Protein-GAG interactions: new surface-based techniques, spectroscopies and nanotechnology probes.

Protein-GAG interactions: new surface-based techniques, spectroscopies and nanotechnology probes.
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蛋白质-GAG 相互作用:新的表面技术、光谱学和纳米技术探针。

DOI:
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发表时间:
2006
影响因子:
3.9
通讯作者:
D. Fernig
D. Fernig
中科院分区:
生物学3区
文献类型:
--
作者:
E. Yates;C. J. Terry;C. Rees;T. Rudd;L. Duchesne;M. Skidmore;R. Lévy;N. Thanh;R. Nichols;D. Clarke;D. Fernig

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新的方法,植根于物理科学,已被开发,以获得更基本的了解蛋白质-糖胺聚糖(糖胺聚糖)的相互作用。DPI(双偏振干涉测量法)是一种光学技术,其测量结合在表面处的分子的质量和结合分子的几何形状的实时变化。QCM-D(石英晶体微天平-耗散)是一种声学技术,用于测量吸附物的质量和粘弹性。FTIR(傅里叶变换红外)酰胺带I,II和III,由肽键产生,提供了深入了解蛋白质二级结构。同步辐射CD的波长比实验室CD短得多,可以接触到发色团,从而深入了解GAG链的构象和蛋白质的β链结构。为了解决GAG结构的多样性,我们正在开发贵金属纳米颗粒探针,这些探针可以在单颗粒水平上进行检测,从而实现单分子生物化学和分析化学。这些新的方法使新的见解,结构功能的关系,在糖胺酸酯,他们将共同解决许多悬而未决的问题,在这一领域。
New approaches, rooted in the physical sciences, have been developed to gain a more fundamental understanding of protein-GAG (glycosaminoglycan) interactions. DPI (dual polarization interferometry) is an optical technique, which measures real-time changes in the mass of molecules bound at a surface and the geometry of the bound molecules. QCM-D (quartz crystal microbalance-dissipation), an acoustic technique, measures the mass and the viscoelastic properties of adsorbates. The FTIR (Fourier-transform IR) amide bands I, II and III, resulting from the peptide bond, provide insight into protein secondary structure. Synchrotron radiation CD goes to much shorter wavelengths than laboratory CD, allowing access to chromophores that provide insights into the conformation of the GAG chain and of beta-strand structures of proteins. To tackle the diversity of GAG structure, we are developing noble metal nanoparticle probes, which can be detected at the level of single particles and so enable single molecule biochemistry and analytical chemistry. These new approaches are enabling new insights into structure-function relationships in GAGs and together they will resolve many of the outstanding problems in this field.
DOI: 10.1016/s0301-4622(99)00060-5
发表时间: 1999-07-19
影响因子: 3.8
作者:
Cai, SW;Singh, BR
通讯作者: Singh, BR