Purification and characterization of aminopeptidase B from goat brain

Bogra, Pushpa; Singh, Jasbir; Singh, Hari

doi:10.1016/j.procbio.2009.03.001

Cited by 12 publications

(10 citation statements)

References 33 publications

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“…Certain enzymes and their activity are enhanced by the presence of salt as in the case of transglutaminase F‐XIIIa, whereby the hardness, cohesion and elasticity in the meat are improved (Nielsen et al. , 1995), the amino peptidase B enzyme (Bogra et al. , 2009), acid lipase (Hernández et al.…”

Section: Salt As a Preservative In Foodsmentioning

confidence: 99%

Salt in food processing; usage and reduction: a review

Albarracín

Soto

Grau

et al. 2011

Int J of Food Sci Tech

206

128

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Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4-5 g of Na, which is up to 25 times greater than the minimum adult requirement. KeywordsProtein behaviour, salt effect, salt in foods, salting, water-holding capacity.

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Section: Salt As a Preservative In Foodsmentioning

confidence: 99%

Salt in food processing; usage and reduction: a review

Albarracín

Soto

Grau

et al. 2011

Int J of Food Sci Tech

206

128

View full text Add to dashboard Cite

show abstract

“…Aminopeptidase B was purified from a goat brain by the method of Bogra et al (2009a). The homogeneity and monomeric nature of the enzyme was checked by native and SDS-PAGE according to the method of Davis (1964) and Laemmli (1970), respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Aminopeptidase B (EC.3.4.11.6; arginyl aminopeptidase), which acts on Arg-bNA at PH 7.4 was purified from goat brain with a purification fold of Â280 (Bogra et al 2009a) and immobilised in calcium alginate beads (Bogra et al 2009b). The enzyme is a metalloenzyme with direct or indirect involvement of the thiol group in regulation of catalysis.…”

Section: Introductionmentioning

confidence: 99%

Effect of different anti-inflammatory and antihypertensive compounds on goat (Capra hircus) brain aminopeptidase B

Bogra¹,

Singh

2011

Journal of Applied Animal Research

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Arg-bNA hydrolysing aminopeptidase B was purified from a goat brain with a purification fold of Â280. As the enzyme is reported to hydrolyse bradykinin and angiotensins, the effect of commonly used anti-inflammatory and antihypertensive drugs on activity of this enzyme was studied. Amongst the studied anti-inflammatory drugs, analgin had the highest potency with K i of 171 mM followed by diclofenac Na and nimesulide with K i values of 209 and 252 mM, respectively. Amlodipine besylate was the most potent among studied antihypertensive drugs. K i values for amlodipine besylate, labetalol and atenolol are 200, 500 and 568 mM, respectively. Analgin and diclofenac sodium showed competitive inhibition, whereas, nimesulide showed mixed type of inhibition. All the studied antihypertensive drugs competitively inhibited the enzyme.

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“…Metal ions play an important role in enzyme activity, determining activation, stability and inhibition (Smith & Spackman 1955). Another common aminopeptidase, arginine, differs from leucine in that it primarily cleaves arginine residues from the N-termini of peptides, polypeptides and proteins (Bogra et al 2009). Arginine-aminopeptidase is classified as a chloride activated sulfhydryl dependent metalloenzyme (Bogra et al 2009).…”

Section: Catabolic Hydrolysing Enzymesmentioning

confidence: 99%

“…This variation could signify instability of the enzyme under low pH conditions. Leu-and Arg-aminopeptidase are metalloenzymes (Burley et al 1990, Bogra et al 2009) which contain metal ions that assist in enzyme activity (McCall et al 2000). Smith & Spackman (1955) report that acidic conditions may remove the metal ions in the enzymes through ion exchange processes thereby increasing their instability.…”

