Michael addition of thiols with 4-methyleneglutamic acid: Preparation of adducts, their properties and presence in peanuts
dc.contributor.author | Powell, Gary K. | en_US |
dc.contributor.author | Winter, Harry C. | en_US |
dc.contributor.author | Dekker, Eugene E. | en_US |
dc.date.accessioned | 2006-04-07T17:52:48Z | |
dc.date.available | 2006-04-07T17:52:48Z | |
dc.date.issued | 1982-04-29 | en_US |
dc.identifier.citation | Powell, Gary K., Winter, Harry C., Dekker, Eugene E. (1982/04/29)."Michael addition of thiols with 4-methyleneglutamic acid: Preparation of adducts, their properties and presence in peanuts." Biochemical and Biophysical Research Communications 105(4): 1361-1367. <http://hdl.handle.net/2027.42/24005> | en_US |
dc.identifier.uri | http://www.sciencedirect.com/science/article/B6WBK-4DMX9GS-11P/2/90c13d735f8e71bb5cb92aff689b6a90 | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/24005 | |
dc.identifier.uri | http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=retrieve&db=pubmed&list_uids=7103960&dopt=citation | en_US |
dc.description.abstract | The thioethers, S-(4-amino-2,4-dicarboxybutyl)cysteamine, S-(4-amino-2,4-dicarboxybutyl)cysteine and S-(4-amino-2,4-dicarboxybutyl)glutathione, were synthesized by a Michael addition between 4-methyleneglutamic acid and the respective thiol. In dilute aqueous solution, the reactions exhibit second order kinetics; glutathione reacts much slower than cysteine or cysteamine. The adducts were characterized chromatographically, electrophoretically, and by their infra-red and nuclear magnetic resonance spectra. None of these thioethers was detected in peanut plants (Arachis hypogaea L.), even though large amounts of 4-methyleneglutamic acid, its amide, and glutathione are synthesized during peanut germination. | en_US |
dc.format.extent | 383850 bytes | |
dc.format.extent | 3118 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.language.iso | en_US | |
dc.publisher | Elsevier | en_US |
dc.title | Michael addition of thiols with 4-methyleneglutamic acid: Preparation of adducts, their properties and presence in peanuts | en_US |
dc.type | Article | en_US |
dc.rights.robots | IndexNoFollow | en_US |
dc.subject.hlbsecondlevel | Natural Resources and Environment | en_US |
dc.subject.hlbsecondlevel | Molecular, Cellular and Developmental Biology | en_US |
dc.subject.hlbsecondlevel | Ecology and Evolutionary Biology | en_US |
dc.subject.hlbtoplevel | Health Sciences | en_US |
dc.subject.hlbtoplevel | Science | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Department of Biological Chemistry The University of Michigan, Ann Arbor, Michigan 48109, USA | en_US |
dc.contributor.affiliationum | Department of Biological Chemistry The University of Michigan, Ann Arbor, Michigan 48109, USA | en_US |
dc.contributor.affiliationum | Department of Biological Chemistry The University of Michigan, Ann Arbor, Michigan 48109, USA | en_US |
dc.identifier.pmid | 7103960 | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/24005/1/0000254.pdf | en_US |
dc.identifier.doi | http://dx.doi.org/10.1016/0006-291X(82)90937-8 | en_US |
dc.identifier.source | Biochemical and Biophysical Research Communications | en_US |
dc.owningcollname | Interdisciplinary and Peer-Reviewed |
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