Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-LC-MS/MS

Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-LC-MS/MS

Background Acetylation alters several protein properties including molecular weight, stability, enzymatic activity, protein–protein interactions, and other biological functions. Our previous findings demonstrating that diacetyl/peroxynitrite can acetylate L-lysine, L-histidine, and albumin in vitro...

Full description

Bibliographic Details
Main Authors: Leticia Dias Lima Jedlicka, Sheila Barreto Guterres, Aleksandro Martins Balbino, Giuseppe Bruno Neto, Richardt Gama Landgraf, Liliam Fernandes, Emanuel Carrilho, Etelvino José Henriques Bechara, Nilson A. Assuncao
Format: Article
Language:English
Published: PeerJ Inc. 2018-04-01
Series:PeerJ
Subjects:
Radical acetylation
Diacetyl
Food additive
Lung diseases
Proteomics.
Online Access:https://peerj.com/articles/4688.pdf

Internet

https://peerj.com/articles/4688.pdf

Similar Items