Binding of A-Bungarotoxin to Proteolytic Fragments of the A
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Enzymes Handling/Processing
Enzymes Handling/Processing 1 Identification of Petitioned Substance 2 3 This Technical Report addresses enzymes used in used in food processing (handling), which are 4 traditionally derived from various biological sources that include microorganisms (i.e., fungi and 5 bacteria), plants, and animals. Approximately 19 enzyme types are used in organic food processing, from 6 at least 72 different sources (e.g., strains of bacteria) (ETA, 2004). In this Technical Report, information is 7 provided about animal, microbial, and plant-derived enzymes generally, and more detailed information 8 is presented for at least one model enzyme in each group. 9 10 Enzymes Derived from Animal Sources: 11 Commonly used animal-derived enzymes include animal lipase, bovine liver catalase, egg white 12 lysozyme, pancreatin, pepsin, rennet, and trypsin. The model enzyme is rennet. Additional details are 13 also provided for egg white lysozyme. 14 15 Chemical Name: Trade Name: 16 Rennet (animal-derived) Rennet 17 18 Other Names: CAS Number: 19 Bovine rennet 9001-98-3 20 Rennin 25 21 Chymosin 26 Other Codes: 22 Prorennin 27 Enzyme Commission number: 3.4.23.4 23 Rennase 28 24 29 30 31 Chemical Name: CAS Number: 32 Peptidoglycan N-acetylmuramoylhydrolase 9001-63-2 33 34 Other Name: Other Codes: 35 Muramidase Enzyme Commission number: 3.2.1.17 36 37 Trade Name: 38 Egg white lysozyme 39 40 Enzymes Derived from Plant Sources: 41 Commonly used plant-derived enzymes include bromelain, papain, chinitase, plant-derived phytases, and 42 ficin. The model enzyme is bromelain. -
Application of Plant Proteolytic Enzymes for Tenderization of Rabbit Meat
Biotechnology in Animal Husbandry 34 (2), p 229-238 , 2018 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.5.039'637.55'712 https://doi.org/10.2298/BAH1802229D APPLICATION OF PLANT PROTEOLYTIC ENZYMES FOR TENDERIZATION OF RABBIT MEAT Maria Doneva, Iliana Nacheva, Svetla Dyankova, Petya Metodieva, Daniela Miteva Institute of Cryobiology and Food Technology, Cherni Vrah 53, 1407, Sofia, Bulgaria Corresponding author: Maria Doneva, e-mail: [email protected] Original scientific paper Abstract: The purpose of this study is to assess the tenderizing effect of plant proteolytic enzymes upon raw rabbit meat. Tests are performed on rabbit meat samples treated with papain and two vegetal sources of natural proteases (extracts of kiwifruit and ginger root). Two variants of marinade solutions are prepared from each vegetable raw materials– 50% (w/w) and 100 % (w/w), with a duration of processing 2h, 24h, and 48h. Changes in the following physico- chemical characteristics of meat have been observed: pH, water-holding capacity, cooking losses and quantity of free amino acids. Differences in values of these characteristics have been observed, both between control and test samples, as well as depending of treatment duration. For meat samples marinated with papain and ginger extracts, the water-holding capacity reached to 6.74 ± 0.04 % (papain), 5.58 ± 0.09 % (variant 1) and 6.80 ± 0.11 % (variant 2) after 48 hours treatment. In rabbit meat marinated with kiwifruit extracts, a significant increase in WHC was observed at 48 hours, 3.37 ± 0.07 (variant 3) and 6.84 ± 0.11 (variant 4). -
Current IUBMB Recommendations on Enzyme Nomenclature and Kinetics$
Perspectives in Science (2014) 1,74–87 Available online at www.sciencedirect.com www.elsevier.com/locate/pisc REVIEW Current IUBMB recommendations on enzyme nomenclature and kinetics$ Athel Cornish-Bowden CNRS-BIP, 31 chemin Joseph-Aiguier, B.P. 71, 13402 Marseille Cedex 20, France Received 9 July 2013; accepted 6 November 2013; Available online 27 March 2014 KEYWORDS Abstract Enzyme kinetics; The International Union of Biochemistry (IUB, now IUBMB) prepared recommendations for Rate of reaction; describing the kinetic behaviour of enzymes in 1981. Despite the more than 30 years that have Enzyme passed since these have not subsequently been revised, though in various respects they do not nomenclature; adequately cover current needs. The IUBMB is also responsible for recommendations on the Enzyme classification naming and classification of enzymes. In contrast to the case of kinetics, these recommenda- tions are kept continuously up to date. & 2014 The Author. Published by Elsevier GmbH. