Differential Interactions of Isomeric Amino Sugars with Insulin Studied under Electrospray Ionisation Mass Spectrometry

Abstract

Protein–ligand interactions were studied for bovine insulin–amino sugar systems under electrospray ionisation mass spectrometry conditions. The isomeric amino sugars showed differences in the relative abundance of 1:1 protein–ligand complex formation. The electrospray ionisation and tandem mass spectrometry results of the complex clearly demonstrated that the differences in the interaction of isomeric sugars with insulin are mainly due to the differences in their gas-phase basicity. The same phenomenon is replicated in the formation of complexes between insulin and other ligands, such as amino acids, as well as in the binding of the amino sugars with amyloid β 1–40 peptide.