OXIDATIVE CHANGES IN PROTEINS

蛋白质的氧化变化

• 批准号: 3757592
• 负责人: J M POSTON
• 金额: --
• 依托单位: NATIONAL HEART, LUNG, AND BLOOD INSTITUTE
• 依托单位国家: 美国
• 资助国家: 美国
• 起止时间: 至
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/3757592
• 关键词: chemical cleavage; gas chromatography mass spectrometry; high performance liquid chromatography; oxidation; oxidative stress; protein structure function

Oxidative attack of proteins may produce cleavage of the peptide chain, among other effects. The carboxyl end of such cleavage should contain low molecular weight non-amino acids as a signature of such cleavage. It is hoped to demonstrate this signature in cleaved proteins. HPLC and gas chromatograph/mass spectrometric analyses of low molecular weight volatile acids have been developed and attempts to demonstrate the presence of the acids in oxidized protein have been begun.

蛋白质的氧化攻击可产生肽链的断裂， 以及其他影响。 这种裂解的羧基端应含有 低分子量非氨基酸作为这种切割的标志。 人们希望在切割的蛋白质中证明这种特征。 HPLC和 低分子量的气相色谱/质谱分析 挥发性酸已经被开发出来，并试图证明 氧化蛋白质中的酸的存在已经开始。