Isolation and characterization of collagen from rhizostomous jellyfish (Rhopilema asamushi)

Takeshi Nagai, Wanchai Worawattanamateekul, Nobutaka Suzuki, Takashi Nakamura, Tatsumi Ito, Kazuhiro Fujiki, Miki Nakao, Tomoki Yano

Research output: Contribution to journalArticlepeer-review

102 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)205-208
Number of pages4
JournalFood Chemistry
Volume70
Issue number2
DOIs
Publication statusPublished - Aug 1 2000
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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