Two genetically distinct molecular species of octopus muscle collagen

Isolation and partial characterization of collagen from outer skin of Sepia pharaonis (Ehrenberg, 1831) from Puducherry coast

Type I collagen from outer skin of Sepia pharaonis was extracted and partially characterized. Yield of Acid Soluble Collagen (ASC) and Pepsin Soluble Collagen (PSC) were calculated as 1.66% and 3.93% and the total protein content of ASC and PSC were found as 18.4% and 48.6%. FT-IR spectrum of ASC and PSC recorded 12 and 14 peaks, respectively. ¹H NMR spectrum of ASC showed singlets at 1.23 ppm, 3.1 ppm, 3.55 ppm and 3.7 ppm and PSC at 1.23 ppm and 2.08 ppm. The molecular weight for ASC was calculated as 102 kDa and for PSC as 110, 108 and 102 kDa through SDS-PAGE. Differential Scanning Calorimetry (DSC) results supported that PSC withstand high thermal stability (82.85 °C) than ASC (73.13 °C). Higher denaturation temperature with high molecular weight well support the property of type I collagen from skin of S. pharaonis and it could be used as another potent source for the extraction of collagen.

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Cuttlefishes have thick skin, but this skin is treated as waste at home, in the fish shops, processing units, seafood industries and refrigerated factories.

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Hence, the collagen (ASC and PSC) was extracted and partially characterized from the outer skin of cuttlefish Sepia pharaonis.

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If substantial amounts of collagen could be obtained from this waste, it would provide alternatives to mammalian collagen in food, cosmetics and biomedical materials.

Isolation and biochemical characterisation of a novel collagen from Catostylus tagi

A preliminary biochemical approach to the study of collagen isolated from the medusa Catostylus tagi is reported and results are discussed in view of its use as a natural matrix for biomedical applications. Collagen from the jellyfish umbrella was isolated by pepsin digestion and purified by dialysis and salt precipitation. As expected, glycine represented almost one-third of the total amino acids. Aromatic amino-acid content was very low and imino acids were fewer than in collagens from fish and mammalian sources. Results from SDS-PAGE, ion-exchange chromatography and N-terminal amino-acid sequencing revealed an alpha1alpha2alpha3 heterotrimer, similar to vertebrate type V/XI. The molecular mass of two of the polypeptide chains was close to 85 kDa and 100 kDa for the third. However, the two chains presenting similar molecular mass, showed differences in charge and primary structure. Further characterisation showed a glycosylated protein with the carbohydrate moiety comprising almost 7% of the total mass, a denaturation temperature of 29.9 degrees C and multiple isoelectric points. Incubation with glutamyl endopeptidase resulted in significant digestion, in agreement with the protein's high content of Asp and Glu.

Effect of the -Gly-3(S)-hydroxyprolyl-4(R)-hydroxyprolyl- tripeptide unit on the stability of collagen model peptides

In order to evaluate the role of 3(S)-hydroxyproline [3(S)-Hyp] in the triple-helical structure, we produced a series of model peptides with nine tripeptide units including 0-9 3(S)-hydroxyproline residues. The sequences are H-(Gly-Pro-4(R)Hyp)(l)-(Gly-3(S)Hyp-4(R)Hyp)(m)-(Gly-Pro-4(R)Hyp)(n)-OH, where (l, m, n) = (9, 0, 0), (4, 1, 4), (3, 2, 4), (3, 3, 3), (1, 7, 1) and (0, 9, 0). All peptides showed triple-helical CD spectra at room temperature and thermal transition curves. Sedimentation equilibrium analysis showed that peptide H-(Gly-3(S)Hyp-4(R)Hyp)(9)-OH is a trimer. Differential scanning calorimetry showed that replacement of Pro residues with 3(S)Hyp residues decreased the transition enthalpy, and the transition temperature increases by 4.5 degrees C from 52.0 degrees C for the peptide with no 3(S)Hyp residues to 56.5 degrees C for the peptide with nine 3(S)Hyp residues. The refolding kinetics of peptides H-(Gly-3(S)Hyp-4(R)Hyp)(9)-OH, H-(Gly-Pro-4(R)Hyp)(9)-OH and H-(Gly-4(R)Hyp-4(R)Hyp)(9)-OH were compared, and the apparent reaction orders of refolding at 10 degrees C were n = 1.5, 1.3 and 1.2, respectively. Replacement of Pro with 3(S)Hyp or 4(R)Hyp has little effect on the refolding kinetics. This result suggests that the refolding kinetics of collagen model peptides are influenced mainly by the residue in the Yaa position of the -Gly-Xaa-Yaa- repeated sequence. The experiments indicate that replacement of a Pro residue by a 3(S)Hyp residue in the Xaa position of the -Gly-Xaa-4(R)Hyp- repeat of collagen model peptides increases the stability, mainly due to entropic factors.

