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蛋白质中氨基酸外消旋化的研究进展

Advances in racemization of protein amino acid

  • 摘要: 蛋白质结构中L-氨基酸可通过外消旋化转化为D-氨基酸,蛋白质中氨基酸的外消旋化可影响蛋白质的空间结构和功能,并证实与一些疾病的发生相关。随着分析仪器技术的不断发展,蛋白质中氨基酸外消旋化分析方法及检测技术也在不断地更新。本文综述了蛋白质中氨基酸外消旋化与疾病的关系、影响外消旋化的因素以及氨基酸外消旋化的检测方法,并对蛋白质中氨基酸外消旋化的研究方向进行了展望。

     

    Abstract: The presence of D-amino acid in proteins is thought to be a result of racemization of L-amino acid, which may influence the space structure and the functions of proteins and the connection to the occurence of some diseases has been demonstrated. Recently, tremendous advancement in instrumental techniques has brought the rapid development to analytical methods and detecting techniques in the research on racemization of protein amino acid. The advances in the relationship between racemization of protein amino acid and diseases, the influence factors on racemization of protein amino acid and the analytical techniques are reviewed in this article, and the research directions of racemization of protein amino acid are also given.

     

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