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Interactions of essential amino acids with iron ions
Nadějová, Jana ; Karlíčková, Jana (advisor) ; Siatka, Tomáš (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmacognosy and Pharmaceutical Botany Candidate: Jana Nadějová Supervisor: PharmDr. Jana Karlíčková, Ph.D. Title of Thesis: Interaction of essential amino acids with iron ions Iron is an important trace element that is needed for the proper functioning of the body. Lack of iron, as well as an excess of iron, can lead to pathological conditions, so it is necessary to control the level of iron in the blood and in case of overloading the body with iron, its chelation can be considered a possible therapeutic tool. Chelators for these therapeutic purposes should be the body's own substance. Amino acids are therefore ideal candidates for the regulation of iron homeostasis in the body, so this thesis focuses on some of them. The individual amino acids are linked by a peptide bond to form proteins. Proteinogenic amino acids are divided into essential, which must be ingested through food, and nonessential, which the body can create on its own. The aim of this study was to compare the iron-chelating and iron-reducing activity of the essential amino acids L-histidine, L-methionine, and the nonessential amino acids L- cysteine, its dimer L-cystine, L-aspartic and L-glutamic acid. The research also included a substance derived from...
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Interactions of essential amino acids with iron ions
Nadějová, Jana ; Karlíčková, Jana (advisor) ; Siatka, Tomáš (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmacognosy and Pharmaceutical Botany Candidate: Jana Nadějová Supervisor: PharmDr. Jana Karlíčková, Ph.D. Title of Thesis: Interaction of essential amino acids with iron ions Iron is an important trace element that is needed for the proper functioning of the body. Lack of iron, as well as an excess of iron, can lead to pathological conditions, so it is necessary to control the level of iron in the blood and in case of overloading the body with iron, its chelation can be considered a possible therapeutic tool. Chelators for these therapeutic purposes should be the body's own substance. Amino acids are therefore ideal candidates for the regulation of iron homeostasis in the body, so this thesis focuses on some of them. The individual amino acids are linked by a peptide bond to form proteins. Proteinogenic amino acids are divided into essential, which must be ingested through food, and nonessential, which the body can create on its own. The aim of this study was to compare the iron-chelating and iron-reducing activity of the essential amino acids L-histidine, L-methionine, and the nonessential amino acids L- cysteine, its dimer L-cystine, L-aspartic and L-glutamic acid. The research also included a substance derived from...
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Can essential amino acids be considered as copper chelators?
Holotíková, Nikola ; Karlíčková, Jana (advisor) ; Tůmová, Lenka (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmaceutical Botany Candidate: Nikola Holotíková Supervisor: PharmDr. Jana Karlíčková, Ph.D. Title of Thesis: Can essential amino acids be considered as copper chelators? Copper is a trace element playing an important role in the human organism. Copper levels in the body have to be carefully controlled because disruption of copper homeostasis can cause oxidative damage which may lead to various pathologies. Chelation of copper can potentially be used as a therapeutic tool. Medical chelators should ideally mimic chelators, especially peptides and proteins which are important for regulation of copper homeostasis. Their structure is formed by amino acids linked by peptide bonds. For this reason, the study is focused on selected amino acids. Proteinogenic amino acids are classified into essential and nonessential. Essential amino acids must be obtained from the diet. The aim of this study was to compare the copper chelation and reduction activity of essential amino acids L-histidine and L-methionine, and nonessential amino acids L-cysteine, its dimer L-cystine, L-aspartic acid and L-glutamic acid. Also a L-cysteine-derived compound, N-acetylcysteine, was tested. All of them were tested using spectrophotometric methods at pHs which...
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