Tyrosine dansylation

The compound l-fluoro-2,4-dinitrobenzene (FDNB) reacts with free amino, imidazole, and phenolic groups at neutral to alkaline pH to yield the corresponding, colored dinitrophenyl (DNP) compounds. Thus, FDNB will react with the free, unprotonated a-amino groups on amino acids, as well as with the side chains of lysine, histidine, and tyrosine (Fig. 6-1). Dansyl chloride is another compound that is known to react with the unprotonated, N-terminal amino groups of peptides. De-rivatization of peptides with this compound yields fluorescent products that provide a very sensitive method of detection of the amino acid derivatives (Fig. 6-2). 

Amino acids, peptides, proteins PTH amino acids PTH amino acids Dansylated amino acids Tryptophan, tyrosine NDA aminoacids PTH aminoacids Peptides (2-7 amino acids)... 

Dansyl chloride (DNS-Cl) (l-dimethylaminonaphthalene-5-sulphonyl-chloride). This reagent was originally introduced into protein chemistry for end-group analysis over twenty years ago (Gray and Hartley, 1963) and has been widely used because of the simplicity of the reaction and its ability to react with both primary and secondary amines, unlike OPA and fluram. Furthermore, in contrast to other fluorescent reagents, the dansyl derivatives are stable to acid hydrolysis, and can therefore be used in N-group labelling before hydrolysis. HPLC separations of dansyl derivatives have recently been published (Tapuhi et al., 1981). Sensitivity of detection is at the low picomole level. The sensitivity is limited because of the side-reactions which can occur with lysine and, to a lesser extent, histidine and tyrosine. 

C21H22N205S dansyl-tyrosine nucleosil Cl8 Slim SDS 3%2-PrOH 40 188 46 161 377 5... 

Proteins in foods such as milk have been the subject of much fluorimetric study involving measurement of the intrinsic fluorescence of tryptophan and tyrosine however, since proteins vary in their content of these amino acids, the fluorescence intensity also varies markedly from protein to protein and, for a single protein, with the experimental conditions. Also, the natural fluorescence of peptides is limited to peptide-containing tryptophans and tyrosines. However, the joint use of LC and derivatizing fluorogenic agents such as dansyl chloride, ninhydrin, fluorescamine, and o-phthaldialdehyde (OPA) has allowed the development of a number of methods for the determination of proteins, peptides, amino acids, and amines in food samples. 

Macromolecules may or may not fluoresce. Those that do are considered to contain intrinsic fluors. The common intrinsic fluors for proteins are tryptophan, tyrosine, and phenylalanine (the same three groups that absorb UV radiation). Macromolecules that have no intrinsic fluors can be made fluorescent by adding an extrinsic fluor to them. This is done by the process of chemical coupling or sample binding. The most common extrinsic fluors for proteins are l-aniline-8-naphthalene sulfonate, l-dimethylaminonaphthalene-5-sulfonate, dansyl chloride, 2-p-toluidyl-naphthalene-6-sulfonate, rhodamine, and fluorescein. The most common extrinsic fluor for nucleic acids are various acridienes (acridine orange, proflavin, acriflavin) and ethidium bromide. 

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