VARGOVA, V, R HELMA, E PALECEK a V OSTATNA. Electrochemical sensing of concanavalin A and ovalbumin interaction in solution. Analytica Chimica Acta. Amsterdam: Elsevier Science publishers, 2016, roč. 935, s. 97-103. ISSN 0003-2670. Dostupné z: https://dx.doi.org/10.1016/j.aca.2016.06.055.
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Základní údaje
Originální název Electrochemical sensing of concanavalin A and ovalbumin interaction in solution
Autoři VARGOVA, V, R HELMA, E PALECEK a V OSTATNA.
Vydání Analytica Chimica Acta, Amsterdam, Elsevier Science publishers, 2016, 0003-2670.
Další údaje
Originální jazyk angličtina
Typ výsledku Článek v odborném periodiku
Utajení není předmětem státního či obchodního tajemství
WWW URL
Impakt faktor Impact factor: 4.950
Doi http://dx.doi.org/10.1016/j.aca.2016.06.055
UT WoS 000382249600007
Klíčová slova anglicky Protein-protein interactions; Lectin-glycoprotein interactions; Ovalbumin; Concanavalin A; Constant current chronopotentiometric stripping; Mercury electrodes
Štítky RIV ne
Změnil Změnil: Mgr. Robert Helma, Ph.D., učo 358270. Změněno: 20. 9. 2019 10:09.
Anotace
In an attempt to develop a label- and reagent-free electrochemical method for the detection of lectin-glycoprotein interactions, we tested lectin-concanavalin A (ConA), glycoprotein-ovalbumin (Ova) and their complex using chronopotentiometric stripping (CPS) analysis and a hanging mercury drop electrode. Incubation of ConA with Ova resulted in an increase of the CPS peak H of the complex as compared to the CPS peaks of individual Ova and ConA proteins. Qualitatively similar results were obtained with other glycoprotein-lectin couples (ConA-RNase B and lectin from Sambucus nigra-fetuin). Using the CPS method, we were able to follow the course of complex formation in solution. Comparable responses of Ova, ConA and ConA-Ova complex were obtained not only at the mercury electrode but also with solid amalgam electrodes, which are more suitable for parallel analysis. It can be anticipated that electrochemical methods, namely CPS, will find application in glycomics and proteomics. (C) 2016 Elsevier B.V. All rights reserved.
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