Impact of D2O on peptidization of L-Cysteine

Abstract

An attempt was made to answer the question if spontaneous oscillatory conversion and peptidization of proteinogenic a-amino acids might be essential for living organisms. To this effect, we investigated an impact of heavy water (D2O) on the peptidization of L-Cys. As analytical techniques, we used high-performance liquid chromatography, mass spectrometry, scanning electron microscopy, and turbidimetry. The results obtained demonstrate that heavy water seriously hampers the oscillatory peptidization of L-Cys, apparently due to the presence of the deuterium cation in the reaction medium. A cautious conclusion can be drawn that thorough reflection is needed on possible importance of the oscillatory peptidization of proteinogenic a-amino acids for various different life processes.