A serine proteinase from the sarcoplasmic fraction of red sea bream Pagrus major is possibly derived from blood
スポンサーリンク
概要
- 論文の詳細を見る
Collagen degradation is known to be involved in the post mortem tenderization of fish muscle. A serine proteinase that is assumed to be related to collagen degradation after fish death was purified from the sarcoplasmic fraction of red sea bream Pagrus major by ammonium sulfate fractionation and column chromatography on Sephacryl S-300, Q Sepharose and Phenyl Sepharose CL-4B. The enzyme hydrolyzed gelatin and was obtained as a protein band of approximately 38 kDa upon sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing conditions. The N-terminal amino acid sequence of the enzyme was determined for 32 residues. A protein that had the same N-terminal amino acid sequence as the enzyme for ten residues was purified from the serum of red sea bream and showed the same characteristics as the enzyme. Therefore, it is suggested that the serine proteinase migrates from the blood to muscle and degrades muscle proteins after the death of the fish.
- Springer Japanの論文
- 2009-11-01
著者
-
BAE Inwoo
Graduate School of Science and Technology, Nagasaki University
-
OSATOMI Kiyoshi
Faculty of Fisheries, Nagasaki University
-
YOSHIDA Asami
Graduate School of Science and Technology, Nagasaki University
-
TACHIBANA Katsuyasu
Faculty of Fisheries, Nagasaki University
-
HARA Kenji
Faculty of Fisheries, Nagasaki University
-
SONODA Hiroko
Faculty of Fisheries, Nagasaki University
-
CAO Min-Jie
College of Biological Engineering, The Key Laboratory of Science and Technology for Aquaculture and
-
Osako K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
-
Osatomi K
Faculty Of Fisheries Nagasaki University
-
Osatomi Kiyoshi
Graduate School Of Marine Sciences And Engineering Nagasaki University
-
Cao Minjie
College Of Biological Engineering The Key Laboratory Of Science And Technology For Aquaculture And F
-
Bae Inwoo
Graduate School Of Science And Technology Nagasaki University
-
Hara Kenji
Faculty Of Fisheries Nagasaki University
-
Hara Keniji
Faculty Of Fisheries Nagasaki University
-
Cao Min-jie
College Of Biological Engineering The Key Laboratory Of Science And Technology For Aquaculture And F
-
Sonoda Hiroko
Faculty Of Fisheries Nagasaki University
-
Yoshida Asami
Graduate School Of Science And Technology Nagasaki University
-
Osatomi Kiyoshi
Faculty Of Fisheries Nagasaki University
-
Osatomi Kiyoshi
Graduate School Of Marine Science And Engineering Nagasaki University
-
Cao Min-jie
Graduate School Of Marine Science And Engineering Nagasaki University
-
Tachibana Katsuyasu
Laboratory Of Fishery Nutritional Sciences Graduate School Of Marine Science And Engineering Nagasak
-
Tachibana Katsuyasu
Faculty Of Fisheries Nagasaki University
-
Hara Kenji
Faculty Of Agriculture Kyushu University
-
Cao Min-jie
College Of Biological Engineering The Key Laboratory Of Science And Technology For Aquaculture And F
-
Yoshida Asami
Graduate School Of Fisheries Science And Environmental Studies Nagasaki University
-
Hara Kenji
Graduate School Of Fisheries Science And Environmental Studies Nagasaki University
関連論文
- Characterization of gelatinolytic enzymes in the skeletal muscle of red sea bream Pagrus major
- Characteristics of a self-assembled fibrillar gel prepared from red stingray collagen
- Suppression of color degradation of yellowtail dark muscle during storage by simultaneous dietary supplementation of vitamins C and E
- Differences in Progress of Rigor Mortis between Cultured Red Sea Bream and Cultured Japanese Flounder
- Detection of Type 1 Fimbrial Genes in Fish Pathogenic and Non-pathogenic Edwardsiella tarda Strains by PCR
- Lipid characteristics of coastal migratory Sarda orientalis tissues
- Differences in free amino acid composition between testis and ovary of sea urchin Anthocidaris crassispina during gonadal development
- Year-round gelation characteristic of bassy chub Kyphosus lembus meat
- Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish
- Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage
- Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea
- Seasonal variations in gel-forming ability of rabbit fish
- Chemical components and body color of horse mackerel caught in different areas
- Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
- Comparison of 5'-inosine monophosphate and p-nitrophenyl phosphate degrading activities among red, pink, and white muscle fibers of cultured carp
- Comparison of Interposition Ratios of Pink Muscle Fiber in Dorsal Ordinary Muscle among Various Marine Fishes
- Influence of interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value in cultured carp
