Gorobets M G, Wasserman L A, Vasilyeva A D, Bychkova A V, Pronkin P G, Bugrova A E, Indeykina M I, Shilkina N G, Konstantinova M L, Kononikhin A S, Nikolaev E N, Rosenfeld M A
Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119334, Russia.
Moscow Institute of Physics and Technology, Dolgoprudny, Moscow oblast, Russia.
Dokl Biochem Biophys. 2017 May;474(1):231-235. doi: 10.1134/S1607672917030218. Epub 2017 Jul 20.
For the first time, by using the complex of physicochemical methods (mass-spectrometry, differential scanning calorimetry, spectrofluorimetry, method of spectral and fluorescent probes, dynamic light scattering, and UV spectrophotometry), the oxidation-mediated modification of chemical and spatial structure of albumin has been studied. All albumin structural regions are subjected to oxidation, methionine and aromatic amino acids primarily involved in oxidation. The albumin melting shows a decrease in thermal stabilization of the structure and changing of aggregation upon oxidation. The change in physical and chemical properties of albumin under different quantity of the oxidizer has been analyzed.
首次通过使用物理化学方法组合（质谱法、差示扫描量热法、荧光光谱法、光谱和荧光探针法、动态光散射法以及紫外分光光度法），研究了氧化介导的白蛋白化学和空间结构修饰。白蛋白的所有结构区域均会发生氧化，其中蛋氨酸和芳香族氨基酸主要参与氧化过程。白蛋白的熔化显示出结构热稳定性的降低以及氧化时聚集情况的变化。分析了不同氧化剂用量下白蛋白物理和化学性质的变化。
