BIOORGANIC CHEMISTRY AND PEPTIDE CHEMISTRY
Learning outcomes of the course unit
Aim of the course is to widen the knowledge of the students on the chemistry of organic functional groups and, on the basis of these, to understand the reactivity of biological macromolecules, with emphasis on most important subjects for biotechnology. Particular attention is therefore devoted to the chemistry of nucleic acids and of peptides, and to the strategies of synthesis, purification and characterization of these compounds, together with their applications in biotechnology.
Course contents summary
Advanced knowledge of the chemistry of carboxylic acids and their derivatives, in particolar esters and amides, lipids .
Phosphoric esters. Phospholipids
Heteroaromatic compouunds containing nitrogen: purines, pyrimidines, pyrroles, imidazoles, indoles.
Peptides. Structure and properties. Liquid phase and solid phase synthesis. Principal strategies and protecting groups. Purification and characterization of peptides. Sequencing. Examples of applications of synthetic peptides.
Oligonucleotides. Structure, solid-phase synthesis, chemical stability. Properties of synthetic oligonucleotides in the recognition of DNA and RNA. Purification and characterization of synthetic oligonucleotides. Examples of application of modified oligonucleotides. Antisense and anti-gene strategies.
Modified oligonucleotides and their DNA binding properties. Peptide Nucleic Acids (PNAs).
For more details visit the web site: http://biotecnologie.unipr.it/cgi-bin/campusnet/corsi.pl/Show?_id=ecc6&s...
W.H. Brown “Introduzione alla Chimica Organica” Terza Edizione. EdiSES 2003
J. Mc Murry “ Fondamenti di Chimica Organica” Terza Edizione. Zanichelli, 2005.
P.Y. Bruice “Chimica Organica” EdiSES (2005)
Course Notes by the Lecturer
Specific Reference Books:
1) S. M: Hecht 'Bioorganic Chemistry: Nucleic Acids' Oxford University Press (1996)
2)S. M: Hecht 'Bioorganic Chemistry: Peptides and Proteins' Oxford University Press (1998).
3)S. M: Hecht 'Bioorganic Chemistry: Carbohydrates' Oxford University Press.(1999)