猕猴桃蛋白酶
| 猕猴桃蛋白酶 | |||||||
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| 中华猕猴桃中的猕猴桃蛋白酶的折叠结构示意图 From PDB 1AEC. | |||||||
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| 识别码 | |||||||
| EC编号 | 3.4.22.14 | ||||||
| CAS号 | 39279-27-1 
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| 数据库 | |||||||
| IntEnz | IntEnz浏览 | ||||||
| BRENDA | BRENDA入口 | ||||||
| ExPASy | NiceZyme浏览 | ||||||
| KEGG | KEGG入口 | ||||||
| MetaCyc | 代谢路径 | ||||||
| PRIAM | 概述 | ||||||
| PDB | RCSB PDB PDBj PDBe PDBsum | ||||||
| 基因本体 | AmiGO / EGO | ||||||
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猕猴桃蛋白酶（EC 3.4.22.14；英语：Actinidain, Actinidia anionic protease, proteinase A2 of Actinidia chinensis）是一种在水果中发现的半胱氨酸蛋白酶，包括猕猴桃、凤梨、芒果、香蕉和木瓜都含有这种酵素。这种酶是木瓜蛋白酶样肽酶C1家族的一部分。[1][2][3][4]
作为猕猴桃中已知的过敏原[5]，该酶正在初步研究其对肠上皮细胞紧密连接蛋白的影响。[6][7]
猕猴桃蛋白酶在商业上可用作嫩肉剂[8][9]和用于乳制品的凝乳剂[10]。猕猴桃蛋白酶的变性温度为60°C，低于类似的嫩肉酶凤梨蛋白酶和木瓜蛋白酶的变性温度。[11]
参考资料
[编辑]- ^ 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.
- ^ 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.
- ^ Baker EN, Drenth J. The thiol proteases: structure and mechanism. Jurnak FA, McPherson A (编). Active Sites of Enzymes. Biological Macromolecules and Assemblies 3. New York: John Wiley and Sons. 1987: 314–368. ISBN 978-0-471-85142-4.
- ^ 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
. PMID 16445383. doi:10.1042/BJ20051501.
- ^ 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.
- ^ 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. （原始内容存档于2021-02-28）.
- ^ 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.
- ^ 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.
- ^ 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.
- ^ 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.
- ^ Tarté R. Ingredients in meat products properties, functionality and applications. New York: Springer. 2008 [2021-07-05]. ISBN 978-0-387-71327-4. （原始内容存档于2021-07-09）.
外部链接
[编辑]- The MEROPS online database for peptidases and their inhibitors: C01.007
- EC 3.4.22.14
- 医学主题词表（MeSH）：actinidain
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