scholarly journals Continuous assays of glutaminyl cyclase: from development to application

2004 ◽  
Vol 18 (2) ◽  
pp. 363-373 ◽  
Author(s):  
Stephan Schilling ◽  
Hans-Ulrich Demuth

Glutaminyl cyclase (QC, EC 2.3.2.5) catalyses the formation of pyroglutamyl residues from glutamine at the N-terminus of peptides and proteins. In previously applied assays, QC activity was determined by either analysing the products formed using HPLC coupled with photometric or fluorometric detection, radioimmunoassay, or by detecting the release of ammonia spectrophotometrically. Although these methods are sensitive, they are all discontinuous and therefore time-consuming and laborious. To conduct a detailed kinetic investigation of QC catalysis, we developed coupled continuous assays suitable for microplates which allow now convenient determination of QC activity. The methods either use pyroglutamyl aminopeptidase or glutamate dehydrogenase as auxiliary enzymes, which results in the liberation of chromophores or fluorophores such aspNA, AMC,βNA or in the conversion of the chromophore NADH/H+into NAD+, respectively.The assays were applied in various enzyme isolation and characterisation studies, using crude protein solutions as well as purified enzyme in pH-dependence, substrate and inhibitor specificity investigations. Depending on the respective analytical task, both assays complement each other. Therefore, different enzymatic properties could be explored in more detail. Since the employed strategy of assay development could be of interest also for the analysis of other enzymes, the methods are described here in a comprehensive manner.

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1246
Author(s):  
Tengfei Wang ◽  
Hui Luo ◽  
Xu Jing ◽  
Jiali Yang ◽  
Meijun Huo ◽  
...  

Water-soluble fluorescent carbon dots (CDs) were synthesized by a hydrothermal method using citric acid as the carbon source and ethylenediamine as the nitrogen source. The repeated and scale-up synthetic experiments were carried out to explore the feasibility of macroscopic preparation of CDs. The CDs/Fe3+ composite was prepared by the interaction of the CDs solution and Fe3+ solution. The optical properties, pH dependence and stability behavior of CDs or the CDs/Fe3+ composite were studied by ultraviolet spectroscopy and fluorescence spectroscopy. Following the principles of fluorescence quenching after the addition of Fe3+ and then the fluorescence recovery after the addition of asorbic acid, the fluorescence intensity of the carbon dots was measured at λex = 360 nm, λem = 460 nm. The content of ascorbic acid was calculated by quantitative analysis of the changing fluorescence intensity. The CDs/Fe3+ composite was applied to the determination of different active molecules, and it was found that the composite had specific recognition of ascorbic acid and showed an excellent linear relationship in 5.0–350.0 μmol·L−1. Moreover, the detection limit was 3.11 μmol·L−1. Satisfactory results were achieved when the method was applied to the ascorbic acid determination in jujube fruit. The fluorescent carbon dots composites prepared in this study may have broad application prospects in a rapid, sensitive and trace determination of ascorbic acid content during food processing.


1994 ◽  
Vol 17 (6) ◽  
pp. 1419-1426 ◽  
Author(s):  
J. M. Degroodt ◽  
B. Wyhowski De Bukanski ◽  
S. Srebrnik

Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.


2010 ◽  
Vol 10 (2) ◽  
pp. 172-176
Author(s):  
Restu Kartiko Widi

Reaction kinetics for the oxidation of propane over diluted-leached MoVTeNb is described. This paper is focused on the study of products selectivity profile and determination of the orders of propane disappearance and propene formation. The result shows that selective oxidation of propane to propene over this catalyst follows the Langmuir-Hinshelwood mechanism. The disappearance of propane is first order with respect to hydrocarbon and partial order (0.21) with respect to oxygen. The propene formation is first order with respect to hydrocarbon and not depending on oxygen concentration.   Keywords: propane oxidation, propane disappearance, propene formation, kinetic, reaction order


OENO One ◽  
2006 ◽  
Vol 40 (2) ◽  
pp. 117 ◽  
Author(s):  
Philippe Jeandet ◽  
David Chaudruc ◽  
Bertrand Robillard ◽  
F. Peters ◽  
Dominique Tusseau ◽  
...  

<p style="text-align: justify;">Levels of trans-resveratrol in Champagne wines were determined by the use of reversed-phase HPLC with UV and fluorometric detection after liquid-liquid extraction with ethyl acetate. Resveratrol concentrations in Champagne wines range from 20 to 77 μg/L except for the Champagne rosé in which resveratrol reaches several hundred micrograms per litre. The resveratrol content of Champagne wines was also shown to decrease with aging on lees.</p>


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