Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence
Protein stabilizing potential of honey was studied on a model protein, bovine serum albumin (BSA), using extrinsic fluorescence of fluorescein isothiocyanate (FITC) as the probe. BSA was labelled with FITC using chemical coupling, and urea and thermal denaturation studies were performed on FITC-labe...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2013/981902 |
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| author | Yin How Wong Habsah Abdul Kadir Saad Tayyab |
| author_facet | Yin How Wong Habsah Abdul Kadir Saad Tayyab |
| author_sort | Yin How Wong |
| collection | DOAJ |
| description | Protein stabilizing potential of honey was studied on a model protein, bovine serum albumin (BSA), using extrinsic fluorescence of fluorescein isothiocyanate (FITC) as the probe. BSA was labelled with FITC using chemical coupling, and urea and thermal denaturation studies were performed on FITC-labelled BSA (FITC-BSA) both in the absence and presence of 10% and 20% (w/v) honey using FITC fluorescence at 522 nm upon excitation at 495 nm. There was an increase in the FITC fluorescence intensity upon increasing urea concentration or temperature, suggesting protein denaturation. The results from urea and thermal denaturation studies showed increased stability of protein in the presence of honey as reflected from the shift in the transition curve along with the start point and the midpoint of the transition towards higher urea concentration/temperature. Furthermore, the increase in ΔGDH2O and ΔGD25∘C in presence of honey also suggested protein stabilization. |
| format | Article |
| id | doaj-art-e7471fe86f6147e5a12a444d49a29182 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-e7471fe86f6147e5a12a444d49a291822025-02-03T06:07:07ZengWileyThe Scientific World Journal1537-744X2013-01-01201310.1155/2013/981902981902Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate FluorescenceYin How Wong0Habsah Abdul Kadir1Saad Tayyab2Biomolecular Research Group, Biochemistry Programme, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, MalaysiaBiomolecular Research Group, Biochemistry Programme, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, MalaysiaBiomolecular Research Group, Biochemistry Programme, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, MalaysiaProtein stabilizing potential of honey was studied on a model protein, bovine serum albumin (BSA), using extrinsic fluorescence of fluorescein isothiocyanate (FITC) as the probe. BSA was labelled with FITC using chemical coupling, and urea and thermal denaturation studies were performed on FITC-labelled BSA (FITC-BSA) both in the absence and presence of 10% and 20% (w/v) honey using FITC fluorescence at 522 nm upon excitation at 495 nm. There was an increase in the FITC fluorescence intensity upon increasing urea concentration or temperature, suggesting protein denaturation. The results from urea and thermal denaturation studies showed increased stability of protein in the presence of honey as reflected from the shift in the transition curve along with the start point and the midpoint of the transition towards higher urea concentration/temperature. Furthermore, the increase in ΔGDH2O and ΔGD25∘C in presence of honey also suggested protein stabilization.http://dx.doi.org/10.1155/2013/981902 |
| spellingShingle | Yin How Wong Habsah Abdul Kadir Saad Tayyab Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence The Scientific World Journal |
| title | Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence |
| title_full | Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence |
| title_fullStr | Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence |
| title_full_unstemmed | Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence |
| title_short | Honey-Induced Protein Stabilization as Studied by Fluorescein Isothiocyanate Fluorescence |
| title_sort | honey induced protein stabilization as studied by fluorescein isothiocyanate fluorescence |
| url | http://dx.doi.org/10.1155/2013/981902 |
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