Screening of collagen-degrading enzyme from marine organisms and its application to meat tenderization

• Project/Area Number: 24580186
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Kagawa University
• Principal Investigator: OGAWA Masahiro 香川大学, 農学部, 教授 (10398034)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Project Status: Completed (Fiscal Year 2014)
• Budget Amount: ¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000); Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2012: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
• Keywords: コラーゲン / 食肉軟化酵素 / プロテアーゼ / パパイン / テクスチャー / 塩漬液 / コラーゲン分解酵素 / 食肉軟化 / 培養方法 / スクリーニング / 耐塩性

Outline of Final Research Achievements

A method that is capable of tenderizing tough meat without losing meat-specific texture is required in meat industry. In this study, we performed screening of collagen-degrading enzyme (CDE) from marine organisms including sea animals and bacteria and evaluated the effect of CDE on the physical property of meat. Sea animal guts (yellowtail and scallop) and 89 bacterial strains adhering to fish skins showed collagen-degrading activity. Of all the marine organisms tested, Pseudomonas sp. SF10 isolated from flat fish and Shewanella sp. JS51 isolated from sea bass possessed CDEs with highest collagen-degrading activity. SF10-CDE was injected into beef chunks. The CDE-treated meat which was incubated at 4 C for 5 days was significantly tenderer than untreated meat.

Research Products

• [Journal Article] Thermal Stability of Chicken Keel Bone Collagen (2014)
  • Author(s): J.N. Losso and M. Ogawa
  • Journal Title: Journal of Food Biochemistry Volume: 39 Issue: 3 Pages: 345-351
  • DOI: 10.1111/jfbc.12059
  • Peer Reviewed
• [Journal Article] Transepithelial transports of rare sugar D‑psicose in human intestine (2013)
  • Author(s): Hishiike, T., Ogawa, M., Hayakawa, S., Nakajima, D., O’Charoen, S., Ooshima, H., and Sun, Y.
  • Journal Title: Journal of Agricultural and Food Chemistry Volume: 61 Issue: 30 Pages: 7381-7386
  • DOI: 10.1021/jf401449m
  • Peer Reviewed
• [Presentation] Meat tenderization by novel bacterial collagenases (2014)
  • Author(s): Masahiro Ogawa
  • Organizer: International Symposium on Food and Agro-biodiversity (ISFA) 2014
  • Place of Presentation: セマラン市（インドネシア）
  • Year and Date: 2014-09-16 – 2014-09-17
  • Invited
• [Presentation] Transepithelial Transports of Rare Sugar D‑Psicose in Human Intestine (2014)
  • Author(s): Masahiro Ogawa and Shigeru Hayakawa
  • Organizer: 国際希少糖学会 第六回国際シンポジウム
  • Place of Presentation: かがわ国際会議場（香川県高松市）
  • Invited
• [Presentation] ニワトリ卵白塩基性タンパク質のアルカリ処理による構造変化
  • Author(s): 丹羽貴大，赤澤隆志，早川茂，小川雅廣
  • Organizer: 日本農芸化学会中四国支部第38回講演会
  • Place of Presentation: 香川大学農学部（香川県木田郡三木町）
• [Presentation] 魚類付着細菌由来コラーゲン分解酵素のスクリーニングおよび同酵素の食肉軟化作用
  • Author(s): 小川雅廣，河尻芙生子，竹内千智，早川茂， 安倍恵，田邉学，中出浩二，東久邇眞彦，小齊喜一
  • Organizer: 日本食品科学工学会第59回大会
  • Place of Presentation: 藤女子大学（北海道）
• [Book] 農学入門 ― 食料・生命・環境科学の魅力 ―, 安田弘法・中村宗一郎・太田寛行・橘 勝康・生源寺真一編著, “第６章 おいしさの科学” (2013)
  • Author(s): 橘勝康，小川雅廣
  • Total Pages: 438
  • Publisher: 養賢堂
• [Remarks] 小川研究室研究紹介
  • URL: http://www.ag.kagawa-u.ac.jp/?research=%E5%B0%8F%E5%B7%9D%E9%9B%85%E5%BB%A3%E3%80%80%EF%BC%88%E9%A3%9F%E5%93%81%E3%82%BF%E3%83%B3%E3%83%91%E3%82%AF%E8%B3%AA%E5%8C%96%E5%AD%A6%EF%BC%89