Section: The Response Of Extracellular Enzyme Activities To Low Ph Conditionsmentioning

confidence: 99%

Bacterial extracellular enzyme activity in a future ocean

Burrell¹

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<p>Heterotrophic bacteria are recognised as vital components in the cycling and regulation of inorganic and organic matter in the ocean. Research to date indicates that future changes in ocean conditions may influence bacterial extracellular enzyme hydrolysis rates, which could affect the strength of the microbial loop and consequently organic matter export. The aim of this thesis was to examine how changes in ocean acidification and warming predicted to occur by the end of the century will affect extracellular enzyme activities in the near-surface ocean and below the surface mixed layer in the South West Pacific. A series of small-scale seawater incubations were conducted under three different perturbed conditions: elevated temperature (ambient +3°C), low pH (pCO₂ 750 ppmv; pHт 7.8) and greenhouse conditions (elevated temperature and low pH), with responses compared to ambient control samples. In particular, the response of protease activity (leucine- and arginine-aminopeptidase) and glucosidase activity (β- and α-glucosidase) were examined, as these enzymes are known to degrade the two major components of organic matter in the ocean, namely proteins and carbohydrates. Bacterial secondary production rates (³H-TdR & ³H-Leu incorporation) were also examined as a proxy for carbon turnover. To investigate spatial variability, parameter responses from near-surface open ocean seawater consisting of different phytoplankton communities were compared with coastal seawater, as well as seawater collected from below the surface mixed layer. To determine temporal variability, both direct and indirect parameter responses were investigated. Finally, responses were determined from a shallow CO₂ vent that provided a natural low pH environment in coastal waters north of New Zealand. By comparing responses derived from vent water and artificially low pH water, vent plumes were also investigated for their utility as proxies for future low pH environments. Incubation results showed that protease activity increased in response to low pH conditions in each seawater environment tested. However, near-surface open ocean incubations showed variability in the response of protease and glucosidase activity and bacterial cell numbers between different phytoplankton communities and treatments, suggesting that parameter responses were determined by direct and indirect effects. Elevated temperature had an overall positive effect on bacterial secondary production rates between different phytoplankton communities in the near-surface open ocean. Surprisingly, although elevated temperature and low pH treatments showed independent effects, no clear additive or synergistic effect was detected in any parameter under greenhouse conditions. In contrast to the near-surface ocean, greenhouse conditions had an additive effect on protease activity in seawater collected from below the surface mixed layer (100 m depth). Bacterial secondary production rates and bacterial numbers varied in response to elevated temperature in the subsurface ocean, while bacterial secondary production rates declined under greenhouse conditions. Glucosidase and protease activities were highest in the coastal seawater, with both enzymes responding positively to low pH conditions. Coastal seawater also contained the highest bacterial secondary production rates and bacterial cell numbers, however these parameters were not significantly affected by low pH conditions. Variation in the direct response of enzyme activity to low pH between ocean environments could indicate the synthesis of different extracellular enzymes by surface and subsurface bacteria. Importantly, results from a naturally low pH vent plume indicated that pH was not the only factor influencing the response of extracellular enzymes. Other influential factors could include high concentrations of dissolved nutrients and trace metal ions. Natural low pH vents off Whale Island in the Bay of Plenty were determined not suitable as proxies for future low pH environments based on vent variability and differences in seawater biogeochemistry when compared to the ambient ocean. Overall, the incubation results show that under conditions predicted for the end of the century, protease activity will increase in open ocean and coastal waters which could accelerate and strengthen the heterotrophic microbial loop. Bacterial secondary production rates are expected to vary in the near-surface ocean, but decline in the subsurface. The resulting increase in surface ocean protease activity could increase heterotrophic metabolic respiration and reduce organic matter export, weaken the biological carbon pump and diminish long-term carbon sequestration. An increased turnover of proteins and amino acids in each environment tested could lead to nitrogen limitation and contribute to an expansion of oligotrophic waters. This future scenario may create a positive inorganic carbon feedback that would further exacerbate acidification of the surface ocean.</p>

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Purification and characterization of aminopeptidase B from goat brain

Cited by 12 publications

References 33 publications

Salt in food processing; usage and reduction: a review

Salt in food processing; usage and reduction: a review

Effect of different anti-inflammatory and antihypertensive compounds on goat (Capra hircus) brain aminopeptidase B

Bacterial extracellular enzyme activity in a future ocean

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