Electrochemical modifications of proteins: disulfide bonds reduction
نویسندگان
چکیده
منابع مشابه
A Reagent for Reduction of Disulfide Bonds in Proteins That Reduces Disulfide Bonds Faster Than Does Dithiothreitol
We have synthesized a new reagent-N,N'-dimethyl-N,.,V.bis(mercaptoacetyl)hydrazine(DMH)-for the reduction of disulfide bonds in proieins. DMH reduce.s disulfide bonds ? times faster than does dithiothreitol (DTT) in water at pH ?. DMH reduces mixed disulfides of cvsteine proteases (papain and ficin) especially rapdily i30 ti-.r faster than DTT). DMH (eo = -0.300 V) reduces noncl'clic disulfides...
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A novel electrochemical (EC) method for fast and efficient reduction of the disulfide bonds in proteins and peptides is presented. The method does not use any chemical agents and is purely instrumental. To demonstrate the performance of the EC reactor cell online with electrospray mass spectrometry, insulin and somatostatin were used as model compounds. Efficient reduction is achieved in contin...
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The chemistry of disulfide exchange in biological systems is well studied. However, very little information is available concerning the actual origin of disulfide bonds. Here we show that DsbB, a protein required for disulfide bond formation in vivo, uses the oxidizing power of quinones to generate disulfides de novo. This is a novel catalytic activity, which to our knowledge has not yet been d...
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An experimental protocol was established to combine partial reduction, cyanylation, and a second modification step for the assignment of disulfide bonds in proteins that are resistant to proteolysis under native conditions. After proteolysis, disulfide bonds were assigned via MALDI mass spectrometry with subsequent semiautomatic interpretation using the program SearchXLinks, which enumerates al...
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The role disulfides play in the stabilization of the secondary and tertiary structure of proteins has been of interest to protein chemists for some time. Despite the considerable amount of recently acquired knowledge about the mechanism of protein biosynthesis, no information is available concerning either the exact chemical nature of the process leading to the joining of the sulfhydryl groups ...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2002
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(01)00352-1