TY - JOUR
T1 - Isolation and characterization of collagen from rhizostomous jellyfish (Rhopilema asamushi)
AU - Nagai, Takeshi
AU - Worawattanamateekul, Wanchai
AU - Suzuki, Nobutaka
AU - Nakamura, Takashi
AU - Ito, Tatsumi
AU - Fujiki, Kazuhiro
AU - Nakao, Miki
AU - Yano, Tomoki
N1 - Funding Information:
This work was supported in part by the grant from the Kiei-Kai Research Foundation, Tokyo, Japan. We would like to express our heart felt gratitude to the donor.
PY - 2000/8/1
Y1 - 2000/8/1
N2 - As a part of the study into the potential development of unused and under-used resources, collagen was isolated from the mesogloea of the rhizostomous jellyfish, Rhopilema asamushi, by limited pepsin digestion and characterized. The yield of this collagen was high (35.2% on a dry weight basis). The primary structure was very similar to that of pepsin-solubilized collagen from edible jellyfish mesogloea, but it was different from those of the collagen from edible jellyfish exumbrella and the acid-soluble collagen from its mesogloea. The denaturation temperature (T(d)) of 28.8°C. This collagen contained a large amount of a fourth subunit that was provisionally designated α4. This collagen may have the chain composition of an α1α2α3α4 heterotetramer. Copyright (C) 2000 Elsevier Science Ltd.
AB - As a part of the study into the potential development of unused and under-used resources, collagen was isolated from the mesogloea of the rhizostomous jellyfish, Rhopilema asamushi, by limited pepsin digestion and characterized. The yield of this collagen was high (35.2% on a dry weight basis). The primary structure was very similar to that of pepsin-solubilized collagen from edible jellyfish mesogloea, but it was different from those of the collagen from edible jellyfish exumbrella and the acid-soluble collagen from its mesogloea. The denaturation temperature (T(d)) of 28.8°C. This collagen contained a large amount of a fourth subunit that was provisionally designated α4. This collagen may have the chain composition of an α1α2α3α4 heterotetramer. Copyright (C) 2000 Elsevier Science Ltd.
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U2 - 10.1016/S0308-8146(00)00081-9
DO - 10.1016/S0308-8146(00)00081-9
M3 - Article
AN - SCOPUS:0034256080
SN - 0308-8146
VL - 70
SP - 205
EP - 208
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -