Purification and Characterization of a Cl<sup>−</sup>-Activated Aminopeptidase from Bovine Skeletal Muscle

Migita, Koshiro; Nishimura, Toshihide

doi:10.1271/bbb.70.1110

Cited by 15 publications

(9 citation statements)

References 32 publications

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“…Therefore the current results suggest that Phaffia yeast can influence meat aging during storage to improve the taste of meat. Even today there are no studies about effect of dietary carotenoids on free amino acid content alteration of broiler meat during postmortem storage, but the increase in free amino acids during the postmortem storage of meat is caused by the action of amino‐peptidases and proteases (Migita & Nishimura ). The enzymatic reactions in the proteolytic system are affected by meat pH reduction (Moya et al .…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens

Perenlei

Tojo

Okada

et al. 2014

Animal Science Journal

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We evaluated effects of dietary supplementation with astaxanthin (Ax)-rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen-day-old female Ross broilers were divided into three groups: control group, Ax-free diet; Ax 10 group, 10 mg/kg Ax diet; and Ax 20 group, 20 mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48 h postmortem for Ax 20 samples (P<0.05) and for b* values in Ax 20 and Ax 10 groups (P<0.05). Cooking loss decreased in the Ax 20 group (P<0.05). After 120 h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P<0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P<0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax-rich yeast in the diet improves broiler chicken meat quality.

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Section: Discussionmentioning

confidence: 99%

Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens

Perenlei

Tojo

Okada

et al. 2014

Animal Science Journal

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“…This inhibition is thought to be by reduction of the disulphide bonds. Many aminopeptidases have been reported to be unaffected by β-mercaptoethanol and some even show enhanced activity in the presence of reducing agents like DTT [32]. However, leucine aminopeptidases from Bacillus sp.…”

Section: Biochemical Analysismentioning

confidence: 99%

Purification and Biochemical Characterization of Methionine Aminopeptidase (MetAP) from Mycobacterium smegmatis mc2155

Narayanan

Ramanujan

Krishna

et al. 2008

Appl Biochem Biotechnol

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The methionine aminopeptidase (MetAP) catalyzes the removal of amino terminal methionine from newly synthesized polypeptide. MetAP from Mycobacterium smegmatis mc(2) 155 was purified from the culture lysate in four sequential steps to obtain a final purification fold of 22. The purified enzyme exhibited a molecular weight of approximately 37 kDa on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Activity staining was performed to detect the methionine aminopeptidase activity on native polyacrylamide gel. The enzyme was characterized biochemically, using L-methionine p-nitroanilide as substrate. The enzyme was found to have a temperature and pH optimum of 50 degrees C and 8.5, respectively, and was found to be stable at 50 degrees C with half-life more than 8 h. The enzyme activity was enhanced by Mg(2+) and Co(2+) and was inhibited by Fe(2+) and Cu(2+). The enzyme activity inhibited by EDTA is restored in presence of Mg(2+) suggesting the possible role of Mg(2+) as metal cofactor of the enzyme in vitro.

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“…The final protein degradation products, such as peptides and free amino acids were thought to be (1971) found that large increases in alanine, glutamine, serine, valine, leucine and lysine are obtained by ageing of beef for 5 d. Nishimura (1998) reported that rates increase in free amino acids of beef during the postmortem was 3 µmol/g meat per day, especially while large increases were in alanine, leucine, serine and valine. In addition, Migita and Nishimura (2006) suggested that amino peptidase D which newly-found distinct from amino peptidase B appears to contribute the increase in free amino acids, especially alanine and glutamine in meat during ageing. In this study, only sulphur-amino acid like cystine was not significantly differed between ageing days.…”

Section: Resultsmentioning

confidence: 99%

Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle

Dashdorj¹,

Hwang²

2012

Korean Journal for Food Science of Animal Resources

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The current study was carried out to investigate the impact of extraction conditions on the free amino acid level and type in beef longissimus muscle. The sample blocks were chiller aged for 1 d and 7 d at 4 o C. There are three homogenization speeds (11,000, 19,000 and 24,000 rpm) for bigger and two speeds (11,000 and 13,000 rpm) for smaller homogenizer's dispersing tools were used for evaluation. Results showed that chiller ageing greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in the highest free amino acid levels for both 1 and 7 d samples. Significant differences (p<0.05) in the mean values of most amino acids due to the effect of speed and interactions between ageing times. However, the speed effect and interaction between ageing with homogenization speed were not significant (p>0.05) for most of the amino acids except valine and isoleucine when using the smaller dispensing tools. The current data indicated that a standardized method for free amino acid types and levels of aged beef samples. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is a better condition for releasing free amino acid contents in beef samples.

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Purification and Characterization of a Cl⁻-Activated Aminopeptidase from Bovine Skeletal Muscle

Cited by 15 publications

References 32 publications

Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens

Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens

Purification and Biochemical Characterization of Methionine Aminopeptidase (MetAP) from Mycobacterium smegmatis mc2155

Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle

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Purification and Characterization of a Cl−-Activated Aminopeptidase from Bovine Skeletal Muscle

Cited by 15 publications

References 32 publications

Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens

Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens

Purification and Biochemical Characterization of Methionine Aminopeptidase (MetAP) from Mycobacterium smegmatis mc2155

Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle

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Purification and Characterization of a Cl⁻-Activated Aminopeptidase from Bovine Skeletal Muscle