Rico Schmidt
Leipzig University
15 Papers
46 Citations
Rico Schmidt is an academic researcher from Leipzig University. The author has contributed to research in topics: Glycation & Pharmacokinetics. The author has an hindex of 12, co-authored 15 publications. Previous affiliations of Rico Schmidt include Martin Luther University of Halle-Wittenberg.
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Papers
A cross-linking/mass spectrometry workflow based on MS-cleavable cross-linkers and the MeroX software for studying protein structures and protein-protein interactions.
Claudio Iacobucci,Michael Götze,Michael Götze,Christian Ihling,Christine Piotrowski,Christian Arlt,Mathias Schäfer,Christoph Hage,Rico Schmidt,Andrea Sinz +9 more
TL;DR: The protocol, exemplified herein for BSA and the whole Escherichia coli ribosome, is robust and widely applicable, and it allows facile identification of cross-links for deriving spatial constraints from purified proteins and protein complexes.
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GC-MS Method for the Quantitation of Carbohydrate Intermediates in Glycation Systems.
TL;DR: A gas chromatography-mass spectrometry (GC-MS) method for absolute quantitation of 22 carbohydrates in the model of phosphate-buffered glycation systems and at least seven sugar-related Maillard reaction intermediates could be identified and quantified.
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Specific tandem mass spectrometric detection of AGE-modified arginine residues in peptides.
TL;DR: Fragmentation patterns of synthetic AGE-peptides and assignment of modification-specific signals required for unambiguous structure retrieval are described and conventional bottom-up proteomic approach based on data-dependent acquisition (DDA) LC-MS/MS experiments are incorporated.
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Improved single-step enrichment methods of cross-linked products for protein structure analysis and protein interaction mapping
Rico Schmidt,Andrea Sinz +1 more
TL;DR: The authors presented simplified solid phase extraction methods using C18/SCX StageTips and mixed-mode OASIS MCX cartridges for a single-step enrichment of cross-linked products prior to LC/MS/MS analysis.
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Arginine-derived advanced glycation end products generated in peptide-glucose mixtures during boiling.
TL;DR: This work studied the formation of arginine-related AGEs in peptides under conditions simulating household cooking at physiological d-glucose concentrations and found that high quantities of AGE-modified peptides were produced within 15 min, especially glyoxal-derived products.
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