2018
Activation of disulfide bond cleavage triggered by hydrophobization and lipophilization of functionalized dihydroasparagusic acid
Organic and Biomolecular Chemistry
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- Volume
- 16
- Number
- 23
- First page
- 4320
- Last page
- 4324
- Language
- English
- Publishing type
- Research paper (scientific journal)
- DOI
- 10.1039/c8ob01055b
- Publisher
- Royal Society of Chemistry
Concisely synthesized and functionalized dihydroasparagusic acid (DHAA) derivatives were used to show that the introduction of a hydrophobic functional group dramatically reduced air oxidation activity at the dithiol moieties and dominantly activated the cleavage of S-S bonds in proteins, presumably due to the hydrophobization and lipophilization. Notably, the reaction sites of water-reactive dithiol moieties behaved similarly to hydrophobic and lipophilic functional groups, which suggests impersonation of the reaction site.
- Link information
- ID information
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- DOI : 10.1039/c8ob01055b
- ISSN : 1477-0520
- ORCID - Put Code : 45674057
- Pubmed ID : 29808899
- SCOPUS ID : 85048632282