1
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Ding N, Sun X, Yu Q, Hong H, Luo Y, Tan Y. Unlocking the secrets of crude myofibril-bound serine protease from grass carp: The role in degrading myofibrillar proteins. Food Chem 2024; 437:137844. [PMID: 37918161 DOI: 10.1016/j.foodchem.2023.137844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 10/06/2023] [Accepted: 10/23/2023] [Indexed: 11/04/2023]
Abstract
Grass carp (Ctenopharyngodon idella) are used as raw material for conventional surimi products in Southern China. However, endogenous serine proteases deteriorated the texture of the surimi gel. To unlock the mechanism behind, the present study isolated the crude myofibril-bound serine protease (cMBSP) in grass carp and studied its effects on surimi gel. The cMBSP activity was the highest at 40 °C and pH 8.0, and it remained stable at 20-55 °C neutral pH. Additionally, it was susceptible to serine protease inhibitors and high concentrations of Na+. The maximum degradation of myosin heavy chain by cMBSP was observed at 50 °C. Protein unc-45 homolog B (a myosin chaperone) is one of the apparent degradation products according to mass spectrometry. The cMBSP caused lower water holding capacity and deteriorated texture in the surimi gel. This study expanded insights about the mechanism of surimi gel degradation by cMBSP, which provided theoretical basis for enhancing surimi quality.
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Affiliation(s)
- Ning Ding
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaoyue Sun
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qinye Yu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Jiang YR, Yoshida A, Sun XM, Higashitani H, Yamada K, Miyazaki R, Noguchi E, Kuwahara K, Osatomi K. Identification of a Tissue Inhibitor of Metalloproteinase-2: An Endogenous Inhibitor of Modori-Inducing Insoluble Metalloproteinase from Yellowtail Seriola quinqueradiata Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3414-3423. [PMID: 36753295 DOI: 10.1021/acs.jafc.2c07803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The existence of an endogenous protease inhibitor (EPI) was expected from the comparison of the gel properties between washed and nonwashed yellowtail surimi gels. A possible candidate, tissue inhibitor of metalloproteinase-2 (TIMP-2), was partially purified from the soluble fraction of yellowtail muscle, and an 18 kDa protein band was detected by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) under nonreducing conditions and western blot analysis. Its N-terminal amino acid sequence was determined as XSXSPAHPQQAF, with high homology to TIMP-2 from other fish species, suggesting that it was identified as yellowtail TIMP-2. Subsequently, full-length cDNA of two isoforms (TIMP-2a and TIMP-2b) was successfully cloned from yellowtail muscle. The N-terminal sequence of purified TIMP-2 completely corresponded to TIMP-2b. When the surimi gel quality decreased after spawning, the mRNA expression of TIMP-2b also decreased. Human TIMP-2 could inhibit autolysis of myofibrillar proteins from yellowtail muscle. Thus, TIMP-2b was considered the major EPI of the modori-inducing insoluble metalloproteinase in yellowtail muscle.
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Affiliation(s)
- Yan-Rong Jiang
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan
| | - Asami Yoshida
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan
| | - Xiao-Mi Sun
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan
| | | | - Kairi Yamada
- Nagasaki Prefectural Institute of Fisheries, Nagasaki 851-2213, Japan
| | - Riho Miyazaki
- Nagasaki Prefectural Institute of Fisheries, Nagasaki 851-2213, Japan
| | - Erika Noguchi
- Nagasaki Prefectural Institute of Fisheries, Nagasaki 851-2213, Japan
| | - Koichi Kuwahara
- Nagasaki Prefectural Institute of Fisheries, Nagasaki 851-2213, Japan
| | - Kiyoshi Osatomi
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan
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3
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A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application. Food Res Int 2023; 164:112325. [PMID: 36737919 DOI: 10.1016/j.foodres.2022.112325] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
Animal aquatic products have high water content, abundant enzyme system and their own diverse microbial flora. These products are severely susceptible to autolysis and degradation after death, resulting in many adverse effects on storage, processing, and transportation. Among them, the endogenous enzyme are the key factor that caused the autolysis and degradation. Autolytic hydrolysis provides an effective way to maximize the use of aquatic by-products and achieve increased protein resources and reduce environmental pollution from by-products. To better acquaintance the autolysis phenomenon and regulation of the autolysis phenomenon. This paper reviews the autolytic mechanism, biochemical changes, influencing factors, and potential applications of animal aquatic products and their by-products to explore autolysis and its effective utilization and regulation. In addition, this study also emphasizes the importance of making full use of aquatic by-products. Furthermore, the research trends and future challenges of autolysis are also discussed. Autolysis can effectively transform aquatic products and by-products into bioactive hydrolysates. The hydrolysates produced by the autolysis of aquatic products and their by-products have attracted attention because of their wide applications in food, healthcare, and animal feed industries. However, the mechanism and regulation (promotion or inhibition) of autolysis should be further studied, and autolysate at the industrial level should be produced to provide high-value-added products for by-product processing and realize the sustainable utilization of resources.
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4
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Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption. Food Chem 2021; 375:131913. [PMID: 34959144 DOI: 10.1016/j.foodchem.2021.131913] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/03/2021] [Accepted: 12/18/2021] [Indexed: 12/12/2022]
Abstract
To investigate the cross-linking degree on the in vitro gastrointestinal digestion and absorption properties of surimi gel, three types of surimi gels with low, moderate, and high cross-linking degrees were prepared, and then in vitro digestion models (static and dynamic) and a Caco-2 cell monolayer model combined with LC-MS/MS were used to do peptidomic analysis of digestive and absorbed juices. The results showed that an increase in cross-linking degree promoted the release of peptides after gastrointestinal digestion. These peptides originated from the myosin head and rod, the rod was the main digestion region. More potential bioactive peptides from intestinal digestive juice could be transported through the intestinal epithelium. Compared with static digestion, dynamic digestion digested surimi gels more thoroughly, especially during gastric digestion. This study provides a theoretical basis and guidance for the production of surimi products with higher nutritional value and the in vitro digestion methods of gelatinous foods.