Isolation and partial characterization of two types of muscle collagen in some cephalopods

Collagen from muscle of volador (Illex coindetii), pota (Toradopsis eblanae), and white octopus (Eledone cirrhosa) was characterized in terms of anatomical location, sex, and maturity. Collagen content was higher in arms than in mantle in all three species; there were also significant differences in octopus depending on the age of the individual. Concerning sex, the largest differences in the amount of collagen were found in relation to total protein content. In volador and pota, collagen solubility was higher in the mantle than in the arms, and in the case of pota there were also sex-related differences. In octopus males, solubility was higher in the arms. Two types of collagen, I and V, were identified as the principal constituents in all three species and at both anatomical locations (mantle and arms). The electrophoretic mobility of the alpha2 chain differed in the two types of collagen, but the amino acid compositions of the collagen were similar in the mantle and arms in all three species examined.

The role of collagen in the quality and processing of fish

Collagen in the muscles of fish constitutes the main component of the connective tissue membranes joining individual myotomes and is responsible for the integrity of the fillets. The content of collagen in fish muscles is from about 0.2 to 1.4% and in squid mantel about 2.6%. Fish and invertebrata collagens contain slightly more essential amino acids than intramuscular bovine connective tissue collagen. The invertebrata collagens are exceptionally rich in sugars linked mainly O-glycosidically to hydroxylysine residues. During maturation of fish the proportion of collagen to total protein in the muscles increases while the extent of crosslinking does not change significantly. The thermal properties of fish collagens depend significantly on the content of hydroxyproline and proline residues which in turn is correlated to the temperature of the habitat. Generally the shrinkage temperature of fish skin collagens is about 20 degrees C lower than that of mammalian hide collagens. In several species of fish the weakening of the connective tissues post mortem may lead to serious quality deterioration that manifests itself by disintegration of the fillets, especially under the strain of rough handling and of rigor mortis at ambient temperature. Thermal changes in collagen are the necessary result of the cooking of fish, squid, and minced fish products and contribute to the desirable texture of the meat. However, they may lead to serious losses during hot smoking due to a reduction in the breaking strength of the tissues when heating is conducted at high relative humidity. Because of the high viscosity of gelatinized collagen, it is not possible to concentrate the fish stickwaters, a proteinaceous byproduct of the fish meal industry, to more than 50% dry matter. Better knowledge of the contents and properties of fish collagens could be helpful in rationalizing many aspects of fish processing.

Vertebrate skin type I collagen: comparison of bony fishes with lamprey and calf

1. Characterization of Type I collagen alpha chains, alpha 1 and alpha 2, in the skin tissues of carp and common mackerel revealed a marked interspecies difference in CNBr-peptide maps of the alpha 2 chains, suggesting the hypervariability during evolution of the alpha 2 chains relative to the alpha 1 chains. 2. When compared with calf Type I collagen, lower vertebrate Type I collagens derived from these bony fishes as well as from lamprey were found to exhibit a higher degree of structural similarity between their alpha 1 and alpha 2 chains.