Niu-Chang-Chih · 2010 · Journal Article
Medium relevanceCharacterisation of 2-Cys peroxiredoxin isozyme (Prx1) from Taiwanofungus camphorata (Niu-chang-chih): Expression and enzyme properties
Antrodia camphorata
Key points
- Peroxiredoxins (Prxs) are a family of antioxidant peroxidases
- A putative 2-Cys Prx isozyme (Prx1) cDNA was cloned from Taiwanofungus camphorata (commonly known as Niu-chang-chih in Taiwan)
- A 3-D homology structure was created for this Prx1
- The purified enzyme showed two forms using a 15% SDS-PAGE. The enzyme retained 60% activity at 60°C for 2.5min
- The enzyme showed 57% activity after 40min of incubation at 37°C with trypsin
- The ability of the enzyme to protect intact supercoiled plasmid DNA from ·OH induced nicking was demonstrated
From the paper
Abstract
Peroxiredoxins (Prxs) are a family of antioxidant peroxidases. The functions of Prxs comprises of cell protection against oxidative stress and regulation of cell proliferation. A putative 2-Cys Prx isozyme (Prx1) cDNA was cloned from Taiwanofungus camphorata (commonly known as Niu-chang-chih in Taiwan). The deduced amino acid sequence is conserved amongst the reported Prxs. A 3-D homology structure was created for this Prx1. To characterise the T. camphorata Prx1, the coding region was subcloned into a pAVD10 and transformed into Escherichia coli. The recombinant 6His-tagged Prx1 was expressed and purified by Ni²⁺-nitrilotriacetic acid sepharose. The purified enzyme showed two forms using a 15% SDS-PAGE. The enzyme retained 60% activity at 60°C for 2.5min. The enzyme was stable under a broad pH range from 5 to 11. The enzyme showed 57% activity after 40min of incubation at 37°C with trypsin. The ability of the enzyme to protect intact supercoiled plasmid DNA from ·OH induced nicking was demonstrated.
Citation
Liau YJ, Chen YT, Lin CY, Huang JK, Lin CT (2010). Characterisation of 2-Cys peroxiredoxin isozyme (Prx1) from Taiwanofungus camphorata (Niu-chang-chih): Expression and enzyme properties. Food chemistry https://doi.org/10.1016/j.foodchem.2009.06.008
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