Preparation and characterisation of type I and V collagens from the skin of Amur sturgeon (Acipenser schrenckii)
Identifieur interne : 000229 ( Main/Merge ); précédent : 000228; suivant : 000230Preparation and characterisation of type I and V collagens from the skin of Amur sturgeon (Acipenser schrenckii)
Auteurs : LIN WANG [République populaire de Chine] ; QIUFANG LIANG [République populaire de Chine] ; ZHENBIN WANG [République populaire de Chine] ; JUNMIN XU [République populaire de Chine] ; YANG LIU [République populaire de Chine] ; HAILE MA [République populaire de Chine]Source :
- Food chemistry [ 0308-8146 ] ; 2014.
Descripteurs français
English descriptors
Abstract
The collagen in Amur sturgeon was extracted by pepsin digestion and separated into two fractions, P2.4 (92.40%) and P40 (2.16%), by sodium chloride precipitation. SDS-PAGE and amino acid profile suggested that the P2.4 and P40 might be classified as type I collagen (PSC-I) and type V collagen (PSC-V), respectively. These collagens appeared to be dense sheet-like film linked by random-coiled filaments under SEM. The denaturation and melting temperatures of PSC-V (35.92 and 122.86 °C) were significantly higher than PSC-I (32.52 and 116.01 °C) assessed by CD and DSC, which could be attributed to its higher imino acid content (23.43%) and degree of hydroxylation (52.18%). FTIR confirmed their triple helical structure, and indicated more intermolecular crosslinks in PSC-1 and more hydrogen bond in PSC-V. These results provide some basis for their large-scale production and further application as alternatives to mammalian collagen.
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Engineering, Jiangsu University</s1><s2>Zhenjiang 212013</s2><s3>CHN</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>République populaire de Chine</country><wicri:noRegion>Zhenjiang 212013</wicri:noRegion></affiliation></author><author><name sortKey="Qiufang Liang" sort="Qiufang Liang" uniqKey="Qiufang Liang" last="Qiufang Liang">QIUFANG LIANG</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>School of Food and Biological Engineering, Jiangsu University</s1><s2>Zhenjiang 212013</s2><s3>CHN</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>République populaire de Chine</country><wicri:noRegion>Zhenjiang 212013</wicri:noRegion></affiliation></author><author><name sortKey="Zhenbin Wang" sort="Zhenbin Wang" uniqKey="Zhenbin Wang" last="Zhenbin Wang">ZHENBIN WANG</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>School of Food and Biological Engineering, Jiangsu University</s1><s2>Zhenjiang 212013</s2><s3>CHN</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>République populaire de Chine</country><wicri:noRegion>Zhenjiang 212013</wicri:noRegion></affiliation></author><author><name sortKey="Junmin Xu" sort="Junmin Xu" uniqKey="Junmin Xu" last="Junmin Xu">JUNMIN XU</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Zhenjiang Kehua Aquaculture Development Company Limited</s1><s2>Zhenjiang 212134</s2><s3>CHN</s3><sZ>4 aut.</sZ></inist:fA14><country>République populaire de Chine</country><wicri:noRegion>Zhenjiang Kehua Aquaculture Development Company Limited</wicri:noRegion></affiliation></author><author><name sortKey="Yang Liu" sort="Yang Liu" uniqKey="Yang Liu" last="Yang Liu">YANG LIU</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Zhenjiang Entry-Exit Inspection and Quarantine Burea</s1><s2>Zhenjiang 212008</s2><s3>CHN</s3><sZ>5 aut.</sZ></inist:fA14><country>République populaire de Chine</country><wicri:noRegion>Zhenjiang Entry-Exit Inspection and Quarantine Burea</wicri:noRegion></affiliation></author><author><name sortKey="Haile Ma" sort="Haile Ma" uniqKey="Haile Ma" last="Haile Ma">HAILE MA</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>School of Food and Biological Engineering, Jiangsu University</s1><s2>Zhenjiang 212013</s2><s3>CHN</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>République populaire de Chine</country><wicri:noRegion>Zhenjiang 212013</wicri:noRegion></affiliation></author></analytic><series><title level="j" type="main">Food chemistry</title><title level="j" type="abbreviated">Food chem.</title><idno type="ISSN">0308-8146</idno><imprint><date when="2014">2014</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Food chemistry</title><title level="j" type="abbreviated">Food chem.</title><idno 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SDS-PAGE and amino acid profile suggested that the P<sub>2.4</sub> and P<sub>40</sub> might be classified as type I collagen (PSC-I) and type V collagen (PSC-V), respectively. These collagens appeared to be dense sheet-like film linked by random-coiled filaments under SEM. The denaturation and melting temperatures of PSC-V (35.92 and 122.86 °C) were significantly higher than PSC-I (32.52 and 116.01 °C) assessed by CD and DSC, which could be attributed to its higher imino acid content (23.43%) and degree of hydroxylation (52.18%). FTIR confirmed their triple helical structure, and indicated more intermolecular crosslinks in PSC-1 and more hydrogen bond in PSC-V. These results provide some basis for their large-scale production and further application as alternatives to mammalian collagen.</div></front></TEI><affiliations><list><country><li>République populaire de Chine</li></country></list><tree><country name="République populaire de Chine"><noRegion><name sortKey="Lin Wang" sort="Lin Wang" uniqKey="Lin Wang" last="Lin Wang">LIN WANG</name></noRegion><name sortKey="Haile Ma" sort="Haile Ma" uniqKey="Haile Ma" last="Haile Ma">HAILE MA</name><name sortKey="Junmin Xu" sort="Junmin Xu" uniqKey="Junmin Xu" last="Junmin Xu">JUNMIN XU</name><name sortKey="Qiufang Liang" sort="Qiufang Liang" uniqKey="Qiufang Liang" last="Qiufang Liang">QIUFANG LIANG</name><name sortKey="Yang Liu" sort="Yang Liu" uniqKey="Yang Liu" last="Yang Liu">YANG LIU</name><name sortKey="Zhenbin Wang" sort="Zhenbin Wang" uniqKey="Zhenbin Wang" last="Zhenbin Wang">ZHENBIN WANG</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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