Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans
Hypochlorous acid (HOCl) is a strong non-radical oxidant, which is generated during inflammatory processes under the catalysis of the enzyme myeloperoxidase (MPO). HOCl reacts particularly with sulfhydryl and amino acid residues but affects also many other biomolecules. For instance, the glycosamino...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-07-01
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| Series: | Biochemistry and Biophysics Reports |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405580823000298 |
| _version_ | 1797813745690345472 |
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| author | Jenny Leopold Patricia Prabutzki Ariane Nimptsch Jürgen Schiller |
| author_facet | Jenny Leopold Patricia Prabutzki Ariane Nimptsch Jürgen Schiller |
| author_sort | Jenny Leopold |
| collection | DOAJ |
| description | Hypochlorous acid (HOCl) is a strong non-radical oxidant, which is generated during inflammatory processes under the catalysis of the enzyme myeloperoxidase (MPO). HOCl reacts particularly with sulfhydryl and amino acid residues but affects also many other biomolecules. For instance, the glycosaminoglycans of articular cartilage and synovial fluids (such as hyaluronan) undergo degradation in the presence of HOCl at which the native polysaccharide is fragmented into oligosaccharides in a complex reaction.This is an initial mass spectrometry (MS)-based investigation dealing with the HOCl-induced degradation of glycosaminoglycans and the conversion of the related monosaccharides into chlorinated products. In particular, it will be shown that the reaction between HOCl and hyaluronan is slower than originally assumed and results in the generation of different products (particularly the hyaluronan monosaccharides) by the cleavage of the β-1,3/1,4-glycosidic linkages. The MS detection of chlorinated products is, however, only possible in the case of the monosaccharides. Potential reasons will be discussed. |
| first_indexed | 2024-03-13T07:57:19Z |
| format | Article |
| id | doaj.art-a2b0b5d5c76942dbb0ebe635df3b4eed |
| institution | Directory Open Access Journal |
| issn | 2405-5808 |
| language | English |
| last_indexed | 2024-03-13T07:57:19Z |
| publishDate | 2023-07-01 |
| publisher | Elsevier |
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| series | Biochemistry and Biophysics Reports |
| spelling | doaj.art-a2b0b5d5c76942dbb0ebe635df3b4eed2023-06-02T04:23:21ZengElsevierBiochemistry and Biophysics Reports2405-58082023-07-0134101448Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycansJenny Leopold0Patricia Prabutzki1Ariane Nimptsch2Jürgen Schiller3Institute for Medical Physics and Biophysics, Faculty of Medicine, University of Leipzig, Härtelstrasse 16-18, 04107, Leipzig, GermanyInstitute for Medical Physics and Biophysics, Faculty of Medicine, University of Leipzig, Härtelstrasse 16-18, 04107, Leipzig, GermanyInstitute for Medical Physics and Biophysics, Faculty of Medicine, University of Leipzig, Härtelstrasse 16-18, 04107, Leipzig, GermanyCorresponding author. Leipzig University, Faculty of Medicine, Institute for Medical Physics and Biophysics Härtelstrasse 16-18, 04107, Leipzig, Germany.; Institute for Medical Physics and Biophysics, Faculty of Medicine, University of Leipzig, Härtelstrasse 16-18, 04107, Leipzig, GermanyHypochlorous acid (HOCl) is a strong non-radical oxidant, which is generated during inflammatory processes under the catalysis of the enzyme myeloperoxidase (MPO). HOCl reacts particularly with sulfhydryl and amino acid residues but affects also many other biomolecules. For instance, the glycosaminoglycans of articular cartilage and synovial fluids (such as hyaluronan) undergo degradation in the presence of HOCl at which the native polysaccharide is fragmented into oligosaccharides in a complex reaction.This is an initial mass spectrometry (MS)-based investigation dealing with the HOCl-induced degradation of glycosaminoglycans and the conversion of the related monosaccharides into chlorinated products. In particular, it will be shown that the reaction between HOCl and hyaluronan is slower than originally assumed and results in the generation of different products (particularly the hyaluronan monosaccharides) by the cleavage of the β-1,3/1,4-glycosidic linkages. The MS detection of chlorinated products is, however, only possible in the case of the monosaccharides. Potential reasons will be discussed.http://www.sciencedirect.com/science/article/pii/S2405580823000298Hypochlorous acidHyaluronanGlycosaminoglycansMonosaccharidesESI MSNMR spectroscopy |
| spellingShingle | Jenny Leopold Patricia Prabutzki Ariane Nimptsch Jürgen Schiller Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans Biochemistry and Biophysics Reports Hypochlorous acid Hyaluronan Glycosaminoglycans Monosaccharides ESI MS NMR spectroscopy |
| title | Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans |
| title_full | Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans |
| title_fullStr | Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans |
| title_full_unstemmed | Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans |
| title_short | Mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans |
| title_sort | mass spectrometric investigations of the action of hypochlorous acid on monomeric and oligomeric components of glycosaminoglycans |
| topic | Hypochlorous acid Hyaluronan Glycosaminoglycans Monosaccharides ESI MS NMR spectroscopy |
| url | http://www.sciencedirect.com/science/article/pii/S2405580823000298 |
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