• 수산해양교육연구
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• 제28권4호
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• pp.903-912
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• 2016

Hagfish which belongs to the chordate contact cyclostomata, is important phylogenetic relationship between vertebrate and invertebrate. Cathepsins of the cysteine protease family have traditionally been thought to play a major role in intracellular protein degradation and turnover in lysosomes. In this study, Catepsin L was cloned from Inshore hagfish (Eptatretus burgeri), the cDNA encoding ORF of the Eptatretus burgeri Cathepsin L (EbCtL) is 978 bp. The cDNA encoding proEbCtL was expressed in Escherichia coli strain BL21(DE3) using the pGEX-4T-1 expression vector system. The recombinant proEbCtL protein was overexpressed as a approximately 55 kDa fusion protein. The overproduced soluble GST-fusion protein was then applied to glutathione-Sepharose 4B column chromatography; the sample harboring the fusion protein evidenced a high degree of purity when analyzed via SDS-PAGE and Western blot analysis. Its activity was quantied by cleaving the synthetic peptide Z-FR-AMC, Z-LLE-AMC, and Suc-AAF-AMC, and the optimal pH for the protease activity was 8, 9.5, and 9, respectively.

• 수산해양기술연구
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• 제54권2호
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• pp.188-192
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• 2018

The reproduction characteristics of hagfish Eptatretus burgeri were examined using individuals caught in the South Sea of Korea. The spawning season and size at minimum sexual maturity of this species were characterized based on a gonad-somatic index (GSI) and monthly variation egg size (long axis). From monthly variation of GSI, the spawning season was estimated to be from August to September. Developing eggs larger than 10 mm were found in March, and the largest egg size was found in July. The first spawning length was 34.2 cm TL. Batch fecundity ranged from 13 to 117 eggs for hagfish sized from 34.2 cm TL to 77.0 cm TL, respectively, and increased linearly with total length.

• 한국수산과학회지
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• 제36권1호
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• pp.30-34
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• 2003

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.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.28-32
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• 1999

A novel antimicrbial peptide , named HFS-I, was isolated and characterized from the skin of the hagfish, Eptatretus bugeri. The decapeptide with a molecular mass of 1279.5 Da was purified to homogeneity using a gel-filtration column, ion-exchange and C18 reverse-phase high performance liquid chromatograpy . The complete amino acid sequence of HFS-I, which was determined by a combination of an automated amino acid sequencing and FAB-MS, was F-P-W-W-L-S-G-K-Y-P-NH2. Comparison of the amino acid sequence with those of other known antimicrobial peptides revealed that HFS-I was a novel antimicrobial peptide. HFS-I showed a weak antimicrobial activity in vitro aganinst a broad spectrum of microorganism without hemolytic acitivity.

• 수산해양교육연구
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• 제26권1호
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• pp.214-222
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• 2014

Hagfish Eptatretus burgeri is classified as a agnathans and has many different physiological properties compared with vertebrates. In this study, we examined effects of water temperature and salinity on blood properties and oxygen consumption in hagfish. In the experiment of water temperature change, hematocrit (Ht), red blood cell (RBC) and glucose of hagfish blood revealed the lowest values at $15^{\circ}C$. Oxygen consumption of hagfish had significantly increased with rising water temperature, and the increasing rate was twice as much when the temperature was manipulated every $5^{\circ}C$. Also, oxygen consumption during the night time (a short photoperiod) was significantly higher than that of the daytime. Q10 level was 3.50 in the light period and 3.92 in the dark period. No significant change in plasma glucose level was showned in changing salinity from 30 psu to 22 psu, while it had rapidly increased at 20 psu ($13.7{\pm}4.0mg/dL$) and thereafter all hagfish were dead at 18 psu. However, osmolarity, $Na^+$, $K^+$ and $Cl^-$ levels had significantly decreased when salinity decreased. This results are expected to develop the artificial rearing techniques of natural hagfish.

