Cysteine protease (actinidin) MW(SDS-PAGE): 30 kDa: Allergenicity: All 30 sera of kiwi-allergic patients tested, showed IgE binding to a 30 kD protein on immunoblot of kiwi extract (medline 96426244). This protein was later identified as Act c 1. Allergenicity reference: 9564807 Route of allergen exposure: Food: Date Created: 09-02-2007: Last Updated:, 1/1/2013 · It is to be noted that many of the apparent molecular weights of kiwifruit proteins on PAGE are anomalous when compared with results from more rigorous methods such as analytical ultracentrifugation and sequence analysis, thus actinidin appears as MW of 30 kDa (Pastorello et al.
1998), where the true molecular weight from sequencing is 23,500 (Carne & Moore, 1978).
Actinidin is a cysteine protease present at high levels (284mmol-o-nitrophenol/min per g DM) in several varieties of kiwifruit, including ‘green’ kiwifruit (Actinidia deliciosa, Actinidin Imported Information which has been imported from another database using automatic procedures.
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6/12/2007 · Expressed in ripening fruit, levels are highest at the harvest of fruit and decrease as the fruit ripens.1 Publication. Manual assertion based on experiment in i. Ref.3. Identification and characterisation of acidic and novel basic forms of actinidin , the highly abundant cysteine protease from kiwifruit.
Unreviewed – Annotation score: Annotation score:1 out of 5. The annotation score provides a heuristic measure of the annotation content of a UniProtKB entry or proteome. This score cannot be used as a measure of the accuracy of the annotation as we cannot define the ‘correct annotation’ for any given protein.
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Actinidin enzymes biological safety was evaluated by MTT assay on AGO1522 cell line (human skin fibroblasts). Then the sample absorbance was obtained from a plate reader and achieved data were studied by SPSS software and One Way ANOVA Tukey test (Figure 5). https://doi.org/10.33263/BRIAC113.1035810370.
Bromelain is a mixture of proteolytic enzymes from the main stump of Ananas comosus. Bromelain is produced from the main pineapple stumps harvested after 4 years. The main stumps are pressed and put through an extraction process with water. The juice is then precipitated with acetone to produce raw bromelain.
Caspase 2, Bleomycin hydrolase, Asparagine endopeptidase
