LrgpV1, Hal, Corpus, bibRecord, 000A18

Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal

Identifieur interne : 000A18 ( Hal/Corpus ); précédent : 000A17; suivant : 000A19

Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal

Auteurs : Claudia Nioi ; Romain Kapel ; Emmanuel Rondags ; Ivan Marc

Source :

Food Chemistry [ 0308-8146 ] ; 2012-10-15.

RBID : Hal:hal-00777695

English descriptors

mix :
- Antifungal properties, BRASSICA-JUNCEA, CALMODULIN ANTAGONISTS, CANOLA PROTEINS, DEPENDENT PROTEIN-KINASE, FUNCTIONAL-PROPERTIES, Fusarium langsethiae, HYDROLYSIS, LARGE CHAINS, Napins, PURIFICATION, Protein extraction process, Rapeseed meal, STABILITY, SUBUNIT, Selectivity.

Abstract

This article reports an extraction-purification of napins from an industrial rapeseed meal and the assessment of their antimicrobial activity against Fusarium langsethiae. The best extraction conditions are observed at pH 2, 12% (w/w) of rapeseed meal after 15 min of extraction in water at room temperature. Under these conditions the extraction is highly selective, allowing a simple purification process (ammonium sulfate precipitation followed by desalting size exclusion chromatography) to get purified napins. These napins possessed significant anti-Fusarium activity (IC50 = 70 mu m) and a compact secondary structure rich in a-helix, which may explain this bioactivity.

Url:

https://hal.archives-ouvertes.fr/hal-00777695

DOI: 10.1016/j.foodchem.2012.04.017

Links to Exploration step

Hal:hal-00777695

Le document en format XML

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<profileDesc><textClass><keywords scheme="mix" xml:lang="en"><term>Antifungal properties</term>
<term>BRASSICA-JUNCEA</term>
<term>CALMODULIN ANTAGONISTS</term>
<term>CANOLA PROTEINS</term>
<term>DEPENDENT PROTEIN-KINASE</term>
<term>FUNCTIONAL-PROPERTIES</term>
<term>Fusarium langsethiae</term>
<term>HYDROLYSIS</term>
<term>LARGE CHAINS</term>
<term>Napins</term>
<term>PURIFICATION</term>
<term>Protein extraction process</term>
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<front><div type="abstract" xml:lang="en">This article reports an extraction-purification of napins from an industrial rapeseed meal and the assessment of their antimicrobial activity against Fusarium langsethiae. The best extraction conditions are observed at pH 2, 12% (w/w) of rapeseed meal after 15 min of extraction in water at room temperature. Under these conditions the extraction is highly selective, allowing a simple purification process (ammonium sulfate precipitation followed by desalting size exclusion chromatography) to get purified napins. These napins possessed significant anti-Fusarium activity (IC50 = 70 mu m) and a compact secondary structure rich in a-helix, which may explain this bioactivity.</div>
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<idno type="halRef">Food Chemistry, Elsevier, 2012, 134 (4), pp.2149-2155. <10.1016/j.foodchem.2012.04.017></idno>
</publicationStmt>
<seriesStmt><idno type="stamp" n="CNRS">CNRS - Centre national de la recherche scientifique</idno>
<idno type="stamp" n="UNIV-LORRAINE">Université de Lorraine</idno>
<idno type="stamp" n="LRGP-UL">LRGP</idno>
</seriesStmt>
<notesStmt><note type="audience" n="2">International</note>
<note type="popular" n="0">No</note>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal</title>
<author role="aut"><persName><forename type="first">Claudia</forename>
<surname>Nioi</surname>
</persName>
<idno type="halAuthorId">807022</idno>
<affiliation ref="#struct-211875"></affiliation>
</author>
<author role="crp"><persName><forename type="first">Romain</forename>
<surname>Kapel</surname>
</persName>
<email>romain.kapel@univ-lorraine.fr</email>
<idno type="halAuthorId">807033</idno>
<affiliation ref="#struct-211875"></affiliation>
</author>
<author role="aut"><persName><forename type="first">Emmanuel</forename>
<surname>Rondags</surname>
</persName>
<idno type="halAuthorId">807034</idno>
<affiliation ref="#struct-211875"></affiliation>
</author>
<author role="aut"><persName><forename type="first">Ivan</forename>
<surname>Marc</surname>
</persName>
<idno type="halAuthorId">806829</idno>
<affiliation ref="#struct-211875"></affiliation>
</author>
</analytic>
<monogr><idno type="halJournalId" status="VALID">13403</idno>
<idno type="issn">0308-8146</idno>
<title level="j">Food Chemistry</title>
<imprint><publisher>Elsevier</publisher>
<biblScope unit="volume">134</biblScope>
<biblScope unit="issue">4</biblScope>
<biblScope unit="pp">2149-2155</biblScope>
<date type="datePub">2012-10-15</date>
</imprint>
</monogr>
<idno type="doi">10.1016/j.foodchem.2012.04.017</idno>
</biblStruct>
</sourceDesc>
<profileDesc><langUsage><language ident="en">English</language>
</langUsage>
<textClass><keywords scheme="author"><term xml:lang="en">Napins</term>
<term xml:lang="en">Rapeseed meal</term>
<term xml:lang="en">Protein extraction process</term>
<term xml:lang="en">Selectivity</term>
<term xml:lang="en">Antifungal properties</term>
<term xml:lang="en">Fusarium langsethiae</term>
<term xml:lang="en">DEPENDENT PROTEIN-KINASE</term>
<term xml:lang="en">FUNCTIONAL-PROPERTIES</term>
<term xml:lang="en">CANOLA PROTEINS</term>
<term xml:lang="en">CALMODULIN ANTAGONISTS</term>
<term xml:lang="en">BRASSICA-JUNCEA</term>
<term xml:lang="en">LARGE CHAINS</term>
<term xml:lang="en">PURIFICATION</term>
<term xml:lang="en">HYDROLYSIS</term>
<term xml:lang="en">STABILITY</term>
<term xml:lang="en">SUBUNIT</term>
</keywords>
<classCode scheme="halDomain" n="spi.gproc">Engineering Sciences [physics]/Chemical and Process Engineering</classCode>
<classCode scheme="halDomain" n="sdv.bio">Life Sciences [q-bio]/Biotechnology</classCode>
<classCode scheme="halDomain" n="info.info-bt">Computer Science [cs]/Biotechnology</classCode>
<classCode scheme="halTypology" n="ART">Journal articles</classCode>
</textClass>
<abstract xml:lang="en">This article reports an extraction-purification of napins from an industrial rapeseed meal and the assessment of their antimicrobial activity against Fusarium langsethiae. The best extraction conditions are observed at pH 2, 12% (w/w) of rapeseed meal after 15 min of extraction in water at room temperature. Under these conditions the extraction is highly selective, allowing a simple purification process (ammonium sulfate precipitation followed by desalting size exclusion chromatography) to get purified napins. These napins possessed significant anti-Fusarium activity (IC50 = 70 mu m) and a compact secondary structure rich in a-helix, which may explain this bioactivity.</abstract>
</profileDesc>
</hal>
</record>

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Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal

Selective extraction, structural characterisation and antifungal activity assessment of napins from an industrial rapeseed meal

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