A comparison of the actions of trypsin and pepsin on porcine immunoglobulin M and their effects on biological activity

D. Beale, J.K. Fazakerley
{"title":"A comparison of the actions of trypsin and pepsin on porcine immunoglobulin M and their effects on biological activity","authors":"D. Beale,&nbsp;J.K. Fazakerley","doi":"10.1016/0005-2795(81)90014-3","DOIUrl":null,"url":null,"abstract":"<div><p>The action of trypsin at 55°C and pH 8.3 on pig IgM anti-<em>Salmonella</em> has been compared with the action of pepsin at 37°C and pH 4.6. Both processes cause the gradual removal of Fab arms and C<sub>μ</sub>2 domains to produce eventually an (Fc)<sub>5</sub> fragment. However, during tryptic digestion Fab arms are preferentially removed from the same subunit, whereas peptic digestion causes random removal from any subunit. At intermediate stages of digestion both processes produce partially fragmented molecules which consist of an (Fc)<sub>5</sub> portion still attached to limited numbers of Fab arms. Both processes cause a gradual decrease in the ability of molecules to agglutinate <em>Salmonella</em>, but complement fixation by the complexes declines much more rapidly. A stage is reached where molecules having four Fab arms can still agglutinate but there is no complement fixation. However, the remaining arms on the tryptic molecules are distributed in pairs on the same subunit, whereas those on the peptic molecules are distributed randomly. Hence the number of remaining Fab arms, rather than their distribution, appears to be the critical factor which influences biological activity. A possible explanation for this is discussed.</p></div>","PeriodicalId":100165,"journal":{"name":"Biochimica et Biophysica Acta (BBA) - Protein Structure","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1981-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0005-2795(81)90014-3","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biochimica et Biophysica Acta (BBA) - Protein Structure","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0005279581900143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 5

Abstract

The action of trypsin at 55°C and pH 8.3 on pig IgM anti-Salmonella has been compared with the action of pepsin at 37°C and pH 4.6. Both processes cause the gradual removal of Fab arms and Cμ2 domains to produce eventually an (Fc)5 fragment. However, during tryptic digestion Fab arms are preferentially removed from the same subunit, whereas peptic digestion causes random removal from any subunit. At intermediate stages of digestion both processes produce partially fragmented molecules which consist of an (Fc)5 portion still attached to limited numbers of Fab arms. Both processes cause a gradual decrease in the ability of molecules to agglutinate Salmonella, but complement fixation by the complexes declines much more rapidly. A stage is reached where molecules having four Fab arms can still agglutinate but there is no complement fixation. However, the remaining arms on the tryptic molecules are distributed in pairs on the same subunit, whereas those on the peptic molecules are distributed randomly. Hence the number of remaining Fab arms, rather than their distribution, appears to be the critical factor which influences biological activity. A possible explanation for this is discussed.

胰蛋白酶和胃蛋白酶对猪免疫球蛋白M作用的比较及其对生物活性的影响
比较了55℃、pH 8.3条件下胰蛋白酶与37℃、pH 4.6条件下胃蛋白酶对猪IgM抗沙门氏菌的作用。这两个过程都导致Fab臂和Cμ2结构域逐渐去除,最终产生(Fc)5片段。然而,在胰消化过程中,Fab臂会优先从相同的亚基上移除,而消化性消化则会随机从任何亚基上移除。在消化的中间阶段,这两个过程都会产生部分破碎的分子,这些分子由(Fc)5部分组成,仍然附着在有限数量的Fab臂上。这两个过程都导致分子对沙门氏菌的凝集能力逐渐下降,但复合物对补体的固定下降得更快。达到这样一个阶段,具有四个Fab臂的分子仍然可以凝集,但没有补体固定。然而,色氨酸分子上的其余臂成对地分布在同一亚基上,而消化酶分子上的臂则随机分布。因此,影响生物活性的关键因素似乎是剩余Fab臂的数量,而不是它们的分布。本文讨论了一种可能的解释。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信