Ogawa Masahiro, Moody Michael W, Portier Ralph J, Bell Jon, Schexnayder Mark A, Losso Jack N
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA.
J Agric Food Chem. 2003 Dec 31;51(27):8088-92. doi: 10.1021/jf034350r.
Acid-soluble collagen (ASC) and pepsin solubilized collagen (PSC) were isolated from the skins of black drum (Pogonias cromis) and sheepshead seabream (Archosargus probatocephalus) harvested in the Gulf of Mexico coastal waters. The yields of ASCs on dry basis from black drum and sheepshead were estimated at 2.3 and 2.6%, and the yields of PSCs were 15.8 and 29.3%, respectively. Analyses of molecular weight profile, amino acid composition, and secondary structure showed that the skin collagens from both species were typical type-I collagen. The molecular mass of alpha(1) and alpha(2) subunits, as determined by SDS-PAGE using Tris-Acetate gels, was 127 kDa and 116 kDa, respectively. The amino acid composition of ASC and PSC for both species was closer to calf skin ASC than to cod skin ASC. Thermal denaturation temperatures, measured by melting point using circular dichroism, gave the following values: black drum ASC, 34.2 degrees C; sheepshead ASC, 34.0 degrees C; black drum PSC, 35.8 degrees C; sheepshead PSC, 34.3 degrees C. The literature value for the heat stability of calf skin collagen is 36.3 degrees C. The potentials of collagens from black drum and sheepshead skins in the functional food, healthcare, and pharmaceutical industries are discussed.
从墨西哥湾沿海水域捕获的黑鼓鱼（Pogonias cromis）和羊头鲷（Archosargus probatocephalus）的鱼皮中分离出酸溶性胶原蛋白（ASC）和胃蛋白酶溶性胶原蛋白（PSC）。黑鼓鱼和羊头鲷干基ASC的产量估计分别为2.3%和2.6%，PSC的产量分别为15.8%和29.3%。对分子量分布、氨基酸组成和二级结构的分析表明，这两种鱼的皮胶原蛋白均为典型的I型胶原蛋白。使用Tris-醋酸凝胶通过SDS-PAGE测定的α(1)和α(2)亚基的分子量分别为127 kDa和116 kDa。两种鱼的ASC和PSC的氨基酸组成更接近小牛皮ASC，而不是鳕鱼皮ASC。使用圆二色性通过熔点测量的热变性温度如下：黑鼓鱼ASC为34.2℃；羊头鲷ASC为34.0℃；黑鼓鱼PSC为35.8℃；羊头鲷PSC为34.3℃。小牛皮胶原蛋白热稳定性的文献值为36.3℃。本文还讨论了黑鼓鱼和羊头鲷鱼皮胶原蛋白在功能性食品、医疗保健和制药行业中的应用潜力。
