A new fibrinolytic enzyme (55kDa) from Allium tuberosum: purification, characterization, and comparison

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A new fibrinolytic enzyme (55kDa) from Allium tuberosum: purification, characterization, and comparison
Dong Min Chung; Nack-Shick Choi; Hyo Kon Chun; P J Maeng; S B Park; Seung Ho Kim
Bibliographic Citation
Journal of Medicinal Food, vol. 13, no. 6, pp. 1532-1536
Publication Year
Chives have been used both as food and as medicine. Previously, two fibrinolytic enzymes, ATFE-I (90 kDa) and ATFE-II (55 kDa), were identified in chives (Allium tuberosum), a perennial herb. In the present work, ATFE-II was purified by ion-exchange chromatography followed by gel filtration. In addition, the enzyme properties of ATFE-I and ATFE-II were compared. The molecular mass and isoelectric point (pI value) of ATFE-II were 55 kDa and pI 4.0, respectively, as revealed using one- or two-dimensional fibrin zymography. ATFE-II was optimally active at pH 7.0 and 45°C. ATFE-II degraded the Aα-chain of human fibrinogen but did not hydrolyze the Bβ-chain or the γ-chain, indicating that the enzyme is an α-fibrinogenase. The proteolytic activity of ATFE-II was completely inhibited by 1 mM leupeptin, indicating that the enzyme belongs to the cysteine protease class. ATFE-II was also inhibited by 1 mM Fe²(+). ATFE-II exhibited high specificity for MeO-Suc-Arg-Pro-Tyr-p-nitroaniline (S-2586), a synthetic chromogenic substrate of chymotrypsin. Thus proteolytic enzymes from A. tuberosum may be useful as thrombolytic agents.
Allium tuberosumFibrin zymographyFibrinolytic enzymeThrombolytic agent
Mary Ann Liebert, Inc
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Division of Bio Technology Innovation > SME Support Center > 1. Journal Articles
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