Microwave‐assisted proteomics

Lill, Jennie R.; Ingle, Elizabeth S.; Liu, Peter S.; Pham, Victoria C.; Sandoval, Wendy

doi:10.1002/mas.20140

Cited by 144 publications

(92 citation statements)

References 65 publications

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“…Other methods to decrease proteolytic incubation times include using immobilized enzymes [4]. An alternative means of enhancing digestion efficiency involves using microwave irradiation [5]. This approach exploits unique microwave properties to accelerate the enzymatic digestion.…”

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confidence: 99%

Digestion completeness of microwave-assisted and conventional trypsin-catalyzed reactions

Reddy

Hsu

et al. 2010

J. Am. Soc. Mass Spectrom.

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Microwave-assisted proteolytic digestion often yields misscleaved peptides, attributed to incomplete hydrolysis reactions between enzymes and substrates. The number of missed cleavages is an important parameter in proteome database searching. This study investigates how various factors affect digestion processes. Optimum conditions for microwave-assisted digestion (50 mM Tris buffer, 30 min at 60°C, and enzyme to protein molar ratio of 1:5) were determined. The digestion products obtained from eight standard proteins were characterized based on matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). Experimental results indicate that the digestion temperature, reaction time, enzyme to substrate ratio, and digestion buffer affect the number of misscleaved peptides and incomplete digestion percentages. Although all protein molecules in a sample could be digested into peptides within a few minutes under microwave irradiation, longer reaction times or methods to maximize the enzyme activity should be considered if digestion completeness is a major concern. (J Am Soc Mass Spectrom 2010, 21, 421-424)

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confidence: 99%

Digestion completeness of microwave-assisted and conventional trypsin-catalyzed reactions

Reddy

Hsu

et al. 2010

J. Am. Soc. Mass Spectrom.

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“…Esse parâmetro é importante para o projeto de reatores, pois fornece uma indicação sobre a dimensão da cavidade a ser construída em função da frequência utilizada. 36 Segundo Metaxas e Meredith (1983), 55 a distância de penetração para um meio não-magnético é,…”

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Glycerochemistry Topics: Use of Glycerol as a Green Solvent in Microwave-assisted Reactions

Campos

Santos²,

Borges³

2017

Rev. Virtual Quim.

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Abstract:The glycerol is a triol whose supply in market is in continuous growth due to the biodiesel industry, since its formation occurs concomitantly with the latter. From this arises the need to find applications for glycerol that absorb all this new quantity produced. One of the applications that has emerged in the literature, is the use of glycerol as solvent or co-solvent in chemical processes. Solvents are used in chemical processes to aid in mass and heat transfer phenomena, to facilitate separation, purification, etc. Since glycerol has interesting physicochemical and dielectric properties, furthermore renewable origin, and the microwave technology is proving greener than the current ones, a conjunction of both shows a desirable synergistic situation. Therefore, the contribution of this work is to realize a review the literature highlighting examples of applications, where this synergistic situation is present.Keywords: Glycerol; solvent; microwaves; dielectric properties; microwave-assisted chemistry; green chemistry. ResumoO glicerol é um triol cuja oferta no mercado se encontra em crescimento contínuo por ser produzido como subproduto na indústria do biodiesel. Disso surge a necessidade de se encontrar aplicações para o glicerol que absorvam toda esta nova quantidade produzida. Uma das aplicações que vem despontado na literatura, é a utilização do glicerol como solvente ou co-solvente em processos químicos. Solventes são utilizados em processos químicos para auxiliar fenômenos de transferência de massa e de calor, facilitar separações, purificações, etc. Uma vez que o glicerol possui propriedades físico-químicas e dielétricas interessantes, além da origem renovável, e a tecnologia de micro-ondas estar se provando mais verde que as colocadas atualmente, uma conjunção de ambos se mostra uma situação sinérgica desejável. Logo, a contribuição deste trabalho é fazer uma revisão da literatura destacando exemplos de aplicações, onde esta situação sinérgica está presente.

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“…The accelerated rate of digestion as well as a greater sequence coverage have been demonstrated in mass spectrometry analyses of single proteins or biological samples (1,8,20). High sequence coverages of standard proteins, i.e.…”

Section: Sequence Coverage and Detection Of Peptide Markersmentioning

confidence: 99%

Processed Meat Protein and Heat-Stable Peptide Marker Identification Workflow Using Microwave-Assisted Tryptic Digestion

Montowska

Pośpiech

2016

Food Technol. Biotechnol.

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SummaryNew approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the infl uence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of fi ve species (catt le, horse, pig, chicken and turkey) and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages). Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed aft er 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identifi cation of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identifi cation, great caution and pre-evaluation of individual samples is recommended in protein quantitation.

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Microwave‐assisted proteomics

Cited by 144 publications

References 65 publications

Digestion completeness of microwave-assisted and conventional trypsin-catalyzed reactions

Digestion completeness of microwave-assisted and conventional trypsin-catalyzed reactions

Glycerochemistry Topics: Use of Glycerol as a Green Solvent in Microwave-assisted Reactions

Processed Meat Protein and Heat-Stable Peptide Marker Identification Workflow Using Microwave-Assisted Tryptic Digestion

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