caa a22 4500 463157583 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0355-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0355-4 Purification and characterization of a novel fungi Se-containing protein from Se-enriched Ganoderma Lucidum mushroom and its Se-dependent radical scavenging activity [Elektronische Daten] [Ming Du, Lei Zhao, Chaorui Li, Guanghua Zhao, Xiaosong Hu] Our previous studies have established that Ganoderma lucidum (GL) can biotransform inorganic selenium into organic selenium, which was stored preferentially in its water-soluble protein component. In the present study, a novel water-soluble fungi Se-containing protein, named as Se-GL-P, has been purified for the first time from the Se-enriched GL to establish the relationship between the antioxidant activity of protein and its Se content. This protein was isolated and purified to homogeneity using ammonium sulfate precipitation followed by two consecutive anion exchange chromatography and size exclusion chromatography. This protein in its native state was identified as a monomer of 36,600Da estimated by 19.8% weight carbohydrate. The protein is acidic (pI=4.0) and rich in Asp, Glu, Gly, and Ala. The N-terminal shows a sequence of DINGGGATLPQKLYLTPDVL, suggesting that this protein belongs to a family of D I N G protein. The Se-content of this protein (4.87mg Se/g protein) is ∼3-fold larger than that of the water-soluble protein extract (1.91mg Se per protein). Perfectly consistent with its higher Se-content, the protein exhibits approximately three times stronger activity of scavenging superoxide and hydroxyl radicals as compared to the water-soluble protein extract, a finding demonstrating that the increasing antioxidant property of this protein depends quantitatively on its Se content. Springer-Verlag, 2006 Se-enriched Ganoderma lucidum nationallicence Selenium nationallicence Se-containing protein nationallicence Antioxidant activity nationallicence Du Ming Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut Zhao Lei Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut Li Chaorui Department of Food Biotechnology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut Zhao Guanghua Department of Food Biotechnology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut Hu Xiaosong Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 659-665 1438-2377 224:5<659 2007 224 217 https://doi.org/10.1007/s00217-006-0355-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0355-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Du Ming Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Zhao Lei Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Li Chaorui Department of Food Biotechnology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Zhao Guanghua Department of Food Biotechnology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Hu Xiaosong Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 659-665 1438-2377 224:5<659 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer