Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction

Autores
Acevedo Gomez, Antonella Valeria; Gomez, Gabriela Noemi; Chamorro, Ester Ramona; Bustillo, Soledad; Leiva, Laura Cristina Ana
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2 h. Fish extract was unstable at temperatures greater than 45 °C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl 2 and MgCl 2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.
Fil: Acevedo Gomez, Antonella Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Gomez, Gabriela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Chamorro, Ester Ramona. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Bustillo, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Leiva, Laura Cristina Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Materia
ACETIC ACID (PUBCHEM CID: 176)
ACIDIC PROTEASE
BUTYL ALCOHOL (PUBCHEM CID: 263)
COLLAGEN
ETHYLENEDIAMINETETRAACETIC ACID (PUBCHEM CID: 6049)
GLYCINE (PUBCHEM CID: 750)
HYDROCHLORIC ACID (PUBCHEM CID: 313)
METHANOL (PUBCHEM CID: 887)
PHENYLMETHYLSULFONYL FLUORIDE (PUBCHEM CID: 4784)
SODIUM CHLORIDE (PUBCHEM CID: 5234)
SODIUM DODECYL SULFATE (PUBCHEM CID: 3423265)
SODIUM HYDROXIDE (PUBCHEM CID: 14798)
STOMACH
SÁBALO (PROCHILODUS LINEATUS)
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/96187
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extractionAcevedo Gomez, Antonella ValeriaGomez, Gabriela NoemiChamorro, Ester RamonaBustillo, SoledadLeiva, Laura Cristina AnaACETIC ACID (PUBCHEM CID: 176)ACIDIC PROTEASEBUTYL ALCOHOL (PUBCHEM CID: 263)COLLAGENETHYLENEDIAMINETETRAACETIC ACID (PUBCHEM CID: 6049)GLYCINE (PUBCHEM CID: 750)HYDROCHLORIC ACID (PUBCHEM CID: 313)METHANOL (PUBCHEM CID: 887)PHENYLMETHYLSULFONYL FLUORIDE (PUBCHEM CID: 4784)SODIUM CHLORIDE (PUBCHEM CID: 5234)SODIUM DODECYL SULFATE (PUBCHEM CID: 3423265)SODIUM HYDROXIDE (PUBCHEM CID: 14798)STOMACHSÁBALO (PROCHILODUS LINEATUS)https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2 h. Fish extract was unstable at temperatures greater than 45 °C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl 2 and MgCl 2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.Fil: Acevedo Gomez, Antonella Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Gomez, Gabriela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Chamorro, Ester Ramona. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Bustillo, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Leiva, Laura Cristina Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaElsevier2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/96187Acevedo Gomez, Antonella Valeria; Gomez, Gabriela Noemi; Chamorro, Ester Ramona; Bustillo, Soledad; Leiva, Laura Cristina Ana; Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction; Elsevier; Food Chemistry; 269; 12-2018; 610-6170308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.journals.elsevier.com/food-chemistry/info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2018.07.043info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:20Zoai:ri.conicet.gov.ar:11336/96187instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:59:20.394CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
title Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
spellingShingle Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
Acevedo Gomez, Antonella Valeria
ACETIC ACID (PUBCHEM CID: 176)
ACIDIC PROTEASE
BUTYL ALCOHOL (PUBCHEM CID: 263)
COLLAGEN
ETHYLENEDIAMINETETRAACETIC ACID (PUBCHEM CID: 6049)
GLYCINE (PUBCHEM CID: 750)
HYDROCHLORIC ACID (PUBCHEM CID: 313)
METHANOL (PUBCHEM CID: 887)
PHENYLMETHYLSULFONYL FLUORIDE (PUBCHEM CID: 4784)
SODIUM CHLORIDE (PUBCHEM CID: 5234)
SODIUM DODECYL SULFATE (PUBCHEM CID: 3423265)
SODIUM HYDROXIDE (PUBCHEM CID: 14798)
STOMACH
SÁBALO (PROCHILODUS LINEATUS)
title_short Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
title_full Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
title_fullStr Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
title_full_unstemmed Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
title_sort Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction
dc.creator.none.fl_str_mv Acevedo Gomez, Antonella Valeria
Gomez, Gabriela Noemi
Chamorro, Ester Ramona
Bustillo, Soledad
Leiva, Laura Cristina Ana
author Acevedo Gomez, Antonella Valeria
author_facet Acevedo Gomez, Antonella Valeria
Gomez, Gabriela Noemi
Chamorro, Ester Ramona
Bustillo, Soledad
Leiva, Laura Cristina Ana
author_role author
author2 Gomez, Gabriela Noemi
Chamorro, Ester Ramona
Bustillo, Soledad
Leiva, Laura Cristina Ana
author2_role author
author
author
author
dc.subject.none.fl_str_mv ACETIC ACID (PUBCHEM CID: 176)
ACIDIC PROTEASE
BUTYL ALCOHOL (PUBCHEM CID: 263)
COLLAGEN
ETHYLENEDIAMINETETRAACETIC ACID (PUBCHEM CID: 6049)
GLYCINE (PUBCHEM CID: 750)
HYDROCHLORIC ACID (PUBCHEM CID: 313)
METHANOL (PUBCHEM CID: 887)
PHENYLMETHYLSULFONYL FLUORIDE (PUBCHEM CID: 4784)
SODIUM CHLORIDE (PUBCHEM CID: 5234)
SODIUM DODECYL SULFATE (PUBCHEM CID: 3423265)
SODIUM HYDROXIDE (PUBCHEM CID: 14798)
STOMACH
SÁBALO (PROCHILODUS LINEATUS)
topic ACETIC ACID (PUBCHEM CID: 176)
ACIDIC PROTEASE
BUTYL ALCOHOL (PUBCHEM CID: 263)
COLLAGEN
ETHYLENEDIAMINETETRAACETIC ACID (PUBCHEM CID: 6049)
GLYCINE (PUBCHEM CID: 750)
HYDROCHLORIC ACID (PUBCHEM CID: 313)
METHANOL (PUBCHEM CID: 887)
PHENYLMETHYLSULFONYL FLUORIDE (PUBCHEM CID: 4784)
SODIUM CHLORIDE (PUBCHEM CID: 5234)
SODIUM DODECYL SULFATE (PUBCHEM CID: 3423265)
SODIUM HYDROXIDE (PUBCHEM CID: 14798)
STOMACH
SÁBALO (PROCHILODUS LINEATUS)
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2 h. Fish extract was unstable at temperatures greater than 45 °C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl 2 and MgCl 2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.
Fil: Acevedo Gomez, Antonella Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Gomez, Gabriela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Chamorro, Ester Ramona. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Bustillo, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Leiva, Laura Cristina Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
description Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2 h. Fish extract was unstable at temperatures greater than 45 °C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl 2 and MgCl 2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/96187
Acevedo Gomez, Antonella Valeria; Gomez, Gabriela Noemi; Chamorro, Ester Ramona; Bustillo, Soledad; Leiva, Laura Cristina Ana; Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction; Elsevier; Food Chemistry; 269; 12-2018; 610-617
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/96187
identifier_str_mv Acevedo Gomez, Antonella Valeria; Gomez, Gabriela Noemi; Chamorro, Ester Ramona; Bustillo, Soledad; Leiva, Laura Cristina Ana; Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction; Elsevier; Food Chemistry; 269; 12-2018; 610-617
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.journals.elsevier.com/food-chemistry/
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2018.07.043
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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