<abstract xmlns="http://www.w3.org/1999/xhtml">This study focused on the determination of non-specific proteolytic activity of edible spruce <italic>Morchella esculenta</italic> in water extract, phosphate-buffered saline (PBS) solution (pH = 7.5) extract and a suspension prepared from 200 mg DW (dry weight) of edible spruce in PBS solution (pH 7.5). A clear casein solution was used as a substrate. The absorbances were measured in quartz cuvettes at the wavelength of 280 nm against a blank with zero concentration of trypsin. Non-specific proteolytic activity was expressed as trypsin equivalents per kilogram of mushroom dry weight (mg.kg−1 DW). All of the extracts demonstrated non-specific enzymatic activity. The highest activity was observed in the PBS suspension and the lowest enzymatic activity was measured in the water extract of the <italic>Morchella esculenta</italic> fungi. The non-specific proteolytic activity decreased in the following order: PBS suspension extract (pH 7.5; 22.9 mg.kg−1 DW), followed by PBS extract (pH 7.5; 13.6 mg.kg−1 DW) and finally the water extract (10.94 mg.kg−1 DW).</abstract>

This study focused on the determination of non-specific proteolytic activity of edible spruce Morchella esculenta in water extract, phosphate-buffered saline (PBS) solution (pH = 7.5) extract and a suspension prepared from 200 mg DW (dry weight) of edible spruce in PBS solution (pH 7.5). A clear casein solution was used as a substrate. The absorbances were measured in quartz cuvettes at the wavelength of 280 nm against a blank with zero concentration of trypsin. Non-specific proteolytic activity was expressed as trypsin equivalents per kilogram of mushroom dry weight (mg.kg−1 DW). All of the extracts demonstrated non-specific enzymatic activity. The highest activity was observed in the PBS suspension and the lowest enzymatic activity was measured in the water extract of the Morchella esculenta fungi. The non-specific proteolytic activity decreased in the following order: PBS suspension extract (pH 7.5; 22.9 mg.kg−1 DW), followed by PBS extract (pH 7.5; 13.6 mg.kg−1 DW) and finally the water extract (10.94 mg.kg−1 DW).

Proteolytic Activity of Edible Spruce <italic>Morchella esculenta</italic>

Department of Chemistry, Biochemistry and Biophysic, Institute of Pharmaceutical Chemistry

Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology

University of Veterinary Medicine and Pharmacy in Košice

Folia Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":{"italic":"Morchella esculenta","content":"Proteolytic Activity of Edible Spruce"}}

This study focused on the determination of non-specific proteolytic activity of edible spruce Morchella esculenta in water extract, phosphate-buffered saline...

Proteolytic Activity of Edible Spruce Morchella esculenta

Online veröffentlicht: 09. Juli 2019

Seitenbereich: 60 - 64

Eingereicht: 11. März 2019

Akzeptiert: 14. Juni 2019

DOI: https://doi.org/10.2478/fv-2019-0020

Schlüsselwörter
casein substrate, mushrooms, non-specific proteolytic activity

© 2019 Strapáč I. et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Proteolytic Activity of Edible Spruce Morchella esculenta

Online veröffentlicht: 09. Juli 2019

Seitenbereich: 60 - 64

Eingereicht: 11. März 2019

Akzeptiert: 14. Juni 2019

DOI: https://doi.org/10.2478/fv-2019-0020

Schlüsselwörtercasein substrate, mushrooms, non-specific proteolytic activity

© 2019 Strapáč I. et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
casein substrate, mushrooms, non-specific proteolytic activity