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A novel thyroglobulin-binding lectin from the brown alga Hizikia fusiformis and its antioxidant activities
- Source :
- Food chemistry. 201
- Publication Year :
- 2015
-
Abstract
- A lectin (HFL) was isolated from the brown alga, Hizikia fusiformis, through ion exchange on cellulose DE52 and HPLC with a TSK-gel G4000PWXL column. SDS-PAGE showed that HFL had a molecular mass of 16.1 kDa. The HPLC (with a TSK-gel G4000PWXL column) indicated that HFL is a tetramer in its native state. The total carbohydrate content was 41%. Glucose, galactose and fucose were the monosaccharide units of HFL, and the normalized mol% values were 6, 14 and 80, respectively. HFL contains a large amount of the acidic amino acid, Asx. The β-elimination reaction suggested that the oligosaccharide and peptide moieties of HFL may belong to the N-glucosidic linkage. The amino acid sequences, of about five segments of HFL, were acquired by MALDI-TOF/TOF, and the sequences have no homology with other lectins. HFL was found to agglutinate sheep erythrocytes. The hemagglutination activity was inhibited by thyroglobulin, from bovine thyroid, but not by any of the monosaccharides tested. The lectin reaction was independent of the presence of the divalent cation Ca(2+). HFL showed free radical scavenging activity against hydroxyl, DPPH and ABTS(+) radicals.
- Subjects :
- 0301 basic medicine
Erythrocytes
Molecular Sequence Data
Thyroglobulin
Fucose
Antioxidants
Mass Spectrometry
Analytical Chemistry
03 medical and health sciences
chemistry.chemical_compound
Lectins
Monosaccharide
Animals
Amino Acid Sequence
Chromatography, High Pressure Liquid
Plant Proteins
chemistry.chemical_classification
ABTS
Chromatography
Sheep
030102 biochemistry & molecular biology
Molecular mass
biology
Hemagglutination
Sargassum
Lectin
General Medicine
Oligosaccharide
Amino acid
Molecular Weight
030104 developmental biology
chemistry
Biochemistry
Galactose
biology.protein
Cattle
Electrophoresis, Polyacrylamide Gel
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 201
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....5d319252c302bf824486c6280813ccb6