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/3.0/). Contents Introduction...................................................................75 Kinetics introduction...........................................................75 Introduction to enzyme nomenclature ................................................76 Basic definitions ................................................................76 Rates of consumption and formation .................................................76 Rate of reaction .............................................................76 -
SARS-Cov-2) Papain-Like Proteinase(Plpro
JOURNAL OF VIROLOGY, Oct. 2010, p. 10063–10073 Vol. 84, No. 19 0022-538X/10/$12.00 doi:10.1128/JVI.00898-10 Copyright © 2010, American Society for Microbiology. All Rights Reserved. Papain-Like Protease 1 from Transmissible Gastroenteritis Virus: Crystal Structure and Enzymatic Activity toward Viral and Cellular Substratesᰔ Justyna A. Wojdyla,1† Ioannis Manolaridis,1‡ Puck B. van Kasteren,2 Marjolein Kikkert,2 Eric J. Snijder,2 Alexander E. Gorbalenya,2 and Paul A. Tucker1* EMBL Hamburg Outstation, c/o DESY, Notkestrasse 85, D-22603 Hamburg, Germany,1 and Molecular Virology Laboratory, Department of Medical Microbiology, Center of Infectious Diseases, Leiden University Medical Center, P.O. Box 9600, 2300 RC Leiden, Netherlands2 Received 27 April 2010/Accepted 15 July 2010 Coronaviruses encode two classes of cysteine proteases, which have narrow substrate specificities and either a chymotrypsin- or papain-like fold. These enzymes mediate the processing of the two precursor polyproteins of the viral replicase and are also thought to modulate host cell functions to facilitate infection. The papain-like protease 1 (PL1pro) domain is present in nonstructural protein 3 (nsp3) of alphacoronaviruses and subgroup 2a betacoronaviruses. It participates in the proteolytic processing of the N-terminal region of the replicase polyproteins in a manner that varies among different coronaviruses and remains poorly understood. Here we report the first structural and biochemical characterization of a purified coronavirus PL1pro domain, that of transmissible gastroenteritis virus (TGEV). Its tertiary structure is compared with that of severe acute respiratory syndrome (SARS) coronavirus PL2pro, a downstream paralog that is conserved in the nsp3’s of all coronaviruses. -
DEUBIQUITINATING ACTIVITY of the SARS-Cov PAPAIN-LIKE PROTEASE
DEUBIQUITINATING ACTIVITY OF THE SARS-CoV PAPAIN-LIKE PROTEASE Naina Barretto1, Dalia Jukneliene1, Kiira Ratia2, Zhongbin Chen1,3, Andrew D. Mesecar2 and Susan C. Baker1 1. INTRODUCTION The SARS-CoV replicase polyproteins are processed into 16 nonstructural proteins (nsps) by two viral proteases; a 3C-like protease (3CLpro) and a papain-like protease (PLpro). PLpro processes the amino-terminal end of the replicase polyprotein to release nsp1, nsp2, and nsp3. In this study, we identified a 316 amino acid core catalytic domain for SARS-CoV PLpro that is active in trans-cleavage assays. Interestingly, bioinformatics analysis of the SARS-CoV PLpro domain suggested that this protease may also have deubiquitinating activity because it is predicted to have structural similarity to a cellular deubiquitinase, HAUSP (herpesvirus-associated ubiquitin-specific-protease). Using a purified preparation of the catalytic core domain in an in vitro assay, we demonstrate that PLpro has the ability to cleave ubiquitinated substrates. We also established a FRET- based assay to study the kinetics of proteolysis and deubiquitination by SARS-CoV PLpro. This characterization of a PLpro catalytic core will facilitate structural studies as well as high-throughput assays to identify antiviral compounds. IDENTIFYING A PLpro CATALYTIC CORE DOMAIN Proteolytic processing of the coronavirus replicase polyprotein by 3CLpro and the papain-like proteases is essential for the formation of the mature replicase complex. In light of its role in processing the amino-terminal end of the replicase polyprotein, PLpro is a potential target for the development of antiviral drugs. To identify a catalytically active core domain for PLpro, we performed deletion analysis from the C- and N-terminii of a region of SARS-CoV nsp3, which we had previously shown to be proteolytic active. -
