Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/50409
DC FieldValueLanguage
dc.contributor.authorChen, M.C.M.en_US
dc.contributor.author曾志正zh_TW
dc.contributor.authorChyan, C.L.en_US
dc.contributor.authorLee, T.T.T.en_US
dc.contributor.authorHuang, S.H.en_US
dc.contributor.authorTzen, J.T.C.en_US
dc.date2004zh_TW
dc.date.accessioned2014-06-06T08:49:27Z-
dc.date.available2014-06-06T08:49:27Z-
dc.identifier.issn0021-8561zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/50409-
dc.description.abstractSeed oil bodies are lipid storage organelles of 0.5-2 mum in diameter and comprise a triacylglycerol matrix shielded by a monolayer of phospholipids and proteins. These proteins include abundant structural proteins, oleosins, and at least two minor proteins termed caleosin and steroleosin. This study examined if artificial oil bodies (AOBs) composed of triacylglycerol and phospholipid could be stabilized by oleosin, caleosin, or steroleosin. Our results showed that stabilization effects could be realized by oleosin or caleosin but not by steroleosin. The sizes of the AOBs constituted with oleosin (0.5-2 mum) or caleosin (50-200 nm) were similar to or 10 times smaller than those of the native oil bodies. Recombinant caleosin expressed in Escherichia coli also encapsulated AOBs with a size, topology, and stability comparable to those encapsulated with native caleosin. A proteinase K digestion indicated that caleosin anchored the AOl3s via its central hydrophobic domain of approximately 4 kDa. Isoelectrofocusing revealed that the isoelectric point of the caleosin-stabilized AOBs was pH 4.0. Aggregation of AOBs was observed at a pH lower than 4.5; thus, their stability and integrity were presumably contributed by surface caleosin via electronegative repulsion and steric hindrance. The caleosin-stabilized AOBs were thermostable up to 70 degreesC and potentially useful for biotechnological applications.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Agricultural and Food Chemistryen_US
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry, Volume 52, Issue 12, Page(s) 3982-3987.en_US
dc.relation.urihttp://dx.doi.org/10.1021/jf035533gen_US
dc.subjectartificial oil bodiesen_US
dc.subjectcaleosinen_US
dc.subjectoleosinen_US
dc.subjectseeden_US
dc.subjectstabilityen_US
dc.subjectoleosin isoformsen_US
dc.subjectlipid bodiesen_US
dc.subjectproteinsen_US
dc.subjectsesameen_US
dc.subjectsurfaceen_US
dc.subjectseedsen_US
dc.subjectpurificationen_US
dc.subjectbiogenesisen_US
dc.subjectdomainen_US
dc.titleConstitution of stable artificial oil bodies with triacylglycerol, phospholipid, and caleosinen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1021/jf035533gzh_TW
item.openairetypeJournal Article-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en_US-
item.grantfulltextnone-
item.fulltextno fulltext-
item.cerifentitytypePublications-
Appears in Collections:生物科技學研究所
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