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Kominami Y, Nakakubo H, Nakamizo R, Matsuoka Y, Ueki N, Wan J, Watabe S, Ushio H. Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12683-12691. [PMID: 33112604 DOI: 10.1021/acs.jafc.0c04427] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Surimi gel is a commonly found gelled product in Japan. Disintegration of the surimi gel is mainly caused by proteolytic degradation of the myosin heavy chain (MHC) under an inappropriate heating process. Many studies have reported the decrease in MHC in the disintegrated surimi gel but the mechanistic details of this degradation remain unclear. This study employed peptidomic analysis of disintegrated surimi gels from deep-sea bonefish Pterothrissus gissu to reveal the MHC cleavage causing gel disintegration. More peptides derived from an MHC rod were found in the disintegrated P. gissu surimi gels than in the integrated gel. Most MHC peptides were derived from the Src homology 3 domain or near the skip residues. The results of the terminome analysis suggest that the catalytic type of the proteases is responsible for light meromyosin cleavage activated at ∼35 °C. These results showed the temperature-dependent cleavage of the MHC rod, causing disintegration of the P. gissu surimi gel.
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Affiliation(s)
- Yuri Kominami
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Hiroki Nakakubo
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Ryoko Nakamizo
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, Japan
- Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., Odawara, Kanagawa 250-0862, Japan
| | - Yoko Matsuoka
- Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., Odawara, Kanagawa 250-0862, Japan
| | - Nobuhiko Ueki
- Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., Odawara, Kanagawa 250-0862, Japan
| | - Jianrong Wan
- Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., Odawara, Kanagawa 250-0862, Japan
| | - Shugo Watabe
- Fish Protein Laboratory, Suzuhiro Kamaboko Honten Co., Ltd., Odawara, Kanagawa 250-0862, Japan
- School of Marine Biosciences, Kitasato University, Sagamihara, Kanagawa 252-0373, Japan
| | - Hideki Ushio
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-8657, Japan
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Fang M, Xiong S, Jiang Y, Yin T, Hu Y, Liu R, You J. In Vitro Pepsin Digestion Characteristics of Silver Carp ( Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8413-8430. [PMID: 32663001 DOI: 10.1021/acs.jafc.0c03014] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Surimi gels are favored for their abundant proteins and unique taste. In this study, the pepsin digestion behaviors of surimi gels with different degrees of cross-linking induced by microbial transglutaminase (MTGase) and different setting times were investigated. For gels without (CK group) and with (TG group) MTGase, the slowest digestion rate (tM/2 = 20.13 and 79.19 min for CK and TG group, respectively), the least amino acid concentration (5.32 and 3.73 μmol/mL for CK and TG group, respectively), and the peptide amounts (1355 and 1788 for CK and TG group, respectively) were obtained at a moderate setting time (1-4 h) with the finest microstructure. However, the excessive setting time (8-12 h) formed an inhomogenous network, which accelerated the hydrolysis of gel proteins (tM/2 = 9.40 and 52.33 min for CK and TG group, respectively) and produced more amino acids (6.63 and 5.15 μmol/mL for CK and TG group, respectively) and peptide amounts (1644 and 2143 for CK and TG group, respectively). The above results also demonstrated that the presence of MTGase strengthened the compactness of gels as well as slowed down the digestion process with the release of less amino acids but more peptides. A large proportion of unique peptides were from the tail domain of myosin heavy chain. The discrepancy in bioactive peptides between different gels might be reduced in the subsequent intestinal digestion according to the in silico methods, demonstrating the diminished difference in the gastrointestinal digestion process in the aspect of releasing functional peptides. This study provides the theoretical basis and guideline in the field of gelation food digestion and surimi food industry to produce healthier surimi-based food.
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Affiliation(s)
- Mengxue Fang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yue Jiang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
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7
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Liu JY, Yoshida A, Gao YL, Shirota K, Shiina Y, Noguchi E, Kuwahara K, Osatomi K. Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle. Food Chem 2019; 284:198-204. [PMID: 30744846 DOI: 10.1016/j.foodchem.2019.01.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 10/27/2018] [Accepted: 01/03/2019] [Indexed: 11/17/2022]
Abstract
A sarcoplasmic serine proteinase (SSP) was purified from threadfin bream (Nemipterus virgatus) belly muscle by ammonium sulfate precipitation and a series of chromatographies including Q-Sepharose, Phenyl Sepharose and Superdex 200. The SSP was purified 1967 folds with a yield of 4.8%. The molecular weight of the SSP was estimated to be 43.5 kDa and 22.5 kDa on SDS-PAGE under non-reducing and reducing conditions, respectively. The N-terminal amino acid sequence of the two protein bands were determined as IVGGYEXQPYSQAHQVSLNSGY and corresponded. It is suggested that the SSP exists as a homodimer. Optimum pH and temperature were 9.5 and 50 °C, using Boc-Val-Pro-Arg-MCA as a substrate. Substrate specificity and effects of inhibitors indicated that the SSP was a trypsin-like serine proteinase. The SSP was responsible for hydrolyzing myosin heavy chain (MHC) and inducing modori phenomenon in the threadfin bream surimi gel. Thus, the SSP was considered as a modori-inducing proteinase.
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Affiliation(s)
- Jin-Yang Liu
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan.
| | - Asami Yoshida
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan.
| | - Yi-Li Gao
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan.
| | - Kazuya Shirota
- Central Research Institute, Maruha Nichiro Corporation, Tsukuba, Ibaraki 300-4295, Japan.
| | - Yasuhiko Shiina
- Central Research Institute, Maruha Nichiro Corporation, Tsukuba, Ibaraki 300-4295, Japan.
| | - Erika Noguchi
- Nagasaki Prefectural Institute of Fisheries, Nagasaki, Taira 851-2213, Japan.
| | - Koichi Kuwahara
- Nagasaki Prefectural Institute of Fisheries, Nagasaki, Taira 851-2213, Japan.
| | - Kiyoshi Osatomi
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki 852-8521, Japan.
