• Toxicological Research
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• v.29 no.2
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• pp.81-86
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• 2013

Toxicoproteomics integrates the proteomic knowledge into toxicology by enabling protein quantification in biofluids and tissues, thus taking toxicological research to the next level. Post-translational modification (PTM) alters the three-dimensional (3D) structure of proteins by covalently binding small molecules to them and therefore represents a major protein function diversification mechanism. Because of the crucial roles PTM plays in biological systems, the identification of novel PTMs and study of the role of PTMs are gaining much attention in proteomics research. Of the 300 known PTMs, protein acylation, including lysine formylation, acetylation, propionylation, butyrylation, malonylation, succinylation, and crotonylation, regulates the crucial functions of many eukaryotic proteins involved in cellular metabolism, cell cycle, aging, growth, angiogenesis, and cancer. Here, I reviewed recent studies regarding novel types of lysine acylation, their biological functions, and their applicationsin toxicoproteomics research.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.646-647
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• 2001

The enzymatic synthesis of conjugates of lysine and aspartic acid with D-glucose was studied. Optimase M-440 showed the very poor regioselectivity in the transesterification of $N{\alpha}$,$N'{\varepsilon}-di-t-Boc-L-Lys-OTFE$ and N-t-Boc-L-Asp-diOTFE with D-glucose. The acylation of glycosidic -OH and primary -OH of D-glucose occurred. However, Optimase M-440 catalyzed only the acylation of primary -OH group in the transesterification of $N{\alpha}$,$N'{\varepsilon}-di-t-Boc-L-Lys-OTFE$ and N-t-Boc-L-Asp-diOTFE with ${\alpha}-$ and ${\beta}-methylglucopyranoside$ in high yields without any other transesterification. Optimase M-440 also discriminated carboxyl groups of N-t-Boc-L-Asp-diOTFE.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.405-411
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• 1988

In this study, the treatment of $H_2O_2$, papain and acylation on the protein isolate obtained from defatted sesame oil cake for the changes in amino acids composition, color, digestibility and some functional characteristics of this protein were investigated. The results showed that $H_2O_2$, papain and papain $H_2O_2$ treatment increased the rates of the protein extraction and content of protein in protein isolates when those values were compared to the alkali treatment. Also amino acid composition of the protein isolates were comparatively good, and color, and functional properties and pepsin digestibility were markedly improved. The amount of lysine, the first limiting amino acid of this protein was increased. The solubility, bulk density, water absorption, fat absorption and emulsifying properties were remarkably improved while foaming properties and digestibility was slighly decreased.