Characterization of thiamin-binding protein from buckwheat seeds

Journal of Nutritional Science and Vitaminology
K WatanabeT Mitsunaga

Abstract

A thiamin-binding protein from buckwheat (Fagopyrum esculentum Moench) seeds gave two bands of 56-and 50-kDa in the absence of 2-mercaptoethanol and a single band of 25-kDa in the presence of 2-mercaptoethanol on sodium dodecylsulfate gel electrophoresis. These results indicate that the protein consists of polypeptides linked by disulfide bond(s). The protein isolated from buckwheat seeds did not have immunological homology with the thiamin-binding proteins from rice seeds and sesame seeds. However, the binding of the protein to thiamin was inhibited by the modification of the carboxyl residues in the protein as well as that of the thiamin-binding protein from rice seeds. These results suggest that the thiamin-binding protein from buckwheat seeds differ from those from rice seeds and sesame seeds as to subunit structure or immunological properties, but resembles them in the mechanism of binding thiamin.

Citations

Aug 19, 2006·Molecular Nutrition & Food Research·Henryk ZielińskiHalina Kozłowska

Related Concepts

Thiamine-binding protein
Carrier Proteins
Disulfides
SDS-PAGE
Immunodiffusion Measurement
2-Mercaptoethanol
Rice (Dietary)
Thiamine Mononitrate
Fagopyrum

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