Histidine peptides

Effect of Various Histidine Peptides on the Rate of Hydrolysis of p-Nitrophenyl Acetate at pH 7.73 ... 

Hart BR, Shea KJ. Molecular imprinting for the recognition of N-terminal histidine peptides in aqueous solution. Macromolecules 2002 35 6192-6201. 

This is indeed the case. Table XVIII summarizes preliminary results (Shaltiel and Patchornik, 1961) on the reaction of some histidine peptide... 

Another possible aspect of histidine peptide cleavage is introduced by the great lability of 4(5H)-imidazolones (CXXXIII) (Freter el al., 19.57 Brown and Kies, 1959). In their lability and eagerness to open up to forma-raidino acids (CXXXIV) they almost resemble anhydrides (Kny and Witkop, 1959). It is not unlikely that such 4(5H)-imidazolones can be produced nonenzymatically. Such selective oxidation of a histidine peptide to a 4(5H)-imidazolone derivative introduces the possibility of translacta-... 

At the present exploratory level the cleavage of histidine peptides has to await further refinement in order to be applicable to proteins and to qualify as a selective cleavage. 

In a histidine peptide containing no tryptophan and no tyrosine NBS may be used to advantage for the cleavage of the peptide bond next to... 

Ljungquist C., Breitholtz A., Brink-Nilsson H., Moks T., Uhlen M. and Nilsson B. 1989. Immobilization and affinity purification of recombinant proteins using histidine peptide fusions, Eur. J. Biochem., 186, 563. 

The polymerizable methacrylamide-NTA-Ni mixed-complex was prepared by combining aqueous solutions of NTA monomer with NiS04. The prepolymerization complex was then formed by addition of the N-terminal histidine peptide his-ala. The octahedral geometry of 46 was confirmed by comparing the electronic spectra for 46 with known absorbance bands of octahedral complexes of Ni(II) [32]. In addition, negative-ion electrospray mass spectroscopy of 46 showed peaks corresponding to the lithium salt of 46 (m/z = 546). 

The characteristic P-alanyl histidine peptides, camosine, anserine and balenine, of muscle are described in section 1.3.4.2. Their contribution to taste is discussed in 12.9.1. 

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