Chemistry of Natural Products. Amino Acids, Peptides, Proteins and Enzymes

Description

Cover Half Title Chemistry of Natural Products: Amino Acids, Peptides, Proteins and Enzymes Copyright Preface Contents About the Authors 1. Amino Acids 1.1 Introduction 1.2 Nomenclature of Amino Acids 1.2.1 Representation of Amino Acids 1.3 Classification of Amino Acids 1.3.1 Coded or Primary Protein Amino Acids 1.3.2 Secondary and Tertiary Protein Amino Acids 1.3.3 Non-coded or Non-protein Amino Acids 1.3.4 Essential Amino Acids 1.4 Stereochemical Aspects of α-Amino Acids 1.4.1 Absolute Configuration of α-Amino Acids 1.4.2 Amino Acids with Two Chiral Centres 1.5 Physical Properties of α-Amino Acids 1.5.1 General Physical Properties 1.5.2 Acid-Base Properties of Amino Acids 1.5.3 Spectral Properties of α-Amino Acids 1.6 Chemical Reactions of Amino Acids 1.6.1 Reactions Due to Amino Group 1.6.2 Reactions Due to Carboxyl Group 1.6.3 Reactions Due to Both Amino and Carboxyl Groups 1.7 Industrial Preparation of α-Amino Acids 1.8 Chemical Synthesis of α-Amino Acids 1.8.1 Enantiomeric Resolution of α-Amino Acids 1.8.2 Asymmetric Synthesis of α-Amino Acids 1.9 Industrial Applications of α-Amino Acids 2. Peptides 2.1 Introduction 2.2 Structure and Classification of Peptides 2.2.1 Structure of Peptide Bond 2.2.2 Classification of Peptides 2.3 Nomenclature of Peptides 2.3.1 Representation of Peptides and Polypeptides 2.4 Peptide Synthesis 2.4.1 Protection of Amino Group 2.4.2 Protection of Carboxyl Group 2.4.3 Protection of Side Chains 2.4.4 Coupling Methods 2.5 Solid-Phase Peptide Synthesis 2.5.1 Solid-Phase Peptide Synthesis Using t-Boc Protection (Merrifield Approach) 2.5.2 Solid-Phase Peptide Synthesis Using Fmoc Protection (Sheppard’s Approach) 2.5.3 Limitations of Solid-Phase Peptide Synthesis 2.6 Some Biologically Important Peptides 2.6.1 Oxytocin 2.6.2 Glutathione 2.6.3 Insulin 2.6.4 Bradykinin 2.6.5 Gramicidin S 3. Proteins 3.1 Introduction 3.2 Classification of Proteins 3.2.1 Classification on the Basis of Shape and Structure 3.2.2 Classification on the Basis of Products of Hydrolysis 3.2.3 Classification on the Basis of Biological Functions 3.3 Properties of Proteins 3.3.1 Molecular Weight 3.3.2 Amphoteric Nature 3.3.3 Solubility 3.3.4 Precipitation 3.3.5 Denaturation 3.3.6 Colour Reactions 3.4 Structural Organisation of Proteins 3.4.1 Covalent or Primary Structure of Proteins 3.4.2 Conformational Aspects of Proteins: Higher Order Structures 4. Enzymes 4.1 Introduction 4.2 Nomenclature and Classification of Enzymes 4.2.1 Systematic and Recommended Names 4.2.2 Classification Numbers and Code Names 4.3 Characteristics of Enzymes 4.3.1 Catalytic Power 4.3.2 Enzyme Specificity 4.3.3 Enzyme Regulation 4.4 Mechanism of Enzyme Action 4.5 Factors Affecting Enzyme Action 4.6 Chymotrypsin: An Enzyme in Action 4.6.1 Structure of Chymotrypsin 4.6.2 Important Amino Acid Residues of Chymotrypsin 4.6.3 Mechanism of Action 4.7 Cofactors (or Coenzymes) 4.7.1 Nicotinamide Adenine Dinucleotide (NAD+) and Nicotinamide Adenine Dinucleotide Phosphate (NADP+) 4.7.2 UDP-Glucose 4.7.3 Flavin Mononucleotide (FMN) and Flavin Adenine Dinucleotide (FAD) 4.7.4 Thiamine Pyrophosphate (TPP) 4.7.5 Cocarboxylase 4.7.6 Pyridoxal-5-Phosphate 4.8 Enzymes in Organic Synthesis 4.8.1 Enzymatic Oxidations 4.8.2 Enzymatic Hydroxylation 4.8.3 Enzymatic Hydrolysis 4.8.4 Enzymatic Reductions 4.8.5 Enzymatic Isomerisations 4.8.6 Pharmaceutical Applications of Enzymes Suggested Readings Glossary Index