title: Selenium modification of β-lactoglobulin (β-Lg) and its biological activity.
abstract: β-Lg is a major whey protein in cow's milk. This study was aimed to find a new kind of organic selenium compound synthesized with β-Lg and selenium dioxide as raw materials under the conditions of vacuum and low temperature. Fourier transformed infrared spectroscopy revealed that seleno-β-lactoglobulin (Se-β-Lg) displayed a strong band at 878cm(-1), belonging to SeO. Circular dichroism spectra results indicated that the conformation of Se-β-Lg was transformed and α-helical, and unordered structures were increased by 9% and 11.2%, respectively, while β-sheet and β-turn were reduced by 14.2% and 6%, respectively. Electrophoresis and matrix-assisted laser desorption/ionization time of flight mass spectrometry results showed that there were two protein bands (1-Seβ-Lg and 2-Seβ-Lg) in Se-β-Lg, only one β-Lg connected with selenate in 1-Seβ-Lg, but two β-Lgs, connected to each other, and with selenate, in 2-Seβ-Lg. Morphological observation and hematoxylin and eosin staining indicated that Se-β-lg could induce K562 cell apoptosis. These results indicated that Se-β-Lg could be synthesized by selenium conjugating β-Lg and it had antitumor activity.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: GuoQiang
authors.initials: G
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: HaoYu
authors.initials: H
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: ZhenYuan
authors.initials: Z
authors.lastname: Zhu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
authors.forename: Jie
authors.initials: J
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: laj@tust.edu.cn.
authors.forename: AnJun
authors.initials: A
authors.lastname: Liu
mesh_terms: D000818:Animals; D002417:Cattle; D045744:Cell Line, Tumor; D002470:Cell Survival / Q000187:drug effects; D002942:Circular Dichroism; D007782:Lactoglobulins / Q000737:chemistry* / Q000494:pharmacology; D013058:Mass Spectrometry; D008892:Milk / Q000737:chemistry; D017433:Protein Structure, Secondary; D012643:Selenium / Q000737:chemistry* / Q000494:pharmacology
chemical_list: D007782:Lactoglobulins; D012643:Selenium
keywords: Antitumor activity; Selenium modification; β-Lactoglobulin