کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1185372 1492157 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of the thermal stability and digestibility of heterologously produced banana lectin
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Evaluation of the thermal stability and digestibility of heterologously produced banana lectin
چکیده انگلیسی

The thermal stability of recombinant mannose-specific banana lectin (rBanLec), as well as its stability under conditions of simulated gastro-intestinal fluid (SGF), was investigated. rBanLec was heterologously produced in Escherichia coli. Molecular mass of rBanLec, assessed by ESI-TOF mass spectrometry, was 15972.2 Da. Thermodynamic parameters for rBanLec denaturation, obtained by differential scanning calorimetry (DSC), revealed a transition maximum temperature (Tm) of 60.8 °C, calorimetric enthalpy (Hcal) of 136.17 kcal/mol and van’t Hoff enthalpy (HVH) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for 1 h, in the simulated intestinal fluid (SIF). Intact primary structure, biological and immunological reactivity of rBanLec were all preserved following treatment under SGF and SIF conditions. In conclusion, rBanLec is a good candidate for the novel bioadhesive lectin-based drug delivery systems to the gastro-intestinal tract (GIT).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 4, 15 June 2010, Pages 1113–1118
نویسندگان
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