Purification, characterization and antibacterial activities of red color-related protein found in the shell of kuruma shrimp, Marsupenaeus japonicus

文献类型： 外文期刊

第一作者： Pan, Chuang

作者： Pan, Chuang;Chen, Shengjun;Hao, Shuxian;Yang, Xianqing;Ishizaki, Shoichiro;Zhou, Jie;Zhou, Jie

作者机构：

关键词： Antibacterial activity; Color change; Hemocyanin; Marsupenaeus japonicas; Shrimp shell

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 310 卷

页码：

收录情况： SCI

摘要： The well-known red color change plays a significant role in consumer acceptability of crustacean species. In this study, we described the purification of the red color-related protein named MjRCP75 from the shell of Marsupenaeus japonicus. It was a homogeneous monomer with molecular mass of 75 kDa and rich in alpha-helix conformation. The alpha-helix content decreased within the increasing of heating temperature and was transformed dominantly to beta types. Identification and structural analysis revealed that MjRCP75 belonged to hemocyanin family. The released pigment from heated MjRCP75 showed a lambda max at 483 nm in acetone. MjRCP75 showed clearly antibacterial activity against Escherichia coll., Staphylococcus aureus, and Vibrio parahaemolyticus. These findings identify MjRCP75 as the red color-related protein in M. japonicus shell and reveal its involvement in antibacterial activities.

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