Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins

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• 作者：Akiko Shimizu-Ibuka ; Yuji Nakai ; Keisuke Nakamori ; Yuji Morita ; Ken-ichiro Nakajima ; Koji Kadota ; Hirohito Watanabe ; Satoshi Okubo ; Tohru Terada ; Tomiko Asakura ; Takumi Misaka ; Keiko Abe
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：July 9, 2008
• 年：2008
• 卷：56
• 期：13
• 页码：5338 - 5344
• 全文大小：4852K
• 年卷期：v.56,no.13(July 9, 2008)
• ISSN：1520-5118

文摘

Neoculin occurring in an edible tropical fruit is a heterodimeric protein which has both sweetness and a taste-modifying activity that converts sourness to sweetness. Both the primary and the overall tertiary structures of neoculin resemble those of monocot mannose-binding lectins. This study investigated differences in biochemical properties between neoculin and the lectins. Structural comparison between the mannose-binding sites of lectins and the corresponding regions of neoculin showed that there is at least one amino acid substitution at each site in neoculin, suggesting a reason for the lack of its mannose-binding ability. This was consistent with hemagglutination assay data demonstrating that neoculin had no detectable agglutinin activity. DNA microarray analysis indicated that neoculin had no significant influence on gene expression in Caco-2 cell, whereas kidney bean lectin (Phaseolus vulgaris agglutinin) greatly influenced various gene expressions. These data strongly suggest that neoculin has no lectin-like properties, encouraging its practical use in the food industry.