Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result the production bioactive peptides. Proteolytic properties a selection lactic acid bacteria (LAB) previously isolated Croatia, including lactis strains, are described. All showed an Fmc+ phenotype that be associated with efficient growth milk. The significant caseinolytic ...

Ficin is the name given to the proteolytic enzyme activity of the latex of trees of the genus Ficus (1). While this proteolytic activity has been utilized for centuries and Walti (2) crystallized a proteolytic enzyme from fig latex, little is known of the physical, chemical, and enzymatic properties of this activity. The information available on ficin indicates that it closely resembles papain ...

The 19-transmembrane γ-secretase complex generates the amyloid β-peptide of Alzheimer's disease by intramembrane proteolysis of the β-amyloid precursor protein. This complex is comprised of presenilin, Aph1, nicastrin, and Pen-2. The exact function and mechanism of the highly conserved Pen-2 subunit remain poorly understood. Using systematic mutagenesis, we confirm and extend our understanding ...

Chymosin (Rennin EC 3.4.23.4), an aspartyl proteinase, is the major proteolytic enzyme in the fourthstomach of the unweaned calf, and it is formed by proteolytic activation of its zymogene, prochymosin.Following the cloning of synthesized cDNAs on mRNA pools extracted from the mucosa of the calf fourthstomach, we have identified an alternatively spliced form of preprochymosin ...

AB S T R A C T Bronchoalveolar lavage (BAL) fluid was obtained from 24 sequentially studied patients with adult respiratory distress syndrome (ARDS) for assessment of potential activating and mediating factors. Proteolytic activity of the fluids was observed by measuring cleavage of radiolabeled proteins of the contact (Hageman factor) and complement systems. Proteolytic activity was observed i...

The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UH...