Ribes nigrum and Juglans regia, Potential Functional Foods as a Source of Protein Tyrosine Phosphatase Enzyme: Biochemical and Kinetics Studies

Functional foods have gained substantial attention in the healthcare industry for their less explored bioactive ingredients with significant therapeutic potential. Extensive research in the fields of plants is required to identify the sources of PTPase, a key enzyme in regulating proteins and involved in various ailments. Ribes nigrum (Munakka; M), Juglans regia (Walnut; W); dry fruit and nut, have been purified through salt fractionation. In M, 0-45% fraction exhibited a 3.51-fold increase in purification with specific activity of 10.39 U.mg-1 (M), whereas in W, 45-90% fraction exhibited values of 7.20-fold and 31.35 U.mg-1 (W). PTPase from W and M exhibited thermostability up to 700C and 600C, respectively, with 75% activity retention. Km values were determined to be 4.67 mM (W) and 14.29 mM (M), respectively whereas, the activation energy (Ea) values were 30.59 KJ.mol-1 (W) and 51.84 KJ.mol-1 (M). Fe2+, Mn2+, and Zn2+ ions showed prominent inhibitory effects on PTPase; Ki value showed Mn2+ ions exhibit strong binding affinity differentially in PTPase from two sources of 0.075 mM(W), 0.103 mM(M) may have clinical importance in the future. The findings demonstrate that dry fruit and nuts are sources of PTPases as potential functional foods that may serve significant multifunctional eatery for holistic development.