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Sutloet P, Sompongse W, Morioka K. Effect of Setting Condition on the Gel-Forming Ability of Rohu. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1426068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Phatthira Sutloet
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
| | - Warangkana Sompongse
- Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
| | - Katsuji Morioka
- Aquatic Product Utilization Laboratory, Faculty of Agriculture, Kochi University, Nankoku, Kochi, Japan
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9
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Zhao CC, Yang Y, Wu HT, Zhu ZM, Tang Y, Yu CP, Sun N, Lv Q, Han JR, Li AT, Yan JN, Cha Y. Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus. Food Sci Biotechnol 2016; 25:1529-1535. [PMID: 30263441 PMCID: PMC6049250 DOI: 10.1007/s10068-016-0237-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 07/18/2016] [Accepted: 09/18/2016] [Indexed: 11/30/2022] Open
Abstract
The proteolysis in muscle tissues of sea cucumber Stichopus japonicus (sjMTs) was characterized. The proteins from sjMTs were primarily myosin heavy chains (MHCs), paramyosin (Pm), and actin (Ac) having a molecular mass of approximately 200, 98, and 42 kDa, respectively. Based on SDS-PAGE analysis and quantification of trichloroacetic acid (TCA)-soluble peptides released, degradation of muscle proteins from sjMTs was favorable at pH 5 and 50°C. Proteolysis of MHCs was mostly inhibited by cysteine protease inhibitors, including trans-epoxysuccinyl-L-leucyl-amido (4-guanidino) butane (E-64) and antipain (AP). E-64 and AP completely inhibited the degradation of Pm and Ac, while iodoacetic acid showed a partially inhibitory effect. These results indicated that the proteolysis of sjMTs was mainly attributed to cysteine proteases. Avoidance of setting the tissues at 40-50°C and slightly acidic condition and inhibition of cysteine proteases are helpful for decreasing sea cucumber autolysis.
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Affiliation(s)
- Chen-Chen Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Yang Yang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Zhi-Mo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Cui-Ping Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Qiang Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Ao-Ting Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Yue Cha
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
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Wongwichian C, Chaijan M, Panpipat W, Klomklao S, Benjakul S. Autolysis and Characterization of Sarcoplasmic and Myofibril Associated Proteinases of Oxeye Scad (Selar boops) Muscle. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1032462] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Zhu J, Fan D, Zhao J, Zhang H, Huang J, Zhou W, Zhang W, Chen W. Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita, Sparidae) with Chinese Oak Silkworm Pupa, Antheraea pernyi. J Food Sci 2015; 81:E396-403. [PMID: 26709730 DOI: 10.1111/1750-3841.13184] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Accepted: 11/15/2015] [Indexed: 11/28/2022]
Abstract
In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze-dried, and oven-dried SPH all showed a gel-enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration-dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3-dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength.
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Affiliation(s)
- Jialin Zhu
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | - Daming Fan
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | - Jianxin Zhao
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | - Hao Zhang
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | | | - Wenguo Zhou
- Fujian Anjoy food Share Co. Ltd, Xiamen, 361022, China
| | - Wenhai Zhang
- Fujian Anjoy food Share Co. Ltd, Xiamen, 361022, China
| | - Wei Chen
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China.,Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business Univ, Beijing, 100048, P. R. China
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12
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Purification and Characterization of Cathepsin B from the Muscle of Horse Mackerel Trachurus japonicus. Mar Drugs 2015; 13:6550-65. [PMID: 26516867 PMCID: PMC4663541 DOI: 10.3390/md13116550] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 10/11/2015] [Accepted: 10/14/2015] [Indexed: 11/16/2022] Open
Abstract
An endogenous protease in fish muscle, cathepsin B, was partially purified and characterized from horse mackerel meat. On SDS-PAGE of the purified enzyme under reducing conditions, main protein bands were detected at 28 and 6 kDa and their respective N-terminal sequences showed high homology to heavy and light chains of cathepsin B from other species. This suggested that horse mackerel cathepsin B formed two-chain forms, similar to mammalian cathepsin Bs. Optimum pH and temperature of the enzyme were 5.0 and 50 °C, respectively. A partial cDNA encoding the amino acid sequence of 215 residues for horse mackerel cathepsin B was obtained by RT-PCR and cloned. The deduced amino acid sequence contains a part of light and heavy chains of cathepsin B. The active sites and an N-glycosylation site were conserved across species. We also confirmed that the modori phenomenon was avoided by CA-074, a specific inhibitor for cathepsin B. Therefore, our results suggest that natural cysteine protease inhibitor(s), such as oryzacystatin derived from rice, can apply to thermal-gel processing of horse mackerel to avoid the modori phenomenon. Meanwhile, this endogenous protease may be used for food processing, such as weaning meal and food for the elderly.
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13
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Yang F, Rustad T, Xu Y, Jiang Q, Xia W. Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chem 2014; 172:551-8. [PMID: 25442591 DOI: 10.1016/j.foodchem.2014.09.086] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 08/11/2014] [Accepted: 09/16/2014] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS-PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 °C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 °C.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Turid Rustad
- Department of Biotechnology, Norwegian University of Science and Technology, 7491 Trondheim, Norway
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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14
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Han L, Cao MJ, Shi CL, Wei XN, Li H, Du CH. cDNA cloning of glucose-6-phosphate isomerase from crucian carp (Carassius carassius) and expression of the active region as myofibril-bound serine proteinase inhibitor in Escherichia coli. Comp Biochem Physiol B Biochem Mol Biol 2014; 168:86-93. [DOI: 10.1016/j.cbpb.2013.06.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2013] [Revised: 06/06/2013] [Accepted: 06/08/2013] [Indexed: 10/26/2022]
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15
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Yongsawatdigul J, Pivisan S, Wongngam W, Benjakul S. Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.664251] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Du CH, Han L, Cai QF, Cao MJ. Secretory expression and characterization of the recombinant myofibril-bound serine proteinase of crucian carp (Carassius auratus) in Pichia pastoris. Comp Biochem Physiol B Biochem Mol Biol 2013; 164:210-5. [PMID: 23313743 DOI: 10.1016/j.cbpb.2012.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2012] [Revised: 12/29/2012] [Accepted: 12/31/2012] [Indexed: 10/27/2022]
Abstract
The myofibril-bound serine proteinase (MBSP) is effective in the degradation of myofibrillar proteins, including myosin heavy chain (MHC), α-actinin, actin, and tropomyosin and was thus regarded as an important proteinase responsible for the metabolism of fish muscle in vivo. In order to better understand the characteristic differences between native MBSP and recombinant MBSP (rMBSP) and to obtain large quantity of MBSP for its application in protein science study, the crucian carp MBSP gene was cloned (669 bp) and expressed in Pichia pastoris (P. pastoris). The recombinant P. pastoris strain was cultured in shake flasks, and 66.85 mg rMBSP/L in the fermentation supernatant was obtained. SDS-polyacrylamide gel electrophoresis (PAGE) showed a main protein band with molecular weight of approximately 36 kDa. Substrate specificity analysis revealed that the rMBSP specifically cleaved substrates at the carboxyl side of lysine residue which differed from native MBSP that cleaved substrates at the carboxyl side of arginine and lysine residues. The optimum temperature and optimum pH range of the rMBSP were 55 °C and pH7.5, respectively. Furthermore, similar to native MBSP, the rMBSP also revealed high thermostability and pH stability and is effective in degradation of myofibrillar proteins from the skeletal muscle of crucian carp.
