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Activity‑based protein profling of rice (Oryza sativa L.) bran serine hydrolases.

Achintya Kumar, Dolui and Arunkumar, V. and Ram, Rajasekharan and Vijayaraj, P. (2020) Activity‑based protein profling of rice (Oryza sativa L.) bran serine hydrolases. Scientific Reports, 10. p. 15191.

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Rice bran is an underutilized agricultural by-product with economic importance. The unique phytochemicals and fatty acid compositions of bran have been targeted for nutraceutical development. The endogenous lipases and hydrolases are responsible for the rapid deterioration of rice bran. Hence, we attempted to provide the frst comprehensive profling of active serine hydrolases (SHs) present in rice bran proteome by activity-based protein profling (ABPP) strategy. The active site-directed fuorophosphonate probe (rhodamine and biotin-conjugated) was used for the detection and identifcation of active SHs. ABPP revealed 55 uncharacterized active-SHs and are representing fve diferent known enzyme families. Based on motif and domain analyses, one of the uncharacterized and miss annotated SHs (Os12Ssp, storage protein) was selected for biochemical characterization by overexpressing in yeast. The purifed recombinant protein authenticated the serine protease activity in time and protein-dependent studies. Os12Ssp exhibited the maximum activity at a pH between 7.0 and 8.0. The protease activity was inhibited by the covalent serine protease inhibitor, which suggests that the ABPP approach is indeed reliable than the sequence-based annotations. Collectively, the comprehensive knowledge generated from this study would be useful in expanding the current understanding of rice bran SHs and paves the way for better utilization/ stabilization of rice bran.

Item Type: Article
Uncontrolled Keywords: Rice bran, by-product, phytochemicals, fatty acid compositions activity-based protein profling
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Dept. of Lipid Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jan 2021 07:02
Last Modified: 07 Jan 2021 07:02
URI: http://ir.cftri.res.in/id/eprint/14765

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