Characteristics of Two Trypsin Isozymes From the Viscera of Japanese Anchovy (Engraulis Japonica)

Abstract

Two isozymes of trypsin (TR-I and TR-II)

Isolation and characterisation of trypsin from sardinelle (Sardinella aurita) viscera

“…The molecular weight of the purified S. aurita protease was similar to those of trypsins from other fish species such as sardine (S. pilchardus), 10 Monterey sardine (S. sagax caerulea), 7 true sardine (S. melanostictus) and arabesque greenling (Pleuroprammus azonus), 9 jacopever (Sebastes schlegelii) and elkhorn sculpin (Alcichthys alcicornis), 17 yellowfin tuna (Thunnus albacores), 18 skipjack tuna (Katsuwonus pelamis), 19 Japanese anchovy (Engraulis japonica), 20 spotted mackerel (Scomber australasicus), 21 yellow tail (Seriola quinqueradiata) and brown hakeling (Physiculus japonicus) 22 and walleye pollock (Theragra chalcogramma). …”

“…However, protease activity decreased significantly above pH 11 and was only 11% of the maximum activity at pH 12. Optimal pH values between 8 and 10 have been reported for enzyme activities of fish species such as Monterey sardine (S. sagax caerulea), 7 Japanese anchovy (E. japonica) 20 and sardine (S. melanostica).…”

Purification and characteristics of trypsin from masu salmon (Oncorhynchus masou) cultured in fresh-water

“…Recently, we isolated and characterized fish trypsins from the following marine species: Japanese anchovy (Kishimura et al 2005), true sardine (Kishimura et al 2006a), arabesque greenling (Kishimura et al 2006a), yellowfin tuna (Klomklao et al 2006a), spotted mackerel (Kishimura et al 2006b), yellow tail (Kishimura et al 2006c), brown hakeling (Kishimura et al 2006c), tongol tuna ), jacopever (Kishimura et al 2007), elkhorn sculpin (Kishimura et al 2007), skipjack tuna (Klomklao et al 2007a), bluefish (Klomklao et al 2007b), Atlantic bonito (Klomklao et al 2007c), and walleye pollock (Kishimura et al 2008). Consequently, fish trypsin was similar to mammalian pancreatic trypsin in its molecular weight, Ca 2?…”

Cold-adapted structural properties of trypsins from walleye pollock (Theragra chalcogramma) and Arctic cod (Boreogadus saida)

“…Recently, we measured thermo stability of trypsins from various species of marine fish [16][17][18][19][20][21][22][23][24][25][26][27] and found an interest phenomenon of the strong positive correlations between habitat temperature of marine fish and thermo stability of these fish trypsins [26]. We also found the percentage of hydrophobic amino acid in the N-terminal 20 amino acids sequences of cold-zone fish trypsins is lower (28%) than those of temperate-zone fish trypsins (34%), tropical-zone fish trypsins (37%) and mammalian trypsins (34%) [27].…”