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Affiliation(s)
- Cui-Hong Du
- College of Biological Engineering, Jimei University, Xiamen 361021, PR China
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17
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Zhong C, Cai QF, Liu GM, Sun LC, Hara K, Su WJ, Cao MJ. Purification and characterisation of cathepsin L from the skeletal muscle of blue scad (Decapterus maruadsi) and comparison of its role with myofibril-bound serine proteinase in the degradation of myofibrillar proteins. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.050] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Oujifard A, Benjakul S, Ahmad M, Seyfabadi J. Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri). Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Cai QF, Jiang YK, Zhou LG, Sun LC, Liu GM, Osatomi K, Cao MJ. Biochemical characterization of trypsins from the hepatopancreas of Japanese sea bass (Lateolabrax japonicus). Comp Biochem Physiol B Biochem Mol Biol 2011; 159:183-9. [DOI: 10.1016/j.cbpb.2011.04.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2011] [Revised: 04/12/2011] [Accepted: 04/12/2011] [Indexed: 10/18/2022]
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20
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Sun LC, Yoshida A, Cai QF, Liu GM, Weng L, Tachibana K, Su WJ, Cao MJ. Mung bean trypsin inhibitor is effective in suppressing the degradation of myofibrillar proteins in the skeletal muscle of blue scad (Decapterus maruadsi). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12986-12992. [PMID: 21090622 DOI: 10.1021/jf103526e] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Mung bean trypsin inhibitor (MBTI) of the Bowman-Birk family was purified to homogeneity with a molecular mass of approximately 9 kDa on tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and 8887.25 Da as determined by matrix-assisted laser desorption/ionization-quadrupole ion trap-time-of-flight mass spectrometry (MALDI-QIT-TOF MS). Using blue scad myofibrillar proteins as targets, it was found that, in the absence of MBTI, proteolysis of myofibrillar proteins, especially myosin heavy chain (MHC), could be identified after incubation at 55 °C for 2 h, while in the presence of MBTI, with a final concentration of 25 ng/mL, proteolysis of these proteins was greatly suppressed even after incubation for 3 h. Although cysteine proteinase inhibitor E-64 was also effective in preventing protein degradation, inhibitors for metallo- and asparatic proteinases did not reveal obvious inhibitory effects. Our present results strongly suggested that the naturally occurring legume bean seed protein MBTI can be used as an effective additive in preventing marine fish blue scad surimi gel softening, which is quite possibly caused by myofibril-bound serine proteinase (MBSP).
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Affiliation(s)
- Le-Chang Sun
- College of Biological Engineering, Jimei University, Jimei, Xiamen, Fujian 361021, China
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21
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Wu GP, Chen SH, Liu GM, Yoshida A, Zhang LJ, Su WJ, Cao MJ. Purification and characterization of a collagenolytic serine proteinase from the skeletal muscle of red sea bream (Pagrus major). Comp Biochem Physiol B Biochem Mol Biol 2010; 155:281-7. [DOI: 10.1016/j.cbpb.2009.11.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2009] [Revised: 11/17/2009] [Accepted: 11/19/2009] [Indexed: 11/16/2022]
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22
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Hu Y, Morioka K, Itoh Y. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:370-375. [PMID: 20355055 DOI: 10.1002/jsfa.3819] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Endogenous proteases, among them cysteine-type proteases, are reported to contribute to gel disintegration, resulting in kamaboko of poor quality. Severe gel disintegration occurs in red bulleye surimi gel paste. The objective of this study was to clarify the participation of cysteine protease cathepsin L in the gel disintegration of red bulleye surimi. The surimi was made into kamaboko with and without cathepsin L inhibitors. To confirm its hydrolysis action, crude cathepsin L was also extracted and added to the surimi to make kamaboko. RESULTS The gel strength of kamaboko obtained by both one-step (50 degrees C, 2 h) and two-step (50 degrees C, 2 h + 80 degrees C, 20 min) heating was very low in the absence of inhibitors. Protease inhibitors E-64 and leupeptin were found to enhance the gel strength considerably. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed that the hydrolysis of kamaboko was promoted by crude cathepsin L and inhibited by E-64 and leupeptin. The gel strength of two-step heated kamaboko was increased from 12 to 110 and 130 g cm(-2) by E-64 and leupeptin respectively at a concentration of 0.2 g kg(-1) surimi. CONCLUSION Endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing. It does so by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi.
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Affiliation(s)
- Yaqin Hu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.
