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Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1840–1849 | Cite as

Antioxidant and antidiabetic activities of vanadium binding proteins purified from the sea squirt Halocynthia roretzi

  • Minoli Anuththara Gunasinghe
  • Sang Moo Kim
Original Article

Abstract

Sea squirts accumulate vanadium compounds with potent antidiabetic activity, which are involved in immune defense. In this study, vanadium concentrations of fresh blood plasma, intestine, and muscle of the sea squirt Halocynthia roretzi were 6.3, 3.7 and 2.1 mg/kg respectively. Two vanadium binding proteins (VBPs) from blood plasma and intestine were purified through (NH4)2SO4 precipitation, and DEAE-Sepharose ion exchange and Sephacryl S-200 HR gel filtration chromatography, in that order. The purity and yield of the intestine and blood plasma vanadium binding proteins, VBPintestine and VBPblood plasma, were 13.4 folds and 7.1%, and 20.9 folds and 6.8%, respectively. There were two protein bands on the sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) with molecular weights of 24.3 and 68.8 kDa and one with 96.7 kDa on the native-PAGE of VBPblood plasma, whereas only one protein band of VBPintestine on the SDS-PAGE with 26.5 kDa. Antioxidant activities of VBPs were lower than that of ascorbic acid. Both VBPs exerted strong inhibitory activity against Saccharomyces cerevisiae and mild against Bacillus stearothermophilus and rat intestinal α-glucosidase. IC50 values of VBPintestine and VBPblood plasma against S. cerevisiae α‐glucosidase were 28.34 and 12.60 μg/ml, respectively. The K m , V max , k cat , and k cat /K m values of VBPintestine and VBPblood plasma were 4.29, 0.036, 6.58 and 1.53 × 103, and 7.63 mM, 0.057 mM/min, 10.41 s−1 and 1.36 × 103 (M sec)−1, respectively. There was a synergistic interaction between VBPblood plasma and VBPintestine on rat intestinal α-glucosidase inhibitory activity.

Keywords

Sea squirt Vanadium binding proteins Intestine Blood plasma Antidiabetic Antioxidant 

Notes

Acknowledgements

This research was a part of the project titled ‘Future Marine Technology Development’ funded by the Ministry of Oceans and Fisheries, Republic of Korea.

Supplementary material

13197_2018_3099_MOESM1_ESM.docx (17 kb)
Supplementary material 1 (DOCX 16 kb)
13197_2018_3099_MOESM2_ESM.docx (245 kb)
Supplementary material 2 (DOCX 244 kb)
13197_2018_3099_MOESM3_ESM.docx (17 kb)
Supplementary material 3 (DOCX 17 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of ChemistryUniversity of ColomboColombo 03Sri Lanka
  2. 2.Department of Marine Food Science and TechnologyGangneung-Wonju National UniversityGangneungRepublic of Korea

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