- Influence of interposition of pink muscle fiber into dorsal ordinary muscle on 5'-IMP degrading activity in various fish species
- Comparison of characteristics of actomyosin from white, pink, and red muscle fiber types in cultured carp
- Influence of interposition of pink muscle fiber into dorsal ordinary muscle on increasing rate of K-value in various fish species
- Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)
- Estimation of body fat content from standard body length and body weicht on cultured red sea bream
- Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)
- The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured and Wild Red Sea Bream
- The Influence of Characteristics of Actomyosin on the Difference of Rigor Mortis Progress between Cultured Red Sea Bream and Japanese Flounder
- Substrate specificity of carp hepatopancreatic cathepsin S for peptides and myofibrillar proteins
- Purification and characterization of cathepsin S from hepatopancreas of carp Cyprinus carpio
- Comparison of Ca^ pump of sarcoplasmic reticulum in dorsal ordinary muscle between cultured red sea bream and Japanese flounder
- The Influence of Ca^ Concentration around Myofibrillar Mg^-ATPase on the Speed and Pattern of Rigor Mortis in Fish Species or Cultured and Wild Fish
- The Influence of Pink Muscle Fiber in Ordinary Muscle of Fishes on the Rigor Mortis Progress
- Discrimination of Muscle Fiber Types in Ordinary Muscle by Actomyosin ATPase Activity and Its Comparison among Various Fishes and Muscle Parts
- Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
- Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage
- Effect of Squid Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish (Saurida wanieso) Myofibrillar Protein
- Effect of Proteolytic Squid Protein Hydrolysate on Textural Quality and Denaturation of Wanieso Lizardfish (Saurida wanieso) Surimi during Frozen Storage
- Effect of Fish Protein Hydrolysate Gel-forming Ability, State of Water, and Denaturation of Wanieso Lizardfish Surimi during frozen Storage
- Growth hormone-like substance in the rotifer Brachionus plicatilis
- Purification and characterization of two anionic trypsins from the hepatopancreas of carp
- Distinctive catalytic actions of carp dipeptidases from ordinary muscle and intestine
- Purification and characterization of a novel dipeptidase from carp ordinary muscle
- Purification and characterization of thermostable dipeptidase from carp intestine
- Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan
- Difference of Serum Lipoprotein Profile between Cultured and Wild Red Sea Bream
- Effect of Chitin Derived from Crustaceans and Cephalopods on the State of Water in Lizard Fish Myofibrils and Subsequent Denaturation by Dehydration
- Gene structure of carp Cyprinus carpio cathepsin B
- Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage
- Occurrence of two distinct molecular species of cathepsin B in carp Cyprinus carpio
- Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage
- Myofibrillar proteolysis by myofibril-bound serine protease from white croaker Argyrosomus argentatus
- Purification and characterization of myofibril-bound serine protease from crucian carp Carassius giberio langsdorfi muscle
- Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
- Effect of the Protein Hydrolysate from Shrimp Head on Freeze-Induced Denaturation of Fish Myofibrillar Protein
- Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the Freeze-Induced Denaturation, and on the Amount of Unfreezable Water of Wanieso Lizardfish Myofibrillar Protein
- Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the State of Water and Dehydration-induced Denaturation of Lizard Fish Myofibrillar Protein
- Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration
- A serine proteinase from the sarcoplasmic fraction of red sea bream Pagrus major is possibly derived from blood
- Characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata
- Influence of Contracture on Breaking Strength in Carp Muscle
- An Improved Method of the Purification of Ricin D
- 164. Structure and Toxic Function of Ricin. (V) : Regeneration of Ricin D from Reduced Polypeptide Chains
- Concentration Dependent Effect of Enzymatic Fish Protein Hydrolysate on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
- 183. Structure and Toxic Function of Ricin (VII) : Behavior of Ricin in the Process of Germination of Castor Bean Seeds
- 182. Structure and Toxic Function of Ricin (VI) : Proteolytic Activity of SH-Alanine Chain of Ricin D
- Non-iterative Symmetric Two-Dimensional Linear Discriminant Analysis
- Degradation of myofibrils in cultured yellowtail Seriola quinqueradiata burnt meat : effects of a myofibril-bound EDTA-sensitive protease