ラセミ化（エピ化）で生じるD-アミノ酸残基はペプチドの構造と物性を変える
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- 胸組 虎胤
- 鳴門教育大学大学院 学校教育研究科 教育探究総合コース
書誌事項
- タイトル別名
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- D-Amino acid residues produced by racemization and/or epimerization change the structure and physical properties of peptides
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説明
<p> In the early stage after the translation from mRNA, the proteins of the terrestrial organisms are composed of L-form amino acids (L-amino acids). The homochirality of the proteins derived from L-amino acids can be changed under the various conditions. L-Amino acid residues can epimerize in the proteins to become D-amino acid residues. L-Amino acids can also racemize as the free form. D-Amino acids have been detected from many kinds of organism and in the natural environments. This paper reviews on the examples of D-amino acid formation from organisms, the chemical mechanism of racemization and epimerization, and the action of D-amino acids as well as the hydrophobicity change from the epimerization in oligopeptides.</p>
収録刊行物
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- Viva Origino
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Viva Origino 50 (2), 3-, 2022
生命の起原および進化学会
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詳細情報 詳細情報について
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- CRID
- 1390013087511287680
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- ISSN
- 13466933
- 09104003
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
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- 抄録ライセンスフラグ
- 使用可