Brucella abortus contains a protein that elicits an antigenic response in cattle previously exposed to the organism. The amino acid sequence of the recombinant form of this antigenic protein was determined by gas-phase sequencing of the pyridylethylated protein and its peptides obtained by digestion with cyanogen bromide (CNBr), clostripain, and Staphylococcus aureus V8 protease. The Brucella protein demonstrated 53.6% identity with the Cu-Zn superoxide dismutase (SOD) from Photobacterium leiognathi. Residues essential for metal coordination and enzymatic activity and cysteines required for the formation of the intrasubunit disulfide bridge of Cu-Zn SOD were conserved in the Brucella protein. also exhibited SOD activity that was inhibited by cyanide, which is characteristic of a Cu-Zn SOD. Brucella abortus Cu-Zn SOD is the second prokaryotic Cu-Zn SOD to be sequenced, and the fifth found in prokaryotes. The high degree of conservation between Photobacterium and Brucella Cu-Zn SOD supports the hypothesis of a separately evolved prokaryotic and eukaryotic Cu-Zn SOD gene.
The objective of this study was to isolate and characterize beef muscle proteins that enhance nonheme iron bioavailability. Beef sirloin was cooked, lyophilized and reconstituted with water before in vitro digestion. After centrifugation, the digest supernatant was sequentially ultrafiltered using 10- and 1-kDa molecular weight cut-off membranes. Nonheme iron bioavailability was assessed by Caco-2 cell monolayer (59)Fe uptake using an extrinsic labeling method. All ultrafiltration fractions significantly (P < 0.001) increased iron solubility at pH 6.0, compared with the blank. However, iron uptake was significantly (P < 0.001) greater than the blank only in the presence of the 1-kDa retentate (1KR). Therefore, the 1KR was chosen for further analysis. Immobilized metal affinity chromatography (IMAC) of the 1KR yielded four fractions, i.e., three distinct fractions (F1, F3, F4) and one fraction (F2) comprised of a few closely associated peaks. All four IMAC fractions resulted in significantly (P < 0.001) greater (two- to fivefold) iron solubility at pH 6.0, compared with the blank. Iron uptake with F2 and F4 was significantly greater than the blank (P < 0.001 and P < 0.05, respectively). Gel electrophoresis and matrix-assisted laser desorption/ionization analysis illustrated that F1-F4 contained many peptides ranging from 1- to 7-kDa. Amino acid composition analysis revealed that histidine concentration increased progressively from F1 to F4, corresponding to a general, but not parallel increase in iron solubility and uptake. Our results suggest that the enhancement of nonheme iron absorption by beef may be due to peptides produced during gastrointestinal digestion and that histidine content may be important.
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