Xu-Chen Xiao , Jia-Yin Huang , Yu-Lei Chen , Kai-Yuan Cao , Ru-Qing Yang , Duan-Quan Lin , Shu-Jun Hong , Yu-Ting Yang , Min-Jie Cao
{"title":"万年青肝胰腺和肌肉中的胶原酶:它们在胶原蛋白降解过程中的纯化、表征和行为比较","authors":"Xu-Chen Xiao , Jia-Yin Huang , Yu-Lei Chen , Kai-Yuan Cao , Ru-Qing Yang , Duan-Quan Lin , Shu-Jun Hong , Yu-Ting Yang , Min-Jie Cao","doi":"10.1016/j.foodchem.2025.143282","DOIUrl":null,"url":null,"abstract":"<div><div>Collagenases are responsible for collagen degradation, resulting in shrimp muscle softening after death. In this study, biochemical characteristics of collagenases purified from hepatopancreas (CPH) and muscle (CPM) of <em>Litopenaeus vannamei</em> were comparatively investigated. Changes of enzyme activity in shrimp hepatopancreas and muscle presented totally different tendencies, which decreased and increased respectively. Also, the key collagenases in different shrimp body parts were different. The CPH was identified as a highly metal-dependent serine proteinase, while the CPM was identified as a Ba<sup>2+</sup>-dependent metalloproteinase with a maximum activity at 50 °C and pH of 7.0. In terms of degradation behaviors, both CPH and CPM could hydrolyze type I collagen. However, because of diversified cleavage sites and higher efficiency, the CPM was able to degrade collagen more completely. Hence, these findings clarified the collagen degradation mechanism from a new perspective, providing theoretical basis for shrimp texture maintenance.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"475 ","pages":"Article 143282"},"PeriodicalIF":9.8000,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Collagenases from hepatopancreas and muscle of Litopenaeus vannamei: Purification, characterization and comparison of their behaviors in collagen degradation\",\"authors\":\"Xu-Chen Xiao , Jia-Yin Huang , Yu-Lei Chen , Kai-Yuan Cao , Ru-Qing Yang , Duan-Quan Lin , Shu-Jun Hong , Yu-Ting Yang , Min-Jie Cao\",\"doi\":\"10.1016/j.foodchem.2025.143282\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Collagenases are responsible for collagen degradation, resulting in shrimp muscle softening after death. In this study, biochemical characteristics of collagenases purified from hepatopancreas (CPH) and muscle (CPM) of <em>Litopenaeus vannamei</em> were comparatively investigated. Changes of enzyme activity in shrimp hepatopancreas and muscle presented totally different tendencies, which decreased and increased respectively. Also, the key collagenases in different shrimp body parts were different. The CPH was identified as a highly metal-dependent serine proteinase, while the CPM was identified as a Ba<sup>2+</sup>-dependent metalloproteinase with a maximum activity at 50 °C and pH of 7.0. In terms of degradation behaviors, both CPH and CPM could hydrolyze type I collagen. However, because of diversified cleavage sites and higher efficiency, the CPM was able to degrade collagen more completely. Hence, these findings clarified the collagen degradation mechanism from a new perspective, providing theoretical basis for shrimp texture maintenance.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"475 \",\"pages\":\"Article 143282\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-02-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625005333\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625005333","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Collagenases from hepatopancreas and muscle of Litopenaeus vannamei: Purification, characterization and comparison of their behaviors in collagen degradation
Collagenases are responsible for collagen degradation, resulting in shrimp muscle softening after death. In this study, biochemical characteristics of collagenases purified from hepatopancreas (CPH) and muscle (CPM) of Litopenaeus vannamei were comparatively investigated. Changes of enzyme activity in shrimp hepatopancreas and muscle presented totally different tendencies, which decreased and increased respectively. Also, the key collagenases in different shrimp body parts were different. The CPH was identified as a highly metal-dependent serine proteinase, while the CPM was identified as a Ba2+-dependent metalloproteinase with a maximum activity at 50 °C and pH of 7.0. In terms of degradation behaviors, both CPH and CPM could hydrolyze type I collagen. However, because of diversified cleavage sites and higher efficiency, the CPM was able to degrade collagen more completely. Hence, these findings clarified the collagen degradation mechanism from a new perspective, providing theoretical basis for shrimp texture maintenance.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.