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Sarabia-Sainz, Hector M.,Ezquerra-Brauer, Josafat Marina,Santacruz-Ortega, Hisila C.,Rouzaud-Sandez, Ofelia,Valenzuela-Soto, Elisa M.,Acosta-Elias, Monica,Torres-Arreola, Wilfrido 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Muscle from mantle, fins and arms of squid (Dosidicus gigas) were compared based on lysyl oxidase activity (LOX), chemical/structural and thermodynamic properties of highly cross-linked collagen. The arms collagen presented the highest temperature (Tp) and enthalpy of transition. The arms collagen thermic properties may be explained by the higher imino amino acid content, proline and lysine hydroxylation degrees. Moreover, among the regions, the collagen from the arms had a more intense ${\beta}$ band chain, hydroxymerodesmosine peak in the resonance magnetic nuclear spectra and pyridinoline peak in the Raman spectra. Fins showed the highest LOX activity. The LOX activity was associated with the Tp, proline and lysine hydroxylation degrees. These results implied that the collagen in the arms was more intermolecularly ordered than the mantle and fins, and may provide a theoretical basis for a better understanding of the thermal behaviour of squid tissues during management and processing.
He´ctor M. Sarabia-Sainz,Josafat Marina Ezquerra-Brauer,Hisila C. Santacruz-Ortega,Ofelia Rouzaud-Sa´ndez,Elisa M. Valenzuela-Soto,Monica Acosta-Elias,Wilfrido Torres-Arreola 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Muscle from mantle, fins and arms of squid (Dosidicus gigas) were compared based on lysyl oxidase activity (LOX), chemical/structural and thermodynamic properties of highly cross-linked collagen. The arms collagen presented the highest temperature (Tp) and enthalpy of transition. The arms collagen thermic properties may be explained by the higher imino amino acid content, proline and lysine hydroxylation degrees. Moreover, among the regions, the collagen from the arms had a more intense b band chain, hydroxymerodesmosine peak in the resonance magnetic nuclear spectra and pyridinoline peak in the Raman spectra. Fins showed the highest LOX activity. The LOX activity was associated with the Tp, proline and lysine hydroxylation degrees. These results implied that the collagen in the arms was more intermolecularly ordered than the mantle and fins, and may provide a theoretical basis for a better understanding of the thermal behaviour of squid tissues during management and processing.
Jose de Jesus Encinas-Arzate,Josafat Marina Ezquerra-Brauer,Victor Manuel Ocaño-Higuera,Benjamin Ramirez-Wong,Lorena Armenta-Villegas,Wilfrido Torres-Arreaola,Enrique Marquez-Rios 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2
Myofibrillar protein are the principally responsibleof gelling properties in fishery resource, hence, during proteinconcentrate or isolated proteins preparation, sarcoplasmicprotein are discarded; however, myofibrillar protein cansupport low levels of sarcoplasmic proteins without affectingthe gelling property. Therefore, the aim of this study was togradually remove sarcoplasmic proteins from giant squidmantle by means of different ionic strengths (I). Solutionsof NaCl with different ionic strengths (I=0.0, 0.1, and 0.3)were used to obtain 3 protein concentrates. The electrophoreticprofile in SDS-PAGE showed differences in protein removalwith a high solubility of mantle proteins. The texture profileanalysis showed that hardness increased in mantle proteinwashed with higher I. The total reactive sulfhydryls showedsignificant changes (p<0.05) detecting major formation ofS-S bonds with protein removal at an I of 0.3. Differentialscanning calorimetry showed a minor denaturation temperatureof the actomyosin complex when protein removal wasperformed with an I of 0.3. The present study indicates thatremoval of sarcoplasmic protein as a function of I results inbetter quality gels.
Enrique Marquez-Rios,Octavio Cota-Arriola,Ana Gloria Villalba-Villalba,Josafat Marina Ezquerra-Brauer,Victor Manuel Ocaño-Higuera,Betzabe Ebenhezer Lopez-Corona,Wilfrido Torres-Arreola 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
Chymotrypsin was purified from jumbo squid hepatopancreas (HP) with 2.4-fold and yield1.9%, and characterized with a molecular weight of 31 kDa, as estimated by sodium dodecyl sulfatepolyacrylamidegel electrophoresis (SDS-PAGE). Chymotrypsin effect over collagen extracted from themantle, fins and arms of the jumbo squid was evaluated. The enzyme exhibited the maximum activityat pH 7 and 65oC using Suc-Ala-Ala-Pro-Phe-p-nitroanilide (SAAPNA) as a substrate and it was identifiedusing the specific inhibitors N-tosyl-L-phenylalaninechloromethyl ketone (TPCK) and phenyl methylsulfonyl fluoride (PMSF), showing residual activities of 6% and 0%, respectively. Furthermore, highactivity was observed in the pH range of 4.0 to 8.0. Purified enzyme showed a moderate in vitro activityusing muscle collagen as a substrate. Although further research is needed, the results suggest that theenzyme has a potential application where acidic or slightly alkaline conditions are needed.
Marquez-Rios, Enrique,Cota-Arriola, Octavio,Villalba-Villalba, Ana Gloria,Ezquerra-Brauer, Josafat Marina,Ocano-Higuera, Victor Manuel,Lopez-Corona, Betzabe Ebenhezer,Torres-Arreola, Wilfrido 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
Chymotrypsin was purified from jumbo squid hepatopancreas (HP) with 2.4-fold and yield 1.9%, and characterized with a molecular weight of 31 kDa, as estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Chymotrypsin effect over collagen extracted from the mantle, fins and arms of the jumbo squid was evaluated. The enzyme exhibited the maximum activity at pH 7 and $65^{\circ}C$ using Suc-Ala-Ala-Pro-Phe-p-nitroanilide (SAAPNA) as a substrate and it was identified using the specific inhibitors N-tosyl-L-phenylalaninechloromethyl ketone (TPCK) and phenyl methyl sulfonyl fluoride (PMSF), showing residual activities of 6% and 0%, respectively. Furthermore, high activity was observed in the pH range of 4.0 to 8.0. Purified enzyme showed a moderate in vitro activity using muscle collagen as a substrate. Although further research is needed, the results suggest that the enzyme has a potential application where acidic or slightly alkaline conditions are needed.
Luján Lidianys María Lewis,Rosas-Burgos Ema Carina,Brauer Josafat Marina Ezquerra,Burboa-Zazueta María Guadalupe,Assanga Simon Bernard Iloki,Castro Teresa del Castillo,Penton Giselle,Plascencia-Jatome 한국미생물·생명공학회 2022 Journal of microbiology and biotechnology Vol.32 No.8
Cephalopods, in particular octopus (Octopus vulgaris), have the ability to alter their appearance or body pattern by showing a wide range of camouflage by virtue of their chromatophores, which contain nanostructured granules of ommochrome pigments. Recently, the antioxidant and antimicrobial activities of ommochromes have become of great interest; therefore, in this study, the pH-dependent redox effect of the extraction solvent on the antioxidant potential and the structural characterization of the pigments were evaluated. Cell viability was determined by the microdilution method in broth by turbidity, MTT, resazurin, as well as fluorescence microscopy kit assays. A Live/ Dead Double Staining Kit and an ROS Kit were used to elucidate the possible inhibitory mechanisms of ommochromes against bacterial and fungal strains. The results obtained revealed that the redox state alters the color changes of the ommochromes and is dependent on the pH in the extraction solvent. Natural phenoxazinone (ommochromes) is moderately toxic to the pathogens Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium and Candida albicans, while the species Pseudomonas aeruginosa and Pseudomonas fluorescens, and the filamentous fungi Aspergillus parasiticus, Alternaria spp. and Fusarium verticillioides, were tolerant to these pigments. UV/visible spectral scanning and Fourier- transform infrared spectroscopy (FTIR) suggest the presence of reduced ommatin in methanol/ HCl extract with high intrinsic fluorescence.