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首页> 外文期刊>Biochemistry >Changes in Antioxidative Properties of Lactoferrin from Women's Milk during Deamidation
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Changes in Antioxidative Properties of Lactoferrin from Women's Milk during Deamidation

机译：脱乳过程中母乳中乳铁蛋白抗氧化特性的变化

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Spontaneous deamidation oflactoferrin preparations from women's milk was found during incubation for 28 days under simulated physiological conditions (0.85% NaCl, pH 7.0, 37degC). After 28 days of incubation, this deamidation was associated with a 12% decrease in the total amide content in the protein. Addition of deamidated preparation to a suspension of lipoproteins from egg yolk in the presence of Rhodamine 6G decreased the total intensity of rapid and slow emission and also the intensity of the slow emission of Fe~(2+)-induced chemiluminescence by 37,48, and 53%, respectively, suggesting an increase in the antioxidative activity of lactoferrin during deamidation. Deamidation obviously stimulated the nonspecific interaction oflactoferrin with iron ions and, consequently, increased the antioxidant effect of the protein in this way. This was supported by the finding of decreased anti oxidative effectiveness oflactoferrin during its complete saturation with iron under the incubation conditions.
机译：在模拟生理条件（0.85％NaCl，pH 7.0、37℃）下孵育28天期间，发现乳铁蛋白制剂从女性乳中自发脱酰胺。孵育28天后，该脱酰胺作用使蛋白质中的总酰胺含量降低了12％。在若丹明6G的存在下，将脱酰胺化的制剂添加到蛋黄的脂蛋白悬浮液中会降低快速和缓慢发射的总强度，也降低了Fe〜（2+）诱导的化学发光的缓慢发射的强度37,48，分别为53％和53％，表明脱酰胺过程中乳铁蛋白的抗氧化活性增加。脱酰胺作用显然刺激了乳铁蛋白与铁离子的非特异性相互作用，因此，以此方式增强了蛋白质的抗氧化作用。在培养条件下发现铁乳铁蛋白完全饱和时，其抗氧化作用降低，这证明了这一点。

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