2006
Modification of Trypsin for Improvement of Its Stability in Protein Digestion Process
HAVLIŠ, Jan, Marek ŠEBELA, Tatiana ŠTOSOVÁ, Petr TARKOWSKI, Natalie WIELSCH et. al.Základní údaje
Originální název
Modification of Trypsin for Improvement of Its Stability in Protein Digestion Process
Název česky
Modifikace trypsinu pro zlepšení stability v procesu štěpení proteinů
Autoři
HAVLIŠ, Jan (203 Česká republika, garant), Marek ŠEBELA (203 Česká republika), Tatiana ŠTOSOVÁ (203 Česká republika), Petr TARKOWSKI (203 Česká republika), Natalie WIELSCH (276 Německo), Henrik THOMAS (276 Německo) a Andrej SHEVCHENKO (643 Rusko)
Vydání
Abstract Book 17th IMSC Prague, 2006
Další údaje
Jazyk
angličtina
Typ výsledku
Konferenční abstrakt
Obor
10600 1.6 Biological sciences
Stát vydavatele
Česká republika
Utajení
není předmětem státního či obchodního tajemství
Kód RIV
RIV/00216224:14310/06:00017201
Organizační jednotka
Přírodovědecká fakulta
Klíčová slova anglicky
trypsin; tryptic digestion; PMF; modified trypsin
Štítky
Příznaky
Mezinárodní význam
Změněno: 9. 4. 2010 13:37, doc. Mgr. Jan Havliš, Dr.
V originále
A typical MS-assisted proteomic routine involves protease trypsin to generate specific fragments for further analysis. As the enzyme shows marginal termostability and undegoes intense autolysis, it became important to improve its properties in this regard. Conjugation of trypsin with e.g. oligosaccharides (maltotriose, raffinose, stachyose) is one the possible ways to solve these problems. Another way might be use of proteases of similar specifity from bacteria. Both approches were tested and particular proteases were characterised by means of their biochemical (pI, mol.mass, kinetics) and MS-related properties (cleavage efficiency).
Česky
A typical MS-assisted proteomic routine involves protease trypsin to generate specific fragments for further analysis. As the enzyme shows marginal termostability and undegoes intense autolysis, it became important to improve its properties in this regard. Conjugation of trypsin with e.g. oligosaccharides (maltotriose, raffinose, stachyose) is one the possible ways to solve these problems. Another way might be use of proteases of similar specifity from bacteria. Both approches were tested and particular proteases were characterised by means of their biochemical (pI, mol.mass, kinetics) and MS-related properties (cleavage efficiency).
Návaznosti
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