Optimum conditions of autoclaving for hydrolysis of proteins and urinary peptides of prolyl and hydroxyprolyl residues and HPLC analysis.
A method for urinary peptide(s) and protein hydrolysis, involving autoclaving at 15psi (121 degrees C) for 60min, is described. Using three candidate proteins (bovine serum albumin, casein and gelatin) and urine specimens, the effect of autoclaving with respect to the optimum time required for hydrolysis under both acidic (6N HCl) and alkaline (6N KOH) conditions was studied. Recoveries of total amino acids from proteins and urine hydrolysate(s) suggest that complete hydrolysis of proteins and urinary peptides could be achieved by autoclaving for 30-60min instead of 16h of incubation at 110 degrees C. Further, stability of some of the individual amino acids was also studied. The observed differential stability of amino acids under acidic and alkaline conditions, as demonstrated in this study by HPLC analysis, makes it imperative to choose the appropriate hydrolytic condition while studying the composition of any given amino acids in urinary peptide(s)/protein hydrolysates. Further, the finding that both Pro and Hyp were stable under alkaline conditions of hydrolysis by autoclaving renders this method suitable for assaying these two amino acids from urine hydrolysates, hence its utility in the study of urinary peptide derived Hyp and Pro in bone/cartilage disorders.
Badadani
Mallikarjun
M
Department of Neurochemistry, National Institute of Mental Health and Neurosciences, Hosur Road, Bangalore 560029, India.
SureshBabu
S V
SV
Shetty
K Taranath
KT
D000818:Animals; D002364:Caseins / Q000737:chemistry; D002417:Cattle; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005780:Gelatin / Q000737:chemistry; D006801:Humans; D006868:Hydrolysis; D010446:Peptide Fragments / Q000737:chemistry / Q000652:urine; D010455:Peptides / Q000737:chemistry* / Q000652:urine; D011506:Proteins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D013696:Temperature
D002364:Caseins; D010446:Peptide Fragments; D010455:Peptides; D011506:Proteins; D012710:Serum Albumin, Bovine; D005780:Gelatin