JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Recovery and Fractionation of Serine Protease Inhibitors from Bastard Halibut Paralichthys olivaceus Roe
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Recovery and Fractionation of Serine Protease Inhibitors from Bastard Halibut Paralichthys olivaceus Roe
Kim, Hyung Jun; Lee, Hyun Ji; Park, Sung Hwan; Jeon, You-Jin; Kim, Jin-Soo; Heu, Min Soo;
  PDF(new window)
 Abstract
Protease inhibitors (PI) of trypsin and papain as target proteases from the roe of bastard halibut Paralichthys olivaceus were fractionated out using ammonium sulfate precipitation (A), DEAE 650M anion exchange chromatography (D), and Sephacryl S-300 gel filtration (S). The recovery percentages of the fractions with the strongest inhibitory activity for each fractionation method were 13% for the A4 fraction, 21.2% for the D3 fraction, and 21.3% for the S2 fraction, with specific inhibitory activities of the fractions toward trypsin and casein of 168, 139, and 218 U/mg, respectively, while no inhibition of papain was observed. The for the trypsin-specific substrate -benzoyl--arginine-p-nitroanilide (BAPNA) was 0.65, 1.55, 2.26, and 2.85 mg/mL for the A4, S2, A3, and D3 fractions, respectively. These results suggest that chromatographic fractionation methods (D and S) based on the molecular mass and charge of the protein were more effective at fractionating PI than was ammonium sulfate precipitation based on protein solubility, and that the bastard halibut roe extract acts as a serine protease inhibitor. Therefore, the PI fraction from fish roe might be useful for inhibiting proteases in foodstuffs, and could constitute an alternative food-grade inhibitor for the surimi industry.
 Keywords
Bastard halibut;Roe;Serine protease inhibitor;Fractionation;Recovery;
 Language
Korean
 Cited by
1.
Recovery of serine protease inhibitor from fish roes by polyethylene glycol precipitation, Fisheries and Aquatic Sciences, 2016, 19, 1  crossref(new windwow)
 References
1.
An H, Peters MY and Seymour TY. 1996. Role of endogenous enzymes in surimi gelation. Trends Food Sci Technol 7, 321-326. crossref(new window)

2.
Anson ML. 1938. The estimation of pepsin, trypsin papain and cathepsin with hemoglobin. J Physiol 22, 79-89.

3.
Cao MJ, Jiang XJ, Jhong HC, Zhang ZJ and Su WJ. 2006. Degradation of myofibrillar proteins by a myofibril-bound serine proteinase in the skeletal muscle of crucian carp (Carasius auratus). Food Chem 94, 7-13. crossref(new window)

4.
Cha SH, Jo MR, Lee JS, Lee JH, Ko JY and Jeon YJ. 2009. Preparation and texture characterization of surimi gel using a unmarketable rearing olive flounder. J Kor Fish Soc 42, 109-115.

5.
Choi JH, Park PJ and Kim SK. 2002. Purification and characterization of a trypsin inhibitor from the egg of skipjack tuna Katsuwonus pelamis. Fish Sci 68, 1367-1373. http://dx.doi.org/10.1046/j.1444-2906.2002.00576.x. crossref(new window)

6.
Dawson RMC, Elliot DC, Elliot WH and Jones KM. 1986. Data for biochemical research, 3rd ed., Oxford Univ Press, Oxford, 417-441.

7.
Ee, KY, Zhao J, Rehman A and Agboola S. 2008. Characterization of trypsin and a-chymotrypsin inhibitors in Australian wattle seed (Acacia victoriae Bentham). Food Chem 107, 337-343. http://dx.doi.org/10.1016/j.foodchem.2007.08.025. crossref(new window)

8.
Erlanger BF, Edel F and Cooper AG. 1966. The action of chymotrypsin on two new chromogenic substrates. Arch Biochem Biophys 155, 206-210.

9.
Hamann DD, Amato PM, Wu MC and Foegeding EA. 1990. Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white. J Food Sci 55, 665-669. crossref(new window)

10.
Heu MS and Ahn SH. 1999. Development and fractionation of proteolytic enzymes from inedible seafood product. J Kor Fish Soc 32, 458-465.

11.
Heu MS, Kim HS, Jung SC, Park CH, Park HJ, Yeum DM, Park HS, Kim CG and Kim JS. 2006. Food component characteristics of skipjack (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares) roes. J Kor Fish Soc 39, 1-8.

12.
Heu MS, Shin JH, Park KH, Lee JS, NOE YN, Jeon YJ and Kim JS. 2010. Quality of surimi from unmarketable bastard halibut as affected by the region where cultured. Kor J Fish Aquat Sci 43, 598-605. http://dx.doi.org/10.5657/KFAS.2010.0598.

13.
Hu Y, Morioka K and Itoh Y. 2010. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste. J Sci Food Agric 90, 370-375. http://dx.doi.org/10.1002/jsfa.3819. crossref(new window)

14.
Intarasirisawat R, Benjakul S and Visessanguan W. 2011. Chemical compositions of the roes from skipjack, tongol and bonito. Food Chem 124, 1328-1334. http://dx.doi.org/10.1016/j. foodchem.2010.07.076. crossref(new window)

15.
Jang MS, Kang YJ, Kim KW, Kim KD, Lee HM and Heo SB. 2009. Quality characteristics of cultured olive flounder Paralichthys olivaceus fed with extruded pellet; 1. Comparison of fatty acid and amino acid contents. Korean J Food Sci Technol 41, 42-49.

