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The new thermostable fungal aspartic protease was produced through solid-state fermentation from Rhizopus azygosporus (MTCC 10195). The protease was purified by a three-tandem steps of ammonium sulfate precipitation (25-65% saturation), ion exchange (DEAE sepharose CL 6B) chromatography, and gel filtration (Sephacryl S 200) chromatography. The optimum pH and temperature for protease activity were 4 and 52 ± 1.8 °C, respectively. The enzyme was unusually thermostable, as it retained 50% of its activity beyond 85 °C after 20 min of incubation. The apparent molecular weight was 33.2 ± 2.3 kDa with a final specific activity of 86.6 U/mg. The enzyme was rich in β sheets (63%) and was inhibited by pepstatin A, indicating that it is an aspartic protease. MS/MS analysis revealed the enzyme is an endopeptidase cleaving the C-terminus of Phe, Leu, Lys, Val, His, Glu, Met, and Tyr. Amino-terminal sequencing, coupled with in-gel trypsin digestion and MS analysis revealed that the enzyme was being reported for the first time with “experimental evidence at protein-level”.

Peroxisome proliferator-activated receptor gamma (PPARγ) agonists are potent insulin sensitizers in treating type 2 diabetes. Despite being very effective in the fight against diabetes-mediated complications, PPARγ agonists are accompanied by severe side effects leading to complicated health problems, making the discovery of novel safe ligands highly pertinent. A significant intense research effort is in progress to explore the PPARγ activating potential of a wide range of natural compounds. Lemon (Citrus limon) contains various bioactive flavonoids, and eriocitrin is the major flavonoid. It possesses substantial antioxidant and anticancer, lipid-lowering activities and prevents obesity-associated metabolic diseases. Eriocitrin is metabolized to eriodictyol in the intestine, and the absorbed eriodictyol undergoes conversion to numerous metabolites

Galactosidases, ubiquitous in nature, are complex carbohydrate-active enzymes and find extensive applications in food, pharma, and biotechnology industries. The present study deals with the production of galactosidases from fungi by solid-state fermentation. Fifteen fungi were screened and Aspergillus awamori (MTCC 548), exhibited the highest α and β-galactosidase activities of 75.11±0.29 U/g and 155.34±1.26 U/g, respectively. 30 g of wheat bran substituted with 6% defatted soy flour, at 28°C, pH 5.0 for 120 h, was established as the optimum production conditions by one-factor approach. The enzyme was purified to homogeneity with an apparent mass of 118 ± 2 kDa by ammonium sulfate precipitation (50–80%), ion exchange and hydrophobic interaction chromatography. Specific activities for α and β-galactosidase were 22 and 74 U/mg, respectively. Optimum temperature and pH ranges for enzyme activities were 55–60 °C, 5.0–5.5, respectively. The thermal inactivation mid-point was 65 °C. The purified enzyme not only exhibited α and β-galactosidase activities, but also exhibited β-xylosidase and β-glucosidase activities, indicating the enzyme has broad substrate specificity. Sequence analysis by in-gel digestion and tandem mass spectrometry (MS/MS) revealed that the enzyme was a probable β-galactosidase A, belonging to glycoside hydrolase 35 family, and is being reported for the first time.

Horsegram (Macrotyloma uniflorum or Dolichos biflorus), an inexpensive pulse crop with high lysine and iron contents, is underutilized due to the presence of antinutrients like lectin and trypsin inhibitors, which limit protein digestibility and availability. Horsegram protein concentrate (HGPC) was prepared, which had 80.4 ± 3.5% protein and 94.2 ± 1.4% in vitro protein digestibility compared to dehulled horsegram flour (22.8 ± 0.8% and 82.3 ± 1.2%, respectively). Available lysine content in concentrate was increased by 64% compared to dehulled horsegram flour. The trypsin inhibitory activity in the protein concentrate decreased by 51% from 36.6 ± 3.5 TIU/mg in horsegram flour to 17.6 ± 2.5 TIU/mg in HGPC. Nutritional indices, including PDCAAS values for different age groups, were calculated and found to be slightly lower due to the loss of methionine and tryptophan in the concentrate. However, branched amino acids and lysine contents were higher. Thus, a vegetarian source with high protein digestibility and available lysine content could be prepared as a protein ingredient for the food industry.

Cheese production is projected to reach 20 million metric tons by 2020, of which 33% is being produced using calf rennet (EC 3.4.23.4). There is shortage of calf rennet, and use of plant and microbial rennets, hydrolyze milk proteins non-specifically resulting in low curd yields. This study reports fungal enzymes obtained from cost effective medium, with minimal down streaming, whose activity is comparable with calf and

Aspartic proteases are the targets for structure-based drug design for their role in physiological processes and pharmaceutical applications. Structural insights into the thermal inactivation mechanism of an aspartic protease in presence and absence of bound pepstatin A have been obtained by kinetics of thermal inactivation, CD, fluorescence spectroscopy and molecular dynamic simulations. The irreversible thermal inactivation of the aspartic protease comprised of loss of tertiary and secondary structures succeeded by the loss of activity, autolysis and aggregation The enthalpy and entropy of thermal inactivation of the enzyme in presence of pepstatin A increased from 81.2 to 148.5 kcal mol−1, and from 179 to 359 kcal mol−1 K−1 respectively. Pepstatin A shifted the mid-point of thermal inactivation of the protease from 58 °C to 77 °C. The association constant (K) for pepstatin A with aspartic protease was 2.5 ± 0.3 × 10 5 M−1 and ΔGo value was −8.3 kcal mol−1. Molecular dynamic simulation studies were able to delineate the role of pepstatin A in stabilizing backbone conformation and side chain interactions. In the Cα-backbone, the short helical segments and the conserved glycines were part of the most unstable segments of the protein. Understanding the mechanism of thermal inactivation has the potential to develop re-engineered thermostable proteases.

