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Updated: Jun 22, 2026
LERLIC-MS/MS for In-depth Characterization and Quantification of Glutamine and Asparagine Deamidation in Shotgun Proteomics
Published on: April 9, 2017
Toxic effect of melanoidins from glucose-asparagine on trypsin activity
Albert Ibarz1, Alfonso Garvín, Salvador Garza
1Departament de Tecnologia d'Aliments UTPV-XaRTA, Universitat de Lleida, Avda. Rovira Roure, 191, 25198 Lleida, Spain. aibarz@tecal.udl.cat
Abstract:
In this work the effect of the presence of the melanoidins from glucose-asparagine on the enzymatic activity of trypsin is studied. It was observed that an excess of N alpha-benzoyl-L-arginine ethyl ester (BAEE) has an inhibiting effect on this enzyme activity. The maximum reaction rate was obtained for a 0.06 mN substrate concentration. It is also observed that the presence of melanoidin inhibits the enzymatic activity of trypsin. This inhibition can be described as a linear mixed type where the inhibition constant alpha K(i) of the substrate-inhibitor complex is higher than the inhibition constant K(i) of the complex enzyme-inhibitor with a alpha value of 1.88.