scholarly journals Determination of glycation sites by tandem mass spectrometry in a synthetic lactose-bovine serum albumin conjugate, a vaccine model prepared by dialkyl squarate chemistry

2012 ◽  
Vol 26 (7) ◽  
pp. 749-758 ◽  
Author(s):  
Farid Jahouh ◽  
Shu-jie Hou ◽  
Pavol Kováč ◽  
Joseph H. Banoub
Keyword(s):  
Mass Spectrometry ◽  
Bovine Serum Albumin ◽  
Tandem Mass Spectrometry ◽  
Serum Albumin ◽  
Bovine Serum ◽  
Tandem Mass ◽  
Bovine Serum Albumin Conjugate

scholarly journals Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Ine Rombouts ◽  
Bert Lagrain ◽  
Katharina A. Scherf ◽  
Marlies A. Lambrecht ◽  
Peter Koehler ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Electron Transfer ◽  
Bovine Serum Albumin ◽  
Tandem Mass Spectrometry ◽  
Serum Albumin ◽  
Bovine Serum ◽  
Disulfide Bonds ◽  
Electron Transfer Dissociation ◽  
Tandem Mass ◽  
The Impact

Abstract Thermolysin hydrolyzates of freshly isolated, extensively stored (6 years, 6 °C, dry) and heated (60 min, 90 °C, in excess water) bovine serum albumin (BSA) samples were analyzed with liquid chromatography (LC) electrospray ionization (ESI) tandem mass spectrometry (MS/MS) using alternating electron-transfer dissociation (ETD) and collision-induced dissociation (CID). The positions of disulfide bonds and free thiol groups in the different samples were compared to those deduced from the crystal structure of native BSA. Results revealed non-enzymatic posttranslational modifications of cysteine during isolation, extensive dry storage and heating. Heat-induced extractability loss of BSA was linked to the impact of protein unfolding on the involvement of specific cysteine residues in intermolecular and intramolecular thiol-disulfide interchange and thiol oxidation reactions. The here developed approach holds promise for exploring disulfide bond formation and reshuffling in various proteins under conditions relevant for chemical, biochemical, pharmaceutical and food processing.

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