Dipeptidyl peptidase-4 (DPP-4) is a proteolytic enzyme responsible for the rapid degradation of Glucagon-like peptide 1 (GLP-1) that is required for the secretion of insulin. DPP-4 also influences activation of node like receptor family, pyrin domain containing 3 (NLRP3) inflammasome under diabetic conditions. Although several polyphenols are reported for various bioactivities, they are consumed as part of the food matrix and not in isolation. Horsegram (Macrotyloma uniflorum) is a rich source of myricetin (Myr) (35 μg/g flour), reported for its anti-hyperglycemic effect. In this investigation, we aimed to study the effect of Myr, singly, and in the presence of co-nutrient horsegram protein (HP) on DPP-4 activity and its consequential impact on GLP-1, insulin, and NLRP3 inflammasome in high-fat diet and single low dose streptozotocin (STZ)-induced diabetic male Wistar rats. In diabetic control (DC), the activity of DPP-4 and its expression were higher compared to treated groups. The consequential decrease in the circulating GLP-1 levels in the DC group, but not treated groups, further indicated the effectiveness of our test molecules under diabetic conditions. Specifically, Myr decreased DPP-4 activity and its expression levels with enhanced circulating GLP-1 and insulin levels. Myr administration also resulted in a lessening of diabetes-induced NLRP3 inflammasome activation and enhanced antioxidant enzyme activities. HP also proved to be efficient in reducing elevated blood glucose levels and enhancing antioxidant enzyme activities. However, Myr, in the presence of HP as a co-nutrient, had diminished capacity to inhibit DPP-4 and, consequently, reduced potential in ameliorating diabetic conditions. Myr proved to be a potent inhibitor of DPP-4 in vitro and in vivo, resulting in enhanced circulating GLP-1 and insulin levels, thereby improving diabetic conditions. Though Myr and HP, individually ameliorate diabetic conditions, their dietary combination had reduced efficiency.

Elevated concentrations of asymmetric dimethylarginine, symmetric dimethylarginine and homocysteine are considered as common risk factors for cardiovascular diseases. A simple reversed-phase high-performance liquid chromatography method has been developed to simultaneously detect these biomarkers in plasma and serum. Straightforward sample preparation involves direct derivatization of deproteinized serum/plasma with phenyl isothiocyanate. Dimethylarginines and homocysteine are resolved using a 250 × 4.6 mm I.D, C18 column and a linear gradient of sodium acetate buffer/acetonitrile. Calibration curves of peak area verses concentration are linear with correlation coefficients near unity. The intraday and interday precisions measured by coefficient of variation of peak areas were 1.34–9.7, 2.7–6.7 and 0.3– 7.1 for asymmetric dimethylarginine, symmetric dimethylarginine and homocysteine, respectively. The recoveries of asymmetric dimethylarginine, symmetric dimethylarginine and homocysteine are above 86%.Minimal sample preparation, good recoveries and fast run time makes this method suitable for the analysis of plasma and serum.

Sesamol, the phenolic degradation product of sesamolin, although recognised for its anti-inflammatory effects, has low bioavailability. In this manuscript, we attempted to improve its bioavailability by encapsulation in mixed phosphatidylcholine micelles. Sesamol could be solubilised and entrapped in phosphatidylcholine mixed micelles (PCS) with 96.8% efficiency (particle size 3.0 ± 0.06 nm). Fluorescence spectra of PCS revealed lower relative fluorescence intensity (RFI 112) compared to ‘free’ sesamol (FS) (RFI 271). The bioaccessibility, transport across a monolayer of cells and cellular uptake of PCS was 8.58%, 1.5-fold and 1.2-fold better, respectively, compared to FS. The anti-inflammatory effects of FS and PCS were compared using LPS treated RAW 264.7 cell line and lipoxygenase inhibition. PCS effected downregulation of iNOS protein expression (27%), NO production (20%), ROS (32%) and lipoxygenase inhibition (IC 50 = 31.24 μM) compared to FS.

The effect of intake ratios of arginine (Arg): lysine (Lys) and glycine (Gly): methionine (Met) on lipid profile and selected cardiovascular disease markers, was studied, in rats maintained on a hypercholesterolemic diet. The rise in blood cholesterol was countered by 32%, 24%, and 49%, respectively, through increased oral supplementation of Arg, Gly, and Arg+Gly; a corresponding increase in plasma phospholipids at the end of the 8-week study was observed. The elevated plasma cholesterol to phospholipids ratio was countered by 27, 40, and 57%, respectively, through oral supplementation of Arg, Gly, and Arg+Gly. The elevation in hepatic cholesterol was lowered by 18, 29, and 51%, respectively, while phospholipids concentration was concomitantly increased by these amino acids. The elevated cholesterol to phospholipids ratio was, thus, significantly countered in the hypercholesterolemic situation by orally supplemented Arg, Gly, and Arg+Gly. Increased plasma asymmetric dimethylarginine (ADMA) levels, under hypercholesterolemic conditions, were lowered by 12, 15 and 34%, respectively, while plasma symmetric dimethylarginine (SDMA) levels were lowered by 14, 10 and 17%, respectively, with orally supplemented Arg, Gly and Arg+Gly. Only Gly and Arg+Gly decreased plasma homocysteine levels. Total nitric oxide (NO) concentration was considerably increased by Gly supplementation in hypercholesterolemic rats. Thus, altered ratios of Arg:Lys or Gly:Met offered beneficial influence on the lipid profile and plasma levels of ADMA, SDMA and homocysteine in hypercholesterolemic rats. Optimal beneficial effects, among ratios tested, was observed when Arg:Lys and Gly:Met ratios were maintained in ratios of 1:1 and 2:1, respectively.

