dc.creator | Dimitrijević, Rajna | |
dc.creator | Jadranin, Milka | |
dc.creator | Burazer, Lidija | |
dc.creator | Ostojić, Sanja | |
dc.creator | Gavrović-Jankulović, Marija | |
dc.date.accessioned | 2019-01-30T17:24:48Z | |
dc.date.available | 2019-01-30T17:24:48Z | |
dc.date.issued | 2010 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/743 | |
dc.description.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). | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/MPN2006-2010/142020/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Recombinant banana lectin | en |
dc.subject | DSC | en |
dc.subject | Digestion stability | en |
dc.title | Evaluation of the thermal stability and digestibility of heterologously produced banana lectin | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Димитријевић, Рајна; Остојиц, Сања; Јадранин, Милка; Буразер, Лидија; Гавровиц-Јанкуловиц, Марија; | |
dc.citation.volume | 120 | |
dc.citation.issue | 4 | |
dc.citation.spage | 1113 | |
dc.citation.epage | 1118 | |
dc.citation.other | 120(4): 1113-1118 | |
dc.citation.rank | aM21 | |
dc.identifier.doi | 10.1016/j.foodchem.2009.11.062 | |
dc.identifier.scopus | 2-s2.0-75049084167 | |
dc.identifier.wos | 000275010600022 | |
dc.type.version | publishedVersion | |