Recombinant antibodies exhibit low levels of glycation from exposure to reducing sugars during production. As the glycation sites are typically distributed across the entire antibody, the levels at any one site are low and it becomes difficult to detect them in the conventional peptide maps. A model antibody was subjected to forced glycation by incubating with a high concentration of a 1:1 mixture of (12)C(6)/(13)C(6) reducing sugars with the assumption that the same sites in the native antibody will be glycated but to a lower extent. This approach simplified the detection of glycated tryptic peptide elution in the LC/MS analysis by giving a unique signature of two molecular ions with equal intensity and differing by 6.018 Da. An in-house developed script automatically processed large data files to generate a list of such peptide mass pairs. The high mass accuracy of the Orbitrap allowed us to assign the sequences unambiguously by comparison with all possible glycated peptide masses. This sequence list was subsequently used to verify their presence/absence in the digest of the native antibody. This work flow enabled rapid and confident identification of site-specific glycation even when levels are below 0.5%. We found the glycation sites to be distributed across the entire antibody studied.
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http://dx.doi.org/10.1021/ac202995x | DOI Listing |
J Dent Res
December 2024
Department of Oral Surgery, Shanghai Ninth People's Hospital, College of Stomatology, Shanghai Jiao Tong University School of Medicine, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology & Shanghai Research Institute of Stomatology, Shanghai, China.
As the supply source for gingival grafts, the palatal tissue possesses marked regenerative ability after repeated wounding over the buccal attached gingiva and skin. However, the intrinsic mechanisms are poorly understood. Schwann cells reportedly participate in wound repair of many tissues.
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December 2024
Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands. Electronic address:
Glycation elicits diverse effects on the digestion of caseins and whey proteins in a goat protein model system (40 % casein,60 % whey proteins). Caseins generated longer peptides in the digesta of heated vs unheated samples. The further cleavage of casein peptides was hindered by dry heating, which might be induced by glycated modification.
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December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China. Electronic address:
Aptamers, as a kind of recognition molecules with stable nature and excellent binding ability, are usually obtained by systematic evolution of ligands by exponential enrichment (SELEX). However, the traditional SELEX suffers from the problems of low screening efficiency as well as excessive number of screening rounds, making the screening a cumbersome process, which greatly restricts the application and development of aptamers. Here, a microfluidic SELEX platform based on capture SELEX was designed and developed to make the screening more integrated and convenient.
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February 2025
Nanomedicine & Nanobiotechnology Lab, Department of Biosciences, Integral University, Lucknow, India. Electronic address:
In diabetes and its associated pathologies, glycation, α-amylase, and α-glucosidase play crucial roles. This study introduces a novel tripeptide, RWW, designed to target glycation and key enzymes in diabetes management. Using in silico methods, RWW was optimized to interact with the glycation-prone Human serum albumin (HSA) sites, as well as inhibit α-amylase and α-glucosidase.
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December 2024
College of Food Science, Southwest University, Chongqing 400715, China.
To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa).
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