Extraction and characterization of cathepsin D from sea cucumber (Stichopus japonicus) guts

GUO Xiao-kun; LI Ao-ting; HAN Jia-run; DU Yi-nan; GUO Tian-min; YU Cui-ping; TANG Yue; WU Hai-tao

doi:10.13386/j.issn1002-0306.2017.18.026

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Science and Technology of Food Industry > 2017 > (18): 135-139. > DOI: 10.13386/j.issn1002-0306.2017.18.026

GUO Xiao-kun, LI Ao-ting, HAN Jia-run, DU Yi-nan, GUO Tian-min, YU Cui-ping, TANG Yue, WU Hai-tao. Extraction and characterization of cathepsin D from sea cucumber (Stichopus japonicus) guts[J]. Science and Technology of Food Industry, 2017, (18): 135-139. DOI: 10.13386/j.issn1002-0306.2017.18.026

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Extraction and characterization of cathepsin D from sea cucumber (Stichopus japonicus) guts

School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood

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Received Date: February 12, 2017

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Abstract

The crude cathepsin D was obtained from sea cucumber ( Stichopus japonicus) guts in this paper.The crude cathepsin D was extracted by using 50 mmol/L Glycine-HCl buffer ( p H3.0) with material to solvent ratio of 1∶ 6 ( w/v) at 4 ℃ for 1 h.The activity and characterization of the enzyme were investigated by using acid denatured hemoglobin as a substrate.The results showed that the optimum p H of the crude cathepsin D was p H3.0 and was stable between p H3.0 ~ 7.0. The crude cathepsin D exhibited its optimal temperature at 50 ℃ and was stable at 4 ~ 40 ℃. The crude cathepsin D was activated by metal ions of Mg²⁺, Ca²⁺, Ni²⁺, Zn²⁺, Cd²⁺and K⁺, while inhibited by Fe³⁺ and Fe²⁺at concentration of 5 mmol/L.The crude cathepsin D was strongly inhibited by aspartic protease inhibitor pepstatin A. These results suggested that the crude cathepsin D obtained from S.japonicus guts was acid protease maily composed of aspartic protease under the condition of present study.
- sea cucumber gut,
- cathepsin D,
- extraction,
- enzyme characterization

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