Ligand Binding Properties of Odorant-Binding Protein OBP5 from

affinity circular dichroism fluorescent assay isothermal microcalorimetry lipocalin odorant odorant-binding protein purification

Journal

Biology
ISSN: 2079-7737
Titre abrégé: Biology (Basel)
Pays: Switzerland
ID NLM: 101587988

Informations de publication

Date de publication:
20 Dec 2022
Historique:
received: 14 11 2022
revised: 07 12 2022
accepted: 13 12 2022
entrez: 21 1 2023
pubmed: 22 1 2023
medline: 22 1 2023
Statut: epublish

Résumé

Odorant-binding proteins (OBPs) are abundant soluble proteins secreted in the nasal mucus of a variety of species that are believed to be involved in the transport of odorants toward olfactory receptors. In this study, we report the functional characterization of mouse OBP5 (mOBP5). mOBP5 was recombinantly expressed as a hexahistidine-tagged protein in bacteria and purified using metal affinity chromatography. The oligomeric state and secondary structure composition of mOBP5 were investigated using gel filtration and circular dichroism spectroscopy. Fluorescent experiments revealed that mOBP5 interacts with the fluorescent probe

Identifiants

pubmed: 36671695
pii: biology12010002
doi: 10.3390/biology12010002
pmc: PMC9855133
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Agence Nationale de la Recherche:
ID : ANR-18-CE42-0012

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Auteurs

Lucie Moitrier (L)

Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, F-21000 Dijon, France.

Christine Belloir (C)

Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, F-21000 Dijon, France.

Maxence Lalis (M)

Institut de Chimie de Nice UMR7272, Université Côte d'Azur, CNRS, 28 Avenue Valrose, 06108 Nice, France.

Yanxia Hou (Y)

Université Grenoble Alpes, CEA, CNRS, INAC-SyMMES, 17 Rue des Martyrs, 38000 Grenoble, France.

Jérémie Topin (J)

Institut de Chimie de Nice UMR7272, Université Côte d'Azur, CNRS, 28 Avenue Valrose, 06108 Nice, France.

Loïc Briand (L)

Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, F-21000 Dijon, France.

Classifications MeSH