Zinc-Binding Peptides from Protein of Cicer arietinum

• Published in: Chemistry of natural compounds Vol. 58; no. 1; pp. 86 - 89
• Main Authors: Mukhamedov, N., Mirzaakhmedov, Sh. Ya, Gao, Y. H., Waili, A., Ziyavitdinov, Zh. F., Bozorov, S. S., Aisa, H. A., Yili, A.
• Format: Journal Article
• Language: English
• Published: New York Springer US 2022; Springer; Springer Nature B.V
• Subjects: Albumin; Albumins; Amino acids; Binding; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickpeas; High performance liquid chromatography; Organic Chemistry; Peptides; Plant Sciences; Protein binding; Proteins; Zinc; zinc-binding peptide; L; zinc finger; metal-affinity chromatography
• ISSN: 0009-3130; 1573-8388
• DOI: 10.1007/s10600-022-03602-3

A zinc-binding peptide was obtained from the albumin fraction of chickpea Cicer arietinum by separating Zn
2+
using immobilizing metal-affinity chromatography followed by isolation using reversed-phase HPLC. GC-MS results showed that the molecular mass of the peptide was 3896 Da and that the peptide consisted of the 34 amino-acid residues IVQQPDGEKSERKIENENGEGEDGEQDLTVYDFE. This peptide was determined to be a fragment of a protein with a zinc finger.