16.
Ji SJ, Lee JS, Shin JH, Park KH, Kim JS, Kim KS and Heu MS. 2011. Distribution of protease inhibitors from fish eggs as seafood processing byproducts. Kor J Fish Aquat Sci 44, 8-17. http://dx.doi.org/10.5657/KFAS.2011.0008.

17.
Jung WK, Park PJ and Kim SK. 2003. Purification and characterization of a new lection from the hard roe of skipjack tuna, Katsuwonus pelamis. Int'l J Biochem Cell Biol 35, 255-265. crossref(new window)

18.
Kang IS and Lanier TC. 1999. Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors. J Food Sci 64, 842-846. crossref(new window)

19.
Kim HJ, Kim KH, Song SM, Kim IY, Park SH, Gu EJ, Lee HJ, Kim JS and Heu MS. 2013a. Fractionation and characterization of protease inhibitors from fish eggs based on protein solubility. Kor J Fish Aquat Sci 46, 119-128. http://dx.doi.org/10.5657/KFAS.2013.0119.

20.
Kim JS, Kim KH, Kim HJ, Kim MJ, Park SH, Lee HJ and Heu MS. 2013b. Chromatographic fractionation of protease inhibitors from fish eggs. Kor J Fish Aquat Sci 46, 351-358. http://dx.doi.org/10.5657/KFAS.2013.0351.

21.
Kim KY, Ustadi and Kim SM. 2006. Characteristics of the protease inhibitor purified from chum salmon (Oncorhynchus keta) eggs. Food Sci Biotechnol 15, 28-32.

22.
Lowry OH, Rosebrough NJ, Farr AL and Randall RJ. 1951. Protein measurement with folin phenol reagent. J Biol Chem 193, 256-275.

23.
Ministry of Ocean and Fisheries. 2014. Yearbook of marine resource. Retrieved from http://www.mof.go.kr/article/ on Jan. 26, 2015.

24.
Morrissey MT, Wu JW and An H. 1993. Protease inhibitor effects on torsion measurement and autolysis of pacific whiting surimi. J Food Sci 58, 1050-1054. crossref(new window)

25.
Nagashima Y, Takeda M, Ohta I, Shimakura K and Shiomi K. 2004. Purification and properties of proteinaceous trypsin inhibitors in the skin mucus of pufferfish Takifugu pardalis. Comp Biochem Physiol B 138, 103-110. crossref(new window)

26.
Oda S, Igarashi Y, Manaka KI, Koibuchi N, Sakai-Sawada M, Sakai M, Morisawa M, Otake H and Shimizu N. 1998. Sperm-activating proteins obtained from the herring eggs are homologous to trypsin inhibitors and synthesized in follicle cells. Dev Biol 204, 55-63. crossref(new window)

27.
Park JW and Morrisey MT. 2000. Manufacturing of surimi from light muscle fish. In: Surimi and Surimi Seafood, Park JW, ed. Marcel Dekker, Inc., New York, U.S.A., 23-58.

28.
Park YH, Kim SB and Chang DS. 1995. Seafood Processing. Hyungsul Publishing Ltd., Paju, Korea, 73-114, 791-838.

29.
Preneta AZ. 1989. Separation on the basis of size: Gel permeation chromatography. In : Protein purification methods a practical approach, Harris ELV and Angal S (ed.), IRL Press, Oxford, U.K., 299-304.

30.
Roe S. 1989. Separation based on structure. In: Protein purification methods a practical approach, Harris ELV and Angal S (ed.), IRL Press, Oxford, U.K., 200-215.

31.
Shin JH, Park KH, Lee JS, Kim HJ, Heu MS, Jeon YJ and Kim JS. 2011a. Quality of bastard halibut surimi gel as affected by harvested time of unmarketable cultured bastard halibut Paralichthys olivaceus. Kor J Fish Aquat Sci 44, 191-196. http://dx.doi.org/10.5657/KFAS.2011.0191. crossref(new window)

32.
Shin JH, Park KH, Lee JS, Kim HJ, Lee DH, Heu MS, Jeon YJ and Kim JS. 2011b. Optimization of processing of surimi gel from unmarketable cultured bastard halibut paralichthys olivaceus using RSM. Kor J Fish Aquat Sci 44, 435-442. http://dx.doi.org/10.5657/KFAS.2011.0435. crossref(new window)

33.
Shina N, Tateno H, Ogawa T, Muramoto K, Saneyoshi M and Kamiya H. 2002. Isolation and characterization of L-rhamnose-binding lectins from chum salmon (Oncorhynchus keta) eggs. Fish Sci 68, 1352-1366 crossref(new window)

34.
Tsai YJ, Chang GD, Haung CJ, Chang YS and Haung FL. 1996. Purification and molecular cloning of carp ovarian cystatin. Comp Biochem Physiol B 113, 573-580.

35.
Ustadi, Kim KY and Kim SM. 2005. Characteristics of protease inhibitor purified from the eggs of Alaska pollock (Theragra chalcogramma). J Kor Fish Soc 38, 83-88.

36.
Walker JM. 2002. Nondenaturing polyacrylamide gel electrophoresis of protein. In: The protein protocols handbook, 2nd Ed. Walker JM (ed.), Huana Press, Totowa, NJ, U.S.A., 57-60.

37.
Yamashita M and Konagaya S. 1991. Cysteine protease inhibitor in egg of chum salmon. J Biochem 110, 762-766

38.
You SG. 2003. Fundamental Aquaculture. Gudeck Publishing Co., Busan, Korea, 101-113.