Characterization of D-cysteine desulfhydrases and D-cysteine-containing compounds in plants

植物中 D-半胱氨酸脱硫酶和含 D-半胱氨酸化合物的表征

• 批准号: 30696187
• 负责人: Professorin Dr. Jutta Papenbrock
• 金额: --
• 依托单位: Institut für Botanik
• 依托单位国家: 德国
• 项目类别: Research Grants
• 财政年份: 2006
• 资助国家: 德国
• 起止时间: 2005-12-31 至 2009-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/30696187?language=en
• 关键词: Characterization; cysteine; desulfhydrases; containing; compounds

It is well documented that amino acids, in general, are used in the L-form, and that enzymes involved in their metabolism are stereospecific for the L-enantiomers. However, D-amino acids are found in bacteria, but also in other living organisms as free or conjugated amino acids and as part of peptides. It was also shown that many enzymes are specific for the respective L- or D-form. In bacteria and plants D-cysteine specific desulfhydrase activities were demonstrated catalysing the degradation of D-cysteine to pyruvate, H2S and ammonium. We would like to characterize the function of D-cysteine desulfhydrases from plants, and subsequently the role of D-cysteine and D-cysteine-containing peptides in vivo. D-cysteine might be involved in specific biosynthetic pathways, in protein catabolism and in signalling processes. D-cysteine containing peptides could play a role in plant-pathogen interaction. The metabolism of D-cysteine and D-cysteine-containing peptides will be investigated. In crop plants D-amino acids were found in different percentages. The influence of D-amino acids in general and D-cysteine specifically on human nutrition is not well understood. A reduction of the percentage of D-cysteine might improve plant-based food.

众所周知，氨基酸一般用于L形式，参与其代谢的酶对L对映体是立体专一性的。然而，D-氨基酸不仅存在于细菌中，也存在于其他生物体内，以游离或结合氨基酸的形式存在，也是多肽的一部分。研究还表明，许多酶是L或D-型所特有的。在细菌和植物中，D-半胱氨酸具有特异的脱硫酶活性，催化D-半胱氨酸降解为丙酮酸、硫化氢和铵。我们想要研究植物中D-半胱氨酸脱硫酶的功能，以及随后D-半胱氨酸和D-半胱氨酸多肽在体内的作用。D-半胱氨酸可能参与特定的生物合成途径、蛋白质分解代谢和信号传递过程。含有D-半胱氨酸的多肽可能在植物与病原菌的相互作用中发挥作用。将研究D-半胱氨酸和含D-半胱氨酸的多肽的代谢。在农作物中发现了不同比例的D-氨基酸。一般的D-氨基酸和D-半胱氨酸对人体营养的影响还不是很清楚。降低D-半胱氨酸的比例可能会改善植物性食品。