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http://dx.doi.org/10.3746/jkfn.2012.41.3.310

Effects of Bovine α-Lactalbumin Added with Oleic Acid and Microbial Transglutaminase on Cancer Cell Apoptosis  

Jeong, Ji-Eun (Dept. of Food and Nutrition.Human Ecology Research Institute, College of Human Ecology, Chonnam National University)
Hong, Youn-Ho (Dept. of Food and Nutrition.Human Ecology Research Institute, College of Human Ecology, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.3, 2012 , pp. 310-319 More about this Journal
Abstract
In order to investigate the biological effects of conformational changes in the folding state of bovine ${\alpha}$-lactalbumin (${\alpha}$-La), the protein was prepared and classified as apo form, microbial transglutaminase (MTGase) added form, or bovine ${\alpha}$-La made lethal to tumor cell (BAMLET) form. Apo ${\alpha}$-La form showed weaker cancer cell inhibitory activity (apoptosis) than native ${\alpha}$-La, which suggests that the metal ion-like $Ca^{2+}$ had a positive effect, whereas BAMLET form showed strong cancer cell apoptotic activity. The BAMLET form seemed to be a molten globule structure that increased hydrophobicity. MTGase added to apo ${\alpha}$-La polymer showed similar anti-cancer activity as native ${\alpha}$-La, and it was well hydrolyzed by digestive enzymes. NMR results showed that BAMLET interacted with oleic acid and produced a complex.
Keywords
${\alpha}$-lactalbumin; oleic acid; tranglutaminase; apoptosis;
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