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Cysteine, mainly the l-enantiomer, is a precursor in the food, pharmaceutical, and personal-care industries. One of the largest applications is the production of flavors. For example, the reaction of cysteine with sugars in a Maillard reaction yields meat flavors. [44] l-Cysteine is also used as a processing aid for baking. [45]
Cystine is the oxidized derivative of the amino acid cysteine and has the formula (SCH 2 CH(NH 2)CO 2 H) 2.It is a white solid that is poorly soluble in water. As a residue in proteins, cystine serves two functions: a site of redox reactions and a mechanical linkage that allows proteins to retain their three-dimensional structure.
In animals, especially in mammalian biology, members of the papain-like protease family are usually referred to as cysteine cathepsins—that is, the cysteine protease members of the group of proteases known as cathepsins (which includes cysteine, serine, and aspartic proteases).
Cysteine metabolism refers to the biological pathways that consume or create cysteine. The pathways of different amino acids and other metabolites interweave and overlap to creating complex systems. The pathways of different amino acids and other metabolites interweave and overlap to creating complex systems.
Papain-like cysteine proteinases are essentially synthesised as inactive proenzymes with N-terminal propeptide regions. The activation process of these enzymes includes the removal of propeptide regions, which serve a variety of functions in vivo and in vitro. The pro-region is required for the proper folding of the newly synthesised enzyme ...
The 3-Phosphoglycerate family of amino acids includes serine, glycine, and cysteine. This diagram shows the biosynthesis (anabolism) of amino acids serine, glycine, and cysteine from the precursor 3-phosphoglycerate.
The cysteine residues participate in establishing disulfide linkages within and among mucin monomers. A large central region ("PTS domain") formed of multiple tandem repeats of 10 to 80 residue sequences in which up to half of the amino acids are serine or threonine. This area becomes saturated with hundreds of O-linked oligosaccharides.
The serine, threonine and cysteine peptidases utilise the amino acid as a nucleophile and form an acyl intermediate - these peptidases can also readily act as transferases. In the case of aspartic, glutamic and metallopeptidases, the nucleophile is an activated water molecule.