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Purification and characteristics of trypsin from masu salmon (Oncorhynchus masou) cultured in fresh-water

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Title: Purification and characteristics of trypsin from masu salmon (Oncorhynchus masou) cultured in fresh-water
Authors: Kanno, Gaku Browse this author
Yamaguchi, Takahito Browse this author
Kishimura, Hideki Browse this author →KAKEN DB
Yamaha, Etsurou Browse this author
Saeki, Hiroki Browse this author →KAKEN DB
Keywords: Fresh-water fish
Masu salmon
Oncorhynchus masou
Pyloric ceca
Trypsin
Thermal stability
Phylogenetic tree
Issue Date: Sep-2010
Publisher: Springer Netherlands
Journal Title: Fish Physiology and Biochemistry
Volume: 36
Issue: 3
Start Page: 637
End Page: 645
Publisher DOI: 10.1007/s10695-009-9336-4
PMID: 19680768
Abstract: Trypsin from the pyloric ceca of masu salmon (Oncorhynchus masou) cultured in fresh-water was purified by a series of chromatographies including Sephacryl S-200, Sephadex G-50 and diethylaminoethyl-cellulose to obtain a single band on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native-PAGE. The molecular mass of the purified trypsin was estimated to be approximately 24,000 Da by SDS-PAGE. The enzyme activity was strongly inhibited by phenylmethylsulfonyl fluoride, soybean trypsin inhibitor, and Nα-p-tosyl-L-lysine chloromethyl ketone. Masu salmon trypsin was stabilized by calcium ion. The optimum pH of the masu salmon trypsin was around pH 8.5 and the trypsin was unstable below pH 5.0. The optimum temperature of the masu salmon trypsin was around 60℃, and the trypsin was stable below 50℃, like temperate-zone and tropical-zone fish trypsins. The N-terminal 20 amino acid sequence of the masu salmon trypsin was IVGGYECKAYSQPHQVSLNS, and its charged amino acid content was lower than those of trypsins from frigid-zone fish and similar to those of trypsins from temperate-zone and tropical-zone fish. In phylogenetic tree, the masu salmon trypsin was classified into the group of the temperate-zone fish trypsin.
Rights: The final publication is available at www.springerlink.com
Type: article (author version)
URI: http://hdl.handle.net/2115/49331
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 岸村 栄毅

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