Literature DB >> 8373815

Two-dimensional nuclear magnetic resonance study of the beta-casein peptide 1-25: resonance assignments and secondary structure.

N M Wahlgren1, J Léonil, P Dejmek, T Drakenberg.   

Abstract

The N-terminal 25 amino-acid residue peptide (beta-CN 1-25) obtained from a tryptic digest of bovine beta-casein was studied using two-dimensional NMR techniques. Complete sequence-specific assignment of the 1H-NMR spectrum was performed both in the presence and absence of 22 mM Ca2+. The NMR data supported earlier findings that this segment of beta-casein is highly flexible and adopts multiple conformations. The observed pattern of sequential NOEs indicated that the peptide did not contain stable folded structures. However, the structure was neither that of a fully-extended peptide nor a so-called random coil. The region Ile-12 to SerP-15 showed an enhanced population of extended structure. Furthermore, addition of Ca2+ ions induced chemical-shift changes and apparently decreased the population of conformations with extended structure in the region SerP-18 to Ile-23.

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Year:  1993        PMID: 8373815     DOI: 10.1016/0167-4838(93)90072-y

Source DB:  PubMed          Journal:  Biochim Biophys Acta        ISSN: 0006-3002


  4 in total

1.  Cation-dependent structural features of beta-casein-(1-25).

Authors:  K J Cross; N L Huq; W Bicknell; E C Reynolds
Journal:  Biochem J       Date:  2001-05-15       Impact factor: 3.857

2.  Ability of a beta-casein phosphopeptide to modulate the precipitation of calcium phosphate by forming amorphous dicalcium phosphate nanoclusters.

Authors:  C Holt; N M Wahlgren; T Drakenberg
Journal:  Biochem J       Date:  1996-03-15       Impact factor: 3.857

3.  Implication of C-terminal deletion on the structure and stability of bovine beta-casein.

Authors:  Phoebe X Qi; Edward D Wickham; Edwin G Piotrowski; Clifton K Fagerquist; Harold M Farrell
Journal:  Protein J       Date:  2005-11       Impact factor: 4.000

Review 4.  Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption.

Authors:  Mallory E Walters; Ramak Esfandi; Apollinaire Tsopmo
Journal:  Foods       Date:  2018-10-19
  4 in total

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