Interest in biosensing platforms using protein fluorescent gold nanoclusters (FGNCs) has grown significantly in the past due to the unique optical properties they offer. This study investigates the interaction of metal ions with FGNCs, and the structural modifications brought about by the interaction resulting in fluorescence changes of the cluster and its successful application in the detection of two heavy metals, cobalt and cadmium. The binding of cobalt and cadmium to FGNCs synthesized from BSA significantly altered the secondary structure of the protein, causing a change in its hydrophobicity. It also resulted in a change in fluorescence properties of FGNCs by intersystem crossing (ICT) and fluorescence resonance energy transfer (FRET). Cobalt and cadmium could successfully be detected in the range of 5–165 ng/mL (R2 = 0.95) and 20–1000 ng/ mL (R2 = 0.91), respectively, with appreciable sensitivity. The principle was also applied for the detection of Vitamin B12 in commercially available ampoules, validating the proposed method.

Horsegram, a rich source of myricetin (Myr), exhibits an anti-hyperglycemic effect. We examined the individual and combinational effect of Myr and horsegram protein (HP) on protein tyrosine phosphatase 1β (PTP1β), and its effect on insulin signaling in high-fat-diet (HFD) and a single dose of streptozotocin (STZ) induced diabetic rat model. Myr, HP, and their combination, Myr + HP, were orally administered to diabetic animals for four weeks. Myr, HP, and Myr + HP were effective in reducing elevated blood glucose, HbA1c, fasting insulin, insulin resistance, oxidative stress markers, and proinflammatory cytokines. Myr ameliorated dyslipidemia and significantly reduced PTP1β activity; HP and Myr + HP were not as effective, although they suppressed the expression of PTP1β. Myr and HP treated groups had elevated levels of the phospho-insulin receptor (pIR), phospho-insulin receptor substrate1 (pIRS1), and phospho-Akt (pAkt), whereas, Myr + HP was not effective. Though myricetin and horsegram proteins ameliorate diabetic conditions, dietary intake of their combination reduced individual efficiency.

Antioxidants protect the body from various disease conditions through their ability to neutralize the effects of free radicals. Synthetic antioxidants are extensively used in processed foods for prevention of oxidation and retention of sensory quality. Consumer awareness and preference has led to a vigorous interest in the search for natural antioxidants. Sesamin and sesamolin, the major lignans present in sesame oil, are known for their antioxidative properties. Roasted sesame oil has a higher concentration of sesamol, the thermally degraded product of sesamolin, which is considered a more potent antioxidant compared to its parent molecule. The isolated lignans and sesamol were tested for their antioxidant, free radical scavenging and antibacterial properties. Sesamol is the best antioxidant and free radical scavenger amongst the molecules studied with IC50 value of 5.44 μg / mL (DPPH radical scavenging activity). Antibacterial assays against food borne pathogens revealed sesamol to be an antimicrobial agent with minimal inhibitory concentration (MIC) of 2 mg /mL in the culture. Its activity was synergistic with γ-tocopherol, also present in sesame seeds. Inhibition of browning (60–65 %) in fruit pulps (apple, banana and potato) was observed in presence of 20 μM sesamol.

The endotoxin lipopolysaccharide (LPS) promotes sepsis, but bacterial peptides also promote inflammation leading to sepsis. We found, intraperitoneal administration of live or heat inactivated E. coli JE5505 lacking the abundant outer membrane protein, Braun lipoprotein (BLP), was less toxic than E. coli DH5α possessing BLP in Swiss albino mice. Injection of BLP free of LPS purified from E. coli DH5α induced massive infiltration of leukocytes in lungs and liver. BLP activated human polymorphonuclear cells (PMNs) ex vivo to adhere to denatured collagen in serum and polymyxin B independent fashion, a property distinct from LPS. Both LPS and BLP stimulated the synthesis of platelet activating factor (PAF), a potent lipid mediator, in human PMNs. In mouse macrophage cell line, RAW264.7, while both BLP and LPS similarly upregulated TNF-α and IL-1β mRNA; BLP was more potent in inducing cyclooxygenase-2 (COX-2) mRNA and protein expression. Peritoneal macrophages from TLR2−/− mice significantly reduced the production of TNF-α in response to BLP in contrast to macrophages from wild type mice. We conclude, BLP acting through TLR2, is a potent inducer of inflammation with a response profile both common and distinct from LPS. Hence, BLP mediated pathway may also be considered as an effective target against sepsis.

The role of inflammation and oxidative stress is critical during onset of metabolic disorders and this has been sufficiently established in literature. In the present study, we evaluated the effects of sesamol and sesamin, two important bioactive molecules present in sesame oil, on the generation of inflammatory and oxidative stress factors in LPS injected rats. Sesamol and sesamin lowered LPS induced expression of cPLA2 (61 and 56%), 5-LOX (44 and 51%), BLT-1(32 and 35%) and LTC4 synthase (49 and 50%), respectively, in liver homogenate. The diminished serum LTB4 (53 and 64%) and LTC4 (67 and 44%) levels in sesamol and sesamin administered groups, respectively, were found to be concurrent with the observed decrease in the expression of cPLA2 and 5-LOX. The serum levels of TNF-α (29 and 19%), MCP-1 (44 and 57%) and IL-1β (43 and 42%) were found to be reduced in sesamol and sesamin group, respectively, as given in parentheses, compared to LPS group. Sesamol and sesamin offered protection against LPS induced lipid peroxidation in both serum and liver. Sesamol, but not sesamin, significantly restored the loss of catalase and glutathione reductase activity due to LPS (P

