Selvaraj Kanagarethinam, Katare Deepshikha Pande, Chand Subhash, Chaudhary Nidhee
Centre for Biotechnology and Biochemical Engineering, Amity Institute of Biotechnology, Amity University Uttar Pradesh, Noida, India.
Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New Delhi, India.
J Food Biochem. 2021 Jun;45(6):e13750. doi: 10.1111/jfbc.13750. Epub 2021 May 5.
Nutraceuticals need special attention as preventive molecules to create a natural barrier against various dreadful diseases like cancer and to regulate metabolism. In the present study, two spices, Trachyspermum ammi and Cinnamomum verum, been identified as excellent Protein Tyrosine Phosphatases (PTPases) sources that play significant role in the regulation of cell signal transduction and developmental processes in plants as well as animals, being lucrative and potential targets for pharmacological modulation. PTPases from both cases were partially purified into 0%-40% and 40%-80% fractions based on ammonium sulfate saturation levels. Fraction (40%-80%) exhibited a purification level of 4.44-fold and 2.86-fold with specific activity of 44.06 and 23.33 U/mg for PTPases from T. ammi and C. verum, respectively. PTPases being found to be thermally stable up to 70°C imply their industrial significance. Kinetic studies showed K values to be 7.14 and 8.33 mM, whereas the activation energy (E ) values were 25.89 and 29.13 kJ/mol, respectively. Divalent cations: Cu , Zn , and Mn acted as inhibitors of PTPases, from both sources. The K values of inhibitors varied from 0.014-0.125 mM in the descending order Cu > Zn > Mn and Mn > Cu > Zn for PTPases from T. ammi and C. verum, respectively. The inhibitory effect of sodium metavanadate aligns with prominent PTPase characteristics. In addition to these properties, the thermostability of PTPases from two spices enhances their significance in industries with therapeutically vital products. Although the source of PTPases is culinary spices, further studies are required to establish the utilization of PTPases as nutraceuticals and in therapeutic formulations. PRACTICAL APPLICATIONS: For a healthy lifestyle, awareness needs to be created by humankind towards food habits to minimize illnesses. Numerous studies have explored the consumption of nutraceutical products acts as a natural barrier and immune booster for various human ailments including SARS-COV-2. PTPases play important roles in regulating intracellular signaling and, ultimately, biological function along with their structural features. The importance of PTPases and their inhibitors has been implicated in various diseases like cancer, diabetes, and obesity. Further investigations need to be undertaken to explore the therapeutic properties of PTPases in both in vivo and in vitro for their clinical significance.
营养保健品作为预防性分子需要特别关注，以建立抵御癌症等各种可怕疾病的天然屏障并调节新陈代谢。在本研究中，两种香料，即孜然芹和锡兰肉桂，已被确定为优质的蛋白质酪氨酸磷酸酶（PTPases）来源，它们在植物和动物的细胞信号转导调节及发育过程中发挥着重要作用，是药理学调节的有利且潜在的靶点。基于硫酸铵饱和度水平，将两种香料中的PTPases部分纯化至0%-40%和40%-80%的组分。对于来自孜然芹和锡兰肉桂的PTPases，（40%-80%）组分的纯化水平分别为4.44倍和2.86倍，比活性分别为44.06和23.33 U/mg。发现PTPases在高达70°C时具有热稳定性，这表明它们的工业意义。动力学研究表明，K值分别为7.14和8.33 mM，而活化能（E）值分别为25.89和29.13 kJ/mol。二价阳离子：Cu²⁺、Zn²⁺和Mn²⁺对两种来源的PTPases均起抑制剂作用。对于来自孜然芹和锡兰肉桂的PTPases，抑制剂的K值在0.014 - 0.125 mM之间变化，顺序分别为Cu²⁺ > Zn²⁺ > Mn²⁺和Mn²⁺ > Cu²⁺ > Zn²⁺。偏钒酸钠的抑制作用符合PTPases的显著特征。除了这些特性外，两种香料中PTPases的热稳定性增强了它们在生产具有治疗重要性产品的行业中的重要性。尽管PTPases的来源是烹饪香料，但仍需要进一步研究以确定PTPases作为营养保健品及用于治疗制剂的用途。实际应用：为了拥有健康的生活方式，人类需要提高对饮食习惯的认识，以尽量减少疾病。许多研究探讨了营养保健品的消费对包括SARS-CoV-2在内的各种人类疾病起到天然屏障和免疫增强剂的作用。PTPases在调节细胞内信号传导以及最终的生物学功能及其结构特征方面发挥着重要作用。PTPases及其抑制剂的重要性已涉及癌症、糖尿病和肥胖症等各种疾病。需要进一步开展研究，以探索PTPases在体内和体外的治疗特性及其临床意义。
