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Functional Analysis of a Type-I Ribosome Inactivating Protein Balsamin from Momordica balsamina with Anti-Microbial and DNase Activity

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Abstract

Ribosome inactivating proteins (RIPs) have received considerable attention in biomedical research because of their unique activities towards tumor and virus-infected cells. We extracted balsamin, a type-I RIP, from Momordica balsamina. In the present study, a detailed investigation on DNase activity, antioxidant capacity and antibacterial activity was conducted using purified balsamin. DNase-like activity of balsamin towards plasmid DNA was pH, incubation time and temperature dependent. Moreover, the presence of Mg2+ (10–50 mM) influenced the DNA cleavage activity. Balsamin also demonstrated reducing power and a capacity to scavenge free radicals in a dose dependent manner. Furthermore, the protein exhibited antibacterial activity against Staphylococcus aureus, Salmonella enterica, Staphylococcus epidermidis and Escherichia coli, which suggests potential utility of balsamin as a nutraceutical.

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Acknowledgments

The authors are thankful to Professor Colin J. Barrow, Director, Centre for Chemistry and Biotechnology, Deakin University for providing the necessary facility to carry out the research work. PKA thanks Dr. Inderdeep Kaur for advising on methodology optimization.

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Authors and Affiliations

  1. Bioprocessing Laboratory, Centre for Chemistry and Biotechnology, School of Life and Environment Sciences, Deakin University, 75 Pigdons Road, Waurn Ponds, Geelong, 3220, Victoria, Australia

    Parminder Kaur Ajji & Munish Puri

  2. Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, 75 Pigdons Road, Locked Bag 20000, Geelong, VIC, 3220, Australia

    Parminder Kaur Ajji & Ken Walder

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  1. Parminder Kaur Ajji
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  2. Ken Walder
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  3. Munish Puri
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Correspondence to Munish Puri.

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Ajji, P.K., Walder, K. & Puri, M. Functional Analysis of a Type-I Ribosome Inactivating Protein Balsamin from Momordica balsamina with Anti-Microbial and DNase Activity. Plant Foods Hum Nutr 71, 265–271 (2016). https://doi.org/10.1007/s11130-016-0555-4

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  • DOI: https://doi.org/10.1007/s11130-016-0555-4

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