• 한국양식학회:학술대회논문집
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• 한국양식학회 2004년도 수산관련학회 공동학술대회 발표요지집
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• pp.205-206
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• 2004

• 한국어류학회지
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• 제27권4호
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• pp.310-316
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• 2015

본 연구는 동해 남부 연안해역 통발에서 채집된 어류 종조성의 계절 및 연간변동을 조사하였다. 어류 시료는 2005년에서 2008년까지 계절별로 채집하였다. 조사기간 동안 24과에 속하는 32종의 어류가 채집되었다. 우점종은 붕장어 (Conger myriaster), 미역치 (Paracentropogon rubripinnis), 꼼치 (Liparis tanakae), 쌍동가리 (Parapercis sexfasciata), 먹장어 (Eptatretus burgeri), 청어 (Clupea pallasii pallasii)였으며, 이들 6종은 총채집개체수의 91.9%를 차지하였다. 어류 군집의 출현종수, 개체수, 생체량, 다양도는 계절변동을 나타내었는데, 출현종수와 개체수는 2008년 8월에 가장 높았고, 생체량과 다양도는 2005년 8월에 가장 높았다. ANOSIM 분석 결과, 2008년 어류 종조성은 다른 년도와 유의한 차이를 나타내었다. 반면 계절별 채집 종조성은 유의한 차이를 보이지 않았다.

• 한국수산과학회지
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• 제45권4호
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• pp.358-366
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• 2012

A novel neuropeptide was isolated from the skin of the conger eel Conger myriaster using hagfish Eptatretus burgeri intestine as a bioassay system. The sequence of the purified peptide was analyzed using automated amino acid sequencing and MALDI-TOF mass spectrophotometry. The molecular ion peak in the MALDI-TOF mass spectrum of the peptide was at m/z 962.89 $(M+H)^+$. The sequence of the peptide was determined to be L-P-M-L-E-T-Q-M, and was tentatively named comyrin. To investigate the complete primary structure of comyrin, comyrin-OH and comyrin-$NH_2$ were synthesized and the chemical and pharmacological properties of the synthetic peptides were compared with those of the native peptide. However, the elution time of synthetic peptides did not match that of the native peptide on the reverse-phase HPLC chromatogram. In addition, the synthetic peptides did not cause contractile activity in the intestinal smooth muscle of the hagfish. Based on these results, one possible reason for this disagreement may be the presence of a D-amino acid in comyrin.

• 한국수산과학회지
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• 제16권2호
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• pp.147-153
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• 1983

To check the differences of the digestive enzymes by the bait habits and the proteolytic activities of the fissile extracts from the fish, omnivorous filefish (Navodon modestus), carnivorous cat shark (Scilliorhinus tarazame) and bloodsucking hag fish (Eptatretus burgeri) were sampled for this experiment. The activity of crude alkaline protease extracted from the muscle and the internal organs of the samples was determined with casein as substrate. The activity of the proteolytic enzymes showed remarkable differences by the organs of the fish. The optimum condition of the pretenses from the muscle revealed in range of pH 7.8-8.3, at $60-65^{\circ}C$, while those of the enzymes from the internal organs were at about pH 8.2, $45-55^{\circ}C$, but those of hag fish were at about pH 6.7, $45-55^{\circ}C$. The proteolytic activity of the enzyme of alimentary canal in filefish and in hag fish was 57 and 11 times stronger than that of muscle, respectively. The crude enzyme from the alimentary canal of file fish showed the strongest proteolytic activity in samples submitted and that of cat shark was the lowest. The activity of pancreatic alkaline protease in cat shark was 50 fold higher than that of muscle alkaline protease in the fish.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.287-292
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• 2002

The effect of cooking methods on in vivo and in vivo indices of the protein quality of hagfish meat were investigated. In vivo protein digestibilities of cooked meats (81.3~83.5 %) were not significant different (p<0.05) from those of van meat (82.9%), with the exception of steamed (11$0^{\circ}C$, 15 min) meat (86.3 %). Convection oven cooking (22$0^{\circ}C$, IS min) resulted in a higher trypsin indigestible substrate (TIS, 49.2 mg/g solid) compared with that of raw meat (38.9 mg/g solid). free amino acid content of raw meat was decreased after boiling (10$0^{\circ}C$, 10min). Both convection oven and microwave cooking (2,450 MHz, 3 min) decreased available lysine from 4.9g/16g N to 3.8~4.1g/16g N. In vivo apparent protein digestibilites (AD) of hagfish meat were similar fur raw (92.4%) and cooked meats, but were somewhat lower than ANRC (Animal Nutrition Research Council) casein (945%). The PERs (3.7~4.1) and NPRs (3.7~4.9) of cooked meats were significantly higher (p<0.05) than those of raw meat (PER 3.3, NPR 3.6 and ANRC casein (PER 2.5, NPR 2.6), despite their lower in vivo protein digestibilities. These results demonstrate that cooking at optimal conditions resulted in remarkably positive effects on in vivo and in vivo protein qualities of hagfish meats. Therefore, steamed hagfish meat is an excellent source of high quality protein from seafood products.