Table 2 Calculated redox potentials for disulfide radical anion formation from aliphatic and aromatic thiols at pH 7.3.
From: Aromatic thiol-mediated cleavage of N–O bonds enables chemical ubiquitylation of folded proteins
Entry | Thiol | Δ E ° (V) |
|---|---|---|
1 | 4-Nitrothiophenol | 1.58 |
2 | 3-Mercaptobenzoic acid | 1.98 |
3 | 4-Mercaptophenylacetic acid | 2.07 |
4 | 4-Aminothiophenol | 2.03 |
5 | L-Glutathione | −0.40 |
6 | D,L-Dithiothreitol | −0.33 |
7 | 2-Mercaptoethanesulfonic acid | −0.43 |
8 | 2-Methyl-2-propanethiol | −0.83 |
