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dc.creatorDimitrijevic, Rajna
dc.creatorJadranin, Milka
dc.creatorBurazer, Lidija M.
dc.creatorOstojić, Sanja B.
dc.creatorGavrović-Jankulović, Marija
dc.date.accessioned2018-11-22T00:15:59Z
dc.date.available2018-11-22T00:15:59Z
dc.date.issued2010
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1051
dc.description.abstractThe 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 (T(m)) of 60.8 degrees C, calorimetric enthalpy (H(cal)) of 136.17 kcal/mol and van't Hoff enthalpy (H(VH)) of 50.27 kcal/mol. rBanLec was stable following an incubation for 2 h in SGF, and then for I 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). (C) 2009 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142020/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectRecombinant banana lectinen
dc.subjectDSCen
dc.subjectDigestion stabilityen
dc.titleEvaluation of the thermal stability and digestibility of heterologously produced banana lectinen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractДимитријевиц, Рајна; Буразер, Лидија; Гавровић-Јанкуловић, Марија; Остојиц, Сања; Јадранин, Милка;
dc.citation.volume120
dc.citation.issue4
dc.citation.spage1113
dc.citation.epage1118
dc.identifier.wos000275010600022
dc.identifier.doi10.1016/j.foodchem.2009.11.062
dc.citation.other120(4): 1113-1118
dc.citation.rankaM21
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-75049084167
dc.identifier.rcubKon_2051


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