Biocontrol of Fusarium species by a novel lectin with low ecotoxicity isolated from Sebastiania jacobinensis

Biocontrol of Fusarium species by a novel lectin with low ecotoxicity isolated from Sebastiania jacobinensis

Autor Vaz, Antonio F. M. Google Scholar
Costa, Romero M. P. B. Google Scholar
Melo, Ana M. M. A. Google Scholar
Oliva, Maria L. V. Autor UNIFESP Google Scholar
Santana, Lucimeire A. Autor UNIFESP Google Scholar
Silva-Lucca, Rosemeire A. Autor UNIFESP Google Scholar
Coelho, Luana C. B. B. Google Scholar
Correia, Maria T. S. Google Scholar
Instituição Universidade Federal de Pernambuco (UFPE)
Universidade Federal de São Paulo (UNIFESP)
State Univ Western Parana
Resumo A lectin from Sebastiania jacobinensis bark was isolated using a combination of acetone precipitation, ammonium sulphate fractionation, ion exchange and gel filtration chromatographies. the lectin purified, with a molecular mass of 52.0 kDa and composed of two subunits of 24 kDa, is a glycoprotein with a neutral carbohydrate content of 6.94%. the lectin shows maximum activity over the pH range 4.0-7.5 and heat stability up to 70 degrees C. Our results show that the lectin is an incompetitive inhibitor for trypsin, with a Ki of 0.39 +/- 0.02 mu M. Fluorescence spectroscopy indicated the existence of a hydrophobic surface. the percentages of secondary structure are 75% alpha-helix, 10% beta-sheet, 5% beta-turn and 10% unordered. Lectin inhibits the mycelial growth of Fusarium moniliforme and Fusarium oxysporum with an IC(50) value of 123 +/- 0.5 and 303 +/- 0.9 mu g, respectively. Artemia salina Leach and embryos of Biomphalaria glabrata are not affected by the lectin, indicating low environmental toxicity. Alternative viewpoints are presented that might hopefully help in future efforts to develop safer and more effective microbial control agents. (C) 2009 Elsevier B.V. All rights reserved.
Palavra-chave Lectin
Bis-ANS
Fluorescence
Antifungal activity
Environmental toxicity
Idioma Inglês
Financiador Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Data de publicação 2010-04-15
Publicado em Food Chemistry. Oxford: Elsevier B.V., v. 119, n. 4, p. 1507-1513, 2010.
ISSN 0308-8146 (Sherpa/Romeo, fator de impacto)
Publicador Elsevier B.V.
Extensão 1507-1513
Fonte http://dx.doi.org/10.1016/j.foodchem.2009.09.035
Direito de acesso Acesso aberto Open Access
Tipo Artigo
Web of Science WOS:000272989600030
Endereço permanente http://repositorio.unifesp.br/handle/11600/32470

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