Purification and characterization of a gelatinolytic matrix metalloproteinase from the skeletal muscle of grass carp (Ctenopharyngodon idellus)

Wu, Jiulin; Ge, Shangying; Cai, Zhi-Xing; Liu, Hui; Liu, Ying-Xiang; Wang, Jianhua; Zhang, Qiqing

doi:10.1016/j.foodchem.2013.08.055

Cited by 10 publications

(7 citation statements)

References 29 publications

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“…SDS–PAGE of collagens from muscle tissues was carried out according to the method of Wu et al (2014) with slight modifications [29]. Solubilized samples were mixed with one quarter of SDS sample buffer (200 mM Tris–HCl, pH 6.8, containing 8% SDS ( w / v ), 0.4% bromophenol blue, and 40% ( v / v ) glycerol), then homogenized and heated in a water bath for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata)

Guo

Liu

et al. 2019

Foods

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The aim of this study was to characterize the collagens from the body of surf clam shell (Coelomactra antiquata). Guanidine hydrochloride and pepsin were used to extract collagens. Guanidine hydrochloride soluble collagen (GSC) and pepsin soluble collagen (PSC) were separately isolated from the body of surf clam shell. Results showed that the moisture, protein, carbohydrate, and ash contents of the body of surf clam shell were 82.46%, 11.56%, 3.05%, and 2.38%, respectively, but the fat content was only 0.55%. The yields were 0.59% for GSC and 3.78% for PSC. Both GSC and PSC were composed of α1 and α2 chains and a β chain, however, GSC and PSC showed distinct differences from each other and the type I collagen from grass carp muscle on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). GSC and PSC contained glycine as the major amino acid and had imino acid of 150 and 155 residues/1000 residues, respectively. Fourier transform infrared spectroscopy (FTIR) spectra of GSC and PSC revealed the presence of a triple helix. The GSC appeared to have a dense sheet-like film linked by random-coiled filaments and PSC had fine globular filaments under scanning electron microscopy (SEM). The maximum transition temperature (Tmax) of GSC and PSC was 33.05 °C and 31.33 °C, respectively. These results provide valuable scientific information for the texture study and development of surf clam shell or other bivalve mollusks.

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Section: Methodsmentioning

confidence: 99%

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata)

Guo

Liu

et al. 2019

Foods

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“…The molecules separated fractions to range from 4kDa to 150kDa. Fig 5. Wu et al (2014) 39 ; was purified trypsin inhibitor from Yellowfin Tuna (Thunnus Albacores) , done by column chromatography with Sephacry S-200, Sephadex G-50, and DEAE-cellulose and found to have an apparent molecular weight of 7 × 104 Da. Mala Nurilmala et al, (2019) 40 reported that the collagen obtained from yellowfin tuna Thunnus albacares skin was further hydrolyzed with alcalase, and the peptides fractionated by gel filtration chromatography.…”

Section: Resultsmentioning

confidence: 99%

Extraction and Purification of Collagen from Marine Squid Uroteuthis Duvauceli

George

Manjusha²

2022

Int J Life Sci Pharm Res

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Collagen is a protein, which plays a significant role in the development of tissues and organs. These are used for cosmetic surgery and as wound healing aids in burn patients, remaking of bone and a wide assortment of dental, orthopedic and surgical purposes. These days' collagen is isolated from calf, porcine tissue and so forth. But it can cause the onset of diseases such as, for example, Bovine spongiform encephalopathy (BSE), Transmissible spongiform encephalopathy (TSE), Foot-and-mouth illness (FMD), and so forth and furthermore cultural and social concerns. As another option, collagen can be separated from marine squid. The aim of the present work is to isolate and partially characterize the collagen from the marine squid, Uroteuthis duvauceli. The confined collagen was evaluated by utilizing Bradford test and partially purified by using gel filtration on a Sepharose 4B column. These filtered collagens were affirmed by SDS PAGE. These days industrially accessible collagen in the market are costly and are not affordable to the common people. The present data on collagens from the marine squid, could help the future endeavors to unwind the therapeutically significant, more secure collagens from marine squid for their utilization in the biomedical field.

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“…Currently, protein inhibitors are divided into four broad categories: serine-protease inhibitors (PMSF), metalloprotease inhibitors (EDTA, EGTA, 1, 10-phenanthroline), aspartic-protease inhibitors (Pepstatin A), and cysteineprotease inhibitors. 31,[38][39][40] Studies have shown that effective concentrations of protease inhibitors can completely inhibit the activity of the target proteases. 31,[38][39][40] With prolonged fermentation times, the inhibition rate of EDTA first increased, and then decreased.…”

Section: Discussionmentioning

confidence: 99%

Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity

Liu

Luan

et al. 2021

J Sci Food Agric

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BACKGROUND Antioxidant activity has been found in fermented fish sauce. In this experiment, the properties of endogenous protease and antioxidant activity were studied in anchovy sauce during fermentation. The correlation between protease activity and antioxidant activity in fermented anchovy sauce was analyzed using the partial least squares (PLS) method. RESULTS The results showed that at least four proteases were present in the endogenous enzyme solution, and the optimum pH values were 2.5, 5.5, 9.0, and 12.5, respectively. The maximum inhibition rate of endogenous protease, from high to low, was: serine protease inhibitor > trypsin inhibitor > aspartic protease inhibitor (pepsin inhibitor) > cysteine protease inhibitor > metalloprotease inhibitor. At the sixth month of fermentation, fish sauce had stronger trypsin, pepsin‐like activity, and antioxidant activity. At the ninth month of fermentation, the cathepsin activity was greater. A model correlating changes in protease activity with antioxidant activity suggested that the trypsin and serine protease were the main factors affecting antioxidant activity. CONCLUSION This study reports a model correlating changes in protease activity with the antioxidant activity of fish sauce. It lays a foundation for further exploration of the formation of antioxidant substances and antioxidant effects during the process of fish sauce fermentation. © 2021 Society of Chemical Industry.

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Purification and characterization of a gelatinolytic matrix metalloproteinase from the skeletal muscle of grass carp (Ctenopharyngodon idellus)

Cited by 10 publications

References 29 publications

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata)

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata)

Extraction and Purification of Collagen from Marine Squid Uroteuthis Duvauceli

Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity

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