R. Tylingo, Szymon Mania, A. Panek, RafaÅ PiÄtek, Roman PawÅowicz
{"title":"非洲鲶鱼(Clarias gariepinus)、鲑鱼(Salmo salar)和波罗的海鳕鱼(Gadus morhua)皮肤中酸溶性胶原蛋白的分离与鉴定","authors":"R. Tylingo, Szymon Mania, A. Panek, RafaÅ PiÄtek, Roman PawÅowicz","doi":"10.4172/2155-952X.1000234","DOIUrl":null,"url":null,"abstract":"Acid-soluble collagen (ASC) from the fish skin of African catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic cod (Gadus morhua) was extracted and characterized. The ASC extraction yield was 75%, 73% and 68%, respectively. The denaturation and melting temperatures of African catfish ASC (29.3°C and 100.0°C) were significantly higher than ASC of Salmon and Baltic cod (20.6°C and 90.5°C; 15.2°C and 86.7°C, respectively), assessed by differential scanning calorimetry. The SDS-PAGE profile showed that each of tested ASC was the type I collagen and consisted of two different α chains, α1 and α2, as well as a β component. The FTIR spectra of all collagens indicate that the overall their chemical compositions are quite similar. The fish skin collagen is easy to prepare and represents a possible resource for use on industrial scale.","PeriodicalId":15156,"journal":{"name":"Journal of biotechnology & biomaterials","volume":"158 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2016-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"26","resultStr":"{\"title\":\"Isolation and Characterization of Acid Soluble Collagen from the Skin ofAfrican Catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic Cod (Gadus morhua)\",\"authors\":\"R. Tylingo, Szymon Mania, A. Panek, RafaÅ PiÄtek, Roman PawÅowicz\",\"doi\":\"10.4172/2155-952X.1000234\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Acid-soluble collagen (ASC) from the fish skin of African catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic cod (Gadus morhua) was extracted and characterized. The ASC extraction yield was 75%, 73% and 68%, respectively. The denaturation and melting temperatures of African catfish ASC (29.3°C and 100.0°C) were significantly higher than ASC of Salmon and Baltic cod (20.6°C and 90.5°C; 15.2°C and 86.7°C, respectively), assessed by differential scanning calorimetry. The SDS-PAGE profile showed that each of tested ASC was the type I collagen and consisted of two different α chains, α1 and α2, as well as a β component. The FTIR spectra of all collagens indicate that the overall their chemical compositions are quite similar. The fish skin collagen is easy to prepare and represents a possible resource for use on industrial scale.\",\"PeriodicalId\":15156,\"journal\":{\"name\":\"Journal of biotechnology & biomaterials\",\"volume\":\"158 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-06-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"26\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of biotechnology & biomaterials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4172/2155-952X.1000234\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of biotechnology & biomaterials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2155-952X.1000234","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Isolation and Characterization of Acid Soluble Collagen from the Skin ofAfrican Catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic Cod (Gadus morhua)
Acid-soluble collagen (ASC) from the fish skin of African catfish (Clarias gariepinus), Salmon (Salmo salar) and Baltic cod (Gadus morhua) was extracted and characterized. The ASC extraction yield was 75%, 73% and 68%, respectively. The denaturation and melting temperatures of African catfish ASC (29.3°C and 100.0°C) were significantly higher than ASC of Salmon and Baltic cod (20.6°C and 90.5°C; 15.2°C and 86.7°C, respectively), assessed by differential scanning calorimetry. The SDS-PAGE profile showed that each of tested ASC was the type I collagen and consisted of two different α chains, α1 and α2, as well as a β component. The FTIR spectra of all collagens indicate that the overall their chemical compositions are quite similar. The fish skin collagen is easy to prepare and represents a possible resource for use on industrial scale.