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23
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Tshidino SC, Krause J, Adebiyi AP, Muramoto K, Naudé RJ. Purification and partial characterization of a myofibril-bound serine protease from ostrich skeletal muscle. Comp Biochem Physiol B Biochem Mol Biol 2009; 154:229-34. [DOI: 10.1016/j.cbpb.2009.06.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2009] [Revised: 06/13/2009] [Accepted: 06/14/2009] [Indexed: 11/27/2022]
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24
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Lu BJ, Zhou LG, Cai QF, Hara K, Maeda A, Su WJ, Cao MJ. Purification and characterisation of trypsins from the pyloric caeca of mandarin fish (Siniperca chuatsi). Food Chem 2008; 110:352-60. [DOI: 10.1016/j.foodchem.2008.02.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2007] [Revised: 12/01/2007] [Accepted: 02/06/2008] [Indexed: 10/22/2022]
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25
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Li DK, Lin H, Kim SM. Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi. J Food Sci 2008; 73:C227-34. [PMID: 18460115 DOI: 10.1111/j.1750-3841.2008.00712.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The effect of rainbow trout plasma protein (RPP) on the gelation of Alaska pollock surimi was determined to evaluate the possibility of its commercialization as a new protein additive. For modori gel, the breaking force, deformation, whiteness, and water holding capacity increased as the addition amount of RPP (0 to 0.75 mg/g) increased, and decreased at higher concentration of RPP (0.75 to 1.50 mg/g) (P < 0.05). Protein solubility of modori gel in the mixture of SDS, urea, and beta-mercaptoethanol decreased as the addition amount of RPP increased up to 0.75 mg/g, and increased at higher concentration of RPP (0.75 to 1.50 mg/g) (P < 0.05). The contents of trichloroacetic acid-soluble peptide decreased as the addition amount of RPP (0 to 1.50 mg/g) increased (P < 0.05). Based on the result of sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), most myosin heavy chain of surimi was not degraded when RPP was added. Thus, RPP was supposed to act as a protease inhibitor in the gelation of Alaska pollock surimi. An RPP of 0.75 mg/g was the optimal concentration to prevent the gel weakening of Alaska pollock surimi. Compounds with molecular weights less than 10 kDa in RPP had no significant effect on the gelation of Alaska pollock surimi based on the result of the dialyzed RPP.
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Affiliation(s)
- D K Li
- College of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, China
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26
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HU YAQIN, MORIOKA KATSUJI, ITOH YOSHIAKI. ACTOMYOSIN NONBINDING CATHEPSIN L IN WALLEYE POLLOCK SURIMI. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00173.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Kong B, Xiong YL, Chen G, Webster CD. Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01350.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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CAO MINJIE, WENG LING, LIU GUANGMING, HARA KENJI, SU WENJIN. PARTIAL PURIFICATION AND CHARACTERIZATION OF TROPOMYOSIN-BOUND SERINE PROTEINASE FROM THE SKELETAL MUSCLE OF YELLOW CROAKER (PSEUDOSCIAENA CROCEA). J Food Biochem 2007. [DOI: 10.1111/j.1745-4514.2007.00119.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Guo C, Cao MJ, Liu GM, Lin XS, Hara K, Su WJ. Purification, characterization, and cDNA cloning of a myofibril-bound serine proteinase from the skeletal muscle of crucian carp (Carassius auratus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:1510-6. [PMID: 17253717 DOI: 10.1021/jf062801c] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
A myofibril-bound serine proteinase (MBSP) was highly purified from the skeletal muscle of crucian carp (Carasius auratus) by acidic treatment of myofibril solution and chromatographies on Q-Sepharose and benzamidine-Sepharose 6B. MBSP revealed a main protein band of approximately 28 kDa on SDS-polyacrylamide gel electrophoresis (PAGE) and was particularly inhibited by serine proteinase inhibitors. Substrate-specificity analysis revealed that the enzyme specifically cleaved at the carboxyl side of arginine and lysine residues, suggesting the characteristics of a trypsin-type serine proteinase. MBSP gene was cloned on the basis of the N-terminal sequence and the conserved active site peptide of serine proteinases together with 5'-rapid amplification of cDNA ends (5'-RACE) and 3'-RACE. The coding region gave an amino acid sequence of 242 residues including the initiation methionine and a signal peptide of 20 residues. Amino acid residues of His60, Asp106, and Ser196 consisting of the catalytic triad of serine proteinases were conserved in the sequence. Crucian carp MBSP shared relatively high identities with other serine proteinases, especially in well-conserved regions.
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Affiliation(s)
- Chuan Guo
- College of Biological Engineering, The Key Laboratory of Science and Technology for Aquaculture and Food Safety, Jimei University, 361021 Xiamen, China
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30
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Cao M, Hara K, Osatomi K, Tachibana K, Izumi T, Ishihara T. Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1999.tb15102.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M.‐J. Cao
- Authors Cao, Hara, Osatomi, Izumi, and Ishihara are with the Dept. of Marine Biochemistry, Faculty of Fisheries, Nagasaki University, Bunkyo, Nagasaki 852‐8521, Japan
| | - K. Hara
- Authors Cao, Hara, Osatomi, Izumi, and Ishihara are with the Dept. of Marine Biochemistry, Faculty of Fisheries, Nagasaki University, Bunkyo, Nagasaki 852‐8521, Japan
| | - K. Osatomi
- Authors Cao, Hara, Osatomi, Izumi, and Ishihara are with the Dept. of Marine Biochemistry, Faculty of Fisheries, Nagasaki University, Bunkyo, Nagasaki 852‐8521, Japan
| | - K. Tachibana
- Author Tachibana is with the Dept. of Fishery Nutritional Science, Faculty of Fisheries, Nagasaki Univ., Bunkyo, Nagasaki 852‐8521, Japan
| | - T. Izumi
- Authors Cao, Hara, Osatomi, Izumi, and Ishihara are with the Dept. of Marine Biochemistry, Faculty of Fisheries, Nagasaki University, Bunkyo, Nagasaki 852‐8521, Japan
| | - T. Ishihara
- Authors Cao, Hara, Osatomi, Izumi, and Ishihara are with the Dept. of Marine Biochemistry, Faculty of Fisheries, Nagasaki University, Bunkyo, Nagasaki 852‐8521, Japan
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31
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Yongsawatdigul J, Piyadhammaviboon P, Singchan K. Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0266-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Cao MJ, Jiang XJ, Zhong HC, Zhang ZJ, Su WJ. Degradation of myofibrillar proteins by a myofibril-bound serine proteinase in the skeletal muscle of crucian carp (Carasius auratus). Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.09.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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CAO MINJIE, WU LILI, HARA KENJI, WENG LING, SU WENJIN. PURIFICATION AND CHARACTERIZATION OF A MYOFIBRIL-BOUND SERINE PROTEINASE FROM THE SKELETAL MUSCLE OF SILVER CARP. J Food Biochem 2005. [DOI: 10.1111/j.1745-4514.2005.00018.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Ohkubo M, Osatomi K, Hara K, Ishihara T, Aranishi F. A novel type of myofibril-bound serine protease from white croaker (Argyrosomus argentatus). Comp Biochem Physiol B Biochem Mol Biol 2005; 141:231-6. [PMID: 15939322 DOI: 10.1016/j.cbpc.2005.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2004] [Revised: 03/10/2005] [Accepted: 03/14/2005] [Indexed: 11/24/2022]
Abstract
Myofibril-bound serine protease (MBSP) was purified from the myofibril fraction of white croaker (Argyrosomus argentatus) muscle and its enzymatic properties were compared with other fish MBSPs. White croaker MBSP was extracted by the heat treatment of myofibrils and then purified by a series of column chromatographies on Q-Sepharose, Sephacryl S-300, hydroxyapatite and Benzamidine Sepharose. The purified MBSP migrated as a single protein band at 67 kDa in SDS-PAGE under both reducing and non-reducing conditions. It was inhibited by Pefabloc SC, soybean trypsin inhibitor (STI), aprotinin and benzamidine, and was not affected by E-64, pepstatin A and EDTA. The enzyme was most active against Boc-Phe-Ser-Arg-MCA at pH 7.0 and 50 degrees C, and preferentially hydrolyzed Boc-Val-Pro-Arg-MCA and Boc-Asp-Pro-Arg-MCA. Unlike other marine fish MBSPs, white croaker MBSP considerably hydrolyzed Boc-Val-Leu-Lys-MCA and Boc-Glu-Lys-Lys-MCA. Some enzymatic characteristics including the molecular structure and the substrate specificity for a lysine residue at the P(1) position are quite different not only from other fish MBSPs but also from soluble serine protease obtained from white croaker muscle (MSSP). White croaker MBSP could be therefore classified into a novel type of fish muscle MBSP.
