Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Racemization of the Aspartic Acid Residue of Amyloid-β Peptide by a Radical Reaction
Koharu TAMBOTomomi YAMAGUCHIKeiko KOBAYASHIEri TERAUCHIIkuyo ICHIShosuke KOJO
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2013 年 77 巻 2 号 p. 416-418

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Human amyloid-β peptide 1-42 (Aβ) was subjected to a radical reaction by using ascorbic acid and CuCl2. The percentage of D-aspartic acid (D-Asp) after 24 h had increased to 6.69 ± 0.09%, this being comparable with the reported D-Asp concentration of purified core amyloids in Alzheimer's disease patients. This racemization was significantly inhibited by radical scavengers. L-Alanine was also racemized during the same reaction.
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© 2013 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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