Purification, Characterization and Activation of Fish Muscle Prokallikrein

Richards, Gary P.; Liang, Yumei; Chao, Julie; Chao, Lee

doi:10.1016/s0742-8413(97)00030-3

Cited by 5 publications

(2 citation statements)

References 17 publications

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“…Other KLKs, such as trypsin and thrombin, regulate intestinal inflammation and increase cytokine production through cleaving and activating G-protein-coupled proteinase-activated receptors (PARs 1-4) [14]. In fish, skeletal muscle prokallikrein and glandular kallikrein were purified from black sea bass Centropristis striata and common carp Cyprinus carpio, respectively [15,16].…”

Section: Introductionmentioning

confidence: 99%

An immune responsive complement factor D/adipsin and kallikrein-like serine protease (PoDAK) from the olive flounder Paralichthys olivaceus

Kong¹,

Hong²,

Nam³

et al. 2009

Fish & Shellfish Immunology

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Section: Introductionmentioning

confidence: 99%

An immune responsive complement factor D/adipsin and kallikrein-like serine protease (PoDAK) from the olive flounder Paralichthys olivaceus

Kong¹,

Hong²,

Nam³

et al. 2009

Fish & Shellfish Immunology

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“…shrimp white spot syndrome virus Huang et al prokallikrein from black sea bass Richards et al polyphosphoproteins from mussel Waite et al …”

Section: Introductionmentioning

confidence: 99%

Proteomics as a Tool for the Investigation of Seafood and Other Marine Products

et al. 2002

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The state-of-the-art and future trends of the application of proteomics to seafood and other marine products are reviewed. Consumers' demands for seafood products have increased in the recent years and this situation has underlined the need to guarantee the safety, traceability, authenticity, and health benefits of such products. The increasing presence of commercially available aquaculture products has also prompted the seafood industry to face newer challenges. In this sense, a review of the present status and perspectives of the application of proteomics in the development of newer biotechnology products of marine origin is given.

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Performance comparison of three trypsin columns used in liquid chromatography

Šlechtová

Gilár

Kalíková

et al. 2017

Journal of Chromatography A

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Trypsin is the most widely used enzyme in proteomic research due to its high specificity. Although the in-solution digestion is predominantly used, it has several drawbacks, such as long digestion times, autolysis, and intolerance to high temperatures or organic solvents. To overcome these shortcomings trypsin was covalently immobilized on solid support and tested for its proteolytic activity. Trypsin was immobilized on bridge-ethyl hybrid silica sorbent with 300 Å pores, packed in 2.1 × 30 mm column and compared with Perfinity and Poroszyme trypsin columns. Catalytic efficiency of enzymatic reactors was tested using Nα-Benzoyl-L-arginine 4-nitroanilide hydrochloride as a substrate. The impact of buffer pH, mobile phase flow rate, and temperature on enzymatic activity was investigated. Digestion speed generally increased with the temperature from 20 to 37 °C. Digestion speed also increased with pH from 7.0 to 9.0; the activity of prototype enzyme reactor was highest at pH 9.0, when it activity exceeded both commercial reactors. Preliminary data for fast protein digestion are presented.

show abstract

Purification, Characterization and Activation of Fish Muscle Prokallikrein

Cited by 5 publications

References 17 publications

An immune responsive complement factor D/adipsin and kallikrein-like serine protease (PoDAK) from the olive flounder Paralichthys olivaceus

An immune responsive complement factor D/adipsin and kallikrein-like serine protease (PoDAK) from the olive flounder Paralichthys olivaceus

Proteomics as a Tool for the Investigation of Seafood and Other Marine Products

Performance comparison of three trypsin columns used in liquid chromatography

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