2015
DOI: 10.1186/s40409-015-0025-8
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Bordonein-L, a new L-amino acid oxidase from Crotalus durissus terrificus snake venom: isolation, preliminary characterization and enzyme stability

Abstract: BackgroundCrotalus durissus terrificus venom (CdtV) is one of the most studied snake venoms in Brazil. Despite presenting several well known proteins, its L-amino acid oxidase (LAAO) has not been studied previously. This study aimed to isolate, characterize and evaluate the enzyme stability of bordonein-L, an LAAO from CdtV.MethodsThe enzyme was isolated through cation exchange, gel filtration and affinity chromatography, followed by a reversed-phase fast protein liquid chromatography to confirm its purity. Su… Show more

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Cited by 34 publications
(21 citation statements)
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“…Periodic acid-Schiff (PAS) staining was employed to detect glycoprotein. [27] Briefly, SDS-PAGE gels were soaked in 7.5% (v/v) acetic acid for 30 min and then with 0.2% (w/v) periodic acid for 1 h at 4°C. The periodic acid solution was removed and the Schiff reagent added and incubated for 1 h at 4°C.…”
Section: Glycoprotein Detectionmentioning
confidence: 99%
“…Periodic acid-Schiff (PAS) staining was employed to detect glycoprotein. [27] Briefly, SDS-PAGE gels were soaked in 7.5% (v/v) acetic acid for 30 min and then with 0.2% (w/v) periodic acid for 1 h at 4°C. The periodic acid solution was removed and the Schiff reagent added and incubated for 1 h at 4°C.…”
Section: Glycoprotein Detectionmentioning
confidence: 99%
“…A coloração amarela da peçonha ofídica pode ser um indicador da presença da enzima L-aminoácido oxidase (LAAO) (TU, 1982). Esta enzima é um homodímero (BORDON et al, 2015) que apresenta o cofator dinucleotídeo de flavinaadenina (FAD) ou mononucleotídeo de flavina (FMN), responsável pela coloração amarela das peçonhas (IZIDORO et al, 2014).…”
Section: Inspeção Visual Das Peçonhasunclassified
“…Antes de cada análise, a atividade da LAAO foi determinada de acordo com (BORDON et al, 2015). A toxina foi analisada por meio da geração de peróxido de hidrogênio produzida na oxidação de L-leucina.…”
Section: Atividade Enzimática Da L-aminoácido Oxidaseunclassified