Antioxidant efficacy and adhesion rescue by a recombinant mussel foot protein-6.
Antioxidant efficacy and adhesion rescue by a recombinant mussel foot protein-6.
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DOI：
10.1002/btpr.1810
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发表时间：
2013-11
影响因子：
2.9
通讯作者：
Israelachvili, Jacob N.
中科院分区：
文献类型：
--
作者：
Nicklisch, Sascha C. T.;Das, Saurabh;Rodriguez, Nadine R. Martinez;Waite, J. Herbert;Israelachvili, Jacob N.
贻贝足蛋白6（mfp-6）是维持海洋贻贝最佳湿粘附所需的还原条件的关键。在这份报告中，我们描述了表达和生产的重组贻贝足蛋白6型变体1（rmfp-6.1）融合的六组氨酸亲和标签在大肠杆菌和亲和层析纯化。重组mfp-6显示出5-6 mg/L细胞培养物的高纯化产率和在低pH缓冲液中的优异溶解性，所述低pH缓冲液延迟其许多巯基的氧化。与维生素C相比，纯化的rmfp-6.1蛋白显示出较高的DPPH自由基清除活性。使用高灵敏度的表面力装置（SFA）的技术来测量在纳牛顿范围内的界面表面力，我们表明，rmfp-6.1也能够拯救贻贝脚蛋白3（mfp-3）在pH 3的氧化依赖性粘附损失。粘附拯救与mfp-3中多巴醌还原回DOPA有关，这是在水果和蔬菜中有害的酶促布朗宁过程中观察到的逆反应。从广义上看，rmfp-6.1作为一种多功能抗氧化剂，在加工和储存过程中，从个人用品到易腐食品的防腐剂，都有应用潜力。
Mytilus foot protein type 6 (mfp-6) is crucial for maintaining the reducing conditions needed for optimal wet adhesion in marine mussels. In this report we describe the expression and production of a recombinant Mytilus californianus foot protein type 6 variant 1 (rmfp-6.1) fused with a hexa-histidine affinity tag in Escherichia coli and its purification by affinity chromatography. Recombinant mfp-6 showed high purification yields of 5–6 mg/L cell culture and excellent solubility in low pH buffers that retard oxidation of its many thiol groups. Purified rmfp-6.1 protein showed high DPPH radical scavenging activity as compared to Vitamin C. Using the highly sensitive surface force apparatus (SFA) technique to measure interfacial surface forces in the nanoNewton range we show that rmfp-6.1 is also able to rescue the oxidation-dependent adhesion loss of mussel foot protein 3 (mfp-3) at pH 3. The adhesion rescue is related to a reduction of dopaquinone back to DOPA in mfp-3 which is the reverse reaction observed during the detrimental enzymatic browning process in fruits and vegetables. Broadly viewed, rmfp-6.1 has potential as a versatile antioxidant for applications ranging from personal products to anti-spoilants for perishable foods during processing and storage.
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影响因子：
29.4
作者：
Yu, Jing;Wei, Wei;Danner, Eric;Israelachvili, Jacob N.;Waite, J. Herbert
通讯作者：
Waite, J. Herbert
影响因子：
14.8
作者：
Yu, Jing;Wei, Wei;Danner, Eric;Ashley, Rebekah K.;Israelachvili, Jacob N.;Waite, J. Herbert
通讯作者：
Waite, J. Herbert
影响因子：
2.7
作者：
Nicklisch SC;Waite JH
通讯作者：
Waite JH
影响因子：
4.8
作者：
Zhao, Hua;Waite, J. Herbert
通讯作者：
Waite, J. Herbert
影响因子：
64.8
作者：
BLOIS, MS
通讯作者：
BLOIS, MS