粘液胞子虫感染メカジキ肉のジェリ-化原因プロテア-ゼ

概要

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A high protease activity was detected in the swordfish Xiphias gladius meat infected with the myxosporidia Chloromyxum musculoliquefaciens, the suspected microorganism for jellification. Protease which was exclusively detected in parasitized muscle fibers by the gelatin-silver film method, was separated into 10 fractions by ion-exchange chromatography and gel-filtration. One of those fractions conformed cathepsin D, whereas all other fractions contained thiol enzymes. The protease activity of a fraction (J-II-2) thus separated accounted for 50% of the total protease activity of the infected meat. The protease of this fraction whose moleculat weight was 4.7×104, hydrolysed myofibrillar fragments as well as sarcoplasmic proteins optimally around at pH3.5. Caseinolysis by this protease at pH 5.8 was highest between 55°C and 60°C at which the parasitized meat exhibited the most rapid jellification. From these findings, the protease in J-II-2 fraction was considered to be most responsible for jellification of the swordfish.
日本水産學會の論文