Literature DB >> 29666537

Antioxidant and antidiabetic activities of vanadium binding proteins purified from the sea squirt Halocynthia roretzi.

Minoli Anuththara Gunasinghe1,2, Sang Moo Kim2.   

Abstract

Sea squirts accumulate vanadium compounds with potent antidiabetic activity, which are involved in immune defense. In this study, vanadium concentrations of fresh blood plasma, intestine, and muscle of the sea squirt Halocynthia roretzi were 6.3, 3.7 and 2.1 mg/kg respectively. Two vanadium binding proteins (VBPs) from blood plasma and intestine were purified through (NH4)2SO4 precipitation, and DEAE-Sepharose ion exchange and Sephacryl S-200 HR gel filtration chromatography, in that order. The purity and yield of the intestine and blood plasma vanadium binding proteins, VBPintestine and VBPblood plasma, were 13.4 folds and 7.1%, and 20.9 folds and 6.8%, respectively. There were two protein bands on the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) with molecular weights of 24.3 and 68.8 kDa and one with 96.7 kDa on the native-PAGE of VBPblood plasma, whereas only one protein band of VBPintestine on the SDS-PAGE with 26.5 kDa. Antioxidant activities of VBPs were lower than that of ascorbic acid. Both VBPs exerted strong inhibitory activity against Saccharomyces cerevisiae and mild against Bacillus stearothermophilus and rat intestinal α-glucosidase. IC50 values of VBPintestine and VBPblood plasma against S. cerevisiae α-glucosidase were 28.34 and 12.60 μg/ml, respectively. The Km , Vmax , kcat , and kcat/Km values of VBPintestine and VBPblood plasma were 4.29, 0.036, 6.58 and 1.53 × 103, and 7.63 mM, 0.057 mM/min, 10.41 s-1 and 1.36 × 103 (M sec)-1, respectively. There was a synergistic interaction between VBPblood plasma and VBPintestine on rat intestinal α-glucosidase inhibitory activity.

Entities:  

Keywords:  Antidiabetic; Antioxidant; Blood plasma; Intestine; Sea squirt; Vanadium binding proteins

Year:  2018        PMID: 29666537      PMCID: PMC5897305          DOI: 10.1007/s13197-018-3099-9

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  22 in total

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Authors:  Yanjun Liu; Qingxin Zhou; Jie Xu; Yong Xue; Xiaofang Liu; Jingfeng Wang; Changhu Xue
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Journal:  J Food Sci       Date:  2015-03-03       Impact factor: 3.167

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Authors:  Tatsuya Ueki; Takahiro Adachi; Sonoko Kawano; Masato Aoshima; Nobuo Yamaguchi; Kan Kanamori; Hitoshi Michibata
Journal:  Biochim Biophys Acta       Date:  2003-04-15

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Journal:  Bioinorg Chem Appl       Date:  2011-10-11       Impact factor: 7.778

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