Content and partial characterization of collagen in crustacean muscle |
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| Institution: | 1. Department of Fisheries, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606, Japan;2. Department of Cultural Fisheries, Faculty of Agriculture, Kochi University, Nankoku, Kochi 783, Japan (Tel: 075 753 6213);1. Oncology Department, Medical Oncology Unit, Azienda Ospedaliera Treviglio, Treviglio, Italy;2. Oncology Department, Radiotherapy Unit, Azienda Ospedaliera Treviglio, Treviglio, Italy;1. University of Florence, NEUROFARBA Department, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy;2. Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia;1. National Institute of Infectious Diseases, Oswaldo Cruz Foundation, INI/FIOCRUZ, Rio de Janeiro, RJ, Brazil;2. Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil;1. Department of Chemical Engineering and Biotechnology, New Museums Site, University of Cambridge, Pembroke St, Cambridge CB2 3RA, UK;2. Department of Chemical Engineering, University of Santiago de Compostela, Lope Gómez de Marzoa St, Santiago de Compostela E-15782, Spain |
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| Abstract: | - 1.1. The collagen content in the abdominal muscle of seven species including shrimp, prawn, lobster and squilla varied among the species ranging from 1.1 to 6.2% of total tissue protein and the content in pereiopod and thoracic muscles of four species of crab varied ranging from 0.2 to 0.8%.
- 2.2. These results indicate that the musculature in flexible part comprises a high proportion of collagen.
- 3.3. The major collagen from the crustacean muscle was found to be similar to Type V collagen from the vertebrate muscle with respect to the solubility and amino acid composition.
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