The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas

Yingbo Peng; Wanhong He; Shuang Teng; Muneer Ahmed Jamali

doi:10.3390/foods12183517

The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas

Foods. 2023 Sep 21;12(18):3517. doi: 10.3390/foods12183517.

Authors

Yingbo Peng¹, Wanhong He^{2

3}, Shuang Teng^{2

3}, Muneer Ahmed Jamali⁴

Affiliations

¹ College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
² College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
³ National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
⁴ Department of Animal Products Technology, Sindh Agriculture University, Tandojam 70060, Pakistan.

Abstract

To investigate the possible degradation of the intramuscular connective tissue (IMCT) with cathepsin L, isolated IMCTs were incubated with purified cathepsin L in vitro. Here, we prepared purified cathepsin L from bovine pancreas by using DEAE Sephacel, Sephacryl S-100 HR, SP Sepharose FF, and con A-Sepharose affinity chromatography in sequence. An SDS-PAGE analysis of CNBr-digested peptides showed that the degradation of collagen in IMCT could take place on terminal non-helical peptides rather than the triple helix region. Decorin (DCN) was clearly degraded at a pH of 5.0. The T_P and T_O of intramuscular connective tissue decreased to 41.41 °C and 43.79 °C, respectively. In the cathepsin L treatment of pH 5.0, the decreases in the T_P and T_O of IMCT were more sensitive than they were at pH 5.5~6.5.

Keywords: cathepsin L; collagen; decorin; degradation; intramuscular connective tissue.

Grants and funding

CX(22)3071/Jiangsu Agricultural Science and Technology Innovation Fund