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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17412

    Title: A novel trypsin inhibitor from sweet potato (Ipomoea batatas Lam.) leaves and its synthesized peptides with antioxidant activities in vitro
    Authors: 鄧正賢;Deng, Jeng-Shyan
    Contributors: 保健營養生技學系
    Keywords: Antioxidant activity;Leaf trypsin inhibitor;Recombinant protein;Sweet potato.
    Date: 2012-07
    Issue Date: 2012-11-26 10:32:40 (UTC+8)
    Abstract: "Recombinant SPLTI-a [sweet potato leaf trypsin inhibitor-a] overproduced in E. coli (M15)
    was purified by Ni2+-chelated affinity chromatography. The molecular mass of SPLTI-a is ca. 8000 Da as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). SPLTI-a was examined
    using different antioxidative models (Total antioxidant status, reducing power method, Fe2+-chelating ability,
    ferric thiocyanate (FTC) method, and protecting calf thymus DNA against hydroxyl radical-induced damage).
    The SPLTI-a protein with a concentration of 100 µg/mL exhibited highest activity (expressed as 2.12 ± 0.02
    mM Trolox equivalent antioxidative value, TEAC) in total antioxidant status test. Like total antioxidant status,
    the reducing power, Fe2+-chelating ability, FTC activity and protecting calf thymus DNA against hydroxyl radical-induced damage all showed that SPLTI-a polypeptide has significant antioxidant activities. It was found
    that the antioxidant activity increased after 24 h hydrolysis of SPLTI-a by trypsin from 18% (0 h) to about
    35% (24 h). Accumulation of shorter peptides increased along the longer trypsin incubation. The obtained VR,
    STIEK, ITDGK, and EYIFDR showed IC50 (concentration for 50% inhibition) values of 5.83, 3.75, 2.65, and
    0.73 mM, respectively, when scavenging activity of DPPH radicals (%) was measured. These findings mean
    that tyrosine residue is most important in antiradical activities. It was suggested that SPLTI-a possess antioxidant activities."
    Relation: Botanical Studies; 3(2):pp. 215-222
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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