PubAg

Main content area

Purification of a fibrinolytic enzyme (myulchikinase) from pickled anchovy and its cytotoxicity to the tumor cell lines

Author:
Jeong, Y.K., Yang, W.S., Kim, K.H., Chung, K.T., Joo, W.H., Kim, J.H., Kim, D.E., Park, J.U.
Source:
Biotechnology letters 2004 v.26 no.5 pp. 393-397
ISSN:
0141-5492
Subject:
kinases, cytotoxicity, anticarcinogenic activity, anchovies, pickled foods, flavorings, South Korea
Abstract:
A fibrinolytic enzyme, myulchikinase, from a Korean seasoning ingredient, myul-chi-jeot-gal, has been purified to electrophoretic homogeneity. The molecular mass of the myulchikinase was estimated to about 28 kDa by SDS-PAGE and gel filtration. Amino acid sequence of the NH2-terminal of myulchikinase showed significant homology with other fibrinolytic enzymes including trypsin from starfish, katsuwokinase, and rat pancreatic elastase II. The purified myulchikinase hydrolyzed various synthetic substrates with different substrate specificity and cytotoxic to the tumor cell lines.
Agid:
673815