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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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Main Authors:	Wong, Y.H., Abdul Kadir, H., Tayyab, S.
Format:	Article
Language:	English
Published:	Hindawi Publishing Corporation 2013
Subjects:	R Medicine
Online Access:	http://eprints.um.edu.my/8581/1/3.pdf http://eprints.um.edu.my/8581/ http://www.ncbi.nlm.nih.gov/pubmed/24222758
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id	my.um.eprints.8581
record_format	eprints
spelling	my.um.eprints.85812017-07-06T00:56:18Z http://eprints.um.edu.my/8581/ Honey-induced protein stabilization as studied by fluorescein isothiocyanate fluorescence Wong, Y.H. Abdul Kadir, H. Tayyab, S. R Medicine 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 ΔG D (H2O) and ΔG D (25°C) in presence of honey also suggested protein stabilization. Hindawi Publishing Corporation 2013 Article PeerReviewed application/pdf en http://eprints.um.edu.my/8581/1/3.pdf Wong, Y.H. and Abdul Kadir, H. and Tayyab, S. (2013) Honey-induced protein stabilization as studied by fluorescein isothiocyanate fluorescence. Scientific World Journal. ISSN Hindawi Publishing Corporation http://www.ncbi.nlm.nih.gov/pubmed/24222758
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
language	English
topic	R Medicine
spellingShingle	R Medicine Wong, Y.H. Abdul Kadir, H. Tayyab, S. Honey-induced protein stabilization as studied by fluorescein isothiocyanate fluorescence
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 ΔG D (H2O) and ΔG D (25°C) in presence of honey also suggested protein stabilization.
format	Article
author	Wong, Y.H. Abdul Kadir, H. Tayyab, S.
author_facet	Wong, Y.H. Abdul Kadir, H. Tayyab, S.
author_sort	Wong, Y.H.
title	Honey-induced protein stabilization as studied by fluorescein isothiocyanate fluorescence
title_short	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_sort	honey-induced protein stabilization as studied by fluorescein isothiocyanate fluorescence
publisher	Hindawi Publishing Corporation
publishDate	2013
url	http://eprints.um.edu.my/8581/1/3.pdf http://eprints.um.edu.my/8581/ http://www.ncbi.nlm.nih.gov/pubmed/24222758
_version_	1643688331485118464
score	13.211869

Honey-induced protein stabilization as studied by fluorescein isothiocyanate fluorescence

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