Îñíîâíûå íàïðàâëåíèÿ ðàáîò îòäåëà âêëþ÷àþò èçó÷åíèå ìåõàíèçìà ôåðìåíòàòèâíîãî ïåðåíîñà ôîñôîðèëüíîé ãðóïïû ìåòîäàìè ãåííîé èíæåíåðèè, ðåíòãåíîñòðóêòóðíîãî àíàëèçà è ôèçè÷åñêîé õèìèè è õèìè÷åñêèé ñèíòåç àíàëîãîâ ïðèðîäíûõ ïîëèìåðîâ íàïðàâëåííîãî äåéñòâèÿ.

 ãðóïïå ïðîô. Ñ.Ì. Àâàåâîé ñîâìåñòíî ñ ïðîô. Ý.Ã. Àðóòþíÿíîì (Èíñòèòóò êðèñòàëëîãðàôèè ÐÀÍ) ìåòîäîì ðåíòãåíîñòðóêòóðíîãî àíàëèçà îïðåäåëåíà ñòðóêòóðà öèòîïëàçìàòè÷åñêîé ïèðîôîñôàòàçû Escherichia coli è ðÿäà åå ìóòàíòíûõ ôîðì â ñâîáîäíîì âèäå è â ñîñòàâå êîìïëåêñîâ ñ èîíàìè ìåòàëëîâ è ñóëüôàò-èîíîì. Íà åå îñíîâå ïðîâîäèòñÿ çàìåíà êëþ÷åâûõ àìèíîêèñëîòíûõ îñòàòêîâ â àêòèâíîì öåíòðå è çîíå êîíòàêòà ñóáúåäèíèö ñ öåëüþ èçó÷åíèÿ ìåõàíèçìà äåéñòâèÿ ôåðìåíòà è ðîëè ÷åòâåðòè÷íîé ñòðóêòóðû â êàòàëèçå.

 ãðóïïå ïðîô. À.À. Áàéêîâà ïîêàçàíî, ÷òî ïèðîôîñôàòàçà ÿâëÿåòñÿ ïðåäñòàâèòåëåì íîâîãî êëàññà ìåòàëëîçàâèñèìûõ ôåðìåíòîâ, äëÿ ðàáîòû êîòîðûõ òðåáóåòñÿ 3/4 èîíà ìàãíèÿ íà àêòèâíûé öåíòð. Èçó÷åíèå ìåìáðàííîé ïðîòîí-ïåðåíîñÿùåé ïèðîôîñôàòàçû ïîçâîëèò ïîíÿòü ìîëåêóëÿðíûé ìåõàíèçì ñîïðÿæåíèÿ ïåðåíîñà èîíîâ ÷åðåç ìåìáðàíó ñ ñèíòåçîì è ãèäðîëèçîì ìàêðîýðãè÷åñêîãî ïîëèôîñôàòà. Ïëàíèðóåòñÿ äèçàéí èíãèáèòîðîâ ôåðìåíòà, ðàçðóøàþùèõ åãî ÷åòâåðòè÷íóþ ñòðóêòóðó.

Íà áàçå íóêëåîàìèíîêèñëîò ïðîâîäèòñÿ äèçàéí è ñèíòåç ðåãóëÿðíûõ íóêëåîïåïòèäîâ, òàê íàçûâàåìûõ "àíòèñìûñëîâûõ ðåàãåíòîâ" (ãðóïïà ä.õ.í. Ã.À. Êîðøóíîâîé). Íà÷àòû ðàáîòû ïî ñèíòåçó ôîòîàôôèííûõ ðåàãåíòîâ, ñîäåðæàùèõ òðè-ôòîðìåòèëäèàçèðèíîâóþ ãðóïïó, äëÿ èçó÷åíèÿ áåëîê-áåëêîâûõ è íóêëåèíîâî-áåëêîâûõ âçàèìîäåéñòâèé.

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