Premium
Activation Mechanisms of Pro‐Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) Cuticle
Author(s) -
ALI M.T.,
GLEESON R.A.,
WEI C.I.,
MARSHALL M.R.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08181.x
Subject(s) - panulirus argus , spiny lobster , moulting , melanosis , cuticle (hair) , trypsin , activator (genetics) , biology , in vitro , crustacean , chemistry , anatomy , fishery , botany , biochemistry , enzyme , receptor , melanoma , genetics , larva
Phenoloxidase (PO), pro‐PO [1] and pro‐PO [2], isolated from cuticular extracts of early premolt spiny lobster, resolved into doublets of molecular weights 156, 151, and 96.0, 93 kD, respectively. Trypsin‐activated forms of pro‐PO [1] and pro‐PO [2] were 123 and 83.6 kD, respectively. Apparently melanosis of shell and hyperdermal tissue in lobsters was related to stage of molt. The pro‐PO forms were activated in vitro by extracts of molting fluid which is secreted into the cuticle just before molt, and the activated PO co‐migrated in SDS‐PAGE with the endogenously activated PO. The molting fluid was hypothesized to be the source of the natural activator(s) of pro‐PO.