Functional Analysis of a Type-I Ribosome Inactivating Protein Balsamin from Momordica balsamina with Anti-Microbial and DNase Activity
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- 作者：Parminder Kaur Ajji ; Ken Walder ; Munish Puri
- 关键词：Antioxidant ; Antibacterial ; Bioactive ; Purification ; Therapeutic ; Nutraceutical
- 刊名：Plant Foods for Human Nutrition
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：3
- 页码：265-271
- 全文大小：528 KB
- 刊物主题：Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology;
- 出版者：Springer US
- ISSN：1573-9104
- 卷排序：71
文摘
Ribosome inactivating proteins (RIPs) have received considerable attention in biomedical research because of their unique activities towards tumor and virus-infected cells. We extracted balsamin, a type-I RIP, from Momordica balsamina. In the present study, a detailed investigation on DNase activity, antioxidant capacity and antibacterial activity was conducted using purified balsamin. DNase-like activity of balsamin towards plasmid DNA was pH, incubation time and temperature dependent. Moreover, the presence of Mg2+ (10–50 mM) influenced the DNA cleavage activity. Balsamin also demonstrated reducing power and a capacity to scavenge free radicals in a dose dependent manner. Furthermore, the protein exhibited antibacterial activity against Staphylococcus aureus, Salmonella enterica, Staphylococcus epidermidis and Escherichia coli, which suggests potential utility of balsamin as a nutraceutical.