Bovine serum albumin

About: Bovine serum albumin is a research topic. Over the lifetime, 19981 publications have been published within this topic receiving 571291 citations. The topic is also known as: BSA.

Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion

Abstract: Our objective was to determine whether meat and other dietary factors have the capacity to reduce nonheme ferric iron to the ferrous form during digestion. Beef, selected organic acids, selected purified proteins, red blood cells, whole blood, or blood plasma was mixed with FeCIJ and subjected to simulated gastrointestinal digestion. Ferrozine was used to monitor the formation of dialyzable Fe(H). Ascorbic acid, glutathione and cysteine produced large increases in Fe(H) while meat (raw and cooked), hemoglobin and red blood cells yielded smaller increases. Casein, plasma, bovine serum albumin and egg albumin did not affect Fe(I1) formation. Our Results suggest dietary factors which enhance iron absorption in vivo promote Fe(W) reduction in the intestinal lumen.

Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties.

Abstract: Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure-function relationships are reviewed in the light of the structural state of the protein (native versus non-native aggregated proteins). After a brief description of β-lg native structure, the review takes an interest in the binding properties of native β-lg (localization of binding sites, stoichiometry, and affinity) and the way the interaction affects the biological properties of the protein and the ligand. The binding properties of non-native aggregated forms of β-lg that are classically generated during industrial processing are also related. Structural changes modify the stoichiometry and the affinity of β-lg for fatty acids and consequently the biological functions of the complex. Finally, the fatty acid-binding properties of other whey proteins (α-lactalbumin, bovine serum albumin) and some biological properties of the complexes are also addressed. These proteins affect β-lg/fatty acids complex in whey given their competition with β-lg for fatty acids.

Albumin based hydrogel

Abstract: Novel bioartificial hydrogels consisting of a three-dimensional crosslinked mixture of: (a) a bifunctionalized polyethylene oxide, activated with an activating agent, dissolved in an aqueous solution; and (b) albumin type protein. The novel hydrogels are based on the crosslinking of albumin type protein of various sources including, for example, bovine serum albumin, lactalbumin or ovalbumin, with a bifunctionalyzed polyethylene oxide, most proferably polyethylene glycol, or a mixture of bifunctionalyzed polyethylene oxides preferably polyethylene glycol, of various molecular masses (Mr 2,000 to 35,000), dissolved in aqueous solution in adequate proportions. Also provided is a method and conditions for preparing the novel hydrogels. Also divulged are a variety of biomedical applications for the novel hydrogels. Additionally, it has been found that the mechanical properties of the novel hydrogels can be improved by adding to the casting solution unreactive polyethylen glycol or other inert polymer of high molecular masses (Mr > 100,000). In general terms the novel hydrogels possess advantageous properties such as shape retention and shape memory, high water content (more than 94 % (w/w) based on the dry weight of the hydrogel), good mechanical and optical properties. The hydrogels exhibit additional charcteristics which may render them extremely useful in the pharmaceutic and medical areas due to other advantageous properties such as biocompatibility, resistance to proteases action, slow release of various drugs, hydrophillic surface, good oxygen permeability, controlled porosity.