Please use this identifier to cite or link to this item: https://repositorio.unifesp.br/handle/11600/32621
Title: Purification, characterization and substrate specificity of a trypsin from the Amazonian fish tambaqui (Colossoma macropomum)
Authors: Marcuschi, Marina
Esposito, Talita S.
Machado, Mauricio F. M. [UNIFESP]
Hirata, Izaura Y. [UNIFESP]
Machado, Marcelo F. M. [UNIFESP]
Silva, Marcia V.
Carvalho, Luiz B.
Oliveira, Vitor [UNIFESP]
Bezerra, Ranilson S.
Universidade Federal de Pernambuco (UFPE)
Universidade Federal de São Paulo (UNIFESP)
Keywords: FRET peptide
Processing waste
Specific cleavage site
Tropical fish
Trypsin
Issue Date: 4-Jun-2010
Publisher: Elsevier B.V.
Citation: Biochemical and Biophysical Research Communications. San Diego: Academic Press Inc Elsevier Science, v. 396, n. 3, p. 667-673, 2010.
Abstract: An enzyme was purified from the pyloric caecum of tambaqui (Colossoma macropomum) through heat treatment, ammonium sulfate fractionation, Sephadex (R) G-75 and p-aminobenzamidine-agarose affinity chromatography. the enzyme had a molecular mass of 23.9 kDa, NH(2)-terminal amino acid sequence of IVGGYECKAHSQPHVSLNI and substrate specificity for arginine at P1, efficiently hydrolizing substrates with leucine and lysine at P2 and serine and arginine at P1'. Using the substrate z-FR-MCA, the enzyme exhibited greatest activity at pH 9.0 and 50 degrees C, whereas, with BAPNA activity was higher in a pH range of 7.5-11.5 and at 70 degrees C. Moreover, the enzyme maintained ca. 60% of its activity after incubated for 3 h at 60 degrees C. the enzymatic activity significantly decreased in the presence of TLCK, benzamidine (trypsin inhibitors) and PMSF (serine protease inhibitor). This source of trypsin may be an attractive alternative for the detergent and food industry. (C) 2010 Elsevier Inc. All rights reserved.
URI: http://repositorio.unifesp.br/handle/11600/32621
ISSN: 0006-291X
Other Identifiers: http://dx.doi.org/10.1016/j.bbrc.2010.04.155
Appears in Collections:Em verificação - Geral

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