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奇異果蛋白酶

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維基百科，自由的百科全書
奇異果蛋白酶
中華獼猴桃中的奇異果蛋白酶的折疊結構示意圖 From PDB 1AEC.
識別碼
EC編號 3.4.22.14
CAS號 39279-27-1  checkY
資料庫
IntEnz IntEnz瀏覽
BRENDA（英語：BRENDA） BRENDA入口
ExPASy（英語：ExPASy） NiceZyme瀏覽
KEGG KEGG入口
MetaCyc（英語：MetaCyc） 代謝路徑
PRIAM（英語：PRIAM_enzyme-specific_profiles） 概述
PDB RCSB PDB PDBj PDBe PDBsum
基因本體 AmiGO / EGO

奇異果蛋白酶（EC 3.4.22.14；英語：Actinidain, Actinidia anionic protease, proteinase A2 of Actinidia chinensis）是一種在水果中發現的半胱氨酸蛋白酶，包括奇異果、鳳梨、芒果、香蕉和木瓜都含有這種酵素。這種酶是木瓜蛋白酶樣肽酶C1家族的一部分。[1][2][3][4]

作為奇異果中已知的過敏原[5]，該酶正在初步研究其對腸上皮細胞緊密連接蛋白的影響。[6][7]

奇異果蛋白酶在商業上可用作嫩肉劑[8][9]和用於乳製品的凝乳劑[10]。奇異果蛋白酶的變性溫度為60°C，低於類似的嫩肉酶鳳梨蛋白酶和木瓜蛋白酶的變性溫度。[11]

參考資料

[編輯]
  1. ^ Baker EN, Boland MJ, Calder PC, Hardman MJ. The specificity of actinidin and its relationship to the structure of the enzyme. Biochimica et Biophysica Acta (BBA) - Enzymology. November 1980, 616 (1): 30–4. PMID 7002215. doi:10.1016/0005-2744(80)90260-0. 
  2. ^ Kamphuis IG, Drenth J, Baker EN. Thiol proteases. Comparative studies based on the high-resolution structures of papain and actinidin, and on amino acid sequence information for cathepsins B and H, and stem bromelain. Journal of Molecular Biology. March 1985, 182 (2): 317–29. PMID 3889350. doi:10.1016/0022-2836(85)90348-1. 
  3. ^ Baker EN, Drenth J. The thiol proteases: structure and mechanism. Jurnak FA, McPherson A (編). Active Sites of Enzymes. Biological Macromolecules and Assemblies 3. New York: John Wiley and Sons. 1987: 314–368. ISBN 978-0-471-85142-4. 
  4. ^ Gul S, Mellor GW, Thomas EW, Brocklehurst K. Temperature-dependences of the kinetics of reactions of papain and actinidin with a series of reactivity probes differing in key molecular recognition features. The Biochemical Journal. May 2006, 396 (1): 17–21. PMC 1449998 可免費查閱. PMID 16445383. doi:10.1042/BJ20051501. 
  5. ^ Maddumage R, Nieuwenhuizen NJ, Bulley SM, Cooney JM, Green SA, Atkinson RG. Diversity and relative levels of actinidin, kiwellin, and thaumatin-like allergens in 15 varieties of kiwifruit (Actinidia). Journal of Agricultural and Food Chemistry. January 2013, 61 (3): 728–39. PMID 23289429. doi:10.1021/jf304289f. 
  6. ^ Grozdanovic MM, Čavić M, Nešić A, Andjelković U, Akbari P, Smit JJ, Gavrović-Jankulović M. Kiwifruit cysteine protease actinidin compromises the intestinal barrier by disrupting tight junctions. Biochimica et Biophysica Acta (BBA) - General Subjects. March 2016, 1860 (3): 516–26 [2021-07-05]. PMID 26701113. doi:10.1016/j.bbagen.2015.12.005. （原始內容存檔於2021-02-28）. 
  7. ^ Cavic M, Grozdanovic MM, Bajic A, Jankovic R, Andjus PR, Gavrovic-Jankulovic M. The effect of kiwifruit (Actinidia deliciosa) cysteine protease actinidin on the occludin tight junction network in T84 intestinal epithelial cells. Food and Chemical Toxicology. October 2014, 72: 61–8. PMID 25042511. doi:10.1016/j.fct.2014.07.012. 
  8. ^ Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P. Exogenous proteases for meat tenderization. Critical Reviews in Food Science and Nutrition. 2014, 54 (8): 1012–31. PMID 24499119. S2CID 57554. doi:10.1080/10408398.2011.623247. 
  9. ^ Eshamah H, Han I, Naas H, Acton J, Dawson P. Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef. Meat Science. April 2014, 96 (4): 1494–500. PMID 24447905. doi:10.1016/j.meatsci.2013.12.010. 
  10. ^ Katsaros GI, Tavantzis G, Taoukis PS. Production of novel dairy products using actinidin and high pressure as enzyme activity regulator. Innovative Food Science & Emerging Technologies. January 2010, 11 (1): 47–51. doi:10.1016/j.ifset.2009.08.007. 
  11. ^ Tarté R. Ingredients in meat products properties, functionality and applications. New York: Springer. 2008 [2021-07-05]. ISBN 978-0-387-71327-4. （原始內容存檔於2021-07-09）. 

外部連結

[編輯]
取自「https://zh.wikipedia.org/w/index.php?title=奇異果蛋白酶&oldid=83737931」