title: Antioxidant activity and ACE-inhibitory of Class II hydrophobin from wild strain Trichoderma reesei.
abstract: There are several possible uses of the Class II hydrophobin HFBII in clinical applications. To fully understand and exploit this potential however, the antioxidant activity and ACE-inhibitory potential of this protein need to be better understood and have not been previously reported. In this study, the Class II hydrophobin HFBII was produced by the cultivation of wild type Trichoderma reesei. The crude hydrophobin extract obtained from the fermentation process was purified using reversed-phase liquid chromatography and the identity of the purified HFBII verified by MALDI-TOF (molecular weight: 7.2kDa). Subsequently the antioxidant activities of different concentrations of HFBII (0.01-0.40mg/mL) were determined. The results show that for HFBII concentrations of 0.04mg/mL and upwards the protein significantly reduced the presence of ABTS(+) radicals in the medium, the IC50 value found to be 0.13mg/mL. Computational modeling highlighted the role of the amino acid residues located in the conserved and exposed hydrophobic patch on the surface of the HFBII molecule and the interactions with the aromatic rings of ABTS. The ACE-inhibitory effect of HFBII was found to occur from 0.5mg/mL and upwards, making the combination of HFBII with strong ACE-inhibitors attractive for use in the healthcare industry.
authors.affiliation: Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran; Department of Food Science and Technology, Shiraz University, Shiraz, Iran. Electronic address: mkhalesi@shirazu.ac.ir.
authors.forename: Mohammadreza
authors.initials: M
authors.lastname: Khalesi
authors.affiliation: Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
authors.forename: Raheleh
authors.initials: R
authors.lastname: Jahanbani
authors.affiliation: Centre for Food and Microbial Technology, KU Leuven, Heverlee, Belgium.
authors.forename: David
authors.initials: D
authors.lastname: Riveros-Galan
authors.affiliation: Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
authors.forename: Vahid
authors.initials: V
authors.lastname: Sheikh-Hassani
authors.affiliation: Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran.
authors.forename: Mahmoud
authors.initials: M
authors.lastname: Sheikh-Zeinoddin
authors.affiliation: Department of Chemistry, University of Isfahan, Isfahan, Iran.
authors.forename: Mehdi
authors.initials: M
authors.lastname: Sahihi
authors.affiliation: School of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK.
authors.forename: James
authors.initials: J
authors.lastname: Winterburn
authors.affiliation: Centre for Food and Microbial Technology, KU Leuven, Heverlee, Belgium.
authors.forename: Guy
authors.initials: G
authors.lastname: Derdelinckx
authors.affiliation: Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: moosavi@ut.ac.ir.
authors.forename: Ali Akbar
authors.initials: AA
authors.lastname: Moosavi-Movahedi
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000737:chemistry*; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D011817:Rabbits; D014242:Trichoderma / Q000737:chemistry*
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants
keywords: ACE-inhibitory; Antioxidant; Hydrophobin