Wheat Dehydrin DHN-5 Exerts a Heat-Protective Effect on β-Glucosidase and Glucose Oxidase Activities
Wheat Dehydrin DHN-5 Exerts a Heat-Protective Effect on β-Glucosidase and Glucose Oxidase Activities
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DOI：
10.1271/bbb.90949
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发表时间：
2010-05-01
影响因子：
1.6
通讯作者：
Hanin, Moez
中科院分区：
文献类型：
--
作者：
Brini, Faical;Saibi, Walid;Hanin, Moez
第2组胚胎发生晚期丰富（莱亚）蛋白，也称为类胡萝卜素，被声称稳定大分子以抵抗由冷冻、脱水、离子或渗透胁迫引起的损伤。然而，它们的确切功能仍然未知。在此，我们研究了小麦谷朊蛋白（DHN-5）蛋白对两种不同的酶，β-葡萄糖苷酶（bglG）和葡萄糖氧化酶/过氧化物酶（GOD/POD）的活性和热稳定性的影响。纯化的DHN-5蛋白具有保持和稳定经受热处理的bglG活性的能力。此外，DHN-5稳定氧化酶，因为它提高了在温度从37摄氏度升高到70摄氏度时用葡萄糖氧化酶/过氧化物酶（GOD/POD）试剂盒测量葡萄糖浓度的可靠性。所有这些数据提供的证据表明，DHN-5是一种能够在体外保护酶活性免受加热诱导的不利影响的抑制剂。
Group-2 late embryogenesis abundant (LEA) proteins, also known as dehydrins, are claimed to stabilize macromolecules against damage caused by freezing, dehydration, ionic or osmotic stresses. However, their precise function remains unknown. Here, we investigated the effect of wheat dehydrin (DHN-5) protein on the activity and thermostability of two distinct enzymes, beta-glucosidase (bglG) and glucose oxidase/peroxidase (GOD/POD) in vitro. The purified DHN-5 protein had the capacity to preserve and stabilize the activity of bglG subjected to heat treatment. In addition, DHN-5 stabilized oxidizing enzymes, as it improved reliability in measuring glucose concentrations with a glucose oxidase/peroxidase (GOD/POD) kit while the temperature increased from 37 to 70 degrees C. All together the data presented provide evidence that DHN-5 is a dehydrin able to preserve enzyme activities in vitro from adverse effects induced by heating.