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Affiliation(s)
- Makoto Ohkubo
- Department of Biological and Environmental Sciences, Miyazaki University, Miyazaki 889-2192, Japan.
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35
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Mommsen TP. Salmon spawning migration and muscle protein metabolism: the August Krogh principle at work. Comp Biochem Physiol B Biochem Mol Biol 2005; 139:383-400. [PMID: 15544963 DOI: 10.1016/j.cbpc.2004.09.018] [Citation(s) in RCA: 108] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2004] [Revised: 09/08/2004] [Accepted: 09/12/2004] [Indexed: 01/04/2023]
Abstract
The August Krogh principle, stating that for any particular question in biology, nature holds an ideal study system, was applied by choosing the anorexic, long-distance migration of salmon as a model to analyze protein degradation and amino acid metabolism. Reexamining an original study done over 20 years ago on migrating sockeye salmon (Oncorhynchus nerka), data on fish migration and starvation are reviewed and a general model is developed on how fish deal with muscle proteolysis. It is shown that lysosomal activation and degradation of muscle protein by lysosomal cathepsins, especially cathepsin D and sometimes cathepsin L, are responsible for the degradation of muscle protein during fish migration, maturation and starvation. This strategy is quite the opposite to mammalian muscle wasting, including starvation, uremia, cancer and others, where the ATP-ubiquitin proteasome in conjunction with ancillary systems, constitutes the overwhelming pathway for protein degradation in muscle. In mammals, the lysosome plays a bit part, if any. In contrast, the proteasome plays at best a subordinate role in muscle degradation in piscine systems. This diverging strategy is put into the context of fish metabolism in general, with its high amino acid turnover, reliance on amino acids as oxidative substrates and flux of amino acids from muscle via the liver into gonads during maturation. Brief focus is placed on structure, function and evolution of the key player in fishes: cathepsin D. The gene structure of piscine cathepsin D is outlined, focusing on the existence of duplicate, paralogous, cathepsin D genes in some species and analyzing the relationship between a female and liver-specific aspartyl protease and fish cathepsin Ds. Evolutionary relationships are developed between different groups of piscine cathepsins, aspartyl proteases and other cathepsins. Finally, based on specific changes in muscle enzymes in fish, including migrating salmon, common strategies of amino acid and carbon flux in fish muscle are pointed out, predicting some metabolic concepts that would make ideal application grounds for the August Krogh principle.
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Affiliation(s)
- Thomas P Mommsen
- Department of Biology, University of Victoria, PO Box 3020, Victoria, BC V8W 3P5, Canada.
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36
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CAO MINJIE, SHAO WEI, LI YAN, HARA KENJI, WANG XICHANG, SU WENJIN. IDENTIFICATION OF A MYOFIBRIL-BOUND SERINE PROTEINASE IN THE SKELETAL MUSCLE OF SILVER CARP. J Food Biochem 2004. [DOI: 10.1111/j.1745-4514.2004.04203.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Ohkubo M, Miyagawa K, Osatomi K, Hara K, Nozaki Y, Ishihara T. A novel serine protease complexed with α2-macroglobulin from skeletal muscle of lizard fish (Saurida undosquamis). Comp Biochem Physiol B Biochem Mol Biol 2004; 139:637-47. [PMID: 15581796 DOI: 10.1016/j.cbpc.2004.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2003] [Revised: 08/05/2004] [Accepted: 08/06/2004] [Indexed: 11/20/2022]
Abstract
A novel fish muscle serine protease named muscle soluble serine protease (MSSP) was purified from the soluble fraction of lizard fish (Saurida undosquamis: Synodontidae) muscle by ammonium sulfate fractionation followed by four steps of column chromatographies. In native-PAGE, the purified enzyme appeared as a single band with an estimated mol. mass of approximately 380 kDa by gel filtration. In SDS-PAGE under reducing conditions, the purified enzyme migrated as two protein bands at 110 and 100 kDa, named subunits A and B, respectively. The 20 residues of N-terminal amino acid sequence of subunit B showed 70% of homology to beta-chain of carp alpha(2)-macroglobulin-1. Moreover, both subunits A and B showed immunoreactivity with anti carp alpha(2)-macroglobulin antibody. Purified MSSP was inactivated by Pefabloc SC, aprotinin, benzamidine and TLCK, but not by alpha(1)-antitrypsin. After acid treatment (pH 2, 24 h), however, the enzyme activity eluted at 14 kDa from Sephacryl S-200 carried out under acidic conditions was inhibited by alpha(1)-antitrypsin. Lizard fish MSSP most rapidly hydrolyzed Boc-Val-Pro-Arg-MCA and Boc-Gln-Arg-Arg-MCA, but did not hydrolyzed Suc-Leu-Leu-Val-Tyr-MCA and Suc-Ala-Ala-Pro-Phe-MCA, and was not suppressed either by E-64, pepstatin A and ethylenediaminetetraacetic acid (EDTA). These results indicate that the purified MSSP is a serine protease complexed with alpha(2)-macroglobulin, and the entrapped protease was dissociated by the acid treatment. Purified and free MSSPs were most active at pH 10.0 and 9.0, respectively. Purified MSSP degraded myofibrillar proteins and casein but time courses of degradation of these substrates by the enzyme differed.
