Isolation and Characterization of Collagen from the Body Wall of Sea Cucumber Stichopus monotuberculatus
文献类型：期刊论文
| 作者 | Zhong, Ming1; Chen, Ting1; Hu, Chaoqun1; Ren, Chunhua1 |
| 刊名 | JOURNAL OF FOOD SCIENCE
 |
| 出版日期 | 2015 |
| 卷号 | 80期号:4页码:C671-C679 |
| 关键词 | collagen Stichopus monotuberculatus isolation characterization |
| 通讯作者 | hucq@scsio.ac.cn |
| 英文摘要 | To exploit a new collagen resource from the body wall of tropical sea cucumber, pepsin-solubilized collagen of Stichopus monotuberculatus (PSC-Sm) was isolated and characterized with UV-vis spectra, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid composition, enzyme-digested peptide maps, Fourier transform infrared spectroscopy (FTIR), maximum transition temperature (T-m), and solubilities. The maximum absorbance of PSC-Sm was exhibited at 218 nm in UV-vis spectra. The triple helical structure and activity of PSC-Sm could be indicated by FTIR. SDS-PAGE showed that the triple helix of PSC-Sm was formed as ((1))(3) by 3 (1) chain homologous with molecular weight of 137 kDa. The T-m of PSC-Sm and calf skin collagen (CSC) were 30.2 and 35.0 oC, respectively, which consistent with the result of FTIR that CSC contained more stable triple-helix than PSC-Sm. Peptide maps were different between PSC-Sm and CSC, indicating the differences in their amino acid compositions and sequences. The maximum and minimum solubilities of PSC-Sm were observed at pH 2.0 and 4.0, respectively. A sharp decrease in solubility appeared when NaCl concentration was between 3% and 5%. These results showed that collagen from S. monotuberculatus had the type I collagen characteristics and good thermal stability, and therefore, it could be used as an alternative resource of collagen. Practical Application The body wall of tropical sea cucumber Stichopus monotuberculatus is rich in collagen. Our present study provided the evidence for this collagen belonging to type I, and it could be an alternative resource of collagen because of good thermal stability. Meanwhile, this study provided a new insight of collagen, about the potential influence of amino acid composition on thermal stability, and understanding of the relationship between FTIR and T-m. |
| 学科主题 | Food Science & Technology |
| 原文出处 | 0022-1147 |
| 源URL | [http://ir.scsio.ac.cn/handle/344004/14848]  |
| 专题 | 南海海洋研究所_中科院海洋生物资源可持续利用重点实验室 |
| 作者单位 | 1.[Zhong, Ming 2.Chen, Ting 3.Hu, Chaoqun 4.Ren, Chunhua] Chinese Acad Sci, South China Sea Inst Oceanol, Guangdong Prov Key Lab Appl Marine Biol LAMB, Key Lab Trop Marine Bioresources & Ecol,Chinese A, Guangzhou 510301, Guangdong, Peoples R China 5.[Zhong, Ming] Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhong, Ming,Chen, Ting,Hu, Chaoqun,et al. Isolation and Characterization of Collagen from the Body Wall of Sea Cucumber Stichopus monotuberculatus[J]. JOURNAL OF FOOD SCIENCE,2015,80(4):C671-C679. |
| APA | Zhong, Ming,Chen, Ting,Hu, Chaoqun,&Ren, Chunhua.(2015).Isolation and Characterization of Collagen from the Body Wall of Sea Cucumber Stichopus monotuberculatus.JOURNAL OF FOOD SCIENCE,80(4),C671-C679. |
| MLA | Zhong, Ming,et al."Isolation and Characterization of Collagen from the Body Wall of Sea Cucumber Stichopus monotuberculatus".JOURNAL OF FOOD SCIENCE 80.4(2015):C671-C679. |
入库方式： OAI收割
来源：南海海洋研究所
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