Impact of D2O on peptidization of l-Cysteine View Full Text


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Article Info

DATE

2018-12

AUTHORS

Agnieszka Fulczyk, Eliza Łata, Milos Dolnik, Ewa Talik, Teresa Kowalska, Mieczysław Sajewicz

ABSTRACT

An attempt was made to answer the question if spontaneous oscillatory conversion and peptidization of proteinogenic α-amino acids might be essential for living organisms. To this effect, we investigated an impact of heavy water (D2O) on the peptidization of l-Cys. As analytical techniques, we used high-performance liquid chromatography, mass spectrometry, scanning electron microscopy, and turbidimetry. The results obtained demonstrate that heavy water seriously hampers the oscillatory peptidization of l-Cys, apparently due to the presence of the deuterium cation in the reaction medium. A cautious conclusion can be drawn that thorough reflection is needed on possible importance of the oscillatory peptidization of proteinogenic α-amino acids for various different life processes. More... »

PAGES

555-565

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11144-018-1469-y

DOI

http://dx.doi.org/10.1007/s11144-018-1469-y

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https://app.dimensions.ai/details/publication/pub.1107055293


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