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Trypsin and trypsin inhibitors from penaeid shrimp
- Albuquerque-Cavalcanti, C. de., Garcia-Carreno, F.L., Navarrete Del Toro, M.A.
- Journal of food biochemistry 2002 v.26 no.3 pp. 233-251
- trypsin, protein synthesis, Litopenaeus vannamei, trypsin inhibitors, extraction, assays, midgut, Litopenaeus stylirostris, Penaeus monodon, protein synthesis inhibitors, pH, shrimp, temperature, protein content, enzyme activity
- Trypsin inhibitors from four species of shrimp, P. vannamei, P. monodon, P. stylirostris, and P. californiensis were characterized by test tube and electrophoretic assays. Inhibitors in the four phylogenetically related species showed different inhibitory capacity and specificity for orthologous trypsins. Inhibitors from P. californiensis showed a broader inhibitory capacity. Shrimp inhibitors inhibited cod trypsin, but not porcine or bovine trypsin, and subtilisin. The inhibitor from P. vannamei was stable at a wide range of pH and temperature. Results suggest that endogenous inhibitors for trypsin are ubiquitous in the penaeids.