Tetrahydrocurcumin (THC)—the reduced form of curcumin—is more hydrophilic than its parent compound. It possesses higher stability in aqueous medium compared to curcumin. Lipoxygenase (LOX) enzyme is implicated in inflammatory conditions. THC was investigated for the inhibition of soy LOX-1. THC-inhibited LOX-1 with an IC50 value of 44.6 ± 0.6 μM. Kinetics of inhibition revealed mixed linear type with a Ki value of 46 μM. THC-inhibited LOX-1 by preventing the activation of LOX-1 as evidenced from spectroscopic studies. Molecular docking simulations suggested the binding of THC near the iron cofactor. This study helps in further understanding of the anti-inflammatory property of curcumin derivatives and provides valuable leads as an alternative of curcumin with better solubility and stability at physiological pH.

Sesamin, sesamolin (lignans) and sesamol--from sesame seed (Sesamum indicum L.)--are known for their health promoting properties. We examined the inhibition effect of sesamol, a phenolic degradation product of sesamolin, on the key enzyme in melanin synthesis, viz. tyrosinase, in vitro. Sesamol inhibits both diphenolase and monophenolase activities with midpoint concentrations of 1.9 μM and 3.2 μM, respectively. It is a competitive inhibitor of diphenolase activity with a K(i) of 0.57 μM and a non-competitive inhibitor of monophenolase activity with a K(i) of 1.4 μM. Sesamol inhibits melanin synthesis in mouse melanoma B16F10 cells in a concentration dependant manner with 63% decrease in cells exposed to 100 μg/mL sesamol. Apoptosis is induced by sesamol, limiting proliferation. This study of the chemistry and biology of lignans, in relation to the mode of action of bioactive components, may open the door for drug applications targeting enzymes.

Curcumin (diferuloyl methane) is the physiologically and pharmacologically active component of turmeric (Curcuma longa L.). Solubility and stability of curcumin are the limiting factors for realizing its therapeutic potential. β-Lactoglobulin (βLG), the major whey protein, can solubilize and bind many small hydrophobic molecules. The stability of curcumin bound to βLG in solution is enhanced 6.7 times, in comparison to curcumin alone (in aqueous solution). The complex formation of curcumin with βLG has been investigated employing spectroscopic techniques. βLG interacts with curcumin at pH 7.0 with an association constant of 1.04 ± 0.1 × 10(5) M(-1) to form a 1:1 complex at 25 °C. Entropy and free energy changes for the interaction derived from the van't Hoff plot are 18.7 cal mol(-1) K(-1) and -6.8 kcal mol(-1) at 25 °C, respectively; the interaction is hydrophobic in nature. The interaction of βLG with curcumin does not affect either the conformation or the state of association of βLG. Competitive ligand binding measurements, binding studies with denatured βLG, effect of pH on the curcumin-βLG interaction, Forster energy transfer measurements, and molecular docking studies suggest that curcumin binds to the central calyx of βLG. These binding studies have prompted the preparation and encapsulation of curcumin in βLG nanoparticles. Nanoparticles of βLG prepared by desolvation are found to encapsulate curcumin with >96% efficiency. The solubility of curcumin in βLG nanoparticle is significantly enhanced to ∼625 μM in comparison with its aqueous solubility (30 nM). Nanoparticles of βLG, by virtue of their ability to enhance solubility and stability of curcumin, may fit the choice as a carrier molecule.

Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Aspergillus oryzae MTCC 5341 was identified to produce the highest milk-clotting activity during screening of 16 fungal strains. Solid state fermentation using wheat bran along with 4% defatted soy flour and 2% skim milk powder as substrate was optimal for growth of A. oryzae and production of the enzyme. Nearly 40,000 U/g bran of milk-clotting activity was present at the end of 120 h. The enzyme could be recovered by percolating the bran with 0.1 M sodium chloride for 60 min at 4 degrees Celsius. The decolorized enzyme preparation had high ratio of milk clotting to proteolytic activity. Affinity precipitation with alginate and subsequent elution with 0.5 M sodium chloride containing 0.2 M CaCl(2) resulted in an enzyme preparation with specific activity of 3,500 U/mg and 72% yield. Optimum pH and temperature for activity of the enzyme were characterized as 6.3 and 55 degrees Celsius, respectively. Milk-clotting enzyme showed differential degree of hydrolysis on casein components. High ratio of milk clotting to proteolytic activity coupled with low thermal stability strengthens the potential usefulness of milk-clotting enzyme of A. oryzae MTCC 5341 as a substitute for calf rennet in cheese manufacturing.

Aspergillus oryzae (MTCC 5341) has the largest expanse of hydrolytic genes, that includes 135 protease genes coding for alkaline, acid as well as neutral proteases. This study reports the purification and characterisation of an acid protease obtained from A . oryzae MTCC 5341. A. oryzae MTCC 5341 produces one of the highest reported acid protease activities reported so far (8.3 × 10 5 U/g dry bran). The extracellular acid protease (47 kDa) was found to be active in the pH range 3.0–4.0 and stable in the pH range 2.5–6.5. Optimum temperature for activity was 55 °C. The protease was purified 17–fold with a yield of 29%. The enzyme was characterised to be an aspartate protease by inhibition studies, using pepstatin and its ability to activate trypsinogen. The enzyme cleaved the B-chain of insulin at L–V and Y–T residues.

