Literature DB >> 30263367

Chymotrypsin isolation from jumbo squid (Dosidicus gigas) hepatopancreas: Partial characterization and effect on muscle collagen.

Enrique Marquez-Rios1, Octavio Cota-Arriola2, Ana Gloria Villalba-Villalba1,2, Josafat Marina Ezquerra-Brauer1, Victor Manuel Ocaño-Higuera3, Betzabe Ebenhezer Lopez-Corona1, Wilfrido Torres-Arreola1.   

Abstract

Chymotrypsin was purified from jumbo squid hepatopancreas (HP) with 2.4-fold and yield 1.9%, and characterized with a molecular weight of 31 kDa, as estimated by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE). Chymotrypsin effect over collagen extracted from the mantle, fins and arms of the jumbo squid was evaluated. The enzyme exhibited the maximum activity at pH 7 and 65°C using Suc-Ala-Ala-Pro-Phe-p-nitroanilide (SAAPNA) as a substrate and it was identified using the specific inhibitors N-tosyl-L-phenylalaninechloromethyl ketone (TPCK) and phenyl methyl sulfonyl fluoride (PMSF), showing residual activities of 6% and 0%, respectively. Furthermore, high activity was observed in the pH range of 4.0 to 8.0. Purified enzyme showed a moderate in vitro activity using muscle collagen as a substrate. Although further research is needed, the results suggest that the enzyme has a potential application where acidic or slightly alkaline conditions are needed.

Entities:  

Keywords:  Dosidicus gigas; activity; characterization; chymotrypsin; hepatopancreas

Year:  2016        PMID: 30263367      PMCID: PMC6049130          DOI: 10.1007/s10068-016-0163-y

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN: 1226-7708            Impact factor:   2.391


  14 in total

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2.  Protease activity in gut of Daphnia magna: evidence for trypsin and chymotrypsin enzymes.

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Journal:  Comp Biochem Physiol B Biochem Mol Biol       Date:  2004-03       Impact factor: 2.231

3.  A chymotrypsin from the Digestive Tract of California Spiny Lobster, Panulirus interruptus: Purification and Biochemical Characterization.

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Journal:  Mar Biotechnol (NY)       Date:  2015-04-16       Impact factor: 3.619

4.  Cleavage of structural proteins during the assembly of the head of bacteriophage T4.

Authors:  U K Laemmli
Journal:  Nature       Date:  1970-08-15       Impact factor: 49.962

5.  Biochemical characterization of chymotrypsins from the hepatopancreas of Japanese sea bass (Lateolabrax japonicus).

Authors:  Yu-Kun Jiang; Le-Chang Sun; Qiu-Feng Cai; Guang-Ming Liu; Asami Yoshida; Kiyoshi Osatomi; Min-Jie Cao
Journal:  J Agric Food Chem       Date:  2010-07-14       Impact factor: 5.279

6.  Alkaline chymotrypsin from striped seabream (Lithognathus mormyrus) viscera: purification and characterization.

Authors:  Nedra El Hadj Ali; Noomen Hmidet; Nahed Zouari-Fakhfakh; Hayet Ben Khaled; Moncef Nasri
Journal:  J Agric Food Chem       Date:  2010-09-08       Impact factor: 5.279

7.  Purification and characterization of chymotrypsin from viscera of vermiculated sailfin catfish, Pterygoplichthys disjunctivus, Weber, 1991.

Authors:  Ana Gloria Villalba-Villalba; Juan Carlos Ramírez-Suárez; Ramón Pacheco-Aguilar; Elisa Miriam Valenzuela-Soto; María Elena Lugo-Sánchez; Ciria Guadalupe Figueroa-Soto
Journal:  Fish Physiol Biochem       Date:  2012-07-03       Impact factor: 2.794

8.  Structure of chymotrypsin variant B from Atlantic cod, Gadus morhua.

Authors:  R Leth-Larsen; B Asgeirsson; M Thórólfsson; M Nørregaard-Madsen; P Højrup
Journal:  Biochim Biophys Acta       Date:  1996-09-13

9.  Comparison of trypsin and chymotrypsin from the viscera of anchovy, Engraulis japonica.

Authors:  M S Heu; H R Kim; J H Pyeun
Journal:  Comp Biochem Physiol B Biochem Mol Biol       Date:  1995-11       Impact factor: 2.231

10.  Isolation of two chymotrypsins from grass carp.

Authors:  W P Fong; E Y Chan; K K Lau
Journal:  Biochem Mol Biol Int       Date:  1998-06
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  1 in total

1.  Utilisation of collagenolytic enzymes from sierra fish (Scomberomorus sierra) and jumbo squid (Dosidicus gigas) viscera to generate bioactive collagen hydrolysates from jumbo squid muscle.

Authors:  Manuel de J Fimbres-Romero; Francisco Cabrera-Chávez; Josafat M Ezquerra-Brauer; Enrique Márquez-Ríos; Guadalupe M Suárez-Jiménez; Carmen L Del Toro-Sanchez; Giovanni Isaí Ramírez-Torres; Wilfrido Torres-Arreola
Journal:  J Food Sci Technol       Date:  2020-11-26       Impact factor: 3.117

  1 in total

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