Caricain: a Basis for Enzyme Therapy for Coeliac Disease
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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). -
Helical Domain That Prevents Access to the Substrate-Binding Cleft
View metadata, citation and similar papers at core.ac.uk brought to you by CORE Researchprovided Article by Elsevier1193 - Publisher Connector The prosequence of procaricain forms an a-helical domain that prevents access to the substrate-binding cleft Matthew R Groves, Mark AJ Taylor, Mandy Scott, Nicola J Cummings Richard W Pickersgill* and John A Jenkins* Background: Cysteine proteases are involved in a variety of cellular processes Address: Department of Food Macromolecular including cartilage degradation in arthritis, the progression of Alzheimer’s Science, Institute of Food Research, Earley Gate, disease and cancer invasion: these enzymes are therefore of immense biological Whiteknights Road, Reading, RG6 6BZ, UK. importance. Caricain is the most basic of the cysteine proteases found in the *Corresponding authors. latex of Carica papaya. It is a member of the papain superfamily and is E-mail: [email protected] homologous to other plant and animal cysteine proteases. Caricain is naturally [email protected] expressed as an inactive zymogen called procaricain. The inactive form of the Key words: caricain, cysteine protease, density protease contains an inhibitory proregion which consists of an additional 106 modification, X-ray structure, zymogen N-terminal amino acids; the proregion is removed upon activation. Received: 25 June 1996 Results: The crystal structure of procaricain has been refined to 3.2 Å Revisions requested: 23 July 1996 Revisions received: 12 August 1996 resolution; the final model consists of three non-crystallographically related Accepted: 28 August 1996 molecules. The proregion of caricain forms a separate globular domain which binds to the C-terminal domain of mature caricain. -
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. -
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 -
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. -
^ P X R, for the PURPOSES of INFORMATION ONLY
WORLD INTELLECTUAL PROPERTY ORGANIZATION PCT International Bureau INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (51) International Patent Classification 6 : (11) International Publication Number: WO 98/49190 C07K 5/06, 5/08, 5/10 A l (43) International Publication Date: 5 November 1998 (05.11.98) (21) International Application Number: PCT/US98/08259 (74) Agents: BURKE, John, E. et al.; Cushman Darby & Cushman, Intellectual Property Group of Pillsbury Madison & Sutro, (22) International Filing Date: 24 April 1998 (24.04.98) 1100 New York Avenue, N.W., Washington, DC 20005 (US). (30) Priority Data: 60/044,819 25 April 1997 (25.04.97) US (81) Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, Not furnished 23 April 1998 (23.04.98) US BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HU, ID, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, (71) Applicant (for all designated States except US): CORTECH, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, INC. [US/US]; 6850 North Broadway, Denver, CO 80221 TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW, ARIPO (US). patent (GH, GM, KE, LS, MW, SD, SZ, UG, ZW), Eurasian patent (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), European (72) Inventors; and patent (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, (75) Inventors/Applicants(for US only): SPRUCE, Lyle, W. IE, IT, LU, MC, NL, PT, SE), OAPI patent (BF, BJ, CF, [US/US]; 948 Camino Del Sol, Chula Vista, CA 91910 CG, Cl, CM, GA, GN, ML, MR, NE, SN, TD, TG). -
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 -
Biochemical Investigation of the Ubiquitin Carboxyl-Terminal Hydrolase Family" (2015)
Purdue University Purdue e-Pubs Open Access Dissertations Theses and Dissertations Spring 2015 Biochemical investigation of the ubiquitin carboxyl- terminal hydrolase family Joseph Rashon Chaney Purdue University Follow this and additional works at: https://docs.lib.purdue.edu/open_access_dissertations Part of the Biochemistry Commons, Biophysics Commons, and the Molecular Biology Commons Recommended Citation Chaney, Joseph Rashon, "Biochemical investigation of the ubiquitin carboxyl-terminal hydrolase family" (2015). Open Access Dissertations. 430. https://docs.lib.purdue.edu/open_access_dissertations/430 This document has been made available through Purdue e-Pubs, a service of the Purdue University Libraries. Please contact [email protected] for additional information. *UDGXDWH6FKRRO)RUP 8SGDWHG PURDUE UNIVERSITY GRADUATE SCHOOL Thesis/Dissertation Acceptance 7KLVLVWRFHUWLI\WKDWWKHWKHVLVGLVVHUWDWLRQSUHSDUHG %\ Joseph Rashon Chaney (QWLWOHG BIOCHEMICAL INVESTIGATION OF THE UBIQUITIN CARBOXYL-TERMINAL HYDROLASE FAMILY Doctor of Philosophy )RUWKHGHJUHHRI ,VDSSURYHGE\WKHILQDOH[DPLQLQJFRPPLWWHH Chittaranjan Das Angeline Lyon Christine A. Hrycyna George M. Bodner To the best of my knowledge and as understood by the student in the Thesis/Dissertation Agreement, Publication Delay, and Certification/Disclaimer (Graduate School Form 32), this thesis/dissertation adheres to the provisions of Purdue University’s “Policy on Integrity in Research” and the use of copyrighted material. Chittaranjan Das $SSURYHGE\0DMRU3URIHVVRU V BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB $SSURYHGE\R. E. Wild 04/24/2015 +HDGRIWKH'HSDUWPHQW*UDGXDWH3URJUDP 'DWH BIOCHEMICAL INVESTIGATION OF THE UBIQUITIN CARBOXYL-TERMINAL HYDROLASE FAMILY Dissertation Submitted to the Faculty of Purdue University by Joseph Rashon Chaney In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy May 2015 Purdue University West Lafayette, Indiana ii All of this I dedicate wife, Millicent, to my faithful and beautiful children, Josh and Caleb. -
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.