Amino acids specificity

Morita, E.H., Shimizu, M., Ogasawara, T. et al. (2004) A novel way of amino acid-specific assignment in1 II-15N HSQC spectra with a wheat germ cell-free protein synthesis system. Journal of Biomolecular NMR, 30 (1) 37 15. 

Amino acid Specificity of immune recognition Structural... 

Fig. 5.1 Simplified model representation of the activation of an amino acid (ASY) at an amino acid-activating enzyme (i.e., an amino acid-specific aminoacyl-tRNA synthetase)...

While general labeling strategies relying on expression of proteins using hydrolyzates of algae are useful for uniform or amino acid-specific labeling, expression can also be performed in minimal media in a cost-effective manner. These types of expression media... 

Some enzymes with improved single amino acid specificity are commercially available. An example is phenylalanine dehydrogenase (EC 1.4.1.1), derived from bacterial sources, which acts on phenylalanine with the simultaneous conversion of NAD to NADH. Quantitation of the phenylalanine is based on determining the amount of NADH produced using standard procedures. In the direct methods, the absorbance at 340 nm is measured, whereas in the colorimetric methods, the reaction is coupled to an electron acceptor... 

Variations in the substrate specificity of enzymes derived from different sources does occur and cross-reactivity should always be checked when developing an enzymic assay. This includes an investigation of the interference from a variety of substances that may be present in the sample in addition to studies on amino acid specificity. 

During the biosynthesis of nonribosomal peptides, there are two ways to incorporate the nonprotein amino acids. They can be incorporated either as a single unit or as an L-a-amino acid, which then undergoes structural modifications, while attached to the carrier protein. In the case of coronamic acid, L-rr//o-isoleucine is loaded onto the carrier protein and a unique biosynthetic pathway produces a cyclopropyl group containing a nonprotein amino acid. Specific examples of the biosynthesis of nonprotein amino acids will be discussed in the following sections. 

Evolving unnatural amino acid-specific synthetases... 

Abstract In recent years NMR methods have been developed that enable the observation of proteins inside living bacterial cells. Because of the sensitivity of the chemical shift to environmental changes these in-ceU NMR experiments can be used to study protein conformation, molecular interaction or dynamics in a protein s natmal surrounding. Detection of proteins in the bacterial cytoplasm relies on labeling of the protein of interest with NMR active isotopes. This review describes different labeling techniques based on either imiform i5n or labeling as well as amino acid specific labeling schemes. In addition potential applications of these in-cell NMR experiments and their limitations are discussed. 

In order that tRNA molecules can function as adaptors between amino acids and mRNA, two things must be true. First, there must be a mechanism for attaching each amino acid specifically to its cognate tRNA. Doing so will create molecules known as aminoacyl-tRNAs. Secondly, each aminoacyl-tRNA must recognize the correct triplet code for that amino acid on mRNA. 1 am going to worry about the former issue first. 

Amino acids and some small peptides are absorbed into the enterocytes in the jejnnnm. The transport of amino acids from the lumen into the ceU is an active process, coupled to the transport of Na ions down a concentration gradient. There are at least six carrier systems with different amino acid specificities neutral amino acids (i.e. those with no net charge, e.g. branched-chain amino acids) neutral plus basic amino acids imino acids (proline, hydroxyproline) and glycine basic amino acids (e.g. arginine and lysine) P-amino acids and taurine acidic amino acids (glutamic and aspartic acids). 

The 1,3-proton shift reaction has also been applied to the synthesis of a-(perfluoroalkyl)-a-amino acids, specifically 3.3,3-trifluoroalanine.2 -26 Attempts to prepare the A-benzylimine of ethyl 3,3.3-trifluoro-2-oxopropanoate by direct condensation with benzylamine were very difficult due to the exceptionally high stability of the intermediate a-amino alcohol, which fails to dehydrate. By contrast, 1-phenylethanamine reacted with ethyl 3,3,3-trifluoro-2-oxo-propanoate to form ketimine 33 in 83 % yield.26 The 1,3-proton shift reaction of 33 is much faster than those of ketimines derived from perfluoroalkyl ketones or perfluoroaldehydes (see Table 5). Complete conversion in triethylamine required 6 hours at room temperature and afforded the isomeric Shiff base 34 in 92 % yield. Mild hydrolysis of Shifif base 34 gives a-amino ester 35, which in turn hydrolyzes to 3,3,3-trjfluoroalanine hydrochloride (36). 

The support membrane is soaked in the prepolymerisation mixture consisting of functional monomer, crosslinker and template. An MIP layer is formed on or in the porous support by in situ photo or thermal polymerisation of the monomer mixture. This was first demonstrated by Haupt and coworkers on an amino acid specific MIP synthesised in the pores of a polypropylene membrane. Composite membranes... 

Non-living arrays Synthetic peptides on plastic Synthetic peptides on paper Affinity-purified proteins protein interactions, epitope mapping protein interactions, epitope mapping, and amino acid specificities of glycation reactions biochemical activities... 

RPieper, HKleinkauf, RZocher. Enniatin synthetases from different Fusaria exhibiting distinct amino acid specificities. J Antibiot 45 1273-1277, 1992. 

Amino acids Specific activity 7ma Van der Waals Hydrophobicity0 at position 443 (m katal/kg) (°C) volumeb (A3)... 

Munch, G., Schicktanz, D., Behme, A., et al. (1999) Amino acid specificity of glycation and protein-AGE crosslinking reactivities determined with a dipeptide SPOT library. Nature Biotechnol. 17,1006-1010. 

Formation of Amino Acid Specific Maillard Products and Their Contribution to Thermally Generated Aromas... 

Amino acid specific Maillard products were isolated from the extracts by preparative GC or HPLC and identified by MS-, IR-, 1 H- and c-NMR-spectroscopy. Proline derived components are important constituents in bread, malt and beer. More than 120 proline specific Maillard products were characterized. Cysteine and methionine derived components were predominant in roasted coffee and meat flavors. Thirty cysteine- and twenty methionine-specific Maillard products were identified for the first time. 

Formation of Amino Acid Specific Maillard Products... 

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