1. Purification and partial characterization of ostrich skeletal muscle cathepsin D and its activity during meat maturation
- Author
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Vaughan Oosthuizen, Benesh Munilal Somai, Yasuharu Watanabe, Ryno J. Naudé, Jason Krause, Shonisani C. Tshidino, Koji Muramoto, and Tomohisa Ogawa
- Subjects
Male ,Meat ,Food Handling ,Proteolysis ,Protein subunit ,Molecular Sequence Data ,Muscle Proteins ,Cathepsin D ,Biology ,Chromatography, Affinity ,Dithiothreitol ,Avian Proteins ,chemistry.chemical_compound ,Enzyme Stability ,Pepstatins ,medicine ,Animals ,Protease Inhibitors ,Amino Acid Sequence ,Muscle, Skeletal ,Peptide sequence ,chemistry.chemical_classification ,Struthioniformes ,Sequence Homology, Amino Acid ,medicine.diagnostic_test ,Temperature ,Skeletal muscle ,Hydrogen-Ion Concentration ,Amino acid ,Molecular Weight ,Kinetics ,Protein Subunits ,medicine.anatomical_structure ,Enzyme ,Biochemistry ,chemistry ,Sequence Alignment ,Food Science - Abstract
Cathepsin D was purified from ostrich (Struthio camelus) skeletal muscle using pepstatin-A chromatography. The enzyme was comprised of two subunits (29.1 and 14 kDa). The N-terminal amino acid sequence of both subunits were determined and showed high amino acid sequence identity to other cathepsin D homologs. Ostrich cathepsin D was optimally active at pH 4 and at a temperature of 45°C, and was strongly inhibited by pepstatin-A (K(i)=3.07×10(-9)M) and dithiothreitol. Cathepsin D activities from five ostriches were monitored over a 30-day period. Cathepsin D remained substantially active throughout the 30-day storage period with an average remaining activity of 112±8.57% at day 30 (mean value from 5 ostriches).
- Published
- 2011
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