to crucial questions about the monkey brain tissue morphology and structural evolution.

Selection of SpectraLED pulsed excitation sources

To access intrinsic amino acids, such as tryptophan, as probes, the UV excitation wavelengths for pulsed phosphorescence measurements have long been the preserve of low-repetition-rate gas-filled lamps or larger laser systems. Recent developments have enabled the use of interchangeable semiconductor diodes...

Molecular structure of PNA photolyase binding in close proximity to FAD cofactor.

The TRIAX and iHR series spectrometers used in Raman system configurations provide superior imaging performance with no re-diffracted light and maximized optical throughput.

Multichannel scaling (MCS) single-photon-counting spectroscopy performed using HORIBA Jobin Yvon’s FluoroCube fluorescence lifetime system.

Tryptophan phosphorescence within protein molecules is gaining attention as a probe of protein dynamics and structure. The tryptophan phosphorescence lifetime, τ, varies with the protein molecule’s local environment and conformation.

Detecting Conformational Rotamers via TCSPC

Among the possible fluorescence biosensors for medical and biochemical monitoring and imaging are the flavonoids, compounds that occur in many plants and their products, such as tea, chocolate, and red wine.