Infrared (IR) heating offers several advantages over conventional heating in terms of heat transfer efficiency, compactness of equipment, and quality of the products. Roasting of sesame seeds degrades the lignan sesamolin to sesamol, which increases the oxidative stability of sesame oil synergistically with tocopherols. IR (near infrared, 1.1 to 1.3 microm, 6 kW power) roasting conditions were optimized for the conversion of sesamolin to sesamol. The resultant oil was evaluated for sesamol and tocopherol content as well as oxidative stability. The defatted flours were evaluated for their nutritional content and functionality. IR roasting of sesame seeds at 200 degrees C for 30 min increased the efficiency of conversion of sesamolin to sesamol (51% to 82%) compared to conventional heating. The gamma-tocopherol content decreased by 17% and 25% in oils treated at 200 and 220 degrees C for 30 min, respectively. There were no significant differences in the tocopherol content and oxidative stability of the oil. Methionine and cysteine content of the flours remained unchanged due to roasting. The functional properties of defatted flours obtained from either IR roasted or conventionally roasted sesame seeds remained the same. Practical Applications: Sesame oil is stable to oxidation compared to other vegetable oils. This stability can be attributed to the presence of tocopherols and the formation of sesamol, the thermal degradation product of sesamolin-a lignan present in sesame. Roasting of sesame seeds before oil extraction increases sesamol content which is a more potent antioxidant than the parent molecule. The conversion efficiency of sesamolin to sesamol is increased by 31% by infrared roasting of seeds compared to electric drum roasting. This can be used industrially to obtain roasted oil with greater oxidative stability.

The napin from Brassica juncea, oriental mustard, is highly thermostable, proteolysis resistant and allergenic in nature. It consists of two subunits – one small (29 amino acid residues) and one large (86 amino acids residues) – held together by disulfide bonds. The thermal unfolding of napin has been followed by differential scanning calorimetry (DSC) and circular dichroism (CD) measurements. The thermal unfolding is characterized by a three state transition with $T_{M1}$ and $T_{M2}$ at 323.5 K and 335.8 K, respectively; $\Delta C_{P1}$ and $\Delta C_{P2}$ are $2.05 kcal mol^{-1} K^{-1}$ and $1.40 kcal mol^{−1} K^{−1}$, respectively. In the temperature range 310–318 K, the molecule undergoes dimerisation. Isothermal equilibrium unfolding by guanidinium hydrochloride also follows a three state transition, N⇆I⇆U with $\Delta G_{1H2O}$ and $\Delta G_{2H2O}$ values of $5.2 kcal mol^{−1}$ and $5.1 kcal mol^{−1}$ at 300 K, respectively. Excess heat capacity values obtained, are similar to those obtained from DSC measurements. There is an increase in hydrodynamic radius from $20 \AA$ to $35.0 \AA$ due to unfolding by guanidinium hydrochloride. In silico alignment of sequences of napin has revealed that the internal repeats (40%) spanning residues 31 to 60 and 73 to 109 are conserved in all Brassica species. The internal repeats may contribute to the greater stability of napin. A thorough understanding of the structure and stability of these proteins is essential before they can be exploited for genetic improvements for nutrition.

Hydroperoxides, the products of lipoxygenase mediated pathways, play a major role in the manifestation of chronic inflammatory diseases. Soy isoflavones act as antioxidants due to their ability to scavenge free radicals. Isoflavones inhibit the activity of soy lipoxygenase-1 and 5-lipoxygenase, from human polymorph nuclear lymphocyte in a concentration dependent manner. Spectroscopic and enzyme kinetic measurements have helped to understand the nature and mechanism of inhibition. Genistein is the most effective inhibitor of soy lipoxygenase 1 and 5-lipoxygenase with IC(50) values of 107 and 125 microM, respectively. Genistein and daidzein are noncompetitive inhibitors of soy lipoxygenase 1 with inhibition constants, K(i), of 60 and 80 microM, respectively. Electron paramagnetic resonance and spectroscopic studies confirm that isoflavones reduce active state iron to ferrous state and prevent the activation of the resting enzyme. A model for the inhibition of lipoxygenase by isoflavones is suggested.

Napin from mustard (Brassica juncea L.) is a seed storage protein consisting of two subunits linked through disulfide bonds and is predominantly helical in nature. Resistance to trypsin digestion and allergenicity limit its food applications. The role of disulfide linkages, electrostatic as well as hydrophobic interactions, in napin stability have been investigated through spectroscopic methods, employing different fluorescent probes and additives. The subunits are hydrophilic in nature and possess extended structure. With the addition of 0.5 M NaCl, the surface hydrophobicity of napin decreases, whereas the helical content increases by 25%. In the presence of NaCl, emission maximum shifts toward shorter wavelength and the Stern-Volmer constant decreases from 6.5 to 3.4 M-1, indicating compaction of napin. Na2SO4 has no significant effect on the structure due to the lack of a hydrophobic core. In the presence of monohydric alcohols and trifluoroethanol, there is an increase in ordered structure. These studies indicate that the structure of napin, which is hydrophilic in nature, is stabilized by electrostatic interactions, in addition to disulfide linkages.

Reactive oxygen species, the byproducts of oxygenases reaction, when in excess, promote degenerative diseases like cardiovascular, cancer and arthritis. Sesame lignans- sesamin, sesamolin and the phenolic degradation product of sesamolin, sesamol, are empirically known for their health promoting properties like antioxidant, antimutagenic, antiaging and antiinflammatory activities. In the current study, the effect of sesamol on the inflammatory oxygenase - lipoxygenase (LOX) was investigated. Enzyme kinetics and spectroscopic techniques were used to understand the inhibition mechanism. Sesamol was a potent inhibitor of soy LOX-1. It inhibited soy LOX-1 in a dose dependent manner with IC50 value of 51.84μM and Ki of 4.9μM. Binding studies using circular dichroism and corroborated by surface plasmon resonance, revealed that sesamol does not bind or change the conformation of LOX. Further, sesamol prevented the conversion of inactive LOX (Fe2+) to active LOX (Fe3+) by arresting the oxidation state of iron and prolonging the lag phase by virtue of its ability to scavenge hydroperoxides. Understanding the mechanism of action of such molecules will help in their application and promotion as nutraceuticals.

