Bovine serum albumin

About: Bovine serum albumin is a research topic. Over the lifetime, 19981 publications have been published within this topic receiving 571291 citations. The topic is also known as: BSA.

Aging of proteins: isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose.

Abstract: Proteins exposed to glucose over long periods are known to undergo physicochemical changes including crosslinking and formation of brown fluorescent pigments of poorly characterized structure. Acid hydrolysis of both browned poly(L-lysine) and browned bovine serum albumin is found to release a major fluorescent chromophore, which after alkalinization is extractable into organic solvents and which can be purified by silica gel chromatography. The fluorescence properties of this compound very closely resemble those of the bulk browned polypeptides. By NMR, mass spectroscopy, and chemical derivatization, this compound is assigned the structure 2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole (FFI). Confirmation was obtained by independent chemical synthesis from furylglyoxal and ammonia. The incorporation of two peptide-derived amine nitrogens and two glucose residues in FFI strongly suggests that peptide-bound FFI precursors are implicated in the crosslinking of proteins by glucose in vivo. This reaction has potential implications in the understanding of glucose-mediated protein modifications and their role in the complications of diabetes and aging.

Modified thiobarbituric acid assay for measuring lipid oxidation in sugar-rich plant tissue extracts

Abstract: Use of the thiobarbituric acid (TBA) assay for thiobarbituric acid-reactive substances (TBARS) of lipid oxidation in extracts of plant materials was examined. Sucrose, fructose, glucose, lactose, citrus pectin, and bovine serum albumin (BSA) interfered with the TBA assay reaction. To correct for the interference caused by sugars (the major interference), a modified procedure was developed using standard curves for both malondialdehyde (MDA) and sucrose. Molar absorbance (MA) of adducts from TBA-MDA and TBA-sucrose reactions increased when the acidity in the reaction mixture increased and the time of heating and the temperature of heating for the reaction increased

Phylogeny of immunoglobulin structure and function i. immunoglobulins of the lemon shark

Abstract: Lemon sharks immunized with bovine serum albumin produced two molecular forms of antibodies detectable by passive hemagglutination of antigen-coated, tanned sheep erythrocytes. Throughout the course of immunization 2-ME-sensitive antibody was associated with a 19S immunoglobulin fraction (4-5 mg/ml serum) while late in the course of immunization antibody was found also associated with a 7S immunoglobulin fraction (7-8 mg/ml serum). No evidence for any anamnestic response was found in these animals. Naturally occurring hemagglutinins for sheep erythrocytes were found to be 2-ME-sensitive and present in the 19S immunoglobulin fraction. These immunoglobulin fractions were readily purified by DEAE-cellulose chromatography and Sephadex G-200 gel filtration. Both immunoglobulin molecules yielded equimolar amounts of H and L polypeptide chains when subjected to extensive reduction and alkylation followed by gel filtration in 5 M guanidine-HCl. Antigenically reactive H and L chains were obtained by partial reduction and alkylation followed by gel filtration in 1 M propionic acid. The 7S and 19S immunoglobulin H chains were indistinguishable by fingerprints of tryptic digests, disc electrophoretic patterns, antigenic properties, and mass (molecular weight approximately 70,000), thus suggesting these two molecules to belong to the same immunoglobulin class. The shark 19S and 7S immunoglobulin L chains were indistinguishable from each other by similar criteria and were different from the H chains. These L chains exhibited the electrophoretic heterogeneity of their mammalian counterparts. The 7S (shark immunoglobulin) molecule was shown to have a molecular weight of approximately 160,000 and to consist of 2H and 2L polypeptide chains (total mass congruent with180,000). The 19S molecule was shown to have a molecular weight of 800,000-900,000; therefore, there were probably five 7S subunits per 19S molecule, comparable to mammalian gammaM. Other reasons for considering the 7S and the 19S lemon shark molecules to belong to a class of immunoglobulins comparable to the gammaM class of mammals are that they both have high carbohydrate contents, and H chains of mass similar to micro chains. The lemon shark serum proteins with electrophoretic mobilities comparable to gamma G of mammals were not related to the immunoglobulins of this species. These proteins had no antibody activity and had no antigenic or chemical similarity to either the H chains, the L chains, or the intact immunoglobulin molecules from the lemon shark.