Literature DB >> 18666889

Antifungal-protein production in maize (Zea mays) suspension cultures.

Fabio Perri1, Serena Della Penna, Francesca Rufini, Maria Patamia, Mariantonietta Bonito, Letizia Angiolella, Alberto Vitali.   

Abstract

The growing emergency due to the phenomenon of drug resistance to micro-organisms has pushed forward the search for new potential drug alternatives to those already in use. Plants represent a suitable source of new antifungal molecules, as they produce a series of defensive proteins. Among them are the PRPs (pathogenesis-related proteins), shown to be effective in vitro against human pathogens. An optimized and established cell-suspension culture of maize (Zea mays) was shown to constitutively secrete in the medium a series of PRPs comprising the antifungal protein zeamatin (P33679) with a final yield of approx. 3 mg/litre. The in-vitro-produced zeamatin possessed antifungal activity towards a clinical strain of the human pathogenic yeast Candida albicans, an activity comparable with the one reported for the same protein extracted from maize seeds. Along with zeamatin, other PRPs were expressed: a 9 kDa lipid-transfer protein, a 26 kDa xylanase inhibitor and a new antifungal protein, PR-5. A fast, two-step chromatographic procedure was set up allowing the complete purification of the proteins considered, making this cell line a valuable system for the production of potential antifungal agents in a reliable and easy way.

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Year:  2009        PMID: 18666889     DOI: 10.1042/BA20080060

Source DB:  PubMed          Journal:  Biotechnol Appl Biochem        ISSN: 0885-4513            Impact factor:   2.431


  2 in total

1.  Gene Cloning, Expression, and Antifungal Activities of Permatin from Naked Oat (Avena nuda).

Authors:  Jian Liu; Deping Han; Yawei Shi
Journal:  Probiotics Antimicrob Proteins       Date:  2019-03       Impact factor: 4.609

2.  A sorghum xylanase inhibitor-like protein with highly potent antifungal, antitumor and HIV-1 reverse transcriptase inhibitory activities.

Authors:  Peng Lin; Jack Ho Wong; Tzi Bun Ng; Vincent Sai Man Ho; Lixin Xia
Journal:  Food Chem       Date:  2013-06-05       Impact factor: 7.514

  2 in total

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