Go Molecular! a Clinical Reference Guide to Molecular Allergy Part 2: the Allergen Components
Setting the standard in allergy diagnostics 2019 edition with the latest news in molecular allergology Go molecular! A clinical reference guide to molecular allergy Part 2: The allergen components Second edition | By Neal Bradshaw For more information on this topic allergyai.com Go molecular! Preface In the previous 2013 edition of Go the content in this new version of Go Molecular, I produced a straight forward Molecular has been aimed to provide clinical reference guide book to describe improved diagnostic explanations in common allergens and their constituent the form of tables, with concise clinical components. This guide is an update interpretation comments. Also new is a to the original but keeps the focus on section on aero-allergen components, understanding component test results, an introduction to micro-array, as well as well as what tests are actually as new information on diagnostic gaps commercial available (since this is an regarding certain food components. important practical aspect of molecular allergy!). If you need further supporting information relating to molecular allergy then I can Since 2013 the science of molecular recommend visiting our webpage: allergy has exploded with many new allergyai.com. studies both using single and multiplex allergen testing formats. There is a lot Neal Bradshaw of new clinical evidence to consider, Portfolio Manager - Allergy emerging allergens like alpha-gal and the Thermo Fisher Scientific availability of new ImmunoCAPTM Allergen Components. Beyond the new science, Disclaimer: The content of this book is intended as an aid to the physician to interpret allergen specific IgE antibody test results. It is not intended as medical advice on an individual level. -
A Rationale for Targeting Sentinel Innate Immune Signaling of Group 1 House Dust Mite Allergens Th
Molecular Pharmacology Fast Forward. Published on July 5, 2018 as DOI: 10.1124/mol.118.112730 This article has not been copyedited and formatted. The final version may differ from this version. MOL #112730 1 Title Page MiniReview for Molecular Pharmacology Allergen Delivery Inhibitors: A Rationale for Targeting Sentinel Innate Immune Signaling of Group 1 House Dust Mite Allergens Through Structure-Based Protease Inhibitor Design Downloaded from molpharm.aspetjournals.org Jihui Zhang, Jie Chen, Gary K Newton, Trevor R Perrior, Clive Robinson at ASPET Journals on September 26, 2021 Institute for Infection and Immunity, St George’s, University of London, Cranmer Terrace, London SW17 0RE, United Kingdom (JZ, JC, CR) State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, P.R. China (JZ) Domainex Ltd, Chesterford Research Park, Little Chesterford, Saffron Walden, CB10 1XL, United Kingdom (GKN, TRP) Molecular Pharmacology Fast Forward. Published on July 5, 2018 as DOI: 10.1124/mol.118.112730 This article has not been copyedited and formatted. The final version may differ from this version. MOL #112730 2 Running Title Page Running Title: Allergen Delivery Inhibitors Correspondence: Professor Clive Robinson, Institute for Infection and Immunity, St George’s, University of London, SW17 0RE, UK [email protected] Downloaded from Number of pages: 68 (including references, tables and figures)(word count = 19,752) 26 (main text)(word count = 10,945) Number of Tables: 3 molpharm.aspetjournals.org -
Actinidin Treatment and Sous Vide Cooking: Effects on Tenderness and in Vitro Protein Digestibility of Beef Brisket
Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. Actinidin Treatment and Sous Vide Cooking: Effects on Tenderness and In Vitro Protein Digestibility of Beef Brisket A thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū , New Zealand Xiaojie Zhu 2017 i ii Abstract Actinidin from kiwifruit can tenderise meat and help to add value to low-value meat cuts. Compared with other traditional tenderisers (e.g. papain and bromelain) it is a promising way, due to its less intensive tenderisation effects on meat. But, as with other plant proteases, over-tenderisation of meat may occur if the reaction is not controlled. Therefore, the objectives of this study were (1) finding a suitable process to control the enzyme activity after desired meat tenderisation has been achieved; (2) optimising the dual processing conditions- actinidin pre-treatment followed by sous vide cooking to achieve the desired tenderisation in shorter processing times. The first part of the study focused on the thermal inactivation of actinidin in freshly-prepared kiwifruit extract (KE) or a commercially available green kiwifruit enzyme extract (CEE). The second part evaluated the effects of actinidin pre-treatment on texture and in vitro protein digestibility of sous vide cooked beef brisket steaks. The results showed that actinidin in KE and CEE was inactivated at moderate temperatures (60 and 65 °C) in less than 5 min. -
Chapter 11 Cysteine Proteases
CHAPTER 11 CYSTEINE PROTEASES ZBIGNIEW GRZONKA, FRANCISZEK KASPRZYKOWSKI AND WIESŁAW WICZK∗ Faculty of Chemistry, University of Gdansk,´ Poland ∗[email protected] 1. INTRODUCTION Cysteine proteases (CPs) are present in all living organisms. More than twenty families of cysteine proteases have been described (Barrett, 1994) many of which (e.g. papain, bromelain, ficain , animal cathepsins) are of industrial impor- tance. Recently, cysteine proteases, in particular lysosomal cathepsins, have attracted the interest of the pharmaceutical industry (Leung-Toung et al., 2002). Cathepsins are promising drug targets for many diseases such as osteoporosis, rheumatoid arthritis, arteriosclerosis, cancer, and inflammatory and autoimmune diseases. Caspases, another group of CPs, are important elements of the apoptotic machinery that regulates programmed cell death (Denault and Salvesen, 2002). Comprehensive information on CPs can be found in many excellent books and reviews (Barrett et al., 1998; Bordusa, 2002; Drauz and Waldmann, 2002; Lecaille et al., 2002; McGrath, 1999; Otto and Schirmeister, 1997). 2. STRUCTURE AND FUNCTION 2.1. Classification and Evolution Cysteine proteases (EC.3.4.22) are proteins of molecular mass about 21-30 kDa. They catalyse the hydrolysis of peptide, amide, ester, thiol ester and thiono ester bonds. The CP family can be subdivided into exopeptidases (e.g. cathepsin X, carboxypeptidase B) and endopeptidases (papain, bromelain, ficain, cathepsins). Exopeptidases cleave the peptide bond proximal to the amino or carboxy termini of the substrate, whereas endopeptidases cleave peptide bonds distant from the N- or C-termini. Cysteine proteases are divided into five clans: CA (papain-like enzymes), 181 J. Polaina and A.P. MacCabe (eds.), Industrial Enzymes, 181–195. -
Proteolytic Cleavage—Mechanisms, Function
Review Cite This: Chem. Rev. 2018, 118, 1137−1168 pubs.acs.org/CR Proteolytic CleavageMechanisms, Function, and “Omic” Approaches for a Near-Ubiquitous Posttranslational Modification Theo Klein,†,⊥ Ulrich Eckhard,†,§ Antoine Dufour,†,¶ Nestor Solis,† and Christopher M. Overall*,†,‡ † ‡ Life Sciences Institute, Department of Oral Biological and Medical Sciences, and Department of Biochemistry and Molecular Biology, University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada ABSTRACT: Proteases enzymatically hydrolyze peptide bonds in substrate proteins, resulting in a widespread, irreversible posttranslational modification of the protein’s structure and biological function. Often regarded as a mere degradative mechanism in destruction of proteins or turnover in maintaining physiological homeostasis, recent research in the field of degradomics has led to the recognition of two main yet unexpected concepts. First, that targeted, limited proteolytic cleavage events by a wide repertoire of proteases are pivotal regulators of most, if not all, physiological and pathological processes. Second, an unexpected in vivo abundance of stable cleaved proteins revealed pervasive, functionally relevant protein processing in normal and diseased tissuefrom 40 to 70% of proteins also occur in vivo as distinct stable proteoforms with undocumented N- or C- termini, meaning these proteoforms are stable functional cleavage products, most with unknown functional implications. In this Review, we discuss the structural biology aspects and mechanisms -
