2016
DOI: 10.1089/bio.2015.0088
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Minimizing Postsampling Degradation of Peptides by a Thermal Benchtop Tissue Stabilization Method

Abstract: Enzymatic degradation is a major concern in peptide analysis. Postmortem metabolism in biological samples entails considerable risk for measurements misrepresentative of true in vivo concentrations. It is therefore vital to find reliable, reproducible, and easy-to-use procedures to inhibit enzymatic activity in fresh tissues before subjecting them to qualitative and quantitative analyses. The aim of this study was to test a benchtop thermal stabilization method to optimize measurement of endogenous opioids in … Show more

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Cited by 5 publications

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“…Although we did not explicitly perform stability assays with chemical standards, previous studies employing rapid microwave-induced and conductive heat transfer stabilization methods have confirmed the stability of neurotransmitters (dopamine, serotonin, norepinephrine, and acetylcholine) and neuropeptides (substance P, dynorphins, and enkephalins) under conditions analogous to our HS procedure. These results indicate that rapid heating effectively preserves the integrity of these molecules by preventing enzymatic degradation (Goodwin et al 2010;Kanazawa and Jessell 1976;Nylander et al 1997;Segerstrom et al 2016;Wasek et al 2018).…”
Section: Effect Of Heat Stabilization On Tissue Integrity
mentioning
confidence: 79%
“…Heat stabilization is performed by rapid and efficient heat transfer through a lower and upper conductive heat block during vacuum application, ensuring homogenous heating at 95°C in any part of the sample. This approach reduces the degradation processes of proteins and peptides, as well as preserves their post-translational modifications (Segerstrom et al 2016;Skold et al 2007;Svensson et al 2009). This work investigated in detail the postmortem degradation differences among heat-stabilized (HS) and fresh frozen (FF) brain tissues for key neurotransmitters, metabolites, and neuropeptides using MALDI-MSI analysis.…”
Section: Introduction
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confidence: 99%
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