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

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
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 ,&nbsp;Jia-Yin Huang ,&nbsp;Yu-Lei Chen ,&nbsp;Kai-Yuan Cao ,&nbsp;Ru-Qing Yang ,&nbsp;Duan-Quan Lin ,&nbsp;Shu-Jun Hong ,&nbsp;Yu-Ting Yang ,&nbsp;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 ,&nbsp;Jia-Yin Huang ,&nbsp;Yu-Lei Chen ,&nbsp;Kai-Yuan Cao ,&nbsp;Ru-Qing Yang ,&nbsp;Duan-Quan Lin ,&nbsp;Shu-Jun Hong ,&nbsp;Yu-Ting Yang ,&nbsp;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}
引用次数: 0

摘要

胶原酶负责胶原蛋白降解,导致虾死后肌肉软化。本研究对凡纳滨对虾肝胰腺(CPH)和肌肉(CPM)胶原酶的生化特性进行了比较研究。虾肝胰脏和肌肉酶活性的变化趋势完全不同,分别呈下降和上升趋势。不同虾体部位的关键胶原酶含量也不同。CPH被鉴定为高度依赖金属的丝氨酸蛋白酶,而CPM被鉴定为Ba2+依赖的金属蛋白酶,在50 °C和7.0 pH下具有最大活性。在降解行为方面,CPH和CPM均能水解I型胶原。然而,由于CPM具有多样化的裂解位点和更高的效率,因此CPM能够更彻底地降解胶原。因此,这些发现从新的角度阐明了胶原蛋白降解机制,为虾的质地维持提供了理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
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.
×
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:604180095
Book学术官方微信