Efficiency of Plant Proteases Bromelain and Papain on Turkey Meat Tenderness
Biotechnology in Animal Husbandry 31 (3), p 407-413 , 2015 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.5.03 DOI: 10.2298/BAH1503407D EFFICIENCY OF PLANT PROTEASES BROMELAIN AND PAPAIN ON TURKEY MEAT TENDERNESS M. Doneva, D. Miteva, S. Dyankova, I. Nacheva, P. Metodieva, K. Dimov Institute of Cryobiology and Food Technology, Cherni Vrah 53, 1407, Sofia, Bulgaria Corresponding author: [email protected] Original scientific paper Abstract: The main subject of study is the effect the plant proteases bromelain and papain exert on turkey meat tenderness. Experiments are conducted with samples of raw meat in 3 different concentration levels of the enzyme solutions (50U/ml 100U/ml and 200 U/ml) and in 3 different time periods (duration) of treatment (24 h, 48 h, 72h). An increase in enzyme concentration and treatment duration results in a higher degree of protein hydrolysis in the turkey meat. The optimal conditions for hydrolysis with minimal loss of protein and highest retention of organoleptic qualities of the meat samples are established. Key words: tenderizing, turkey meat, bromelain, papin Introduction Tenderness belongs to the most important meat quality traits. There are several factors that determine meat tenderness: sarcomere length, myofibril integrity and connective tissue integrity. The latter one determines the quality of background toughness. (Chen et al., 2006) There are two different components to meat toughness: actomyosin toughness and background toughness. Actomyosin toughness is attributed to myofibrillar proteins, whereas background toughness is due to connective tissue presence. In the recent years interest is growing in the development of better methods to produce meat with improved tenderness whilst preserving its nutritional qualities. -
Bromelain Inhibits Lipopolysaccharide-Induced Cytokine Production Involving Cellular Signaling Suppression in Rats
Immunological Investigations, 37:263–277, 2008 Copyright © Informa Healthcare USA, Inc. ISSN: 0882-0139 print / 1532-4311 online DOI: 10.1080/08820130802083622 BromelainLIMM0882-01391532-4311Immunological Investigations,Investigations Vol. 37, No. 4, May 2008: pp. 1–27 Inhibits Lipopolysaccharide-Induced Cytokine Production in Human THP-1 Monocytes via the Removal of CD14 MechanismJ.-R. Huang ofet bromelain’s al. anti-inflammatory effect Jing-Rong Huang,1 Chia-Chuan Wu,3 Rolis Chien-Wei Hou,4 and Kee-Ching Jeng2,3 1Institutes of Biomedical Science, National Chung-Hsing University, Taichung, Taiwan 2Medical Technology, National Chung-Hsing University, Taichung, Taiwan 3Department of Education and Research, Taichung Veterans General Hospital, Taichung, Taiwan 4Department of Medical Technology, Jen-Teh Junior College of Medical and Nursing Management, Miaoli, Taiwan Bromelain has been reported to have anti-inflammatory and immunomodulatory effects. However, the anti-inflammatory mechanism of bromelain is unclear. Therefore, we investigated the effect of bromelain on cytokine production from lipopolysaccharide (LPS)-stimulated human peripheral blood mononuclear cells (PBMC) and monocytic leukemia THP-1 cells. The result showed that bromelain (50–100 μg/ml) significantly and reversibly reduced tumor necrosis factor (TNF)-α interleukin- (IL)-1β and IL-6 from LPS-induced PBMC and THP-1 cells. This effect was correlated with reduced LPS-induced TNF-α mRNA and NF-κB activity in THP-1 cells. In addition, bromelain dose-dependently inhibited LPS-induced prostaglandin E2, thromboxane B2 and COX-2 mRNA but not COX-1 mRNA. Importantly, bromelain degraded TNF-α and IL-1β molecules, reduced the expression of surface marker CD14 but not Toll-like receptor 4 from THP-1 cells.