Purification of alpha-amylases using alginate as an affinity matrix is reported. This process involved affinity binding of the amylase to alginate, precipitation of amylase-alginate beads in the presence of CaCl2, and subsequent recovery of the enzyme following the addition of a solution of 0.5M NaCl containing 0.2M Ca2+. Initial tests were undertaken using 3 alpha-amylases from plant, bacterial and fungal sources (sorghum, Bacillus licheniformis and Aspergillus oryzae, respectively). However, only the fungal amylase bound to alginate, and so was used in further studies. After elution from the alginate beads, the amylase was recovered at a yield of 76%, and was purified approx. 9-fold to a specific activity of 1764 U/mg. Characteristics of the alginate-immobilized amylase were also determined. pH and temp. optima upon immobilization changed from 5.5 to 6.0 and 54 to 60C, respectively. Thermal stability of the amylase was improved; the midpoint for thermal inactivation increased by 6 1C to 63C after immobilization in alginate. Recycling was also possible for the immobilized amylase; beads with a diam. >1 mm were stable and could be reused 6 times retaining approx. 70% of their original activity.

Plant–pathogen interactions play a vital role in developing resistance to pests. Dolichos biflorus (horse gram), a leguminous pulse crop of the subtropics, exhibits amazing defence against attack by pests/pathogens. Investigations to locate the possible source of the indomitable pest resistance of D. biflorus, which is the richest source of LOX (lipoxygenase) activity, have led to a molecule that exhibits LOX-like functions. The LOX-like activity associated with the molecule, identified by its structure and stability to be a tetrameric lectin, was found to be unusual. The evidence for the lectin protein with LOX activity has come from (i) MALDI–TOF (matrix-assisted laser-desorption ionization–time-of-flight) MS, (ii) N-terminal sequencing, (iii) partial sequencing of the tryptic fragments of the protein, (iv) amino acid composition, and (v) the presence of an Mn2+ ion. A hydrophobic binding site of the tetrameric lectin, along with the presence of an Mn2+ ion, accounts for the observed LOX like activity. This is the first ever report of a protein exhibiting both haemagglutination and LOX-like activity. The two activities are associated with separate loci on the same protein. LOX activity associated with this molecule adds a new dimension to our understanding of lectin functions. This observation has wide implications for the understanding of plant defence mechanisms against pests and the cellular complexity in plant–pathogen interactions that may lead to the design of transgenics with potential to impart pest resistance to other crops.

Genistein and daidzein, the major isoflavones present in soybeans, possess a wide spectrum of physiological and pharmacological functions. The binding of genistein to human serum albumin (HSA) has been investigated by equilibrium dialysis, fluorescence measurements, CD and molecular visualization. One mole of genistein is bound per mole of HSA with a binding constant of 1.5 +/- 0.2 x 10(5) m(-1). Binding of genistein to HSA precludes the attachment of daidzein. The ability of HSA to bind genistein is found to be lost when the tryptophan residue of albumin is modified with N-bromosuccinimide. At 27 degrees C (pH 7.4), van't Hoff's enthalpy, entropy and free energy changes that accompany the binding are found to be -13.16 kcal x mol(-1), -21 cal x mol(-1) K(-1) and -6.86 kcal x mol(-1), respectively. Temperature and ionic strength dependence and competitive binding measurements of genistein with HSA in the presence of fatty acids and 8-anilino-1-naphthalene sulfonic acid have suggested the involvement of both hydrophobic and ionic interactions in the genistein-HSA binding. Binding measurements of genistein with BSA and HSA, and those in the presence of warfarin and 2,3,5-tri-iodobenzoic acid and Förster energy transfer measurements have been used for deducing the binding pocket on HSA. Fluorescence anisotropy measurements of daidzein bound and then displaced with warfarin, 2,3,5-tri-iodobenzoic acid or diazepam confirm the binding of daidzein and genistein to subdomain IIA of HSA. The ability of HSA to form ternery complexes with other neutral molecules such as warfarin, which also binds within the subdomain IIA pocket, increases our understanding of the binding dynamics of exogenous drugs to HSA.

Aspergillus niger produces multiple forms of polygalacturonases with molecular masses ranging from 30 to 60 kDa. The high molecular weight polygalacturonase (61+/-2 kDa) from A. niger possesses a pH optimum of 4.3 and a pI of 3.9. The enzyme exhibited high sensitivity, both in terms of activity and structure, in the pH range of 4.3-7.0. The enzyme was irreversibly inactivated at pH 7.0. The enzyme is predominantly rich in parallel beta structure. There is unfolding of the enzyme molecule between 4.3 and 7.0 resulting in irreversible loss of secondary and tertiary structure with the exposure of hydrophobic surfaces. ANS binding measurements, intrinsic fluorescence and acrylamide quenching measurements have confirmed the unfolding and exposure of hydrophobic surfaces. The midpoint of pH transition for both activity and secondary structure is 6.2+/-0.1. The pH-induced changes of polygalacturonase confirm the role of histidine residues in structure and activity of the enzyme. The irreversible nature of inactivation is due to the unfolding induced exposure of hydrophobic surfaces leading to association/aggregation of the molecule. Size exclusion chromatography measurements have established the association of enzyme at higher pH. Urea induced unfolding measurements at pH 4.3 and 7.0 have confirmed the loss in stability as we approach neutral pH.

