Cation-π Lights Up "Halo".
Cation-π Lights Up "Halo".
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DOI:
10.1021/acs.biochem.7b00702
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发表时间:
2017-10-10
期刊:
影响因子:
2.9
通讯作者:
Gao J
中科院分区:
文献类型:
--
作者:
Gao J
Since the introduction of cation− π interaction by Dougherty in the 1990s, 1 its significance has been recognized in various aspects of chemistry and biology. For example, Dougherty’s own work has clearly shown the importance of the cation− π interaction in neurotransmission, where cationic neurotransmitters (eg, acetylcholine) are recognized by cell surface receptors with an aromatic box. Similar mechanisms have been described for readers of methylated histone proteins as well as bacterial phospholipases that selectively bind mammalian lipids. Furthermore, cation− π interaction has also been reported to facilitate catalysis by stabilizing cationic transition states. Writing in a recent paper in Biochemistry, Zhang and co-workers revealed yet another exciting application of cation− π interaction, that is, the creation of fluorogenic fluorophores. 2Fluorescent labeling of a target molecule in a swamp of others is highly desirable for biological research. Even better, selective labeling reactions that induce strong fluorescence increases would allow direct visualization and potentially quantification of the target in live cells and organisms. Ideally, a labeling reaction should be fast and highly specific, with the labeling reagent being nonfluorescent and gaining fluorescence upon conjugation to the target molecule. Recent research in chemical biology has made great strides toward these goals. Specificity toward a target protein can be achieved by introducing a recognition element, which could be an unnatural amino acid or a self-labeling protein tag. 3 Among these recognition elements, the self-labeling protein tags (SNAP, CLIP, and HaloTag) enjoy the benefit of fast reaction, a broad substrate scope, and no need for unnatural amino acids. Excitingly, HaloTag-based labeling has recently been made fluorogenic. Since the initial report by Johnsson and co-workers
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影响因子:
21.8
作者:
Lukinavicius, Grazvydas;Umezawa, Keitaro;Johnsson, Kai
通讯作者:
Johnsson, Kai
影响因子:
4.7
作者:
Clark SA;Singh V;Vega Mendoza D;Margolin W;Kool ET
通讯作者:
Kool ET
影响因子:
16.6
作者:
Zhuang, Yu-De;Chiang, Po-Yi;Tan, Kui-Thong
通讯作者:
Tan, Kui-Thong
影响因子:
14.8
作者:
Xue, Lin;Karpenko, Iuliia A.;Johnsson, Kai
通讯作者:
Johnsson, Kai
影响因子:
56.9
作者:
Dougherty, DA
通讯作者:
Dougherty, DA