Theoretical study on spectral differences of polypeptides constituted by L- and D-amino acids
Theoretical study on spectral differences of polypeptides constituted by L- and D-amino acids
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L-和D-氨基酸构成的多肽光谱差异的理论研究
DOI:
10.1080/00268976.2020.1812747
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发表时间:
2020-08
影响因子:
1.7
通讯作者:
Liu Yan-Ying
中科院分区:
文献类型:
--
作者:
Zheng Ren-Hui;Wei Wen-Mei;Liu Yan-Ying
Amino acids, polypeptides and proteins, which are all chiral, are the most important living substances. Most living organisms are made up of L-amino acids. Chirality is of great significance in exploring biomolecules. Studying polypeptides with a large number of atoms is a great challenge for quantum chemistry calculation. We conduct structural studies and perform vibrational and electronic spectra investigations on two polypeptides consisting of 14 L- and D-amino acids, both of which are right-handed α-helical. We find that the two polypeptides have similar IR and Raman vibrational spectra except that the polypeptide constituted by D-amino acids has an intramolecular hydrogen bond peak, but their chiral and excited state spectra are different and the chiral spectra are not mirror symmetric, which can be applied to distinguish them and shows that they have different structures in detail. Thus they may have different properties and functions. In addition, the amide III vibrations of the polypeptide include the information of the backbone and side chains. Therefore, care should be taken to apply the amide III vibrations to determine the secondary structure of polypeptide. GRAPHICAL ABSTRACT
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影响因子:
2.5
作者:
Weeks, Colin L.;Polishchuk, Alexei;Getahun, Zelleka;DeGrado, William F.;Spiro, Thomas G.
通讯作者:
Spiro, Thomas G.
DOI:
10.1021/jz400454j
发表时间:
2013-04
期刊:
The journal of physical chemistry letters
影响因子:
--
作者:
Takahito Shingae;Kensuke Kubota;M. Kumauchi;F. Tokunaga;M. Unno
通讯作者:
Takahito Shingae;Kensuke Kubota;M. Kumauchi;F. Tokunaga;M. Unno
影响因子:
3.4
作者:
T. Helgaker;K. Ruud;Keld L. Bak;P. Jørgensen;J. Olsen
通讯作者:
T. Helgaker;K. Ruud;Keld L. Bak;P. Jørgensen;J. Olsen
影响因子:
4.4
作者:
L. J. Schaad;C. S. Ewig;B. A. Hess;D. Michalska
通讯作者:
L. J. Schaad;C. S. Ewig;B. A. Hess;D. Michalska
影响因子:
1.7
作者:
L. Nafie
通讯作者:
L. Nafie