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In the literature available hitherto there are many reports on enzymatic changes in tissues and a correlated rise in enzymatic activity in blood serum during experimental and human trichinellosis. In this study we were characterised proteinase activity in crude extracts from muscles of mice infected with Trichinella spiralis and T. pseudospiralis and the dynamics of their changes in different stages of disease. The activity of proteinase in muscle of mice infected with T. spiralis showed an increase in the 1 st- 5th week post infection, and then a slight decrease. The biggest proteinase activity was observed in 5th- 6th week post infection. In the muscle of mice infected with T. pseudospiralis the increase of proteinase activity was observed in 1st-4th week post infection. In the 4th week the activity reached its maximum and in the 5th- 10th week post infection there was a decrease of the activity in comparison with the control. As we could see, the dynamics of the changes of proteinase activity in mice is similar in the case of the disease with other biochemical and immunological indices observed in trichinellosis and with the increase of regeneration and transformation processes observed in histopathological studies.
An elastase-like proteinase was localized histochemically in the penetration glands of the cercariae of Neoglyphe sobolevi. The enzyme extracted from the larvae hydrolyzed azocoll, gelatin, azoalbumin, azocasein, and elastin-orcein at optimal pH of 8.4, 8.4, 8.0, 7.6, and 8.4, respectively. The nonionic detergent Triton X-100 slightly enhanced its activity toward azocoll, whereas the anionic detergent SDS, and the cationic detergent cetyltrimethylammonium bromide acted as strong inhibitors. Magnesium ions stabilized the proteinase activity. Strong calcium and magnesium chelators (EGTA, EDTA) and the serine proteinase inhibitor DFP (0.1 mM) inhibited it. 2 mM 1,10-phenanthroline, a relatively specific chelator of zinc, produced a weak inhibition. The results indicate, therefore, that the active proteinase represents a metal-enzyme complex rather than a metalloenzyme. Being capable of hydrolyzing N-blocked L-alanine-1-naphthylester, N-blocked L-methionine-1-naphthylester, and naphthyl AS-D chloroacetate at pH 6.8, the proteinase activity was insensitive to 1 mM p-nitrophenyl phosphate, an inhibitor of some mammalian esterproteinases. The enzyme did not split N-blocked-DL-phenylalanine-2-naphthylester and also N-blocked L-aminoacyl- and N-blocked L-peptidyl-naphthylamides bearing L-arginine, L-alanine, L-phenylalanine, L-leucine, or L-proline at the P₁ subsite. At operative pH values of 4.8 and 3.5 generated during electrophoresis in a stacking and a resolving gel, respectively, the cercarial proteinase migrated toward the cathode. The separated enzyme produced four bands of proteolysis in a gelatin-containing polyacrylamide gel, at the optimal pH of 8.4.
Observations were carried out on 31 Black-and-White (BW), 16 Charolaise (CH) and 18 Simmental (S) bulls at the age of 12-15 months. Determined were: taste, aroma, tenderness and consistency of longissimus dorsi muscle. Fragment of the bovine CATD gene encoding procathepsin D was amplified and subjected to RFLP analysis with restriction nuclease ApaI. Only two genotypes were identified:GG and GA, the frequencies of the alleles being 0.806 and 0.194 in BW, 0.656 and 0.344 in CH and 0.639 and 0.361 in S bulls, respectively.In the muscle, the total cathepsin D (CatD), pepstatin-sensitive cathepsin D (PSCatD), pepstatininsensitive and leupeptin-insensitive acid autolytic activities (PIAAA and LIAAA, respectively) were determined. No interbreed differences in CatD, PSCatD and the percent of inhibition in cathepsin D were found. PIAAA and LIAAA significantly differed between breeds (P≤0.01), being higher In BW by 47.9, 46.4 and 34.6% than in CH and by 40.8, 37.5 and 22.7% than in S bulls, respectively.The percent AAA inhibition by leupeptin in BW bulls was by 14.9% higher than in CH and by 24.2% than in S bulls. In CH bulls, the inhibition of AAA by pepstatin depended on the genotype, being higher in GA than GG animals by 15.83% (P≤0.05). The protein percent of muscle in CH and S bulls was by 33.4 % and 36.7 % higher, respectively, than of BW bulls muscle. Highly significant differences in sensory traits of muscle were identified between BW and CH or S bulls.The sensory traits assessed were higher in meat of CH and S than of BW bulls by 36.09 % and 35.54% in aroma, by 35.67% and 33.15% in taste, by 32.24% and 21.31% in tenderness and by 36.68% and 38.24% in consistency, respectively. These differences were identified as significant in aroma, taste, tenderness and consistency between the meat of BW and CH or S bulls (P≤0.01).Within tenderness, the difference was found significant also between CH and S bulls (P≤0.05, by 9.01%higher in CH). When the genotypes (GA and GG) were combined with estimated sensory parameters, only in meat of BW bulls significant differences were identified between genotypes In aroma, taste and consistency (P≤0.01) in favour of GG genotype bulls.
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