Evaluation of the thermal stability and digestibility of heterologously produced banana lectin |
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| Authors: | Rajna Dimitrijevic Milka Jadranin Lidija Burazer Sanja Ostojic Marija Gavrovic-Jankulovic |
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| Affiliation: | 1. Faculty of Chemistry, Department of Biochemistry, Studentski trg 16, 11000 Belgrade, Serbia;2. Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade, Serbia;3. Torlak Institute of Virology, Vaccines and Sera, Vojvode Stepe 458, 11221 Belgrade, Serbia;4. Institute of General and Physical Chemistry, Studentski trg 12, Belgrade, Serbia |
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| Abstract: | The thermal stability of recombinant mannose-specific banana lectin (rBanLec), as well as its stability under conditions of simulated gastro-intestinal fluid (SGF), was investigated. rBanLec was heterologously produced in Escherichia coli. Molecular mass of rBanLec, assessed by ESI-TOF mass spectrometry, was 15972.2 Da. Thermodynamic parameters for rBanLec denaturation, obtained by differential scanning calorimetry (DSC), revealed a transition maximum temperature (Tm) of 60.8 °C, calorimetric enthalpy (Hcal) of 136.17 kcal/mol and van’t Hoff enthalpy (HVH) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for 1 h, in the simulated intestinal fluid (SIF). Intact primary structure, biological and immunological reactivity of rBanLec were all preserved following treatment under SGF and SIF conditions. In conclusion, rBanLec is a good candidate for the novel bioadhesive lectin-based drug delivery systems to the gastro-intestinal tract (GIT). |
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| Keywords: | Recombinant banana lectin DSC Digestion stability |
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