Thermal inactivation of glucose oxidase (GOD; beta-d-glucose: oxygen oxidoreductase), from Aspergillus niger, followed first order kinetics both in the absence and presence of additives. Additives such as lysozyme, NaCl, and K2SO4 increased the half-life of the enzyme by 3.5-, 33.4-, and 23.7-fold respectively, from its initial value at 60 degrees C. The activation energy increased from 60.3 kcal mol-1 to 72.9, 76.1, and 88.3 kcal mol-1, whereas the entropy of activation increased from 104 to 141, 147, and 184 cal x mol-1 x deg-1 in the presence of 7.1 x 10-5 m lysozyme, 1 m NaCl, and 0.2 m K2SO4, respectively. The thermal unfolding of GOD in the temperature range of 25-90 degrees C was studied using circular dichroism measurements at 222, 274, and 375 nm. Size exclusion chromatography was employed to follow the state of association of enzyme and dissociation of FAD from GOD. The midpoint for thermal inactivation of residual activity and the dissociation of FAD was 59 degrees C, whereas the corresponding midpoint for loss of secondary and tertiary structure was 62 degrees C. Dissociation of FAD from the holoenzyme was responsible for the thermal inactivation of GOD. The irreversible nature of inactivation was caused by a change in the state of association of apoenzyme. The dissociation of FAD resulted in the loss of secondary and tertiary structure, leading to the unfolding and nonspecific aggregation of the enzyme molecule because of hydrophobic interactions of side chains. This confirmed the critical role of FAD in structure and activity. Cysteine oxidation did not contribute to the nonspecific aggregation. The stabilization of enzyme by NaCl and lysozyme was primarily the result of charge neutralization. K2SO4 enhanced the thermal stability by primarily strengthening the hydrophobic interactions and made the holoenzyme a more compact dimeric structure.

Aspergillus carbonarius produces extracellular pectinases when grown on wheat bran in solid-state fermentation (SSF) on a laboratory scale in flasks. The downstream processing parameters for recovery of the crude pectinases from the fermented bran were optimised. Optimum time and temperature of extraction were determined to be 15 min and 30°C. The enzyme could be concentrated at least 4-fold in the extract by sequential extractions. Extraction using water or acetate buffer (pH 4.3) containing sodium sulphate resulted in maximum enzyme recovery. Colour and polysaccharides in the enzyme extract could be minimised by treatment with sodium chloride and activated charcoal. Concentration of the enzyme by ultrafiltration resulted in a 50-fold concentration of activity with 91% recovery.

An endospore-forming bacterial strain that was isolated from the hot extract of sugar beet and identified as a strain of Bacillus licheniformis excretes an active 38-kDa exopolygalacturonate lyase. The enzyme was purified to homogeneity by ammonium sulfate precipitation, gel filtration, hydrophobic interaction chromatography, and ion-exchange chromatography. The pH optimum of the enzyme was found to be 11.0 and the temperature optimum, 69°C. Its activity is dependent on Ca2+; 100% activity was retained at 65°C after 2 h. The N-terminal sequence was determined and found to contain the motif GFAALNGGTTGG in accordance with the motif G(aro)a(3-7x)TxGG in other pectate lyases of the pelADE and pelBC families. 4,5-Unsaturated trigalacturonate was released as the product by the action of the enzyme.

Aspergillus oryzae MTCC 5341, when grown on wheat bran as substrate, produces several extracellular acid proteases. Production of the major acid protease (constituting 34% of the total) by solid-state fermentation is optimized. Optimum operating conditions obtained are determined as pH 5, temperature of incubation of 30 degrees C, defatted soy flour addition of 4%, and fermentation time of 120 h, resulting in acid protease production of 8.64 x 10(5) U/g bran. Response-surface methodology is used to generate a predictive model of the combined effects of independent variables such as, pH, temperature, defatted soy flour addition, and fermentation time. The statistical design indicates that all four independent variables have significant effects on acid protease production. Optimum factor levels are pH 5.4, incubation temperature of 31 degrees C, 4.4% defatted soy flour addition, and fermentation time of 123 h to yield a maximum activity of 8.93 x 10(5) U/g bran. Evaluation experiments, carried out to verify the predictions, reveal that A. oryzae produces 8.47 x 10(5) U/g bran, which corresponds to 94.8% of the predicted value. This is the highest acid protease activity reported so far, wherein the fungus produces four times higher activity than previously reported [J Bacteriol 130(1): 48-56, 1977].

Alpha-amylase from Sorghum bicolor, is reversibly unfolded by chemical denaturants at pH 7.0 in 50mM Hepes containing 13.6mM calcium and 15 mM DTT. The isothermal equilibrium unfolding at 27 degrees C is characterized by two state transition with DeltaG (H(2)O) of 16.5 kJ mol(-1) and 22 kJ mol(-1), respectively, at pH 4.8 and pH 7.0 for GuHCl and DeltaG (H(2)O) of 25.2 kJ mol(-1) at pH 4.8 for urea. The conformational stability indicators such as the change in excess heat capacity (DeltaC(p)), the unfolding enthalpy (H(g)) and the temperature at DeltaG=0 (T(g)) are 17.9+/-0.7 kJ mol(-1) K(-1), 501.2+/-18.2 kJ mol(-1) and 337.3+/-6.9 K at pH 4.8 and 14.3+/-0.5 kJ mol(-1) K(-1), 509.3+/-21.7 kJ mol(-1) and 345.4+/-4.8K at pH 7.0, respectively. The reactivity of the conserved cysteine residues, during unfolding, indicates that unfolding starts from the 'B' domain of the enzyme. The oxidation of cysteine residues, during unfolding, can be prevented by the addition of DTT. The conserved cysteine residues are essential for enzyme activity but not for the secondary and tertiary fold acquired during refolding of the denatured enzyme. The pH dependent stability described by DeltaG (H(2)O) and the effect of salt on urea induced unfolding confirm the role of electrostatic interactions in enzyme stability.

