1st Edition

Chemistry and Biochemistry of Flavoenzymes
Volume I

ISBN 9781315891477
Published December 8, 2017 by CRC Press
444 Pages

USD $290.00

Prices & shipping based on shipping country


Book Description

Chemistry and Biochemistry of Flavoenzymes summarizes the present knowledge of the chemical and physical properties of free flavin, modified flavins occurring in nature, and deazaflavin. This information forms the fundamental basis for understanding the catalytic properties of flavoenzymes. Flavoproteins involved in transport, electron transfer, oxidation, dehydrogenation and hydroxylation reactions are discussed with respect to their biochemical and biophysical properties. The book presents the catalytic mechanisms of the flavoproteins in detail and, where available, three-dimensional structures and molecular biology data are included. The medical aspects of free and protein-bound flavin are also briefly discussed. Chemistry and Biochemistry of Flavoenzymes is an essential reference source for chemists, biochemists, toxicologists, biologists, pharmacologists, and researchers in the pharmaceutical industry.

Table of Contents

1. Free Flavins- Syntheses, Chemical and Physical Properties 2. Structure, Synthesis, and Physical Properties of Covalently-Bound Flavins and 6- and 8-Hydroxyflavins 3. Roseoflavin, Nekoflavin, and Schizoflavin 4. Syntheses and Properties of 5-Deazaflavins 5. The Photochemistry of Flavins 6. Flavin Metabolites 7. Medical Aspects of Vitamin B2 8. Biosynthesis of Flavins 9. Methods Used to Reversibly Resolve Flavoproteins into the Constituents Apoflavoproteins and Prosthetic Group 10. Flavoproteins in Medicine 11. Riboflavin-Binding Proteins 12. The Lumazine/Riboflavin Synthase Complex of Bacillus Subtilis 13. DNA Photolyase and the Role of Flavin in DNA Repair 14. Cellobiose Oxidoreductase 15. Riboflavin Kinase and FAD Synthetase 16. Mammalian Methylenetetrahydrofolate Reductase 17. 5,10-Methylenetetrahydrofolate Reductases- Iron-Sulfur-Zinc Flavoproteins of Two Acetogenic Clostridia 18. Redox Properties of Flavins and Flavoproteins

View More