Abalones reveal unique taste after processing,mainly because of their abundant free amino acids(FAAs)and nucleotides.FAAs are nutrition components that can contribute to the unique taste.However,which factor(s)is resp...Abalones reveal unique taste after processing,mainly because of their abundant free amino acids(FAAs)and nucleotides.FAAs are nutrition components that can contribute to the unique taste.However,which factor(s)is responsible for the accumulation of FAAs still need further studies.To analyze the production of FAAs,we studied the variation of FAAs during 7 days of storage at 4℃.The content of taste-active amino acids,including Asp,Glu,Ser,and Gly increased by 1.7-fold,2.0-fold,3.0-fold,and 8.4-fold,respectively.The relative activity of cathepsin L and aminopeptidase(AP)increased significantly during the cold storage period.To identify AP in abalone and its function in mediating the production of FAAs,an aminopeptidase with wide substrate specificity was then extracted and purified from abalone muscle to homogeneity.Purified AP with a molecular mass of 100 kDa exhibited its maximum activity at 30℃,pH 7.5,and was further confirmed by LC-MS.Bestatin specifically inhibited the activity of AP,and metalloproteinase inhibitors EDTA,EGTA and 1,10-phenanthroline also suppressed its activity to different degrees.Based on its highest activity to substrate Leu-MCA and its peptide sequences,the purified enzyme was identified as leucine aminopeptidase(LAP).Our present study indicated the essential role of AP for FAAs accumulation during cold storage of abalone.展开更多
Our research aims to explore the effect and potential mechanism of HNF1b on macrophage sortilin expression and cholesterol efflux,and aortic atherosclerosis.The mRNA and protein levels of HNF1b and sortilin were detec...Our research aims to explore the effect and potential mechanism of HNF1b on macrophage sortilin expression and cholesterol efflux,and aortic atherosclerosis.The mRNA and protein levels of HNF1b and sortilin were detected by Western blot and qRT-PCR respectively.The combination of HNF1b and SORT1 promoter was predicted with online websites Jaspar,Promo and Alibaba,and further tested by the luciferase reporter gene and CHIP assay.展开更多
基金supported by the National Key R&D Program of China(No.2018YFD0901004)the National Natural Science Foundation of China(No.31772049).
文摘Abalones reveal unique taste after processing,mainly because of their abundant free amino acids(FAAs)and nucleotides.FAAs are nutrition components that can contribute to the unique taste.However,which factor(s)is responsible for the accumulation of FAAs still need further studies.To analyze the production of FAAs,we studied the variation of FAAs during 7 days of storage at 4℃.The content of taste-active amino acids,including Asp,Glu,Ser,and Gly increased by 1.7-fold,2.0-fold,3.0-fold,and 8.4-fold,respectively.The relative activity of cathepsin L and aminopeptidase(AP)increased significantly during the cold storage period.To identify AP in abalone and its function in mediating the production of FAAs,an aminopeptidase with wide substrate specificity was then extracted and purified from abalone muscle to homogeneity.Purified AP with a molecular mass of 100 kDa exhibited its maximum activity at 30℃,pH 7.5,and was further confirmed by LC-MS.Bestatin specifically inhibited the activity of AP,and metalloproteinase inhibitors EDTA,EGTA and 1,10-phenanthroline also suppressed its activity to different degrees.Based on its highest activity to substrate Leu-MCA and its peptide sequences,the purified enzyme was identified as leucine aminopeptidase(LAP).Our present study indicated the essential role of AP for FAAs accumulation during cold storage of abalone.
文摘Our research aims to explore the effect and potential mechanism of HNF1b on macrophage sortilin expression and cholesterol efflux,and aortic atherosclerosis.The mRNA and protein levels of HNF1b and sortilin were detected by Western blot and qRT-PCR respectively.The combination of HNF1b and SORT1 promoter was predicted with online websites Jaspar,Promo and Alibaba,and further tested by the luciferase reporter gene and CHIP assay.
