Evaluation of the thermal stability and digestibility of heterologously produced banana lectin
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2010
Authors
Dimitrijević, RajnaJadranin, Milka

Burazer, Lidija
Ostojić, Sanja

Gavrović-Jankulović, Marija

Article (Published version)

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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 (T-m) of 60.8 degrees C, calorimetric enthalpy (H-cal) of 136.17 kcal/mol and van't Hoff enthalpy (H-VH) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for I 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).
Keywords:
Recombinant banana lectin / DSC / Digestion stabilitySource:
Food Chemistry, 2010, 120, 4, 1113-1118Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Ispitivanje strukture i funkcije biološki važnih makromolekula u fiziološkim i patološkim stanjima (RS-142020)
DOI: 10.1016/j.foodchem.2009.11.062
ISSN: 0308-8146
WoS: 000275010600022
Scopus: 2-s2.0-75049084167
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IHTMTY - JOUR AU - Dimitrijević, Rajna AU - Jadranin, Milka AU - Burazer, Lidija AU - Ostojić, Sanja AU - Gavrović-Jankulović, Marija PY - 2010 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/743 AB - 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 (T-m) of 60.8 degrees C, calorimetric enthalpy (H-cal) of 136.17 kcal/mol and van't Hoff enthalpy (H-VH) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for I 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). PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Evaluation of the thermal stability and digestibility of heterologously produced banana lectin VL - 120 IS - 4 SP - 1113 EP - 1118 DO - 10.1016/j.foodchem.2009.11.062 ER -
@article{ author = "Dimitrijević, Rajna and Jadranin, Milka and Burazer, Lidija and Ostojić, Sanja and Gavrović-Jankulović, Marija", year = "2010", abstract = "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 (T-m) of 60.8 degrees C, calorimetric enthalpy (H-cal) of 136.17 kcal/mol and van't Hoff enthalpy (H-VH) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for I 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).", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Evaluation of the thermal stability and digestibility of heterologously produced banana lectin", volume = "120", number = "4", pages = "1113-1118", doi = "10.1016/j.foodchem.2009.11.062" }
Dimitrijević, R., Jadranin, M., Burazer, L., Ostojić, S.,& Gavrović-Jankulović, M.. (2010). Evaluation of the thermal stability and digestibility of heterologously produced banana lectin. in Food Chemistry Elsevier Sci Ltd, Oxford., 120(4), 1113-1118. https://doi.org/10.1016/j.foodchem.2009.11.062
Dimitrijević R, Jadranin M, Burazer L, Ostojić S, Gavrović-Jankulović M. Evaluation of the thermal stability and digestibility of heterologously produced banana lectin. in Food Chemistry. 2010;120(4):1113-1118. doi:10.1016/j.foodchem.2009.11.062 .
Dimitrijević, Rajna, Jadranin, Milka, Burazer, Lidija, Ostojić, Sanja, Gavrović-Jankulović, Marija, "Evaluation of the thermal stability and digestibility of heterologously produced banana lectin" in Food Chemistry, 120, no. 4 (2010):1113-1118, https://doi.org/10.1016/j.foodchem.2009.11.062 . .