Porcine pancreatic α-amylase (PPA) and its isoforms (PPA-I and PPA-II) were deglycosylated by peptide- N -glycosidase F (PNGase F) to investigate the role of bound carbohydrate. On deglycosylation, the effect on thermal stability was less pronounced. Deglycosylation resulted in a shift of the mid-point of thermal transition by 1–2 °C towards lower temperature. The fluorescence emission maxima of PPA, PPA-I and PPA-II were found to be 340 nm indicating the presence of tryptophan residues in a fairly hydrophilic environment. A red shift in emission spectra accompanied by an increase in fluorescence intensity was observed upon deglycosylation.

Malted cereals are rich sources of alpha-amylase, which catalyzes the random hydrolysis of internal alpha-(1-4)-glycosidic bonds of starch, leading to liquefaction. Amylases play a role in the predigestion of starch, leading to a reduction in the water absorption capacity of the cereal. Among the three cereal amylases (barley, ragi, and jowar), jowar amylase is found to be the most thermostable. The major amylase from malted jowar, a 47 kDa alpha-amylase, purified to homogeneity, is rich in beta structure ( approximately 60%) like other cereal amylases. T(m), the midpoint of thermal inactivation, is found to be 69.6 +/- 0.3 degrees C. Thermal inactivation is found to follow first-order kinetics at pH 4.8, the pH optimum of the enzyme. Activation energy, E(a), is found to be 45.3 +/- 0.2 kcal mol(-)(1). The activation enthalpy (DeltaH), entropy (DeltaS*), and free energy change (DeltaG) are calculated to be 44.6 +/- 0.2 kcal mol(-)(1), 57.1 +/- 0.3 cal mol(-)(1) K(-)(1), and 25.2 +/- 0.2 kcal mol(-)(1), respectively. The thermal stability of the enzyme in the presence of the commonly used food additives NaCl and sucrose has been studied. T(m) is found to decrease to 66.3 +/- 0.3, 58.1 +/- 0.2, and 48.1 +/- 0.5 degrees C, corresponding to the presence of 0.1, 0.5, and 1 M NaCl, respectively. Sucrose acts as a stabilizer; the T(m) value is found to be 77.3 +/- 0.3 degrees C compared to 69.6 +/- 0.3 degrees C in the control.

Thermal inactivation of glucose oxidase (GOD; beta-d-glucose: oxygen oxidoreductase), from Aspergillus niger, followed first order kinetics both in the absence and presence of additives. Additives such as lysozyme, NaCl, and K2SO4 increased the half-life of the enzyme by 3.5-, 33.4-, and 23.7-fold respectively, from its initial value at 60 degrees C. The activation energy increased from 60.3 kcal mol-1 to 72.9, 76.1, and 88.3 kcal mol-1, whereas the entropy of activation increased from 104 to 141, 147, and 184 cal x mol-1 x deg-1 in the presence of 7.1 x 10-5 m lysozyme, 1 m NaCl, and 0.2 m K2SO4, respectively. The thermal unfolding of GOD in the temperature range of 25-90 degrees C was studied using circular dichroism measurements at 222, 274, and 375 nm. Size exclusion chromatography was employed to follow the state of association of enzyme and dissociation of FAD from GOD. The midpoint for thermal inactivation of residual activity and the dissociation of FAD was 59 degrees C, whereas the corresponding midpoint for loss of secondary and tertiary structure was 62 degrees C. Dissociation of FAD from the holoenzyme was responsible for the thermal inactivation of GOD. The irreversible nature of inactivation was caused by a change in the state of association of apoenzyme. The dissociation of FAD resulted in the loss of secondary and tertiary structure, leading to the unfolding and nonspecific aggregation of the enzyme molecule because of hydrophobic interactions of side chains. This confirmed the critical role of FAD in structure and activity. Cysteine oxidation did not contribute to the nonspecific aggregation. The stabilization of enzyme by NaCl and lysozyme was primarily the result of charge neutralization. K2SO4 enhanced the thermal stability by primarily strengthening the hydrophobic interactions and made the holoenzyme a more compact dimeric structure.

A comprehensive study on purification and characterization of the two endopolygalacturonases from Aspergillus niger, PG II and PG IV, accounting for 70% of the total polygalacturonase activity, is reported. These enzymes were purified to homogeneity using ion-exchange chromatography and gel filtration. The enzymes had specific activities of 982 and 3750 units/mg, and their molecular masses were 61 and 38 kDa, respectively. The pH optimum of PG II was pH 3.8-4.3 and for PG IV it was between pH 3 and 4.6, and the temperature optima also differed for the enzymes. The enzymes preferred pectic acid as a substrate, cleaving it at random, leading to the release of oligogalacturonides as products. The K(m) values of the two enzymes were found to be 0.12 and 0.72% respectively. The enzymes were rich in hydrophilic amino acids and relatively low in the sulphur-containing amino acids. Both enzymes were rich in beta-structure and differed in their tertiary folding. The tryptophan residues were in a hydrophobic environment. The enzymes differed in their thermal stability; the midpoint of thermal inactivation, T(m), of the two enzymes was found to be 43 degrees C for PG II and 46 degrees C for PG IV.