R-藻蓝蛋白的分离纯化及抗食物过敏活性研究 |
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引用本文: | 王有朝,曹敏杰,苏文金,张凌晶,毛海燕,时超岚,刘光明.R-藻蓝蛋白的分离纯化及抗食物过敏活性研究[J].厦门水产学院学报,2013(4):253-260. |
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作者姓名: | 王有朝 曹敏杰 苏文金 张凌晶 毛海燕 时超岚 刘光明 |
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作者单位: | [1]集美大学生物工程学院,福建厦门361021 [2]福建省高校水产科学技术与食品安全重点实验室,福建厦门361021 |
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基金项目: | 国家自然科学基金资助项目(31171660); 福建省杰出青年基金资助项目(2010J06012); 福建省高校新世纪优秀人才支持计划项目(NCETFJ-2007); 厦门市科技计划项目(3502Z20121151) |
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摘 要: | 为探究R-藻蓝蛋白抗过敏功效,以坛紫菜为原料,通过25%~35%硫酸铵盐析和DEAE-Sepharose Fast Flow、Sephacryl S-200 HR两步柱层析获得了高纯度的目的蛋白(A620/A280〉6.0).SDS-PAGE显示,该蛋白质由分子质量为17.7 ku和20.5 ku的两个亚基组成,紫外可见分光光度法测得其在620 nm、555 nm有两个特征吸收峰,可确认其为R-藻蓝蛋白.热稳定性和pH值稳定性实验结果显示,R-藻蓝蛋白在低于35℃、pH=4.0~9.0条件下光谱性质相对稳定.动物实验结果表明,100μg/mL高纯度R-藻蓝蛋白能够显著降低小鼠血清中IgE水平;细胞实验结果表明,40μg/mL R-藻蓝蛋白能够降低细胞因子IL-4、IL-13的蛋白质分泌量;基因表达量分析结果显示,R-藻蓝蛋白能够降低IL-4在淋巴细胞中的表达量.可见,坛紫菜R-藻蓝蛋白通过促使CD4+T cell向TH1型转化发挥抗食物过敏活性.
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关 键 词: | 坛紫菜 R-藻蓝蛋白 抗过敏活性 食物过敏 原肌球蛋白 |
Research on the Purification and Anti-food Allergic Activity of R-phycocyanin |
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Authors: | WANG You-zhao CAO Min-jie SU Wen-jin ZHANG Ling-jing MAO Hai-yan SHI Chao-lan LIU Guang-ming |
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Institution: | 1. College of Biological Engineering, Jimei University, Xiamen 361021, China; 2. Key Laboratory of Science and Technology for Aquaeuhure and Food Safety (Jimei University), Fujian Province, Xiamen 361021, China) |
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Abstract: | In order to explore the anti-food allergic effect of R-phycocyanin, high purity (A620/A280 〉 6. 0) of interest protein from Porphyra haitanensis was acquired after 25 % - 35 % ammonium sulfate fraction-ation, DEAE-Sepharose Fast Flow and Sephacryl S-200 HR column chromatographies. SDS-PAGE showed that the protein consisted of two different subunits, with molecular weight of 17. 7 ku and 20. 5 ku, respec-tively. Two characteristic absorption peaks at 620 nm and 555 nm as detected by ultraviolet spectrophotometer were used to identify R-phycocyanin. Thermal and pH stability test demonstrated that the spectroscopic prop-erties of R-phycocyanin was stable under the conditions of 〈 35 ℃, pH = 4. 0 - 9. 0. Animal experiment showed that R-phycocyanin (100 μg/mL) could reduce the igE level in mouse serum significantly. In vitro cellular experiment, revealed that R-phycocyanin (40 μg/mL) could reduce the protein secretion of IL-4 and IL-13 in protein level. Gene expression analysis using lymphocytes showed that R-phycocyanin could re-duce the expression of IL-4. In conclusion, R-phycocyanin could reduce food allergic reaction via skewing the immunological function of CD4^+ T cell toward TH1 activity. |
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Keywords: | Porphyra haitanensis R-phycocyanin anti-allergy activity food allergy tropomyosin |
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