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Junqiu Xie

Researcher at Lanzhou University

Publications -  9
Citations -  159

Junqiu Xie is an academic researcher from Lanzhou University. The author has contributed to research in topics: Antimicrobial & Antimicrobial peptides. The author has an hindex of 4, co-authored 9 publications receiving 53 citations.

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Antimicrobial peptides conjugated with fatty acids on the side chain of D-amino acid promises antimicrobial potency against multidrug-resistant bacteria

TL;DR: The results from the outer/inner membrane permeabilization and cytoplasmic membrane depolarization assays and flow cytometry and scanning electron microscopy analyses demonstrated that the new peptides exert antimicrobial effects by typical non-receptor-mediated membrane mechanisms, as well as intracellular targets characterized by gel retardation and reactive oxygen species (ROS) generation assays.
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Ultra-short lipopeptides against gram-positive bacteria while alleviating antimicrobial resistance.

TL;DR: In this paper, a series of new ultra-short lipopeptides, composed of tryptophan and arginine and fatty acids, were de novo designed and synthesized in this study.
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New Antimicrobial Peptides with Repeating Unit against Multidrug-Resistant Bacteria.

TL;DR: In this paper, a series of new peptides comprising repeating unit (WRX)n (X represents I, L, F, W, and K; n = 2, 3, 4, or 5) and amidation at C-terminus were designed.
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Study on the effects of different dimerization positions on biological activity of partial d-Amino acid substitution analogues of Anoplin

TL;DR: Data suggested that dimerization in different positions represented a potent strategy to develop novel antimicrobial agents for fighting against increasing bacterial resistance.
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Feleucin-K3 Analogue with an α-(4-Pentenyl)-Ala Substitution at the Key Site Has More Potent Antimicrobial and Antibiofilm Activities in Vitro and in Vivo.

TL;DR: It is found that Feleucin-K59 could rapidly kill bacteria by a dual-action mechanism of disrupting the cell membrane and binding to intracellular DNA, thus making it difficult for bacteria to develop resistance.