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In some cases, back mutation of the mutator allele might allow reversion to wild-type mutation rates, such that deleterious alleles would not continue to accumulate indefinitely.
Back mutation of the VL49 residue (tyrosine to histidine) generated the humanized version HM1, which completely restored the binding affinity of its murine counterpart.
Importantly, the back mutation of the FR 76 residue of VH (H76) (Asn to Ser) was critical in preserving the pT231-binding motif conformation via allosteric regulation of ArgH71, which closely interacts with ThrH52 and SerH52a residues on VH-CDR2 to induce the unique phosphate-binding bowl-like conformation.
Reversion to antibiotic sensitivity would generally require back mutation of the precise base originally altered, a very infrequent event, estimated to be on the order of 10-9 or less [ 2].
Although Y-chromosome is highly variable, because of the low rate of parallel and back mutation of the binary markers on the non-recombinant part, they are particularly useful for reconstructing and identifying stable paternal lineages that can be traced back in time over thousand of years [ 18, 50].
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The back mutation of these residues to the corresponding chicken residues completely recovered the pT231-peptide binding affinity and specificity of the humanized antibody.
It was reported that the back mutation of this residue restores PTP activity [24] [26].
Our data strongly suggest that HD-PTP is catalytically inactive due to a conserved non-consensus key amino acid divergence in its PTP motif 9, since a back mutation of this residue (S/A) reactivates the HD-PTP tyrosine phosphatase activity.
However, back mutation of this residue (E/D) was not sufficient to render HD-PTP catalytically active (data not shown).
To address this possibility, back mutation of this residue (S1394A: S/A) was generated by site-directed mutagenesis, and its effect on HD-PTP catalytic activity was assessed (Fig. 2B D).
Despite its low cost, the fermentation method also has several disadvantages; specifically it is difficult to separate the product from the fermentation broth due to the complex composition and because back mutations of the strains are extremely common [ 5].
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