Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose--influence of different reaction conditions on the formation of Amadori/Heyns products

The site specificity, extent, and nature of modification of the tetrapeptide, Leu-Ser-Lys-Leu (1), incubated with d-glucose or d-fructose in methanol, or in phosphate buffer of pH 5.7, 7.4, and 8.0 were investigated. The generated mono- and di-glycated Amadori (1-deoxy-d-fructosyl derivatives) and Heyns rearrangement products (N-alkylated glucosamine/mannosamine derivatives) were isolated and characterized by NMR and mass spectrometry. The results identified the epsilon-amino group of the Lys residue as the preferential glycation site in tetrapeptide 1. Under all conditions investigated, glucose afforded higher yields of glycation products than fructose. In the reactions carried out in buffer, glycation at pH 7.4 and 8.0 was much faster than at pH 5.7.     

Perturbation of the tris(2,2′‐bipyridine) ruthenium(II)‐catalyzed Belousov–Zhabotinsky oscillating chemiluminescence reaction by l‐cysteine and its application

Perturbation of the tris(2,2′‐bipyridine)ruthenium(II) [Ru(bpy)₃²⁺]‐catalyzed Belousov–Zhabotinsky (BZ) oscillating chemiluminescence (CL) reaction induced by l ‐cysteine was observed in the closed system. It was found that the CL intensity was decreased in the presence of l ‐cysteine. Meanwhile, oscillation period and oscillating induction period were prolonged. The sufficient reproducible induction period was used as parameter for the analytical application of oscillating CL reaction. Under the optimum conditions, the changes in the oscillating CL induction period were linearly proportional to the concentration of l ‐cysteine in the range from 8.0 × 10^?7 to 5.0 × 10^?5 mol L^?1 (r = 0.997) with a detection limit of 4.3 × 10^?7 mol L^?1. The possible mechanism of l ‐cysteine perturbation on the oscillating CL reaction was also discussed. Copyright © 2009 John Wiley & Sons, Ltd.