The lysinoalanine crosslink – a type of protein post-translational modification – was initially discovered in vitro and later found to occur in cooked and processed food. Curiously, the same kind of crosslink occurs in certain peptide antibiotics; and there is evidence to suggest that it also occurs in the flagella of some bacteria. This article highlights recent research on lysinoalanine crosslinks and their mechanisms of formation.
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Contributed by George Preston
George is a Research Associate at the University of Manchester.