Functionalization of Peptides and Proteins by Mukaiyama Aldol Reaction
Functionalization of Peptides and Proteins by Mukaiyama Aldol Reaction
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DOI：
10.1021/ja102733a
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发表时间：
2010-07-21
影响因子：
15
通讯作者：
Loh, Teck-Peng
中科院分区：
文献类型：
--
作者：
Alam, Jenefer;Keller, Thomas H.;Loh, Teck-Peng
无催化剂的水基Mukaiyama羟醛缩合反应的范围进行了探索，通过其应用于肽和蛋白质的N-末端醛的位点选择性官能化。在温和和环境友好的条件下引入各种官能团，在蛋白质标记研究中首次证明了羟醛C-C键的形成。蛋白质标记的效率和速度在化学生物学研究中具有特殊意义。
The scope of the catalyst-free water-based Mukaiyama aldol reaction was explored through its application to the site-selective functionalization of N-terminal aldehydes of peptides and proteins. Various functional groups were introduced under mild and environmentally friendly conditions, with the first demonstration of aldol C-C bond formation in protein labeling studies. The efficiency and speed achieved in protein labeling can be of special interest in chemical biology studies.