A 33.5-kDa heat- and protease-resistant NADH oxidase inhibited by capsaicin from sera of cancer patients

Archives of Biochemistry and Biophysics
P J ChuehD M Morré

Abstract

Sera from patients with a variety of cancers, including solid carcinomas, leukemias, and lymphomas, contain a ca. 33.5-kDa protein absent from sera of healthy volunteers or patients not diagnosed as having cancer. The protein exhibits an NADH oxidase activity inhibited by 8-methyl-N-vanillyl-6-noneamide (capsaicin). The activity and the protein are resistant to digestion by proteases (trypsin, chymotrypsin, proteinase K, subtilisin) and to heat. Following protease digestion to reduce the content of major serum proteins, the 33.5-kDa protein could be detected on Western blots of SDS-PAGE transferred to nitrocellulose membranes using polyclonal antisera to a corresponding partially purified 33.5-kDa protein shed into culture media conditioned by growth of HeLa cells. No corresponding protein was seen with control sera. The findings confirm the capsaicin-inhibited NADH oxidase activity of cancer sera as a circulating marker potentially specific to sera of cancer patients and identify a ca. 33.5-kDa protein resistant to proteases and heat as the source of the circulating capsaicin-inhibited NADH oxidase activity.

Citations

Dec 24, 2010·Kidney International·Yanling WuGary V Desir
Jun 9, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Hung Yen ChenYi-Mei J Lin
Jul 24, 2008·Dose-response : a Publication of International Hormesis Society·Chinpal KimD James Morré
Sep 24, 2005·Neurochemical Research·Alice-Georgia VassiliouEmmanuel G Fragoulis
Mar 15, 2016·World Journal of Gastroenterology : WJG·Hsiao-Ling ChengPin-Ju Chueh
Feb 15, 2001·American Journal of Physiology. Cell Physiology·S S BrarJ R Hoidal
Sep 29, 1998·Archives of Biochemistry and Biophysics·A del Castillo-OlivaresD J Morré
Aug 12, 1998·Journal of Chromatography. B, Biomedical Sciences and Applications·D M MorréD J Morré
Feb 23, 2012·Journal of Agricultural and Food Chemistry·Nei-Chi LiuPin Ju Chueh

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