Top-down analysis of highly post-translationally modified peptides by Fourier transform ion cyclotron resonance mass spectrometry.
Top-down analysis of highly post-translationally modified peptides by Fourier transform ion cyclotron resonance mass spectrometry.
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DOI：
10.1007/s13361-014-1034-5
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发表时间：
2015-03
影响因子：
3.2
通讯作者：
Lebrilla CB
中科院分区：
文献类型：
--
作者：
Guerrero A;Lerno L;Barile D;Lebrilla CB
牛κ-酪蛋白糖巨肽是由干酪生产过程中产生的酪蛋白高度修饰而成的多肽。GMP的化学性质使传统的蛋白质组学方法难以进行分析，因为GMP承受着强大的净负电荷和各种翻译后修饰。在这项工作中，我们使用电喷雾电离傅里叶变换离子回旋共振质谱仪(ESI FT-ICR MS)对GMP进行自上而下的分析。该方法允许同时检测不同的GMP形式，这些形式是氨基酸遗传变异和翻译后修饰，特别是磷酸化和O-糖基化的组合产生的。用高分辨质谱仪分别以阴性和阳性两种模式鉴定了不同的GMP形式，并通过串联质谱仪进行了确认。结果表明，GMP的两种遗传变异体以单磷酸化或双磷酸化形式存在。此外，这四种形式可以用最多两个通常唾液酸化的O-葡聚糖进行修饰。结果证明存在糖基化、双磷酸形式的GMP，这是以前从未描述过的。
Bovine κ-caseinoglycomacropeptide (GMP) is a highly modified peptide from kappa-casein produced during the cheese making process. The chemical nature of GMP makes analysis by traditional proteomic approaches difficult, as the peptide bears a strong net negative charge and a variety of post-translational modifications. In this work, we describe the use of electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry (ESI FT-ICR MS) for the top-down analysis of GMP. The method allows the simultaneous detection of different GMP forms that result from the combination of amino acid genetic variations and post-translational modifications, specifically phosphorylation and O-glycosylation. The different GMP forms were identified by high resolution mass spectrometry in both negative and positive mode and confirmation was achieved by tandem MS. The results showed the predominance of two genetic variants of GMP that occur as either mono or bi-phosphorylated species. Additionally, these four forms can be modified with up to two o-glycans generally sialylated. The results demonstrate the presence of glycosylated, bi-phosphorylated forms of GMP, never describe before.
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影响因子：
2.9
作者：
BJELLQVIST, B;HUGHES, GJ;HOCHSTRASSER, D
通讯作者：
HOCHSTRASSER, D
影响因子：
4.1
作者：
Tran, NT;Daali, Y;Veuthey, JL
通讯作者：
Veuthey, JL
影响因子：
3.3
作者：
Tyriseva, Anna-Maria;Elo, Kari;Ojala, Matti
通讯作者：
Ojala, Matti
影响因子：
4.1
作者：
Minkiewicz, P;Slangen, CJ;Visser, S
通讯作者：
Visser, S
影响因子：
7
作者：
Larsen, MR;Hojrup, P;Roepstorff, P
通讯作者：
Roepstorff, P