A Comparative Analysis of Protein Stabilizing Potential of Honey and Simulated Honey Sugar Cocktail

Title:A Comparative Analysis of Protein Stabilizing Potential of Honey and Simulated Honey Sugar Cocktail

Volume: 23 Issue: 10

Author(s): Yin How Wong, Habsah A. Kadir and Saad Tayyab

Affiliation:

Keywords: Honey, protein stabilization, simulated honey sugar cocktail, thermal denaturation, urea denaturation.

Abstract: Urea and thermal denaturations of bovine serum albumin (BSA) were studied in the absence and the presence of honey or simulated honey sugar cocktail (SHSC) using far-UV CD and ANS fluorescence spectroscopy. Presence of 20% (w/v) honey or SHSC in the incubation mixture shifted the urea transition curve towards higher urea concentrations, being higher in the presence of honey and transformed the two-step, three-state transition into a single-step, two-state transition. A comparison of the far-UV CD and the ANS fluorescence spectra of 4.6 M urea-denatured BSA (U-BSA) in the absence and the presence of 20% (w/v) honey or SHSC suggested greater stabilizing potential of honey than SHSC, as U-BSA maintained native like conformation in the presence of 20% (w/v) honey. Furthermore, thermal transition curves of BSA were also shifted towards higher temperature range in the presence of 20% (w/v) SHSC and honey, showing greater shift in the presence of honey. The far-UV CD spectra of the heat-denatured BSA also showed greater stabilization in the presence of honey. Taken together all these results suggested greater protein stabilizing potential of honey than SHSC against chemical and thermal denaturations of BSA.

Cite this article as:

Wong How Yin, Kadir A. Habsah and Tayyab Saad, A Comparative Analysis of Protein Stabilizing Potential of Honey and Simulated Honey Sugar Cocktail, Protein & Peptide Letters 2016; 23 (10) . https://dx.doi.org/10.2174/0929866523666160901153553