One-step purification and freeze stability of papain at acidic pH values
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Prikaz svih podataka o dokumentuApstrakt
Papain is a proteolytic enzyme of great commercial value. It is a cysteine protease highly expressed in Carica papaya fruit latex, but also present in papaya leaves. Purification procedures mostly deal with the latex and include a combination of precipitation and/or chromatographic techniques. Due to its solubility, structure and activity characteristics, the pH and salt content play significant roles in handling papain extracts. Here we report a simple, rapid and easily scalable procedure for papain purification from papaya leaves, which contain different contaminants as compared to papaya latex. Sodium chloride precipitation of contaminants at pH 5 followed by ammonium sulphate precipitation resulted in the removal of other leaf proteins and protein fragments from papain solution and about a 3-fold purification. The procedure also benefits from the suppression of autoproteolysis and preservation of the native structure, as confirmed by FTIR analysis, and the high recovery of activity... of over 80%.
Ključne reči:
papain / papaya leaves / precipitation techniques / structural stability / activity recoveryIzvor:
Archives of Biological Sciences, 2021, 73, 1, 57-64Izdavač:
- Serbian Biological Society
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200168 (Univerzitet u Beogradu, Hemijski fakultet) (RS-MESTD-inst-2020-200168)
DOI: 10.2298/ABS201217001M
ISSN: 0354-4664
WoS: 000631279700006
Scopus: 2-s2.0-85103483254
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Marković, Srđan AU - Milošević, Jelica AU - Đurić, Milica AU - Lolić, Aleksandar AU - Polović, Natalija PY - 2021 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4479 AB - Papain is a proteolytic enzyme of great commercial value. It is a cysteine protease highly expressed in Carica papaya fruit latex, but also present in papaya leaves. Purification procedures mostly deal with the latex and include a combination of precipitation and/or chromatographic techniques. Due to its solubility, structure and activity characteristics, the pH and salt content play significant roles in handling papain extracts. Here we report a simple, rapid and easily scalable procedure for papain purification from papaya leaves, which contain different contaminants as compared to papaya latex. Sodium chloride precipitation of contaminants at pH 5 followed by ammonium sulphate precipitation resulted in the removal of other leaf proteins and protein fragments from papain solution and about a 3-fold purification. The procedure also benefits from the suppression of autoproteolysis and preservation of the native structure, as confirmed by FTIR analysis, and the high recovery of activity of over 80%. T2 - Archives of Biological Sciences T1 - One-step purification and freeze stability of papain at acidic pH values VL - 73 IS - 1 SP - 57 EP - 64 DO - 10.2298/ABS201217001M ER -
@article{ author = "Marković, Srđan and Milošević, Jelica and Đurić, Milica and Lolić, Aleksandar and Polović, Natalija", year = "2021", abstract = "Papain is a proteolytic enzyme of great commercial value. It is a cysteine protease highly expressed in Carica papaya fruit latex, but also present in papaya leaves. Purification procedures mostly deal with the latex and include a combination of precipitation and/or chromatographic techniques. Due to its solubility, structure and activity characteristics, the pH and salt content play significant roles in handling papain extracts. Here we report a simple, rapid and easily scalable procedure for papain purification from papaya leaves, which contain different contaminants as compared to papaya latex. Sodium chloride precipitation of contaminants at pH 5 followed by ammonium sulphate precipitation resulted in the removal of other leaf proteins and protein fragments from papain solution and about a 3-fold purification. The procedure also benefits from the suppression of autoproteolysis and preservation of the native structure, as confirmed by FTIR analysis, and the high recovery of activity of over 80%.", journal = "Archives of Biological Sciences", title = "One-step purification and freeze stability of papain at acidic pH values", volume = "73", number = "1", pages = "57-64", doi = "10.2298/ABS201217001M" }
Marković, S., Milošević, J., Đurić, M., Lolić, A.,& Polović, N.. (2021). One-step purification and freeze stability of papain at acidic pH values. in Archives of Biological Sciences, 73(1), 57-64. https://doi.org/10.2298/ABS201217001M
Marković S, Milošević J, Đurić M, Lolić A, Polović N. One-step purification and freeze stability of papain at acidic pH values. in Archives of Biological Sciences. 2021;73(1):57-64. doi:10.2298/ABS201217001M .
Marković, Srđan, Milošević, Jelica, Đurić, Milica, Lolić, Aleksandar, Polović, Natalija, "One-step purification and freeze stability of papain at acidic pH values" in Archives of Biological Sciences, 73, no. 1 (2021):57-64, https://doi.org/10.2298/ABS201217001M . .