한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제36권1호
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  • Pages.30-34
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  • 2003
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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먹장어 (Eptatretus burgeri)의 피부로부터 Bradykinin-Related Peptide의 정제

Purification of a Bradykinin-Related Peptide from the Skin of Hagfish. Eptatretus burgeri

  • 신미정 (부경대학교 수산과학대학 생물공학과) ;
  • 김은정 (부경대학교 수산과학대학 생물공학과) ;
  • 김찬희 (부경대학교 수산과학대학 생물공학과) ;
  • 고혜진 (부경대학교 수산과학대학 생물공학과) ;
  • 김인혜 (부경대학교 수산과학대학 생물공학과) ;
  • 류홍수 (부경대학교 수산과학대학 식품생명과학과) ;
  • 허민도 (부경대학교 수산과학대학 수산생명의학과) ;
  • 정준기 (부경대학교 수산과학대학 수산생명의학과) ;
  • 박남규 (부경대학교 수산과학대학 생물공학과)
  • SHIN Mi Jung (Department of Biotechnology and Bioengineering, College of Fisheries Science, Pukyong National University) ;
  • KIM Eun Jung (Department of Biotechnology and Bioengineering, College of Fisheries Science, Pukyong National University) ;
  • KIM Chan-Hee (Department of Biotechnology and Bioengineering, College of Fisheries Science, Pukyong National University) ;
  • GO Hye-Jin (Department of Biotechnology and Bioengineering, College of Fisheries Science, Pukyong National University) ;
  • KIM In Hae (Department of Biotechnology and Bioengineering, College of Fisheries Science, Pukyong National University) ;
  • RYU Hong-Soo (Department Food and Life Science, College of Fisheries Science, Pukyong National University) ;
  • Huh Min-Do (Department of Aquatic Life Medicine, College of Fisheries Science, Pukyong National University) ;
  • CHUNG Joon-Ki (Department of Aquatic Life Medicine, College of Fisheries Science, Pukyong National University) ;
  • PARK Nam Gyu (Department of Biotechnology and Bioengineering, College of Fisheries Science, Pukyong National University)
  • 발행 : 2003.02.01
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초록

Hagfish bradykinin (BK)-related peptide가 먹장어 (E. burgeri)의 피부추출물로부터 분리, 정제되어졌다. 분자량이 875.8 Da인 hagfish BK는 $C_{18}$ 역상 및 양이온교환 high performance liquid chromatography로 순수하게 정제되었다. 자동아미노산서열분석기와 MALDI-TOF mass spectroscopy에서 얻은 결과의 조합으로 hagfish BK의 일차구조는 Gly-Thr-Ala-Gly-Ile-Gly-Pro-Phe-Arg로 판명되었다. 이 아미노산서열을 mammalian BK와 비교하면 다섯 개의 아미노산의 치환을 $(Arg^1{\rightarrow}Gly,\;Pro^2{\rightarrow}Thr,\;Pro^3{\rightarrow}Ala,\;Phe^5{\rightarrow}Ile,\;Ser^6{\rightarrow}Gly)$ 포함한다. Hagfish BK는 먹장어 장관에 대해 수축활성을 나타냈으며, 약 $10^{-11}\;M$의 농도에서 역치반응이 나타났다.

A hagfish bradykinin(BK)-related peptide was isolated and characterized from the skin of hagfish, Eptatretus burgeri. The hagfish BK with a molecular mass of 875.8 Da was purified to a homogeneity using $C_{18}$ reverse-phase and cation-exchange high performance liquid chromatography. The primary structure of the hagfish BK was determined as Gly-Thr-Ala-Gly-Ile-Gly-Pro-Phe-Arg by a combination of an automated amino acid sequencing and MALDI-TOF mass spectrometry. This amino acid sequence contains five substitutions $(Arg^1{\rightarrow}Gly,\;Pro^2{\rightarrow}Thr,\;Pro^3{\rightarrow}Ala,\;Phe^5{\rightarrow}Ile,\;Ser^6{\rightarrow}Gly)$ compared with that of mammalian BK. The hagfish BK showed a contractile action on the intestine of hagfish, Eptatretus burgeri. The threshold concentration of hagfish BK was around $10^{-11}\;M.$

키워드

참고문헌

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피인용 문헌

  1. Effects of Water Temperature and Salinity on Blood Properties and Oxygen Consumption in Hagfish (Eptatretus burgeri) vol.26, pp.1, 2014, https://doi.org/10.13000/JFMSE.2014.26.1.214