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Affiliation(s)
- Makoto Ohkubo
- Graduate School of Science and Technology, Nagasaki University, Bunkyo Machi 1-14, Nagasaki 852-8521, Japan.
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38
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Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocoll 2004. [DOI: 10.1016/s0268-005x(03)00127-9] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Ohkubo M, Miyagawa K, Osatomi K, Hara K, Nozaki Y, Ishihara T. Purification and characterization of myofibril-bound serine protease from lizard fish (Saurida undosquamis) muscle. Comp Biochem Physiol B Biochem Mol Biol 2004; 137:139-50. [PMID: 14698920 DOI: 10.1016/j.cbpc.2003.10.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Myofibril-bound serine protease (MBSP) from lizard fish (SAURIDA UNDOSQUAMIS: Synodontidae) skeletal muscle was purified to homogeneity with higher purification (1260-fold) and higher recovery (7%) than our previous report in lizard fish (Saurida wanieso). The new purification method combines a heat-treatment for dissociation from washed myofibrils, acid-treatment at pH 5.0 before and after lyophilization, and alcohol-treatment, followed by two column chromatographies. The molecular mass of the enzyme was estimated to be 50 kDa under non-reducing conditions and 28 kDa under reducing conditions by SDS-PAGE. The N-terminal amino acid sequence of the MBSP was determined to be 22 residues (IVGGYEXEAYSKPYQVSINLGY) and the sequence showed high homology to carp and other fish trypsins (64-77%), but did not show high homology to carp MBSP (41%). The enzyme activity was inhibited by serine protease inhibitors such as Pefabloc SC, leupeptin, TLCK and native protein inhibitors (soybean trypsin inhibitor, alpha(1)-antitrypsin and aprotinin). The purified enzyme specifically hydrolyzed at the carboxyl side of the arginine residue of synthetic 4-methyl-coumaryl-7-amide substrate. When purified MBSP was stored at -35 degrees C in the presence of 50% ethylene glycol (V/V), the enzyme activity was entirely preserved over 6 months and stable against freezing and thawing. Activities for both casein and the synthetic substrate were most active at pH 9.0, and the enzyme was most active approximately 55 degrees C with casein and between 35 and 45 degrees C for synthetic substrate. When myofibrils were incubated with purified MBSP, myosin heavy chain was mostly degraded approximately 55 degrees C, but the degradation of actin was very slow.
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Affiliation(s)
- Makoto Ohkubo
- Graduate School of Science and Technology, Nagasaki University, Bunkyo, Nagasaki 852-8521, Japan
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Olsson GB, Ofstad R, Lødemel JB, Olsen RL. Changes in water-holding capacity of halibut muscle during cold storage. Lebensm Wiss Technol 2003. [DOI: 10.1016/s0023-6438(03)00098-7] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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PAGANO MARIANAROMINA, PAREDI MARIAELIDA, CRUPKIN MARCOS. ABSENCE OF PROTEOLYSIS IN PURIFIED MYOFIBRILS OF POSTSPAWNED HAKE (MERLUCCIUS HUBBSI MARINI) DURING IN VITRO STORAGE AT 37C. J Food Biochem 2003. [DOI: 10.1111/j.1745-4514.2003.tb00282.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Benjakul S, Visessanguan W, Leelapongwattana K. Purification and characterization of heat-stable alkaline proteinase from bigeye snapper (Priacanthus macracanthus) muscle. Comp Biochem Physiol B Biochem Mol Biol 2003; 134:579-91. [PMID: 12670785 DOI: 10.1016/s1096-4959(02)00290-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Heat-stable alkaline proteinase was purified from bigeye snapper (Priacanthus macracanthus) ordinary muscle by heat-treatment and a series of chromatographies including Phenyl-Sepharose 6 Fast Flow, Source 15Q and Superose 12 HR 10/30. It was purified to 5180-fold with a yield of 0.8%. The molecular weight of purified proteinase was estimated to be 72 kDa by gel filtration. The proteinase appeared as two proteinase activity bands with molecular weights of 66 and 13.7 kDa on non-reducing SDS-substrate gel. Accordingly, it was found to consist of two different subunits. The optimum pH and temperature for casein hydrolysis were 8.5 and 60 degrees C, respectively. The proteolytic activity was strongly inhibited by soybean trypsin inhibitor and partially inhibited by ethylenediaminetetraacetic acid, while pepstatin A and E-64 showed no inhibition. Purified proteinase was able to hydrolyze Boc-Phe-Ser-Arg-MCA, but rarely hydrolyzed Z-Phe-Arg-MCA and Z-Arg-Arg-MCA. In addition, it mainly degraded myosin heavy chain, not actin. These results suggest that purified proteinase was serine proteinase, which is probably involved in gel weakening of bigeye snapper surimi.
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Affiliation(s)
- Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Songkhla, Thailand.
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Benjakul S, Visessanguan W, Tueksuban J. Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle. Food Res Int 2003. [DOI: 10.1016/j.foodres.2003.07.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Proteolytic Activity of Muscle in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) After Frozen Storage. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2001.0870] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sangorrín MP, Martone CB, Sánchez JJ. Myofibril-bound serine protease and its endogenous inhibitor in mouse: extraction, partial characterization and effect on myofibrils. Comp Biochem Physiol B Biochem Mol Biol 2002; 131:713-23. [PMID: 11923084 DOI: 10.1016/s1096-4959(01)00510-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The protein content of muscle is determined by the relative rates of synthesis and degradation. The balance between this process determines the number of functional contractile units within each muscle cell. Myofibril-bound protease, protease M previously reported in mouse skeletal muscle could be solubilized from the myofibrillar fraction by salt and acid treatment and partially purified by Mono Q and Superose 12 chromatography. Isolated protease M activity in vitro on whole myofibrils resulted in myosin, actin, troponin T, alpha-actinin and tropomyosin degradation. Protease M is serine type and was able to hydrolyze trypsin-type synthetic substrates but not those of chymotrypsin type. In gel filtration chromatography, protease M showed Mr 120.0 kDa. The endogenous inhibitor (MHPI) is a glycoprotein (110.0 kDa) that efficiently blocks the protease M-dependent proteolysis of myofibrillar proteins in a dose-dependent way, as shown by electrophoretic analysis and synthetic substrates assays. Protease M-Inhibitor system would be implicated in myofibrillar proteins turnover.
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Affiliation(s)
- Marcela P Sangorrín
- Instituto de Investigaciones Biológicas, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Casilla de Correo 1245, 7600, Mar del Plata, Argentina.
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Ramirez J, Garcia-Carreno E, Morales O, Sanchez A. Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi Production. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10641.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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PAGANO MARIANAR, PAREDI MARÍAE, CRUPKIN MARCOS. AUTOLYSIS OF PROTEINS FROM PRESPAWNED HAKE (MERLUCCIUS HUBBSI MARINI) DURING IN VITRO STORAGE OF MYOFIBRILS AT 20 AND 37C. J Food Biochem 2001. [DOI: 10.1111/j.1745-4514.2001.tb00815.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sangorrín MP, Folco EJ, Martone CM, Sánchez JJ. Purification and characterization of a proteinase inhibitor from white croaker skeletal muscle (Micropogon opercularis). Int J Biochem Cell Biol 2001; 33:691-9. [PMID: 11390277 DOI: 10.1016/s1357-2725(01)00054-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A trypsin proteinase inhibitor has been purified to homogeneity from the skeletal muscle of white croaker (Micropogon opercularis). Previously, we had described the occurrence in fish muscle of a serine protease (proteinase I) which showed a great capacity to degrade whole myofibrils in vitro and an endogenous inhibitor that prevented the action of the protease, both on natural and artificial substrates. In this paper, we report the purification and further biochemical characterization of the endogenous trypsin inhibitor. The purification was carried out by DEAE-Sephacel, Con A-Sepharose, Sephacryl S-300 and Mono Q. Throughout the purification procedure, trypsin inhibitory activity was assayed using azocasein as substrate. The molecular mass of the inhibitor was 65 kDa, as estimated by SDS-PAGE and gel filtration. The trypsin inhibitor is a glycoprotein, as deduced by the fact that it binds to Con A-Sepharose and stains with PAS and showed a wide range of pH stability (from 5 to 11). The thermal stability of the inhibitor considerably decreased at temperatures >60 degrees C. Assays of the inhibitor against various proteases indicated that it is highly specific for serine proteases, since it did not inhibit proteases belonging to any other groups. The inhibitor was able to inhibit the endogenous target enzyme (proteinase I) in a dose-dependent manner, with a 50% inhibition at a molar ratio close to 1. The present work contributes to improving our understanding of the physiological role of the proteinase I-inhibitor system in muscle protein breakdown, as well as its influence on post mortem proteolysis.
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Affiliation(s)
- M P Sangorrín
- Laboratorio de Microbiología, Facultad de Ingeniería, UNCOMA, Casilla de Correo 790, 8300, Neuquén, Argentina
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Cao MJ, Osatomi K, Hara K, Ishihara T. Purification of a novel myofibril-bound serine proteinase inhibitor (MBSPI) from the skeletal muscle of lizard fish. Comp Biochem Physiol B Biochem Mol Biol 2001; 128:19-25. [PMID: 11163300 DOI: 10.1016/s1096-4959(00)00296-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
A novel myofibril-bound serine proteinase inhibitor (MBSPI) was purified to homogeneity from the skeletal muscle of lizard fish (Saurida wanieso). Purification was carried out by ammonium sulfate fractionation, followed by column chromatographies on DEAE-Sephacel, SP-Sepharose and Sephadex G-150. MBSPI was purified 7.7-fold starting from the DEAE-Sephacel fraction, with a yield of 0.2%. It is a monomeric protein with the molecular mass of 50 kDa as estimated by SDS-PAGE and gel filtration. MBSPI reveals high inhibition specificity toward a myofibril-bound serine proteinase (MBSP) purified from lizard fish muscle. No inhibition is detected toward bovine trypsin, bovine chymotrypsin, two trypsins from carp hepatopancreas and a serine proteinase isolated from the sarcoplasmic fraction of white croaker muscle. It does not exert any inhibitory activity toward a myofibril-bound serine proteinase from carp muscle.
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Affiliation(s)
- M J Cao
- Graduate School of Marine Science and Engineering, Nagasaki University, Bunkyo, 852-8521, Nagasaki, Japan
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Sangorrín MP, Martone CB, Sánchez JJ. Identification of a myofibril-bound serine protease and its endogenous inhibitor in mouse skeletal muscle. Int J Biochem Cell Biol 2000; 32:1213-22. [PMID: 11137461 DOI: 10.1016/s1357-2725(00)00055-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Myofibrillar proteins, like all other intracellular proteins, are in a dynamic state of continual degradation and resynthesis. The proteolytic system responsible for degrading myofibrillar proteins in skeletal muscle is not well defined. A proteolytic activity associated to myofibrils was found in mouse skeletal muscle, as show electrophoretic patterns, and denominated by us, as protease M. During incubation of whole myofibrils at 37 degrees C, myosin heavy chain, alpha actinin, actin and troponin T suffered degradation. These effects were inhibited selectively by serine protease inhibitors (soybean trypsin inhibitor, di-isopropyl phosphofluoridate, phenylmethanesulfonyl fluoride). Using myofibrils as protease M source, azocaseinolytic activity was also detected. Endogenous inhibitor and various compounds effects on protease M activity were also quantified by trichloroacetic acid soluble products formation, using radiolabeled myofibrils. An endogenous trypsin inhibitor isolated from the muscle cytoplasmic fraction could inhibit protease M activity on myofibrillar proteins and on azocasein. While K(+) increased protease M activity, the presence of Ca(2+) did not show any effect. Data presented in this study suggest that reported protease M may be implicated in myofibrillar degradation in vivo and isolated endogenous inhibitor may provide a mechanism to control its action in mouse skeletal muscle.
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Affiliation(s)
- M P Sangorrín
- Instituto de Investigaciones Biológicas, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Casilla de Correo 1245, 7600 Mar del Plata, Argentina
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