Purification of Glucose Tolerance Factor (GTF) from High-Chromium Yeast

doi:10.7506/spkx1002-6630-201421001

Abstract

Abstract:

In this study, a mild extraction procedure was used to purify glucose tolerance factor (GTF) from high-chromium
yeast cells. GTF was extracted by ammonia from high-chromium yeast cells. SuperdexTM 75 and Sephadex G25 gel filtration
chromatography were adopted to purify the extracts. Reverse phase high-performance liquid chromatography (RP-HPLC)
was used for further purification. The glucose metabolism regulating activity of GTF was evaluated in insulin-resistant 3T3-L1
adipocytes. This research showed that through multiple steps of column chromatography, the pure GTF was obtained, which could
improve glucose metabolism in insulin-resistant 3T3-L1 adipocytes.

Key words: yeast glucose tolerance factor, high-chromium yeast, purification, insulin-resistant 3T3-L1adipocytes, glucose metabolism

KONG Fan-hua, LIU Lu, ZHANG Shu-wen, LU Jing, LI Hong-juan, XUE Hai-xiao, ZHAO Li-li, ZHOU Zhi-jiang, Lü Jia-ping. Purification of Glucose Tolerance Factor (GTF) from High-Chromium Yeast[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201421001.

[1]	LU Mintao, REN Tingyuan, YANG Jian, LU Longfa, QIN Likang. Effect of the Essential Oil from the Ripe Fruit Pericarp of Zanthoxylum bungeanum Maxim. on Glucose Metabolism in Diabetic Mice Induced by Streptozotocin [J]. FOOD SCIENCE, 2021, 42(9): 115-122.
[2]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[3]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[4]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[5]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[6]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[7]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[8]	MA Yongqiang, HAN Ye, ZHANG Kai, WANG Xin, WANG Zhili. Effect of Sweet Corncob Polysaccharide on Glucose Metabolism in Insulin Resistant HepG2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 170-176.
[9]	QIU Ju, ZHU Hong, WU Weijing. Regulatory Effect of Soluble and Insoluble Dietary Fiber from Tartary Buckwheat on Glucose and Lipid Metabolism in Diabetic Mice [J]. FOOD SCIENCE, 2021, 42(15): 129-135.
[10]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[11]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[12]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[13]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[14]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[15]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.

Purification of Glucose Tolerance Factor (GTF) from High-Chromium Yeast

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments