Effect of High Pressure on the Porcine Placenral Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin.

Content Provider	Europe PMC
Author	Chun, Ji-Yeon Jo, Yeon-Ji Min, Sang-Gi Hong, Geun-Pyo
Copyright Year	2014
Abstract	This study investigated the effects of protease treatments (trypsin, chymotrypsin, and pepsin) under various pressure levels (0.1-300 MPa) for the characteristics of porcine placenta hydrolysates. According to gel electrophoretic patterns, the trypsin showed the best placental hydrolyzing activity followed by chymotrypsin, regardless of the pressure levels. In particular, the peptide bands of tryptic-digested hydrolysate were not shown regardless of applied pressure levels. The peptide bands of hydrolysate treated chymotrypsin showed gradual decreases in molecular weights (Mw) with increasing pressure levels. However, the pepsin did not show any evidences of placental hydrolysis even though the pressure levels were increased to 300 MPa. The gel permeation chromatography (GPC) profiles showed that the trypsin and pepsin had better placental hydrolyzing activities under high pressure (particularly at 200 MPa), with lower Mw distributions of the hydrolysates. Pepsin also tend to lower the Mw of peptides, while the major bands of hydrolysates being treated at 300 MPa were observed at more than 7,000 Da. There were some differences in amino acid compositions of the hydrolysates, nevertheless, the peptides were mainly composed of glycine (Gly), alanine (Ala), hydroxyproline (Hyp) and proline (Pro). Consequently, the results indicate that high pressure could enhance the placental hydrolyzing activities of the selected proteases and the optimum pressure levels at which the maximum protease activity is around 200 MPa.
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Journal	Korean Journal for Food Science of Animal Resources [Korean J Food Sci Anim Resour]
Volume Number	34
DOI	10.5851/kosfa.2014.34.1.14
PubMed Central reference number	PMC4597827
Issue Number	1
PubMed reference number	26760740
e-ISSN	2234246X
Language	English
Publisher	Korean Society for Food Science of Animal Resources
Publisher Date	2014-02-28
Access Restriction	Open
Rights License	This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2014, Korean Society for Food Science of Animal Resources
Subject Keyword	porcine placenta high pressure hydrolysates protease enzyme activity
Content Type	Text
Resource Type	Article
Subject	Food Science Animal Science and Zoology