English  |  正體中文  |  简体中文  |  Items with full text/Total items : 6507/11669
Visitors : 29872179      Online Users : 162
RC Version 3.2 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search

Please use this identifier to cite or link to this item: http://ir.ncue.edu.tw/ir/handle/987654321/16782

Title: Cloning, Expression, and Characterization of a Thioredoxin Reductase cDNA from Taiwanofungus Camphorata
Authors: Huang, Chih-Yu;Ken, Chuian-Fu;Chi, Hsiang-Hui;Wen, Lisa;Lin, Chi-Tsai
Contributors: 生物學系
Keywords: Taiwanofungus camphorata;Three-dimensional (3-D) homology structure;Thioredoxin reductase (TR);Dithionitrobenzoate [DTNB, 5-5-dithiobis(2-nitrobenzoic acid)];Thioredoxin (Trx)
Date: 2010-04
Issue Date: 2013-06-05T08:48:24Z
Publisher: American Chemical Society
Abstract: A cDNA encoding putative thioredoxin reductase (TR) was identified from a medicinal mushroom, Taiwanofungus camphorata (T. camphorata). Alignment of the deduced amino acid sequence with TRs from other organisms showed high levels of identity (59−74%). A three-dimensional (3-D) homology structure was created for this TR. Functional T. camphorata TR (TcTR) was overexpressed in yeast and purified. The purified enzyme showed a monomic form on a 10% sodium dodecyl sulfate−polyacrylamide gel electrophoresis (SDS−PAGE). The enzyme’s half-life of deactivation at 60 °C was 12.9 min, and its thermal inactivation rate constant Kd was 5.37 × 10−2 min−1. The optimal pH for the enzyme was pH 8 and retained about 76% activity in the presence of 0.1 M imidazole. The enzyme showed 50% activity after 10 min of incubation at 37 °C with chymotrypsin. The Michaelis constant (Km) value for dithionitrobenzoate (DTNB) was 1.59 mM.
Relation: Journal of Agricultural and Food Chemistry, 58(8): 4825-4830
Appears in Collections:[生物學系] 期刊論文

Files in This Item:

File SizeFormat

All items in NCUEIR are protected by copyright, with all rights reserved.


DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback