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The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas

To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A...

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Detalles Bibliográficos
Autores principales: Peng, Yingbo, He, Wanhong, Teng, Shuang, Jamali, Muneer Ahmed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529305/
https://www.ncbi.nlm.nih.gov/pubmed/37761226
http://dx.doi.org/10.3390/foods12183517
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author Peng, Yingbo
He, Wanhong
Teng, Shuang
Jamali, Muneer Ahmed
author_facet Peng, Yingbo
He, Wanhong
Teng, Shuang
Jamali, Muneer Ahmed
author_sort Peng, Yingbo
collection PubMed
description To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region. Decorin (DCN) was clearly degraded at a pH of 5.0. The T(P) and T(O) of intramuscular connective tissue decreased to 41.41 °C and 43.79 °C, respectively. In the cathepsin L treatment of pH 5.0, the decreases in the T(P) and T(O) of IMCT were more sensitive than they were at pH 5.5~6.5.
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spelling pubmed-105293052023-09-28 The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas Peng, Yingbo He, Wanhong Teng, Shuang Jamali, Muneer Ahmed Foods Article To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region. Decorin (DCN) was clearly degraded at a pH of 5.0. The T(P) and T(O) of intramuscular connective tissue decreased to 41.41 °C and 43.79 °C, respectively. In the cathepsin L treatment of pH 5.0, the decreases in the T(P) and T(O) of IMCT were more sensitive than they were at pH 5.5~6.5. MDPI 2023-09-21 /pmc/articles/PMC10529305/ /pubmed/37761226 http://dx.doi.org/10.3390/foods12183517 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Peng, Yingbo
He, Wanhong
Teng, Shuang
Jamali, Muneer Ahmed
The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
title The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
title_full The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
title_fullStr The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
title_full_unstemmed The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
title_short The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas
title_sort degradation of intramuscular connective tissue in vitro with purified cathepsin l from bovine pancreas
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529305/
https://www.ncbi.nlm.nih.gov/pubmed/37761226
http://dx.doi.org/10.3390/foods12183517
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