Pepsin - Sigma-Aldrich€¦ · Pepsin from porcine gastric mucosa Product Number P 6887 Storage...
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Pepsin from porcine gastric mucosa Product Number P 6887 Storage Temperature -0 °C Product Description MW: 34,620 (amino acid sequence) 1 pI: 2.2 - 3.0 2 ; 2.2, 2.8 3 λ max : 278 nm 4 Extinction coefficient: E M = 51,300 4 Pepsin, unlike some other peptidases, hydrolyzes only peptide bonds, not amide or ester linkages. The cleavage specificity includes peptides with an aromatic acid on either side of the peptide bond, especially if the other residue is also aromatic or a dicarboxylic amino acid. Increased susceptibility to hydrolysis occurs if there is a sulfur-containing amino acid close to the peptide bond, which has an aromatic amino acid. Pepsin will also preferentially cleave at the carboxyl side of phenylalanine and leucine and to a lesser extent at the carboxyl side of glutamic acid residues. Pepsin will not cleave at valine, alanine, or glycine linkages. 5 Some good substrates of pepsin are Z-L-tyrosyl-L-phenylalanine, Z-L-glutamyl-L-tyrosine, or Z-L-methionyl-L-tyrosine. Amidation of the C-terminal carboxyl group prevents hydrolysis by pepsin. 5,6 Pepsin is commonly used in the preparation of Fab fragments from antibodies. The optimal pH for the pepsin reaction is 1.5-2.5, which will not be detrimental to the antibody, if it is not exposed for long durations to the low pH. Solutions should be adjusted to neutral pH for storage. The control of pepsin digestion of antibodies has been reported. 7 For general digestion of proteins, suggested conditions are a 0.4% solution of pepsin in 10 mM HCl, and digestion for 30-90 minutes at 37 °C. Pepsin has optimal activity with native proteins at approximately pH 1.0, but with some denatured proteins the optimal activity is at approximately pH 1.5-3.5. 8,9 Pepsin is inhibited by several phenylalanine-containing peptides. 10 Precautions and Disclaimer For Laboratory Use Only. Not for drug, household or other uses. Preparation Instructions Pepsin is soluble in deionized water at 1% (10 mg/ml) and at 0.4% (4 mg/ml) in cold 10 mM hydrochloric acid. Storage/Stability Solutions at pH 4.4 are stable at -20 °C for about 2-3 months. 11 Pepsin is not active when not at an acidic pH and a solution is stable at pH 6-7. Bringing the pH up to 8; however, will irreversibly inactivate pepsin. Pepsin is irreversibly denatured at pH 8.5 - 11 at room temperature. 12 References 1. Sepulveda. P., et al., Primary Structure of Porcine Pepsin. III. Amino Acid Sequence of a Cyanogen Bromide Fragment, CB2A, and the Complete Structure of Porcine Pepsin. J. Biol. Chem., 250, 5082 (1975). 2. Jonsson, M., Isoelectric Spectra of Native and Base Denatured Crystallized Swine Pepsin. Acta Chem. Scand., 26, 3435-3440 (1972). 3. Malamud, D., and Drysdale, J.W., Isoelectric Points of Proteins: A Table, Anal. Biochem., 86, 620-647 (1978). 4. Proc. Natl. Acad. Sci., 45, 915-922 (1959). 5. Sweeney, P.J., and Walker, J.M., in Enzymes of Molecular Biology, Burrell, M.M., ed., Humana Press (Totowa, NJ: 1993), pp. 290-291. 6. Enzymes, Dixon, M., et al., Academic Press (New York, NY: 1979), p. 262. 7. Rea, D.W., and Ultee, M.E., A Novel Method for Controlling the Pepsin Digestion of Antibodies. J. Immunol. Meth., 157, 165-173 (1993). 8. Arch. Biochem. Biophys., 57, 163-173 (1955). 9. J. Biol. Chem., 234, 3137-3145 (1959).
Transcript of Pepsin - Sigma-Aldrich€¦ · Pepsin from porcine gastric mucosa Product Number P 6887 Storage...
Pepsinfrom porcine gastric mucosa
Product Number P 6887Storage Temperature -0 °C
Product DescriptionMW: 34,620 (amino acid sequence)1
pI: 2.2 - 3.02; 2.2, 2.83
λmax: 278 nm4
Extinction coefficient: EM = 51,300 4
Pepsin, unlike some other peptidases, hydrolyzes onlypeptide bonds, not amide or ester linkages. Thecleavage specificity includes peptides with an aromaticacid on either side of the peptide bond, especially ifthe other residue is also aromatic or a dicarboxylicamino acid. Increased susceptibility to hydrolysisoccurs if there is a sulfur-containing amino acid closeto the peptide bond, which has an aromatic aminoacid. Pepsin will also preferentially cleave at thecarboxyl side of phenylalanine and leucine and to alesser extent at the carboxyl side of glutamic acidresidues. Pepsin will not cleave at valine, alanine, orglycine linkages.5 Some good substrates of pepsin areZ-L-tyrosyl-L-phenylalanine, Z-L-glutamyl-L-tyrosine,or Z-L-methionyl-L-tyrosine. Amidation of theC-terminal carboxyl group prevents hydrolysis bypepsin.5,6
Pepsin is commonly used in the preparation of Fabfragments from antibodies. The optimal pH for thepepsin reaction is 1.5-2.5, which will not be detrimentalto the antibody, if it is not exposed for long durations tothe low pH. Solutions should be adjusted to neutralpH for storage. The control of pepsin digestion ofantibodies has been reported.7
For general digestion of proteins, suggestedconditions are a 0.4% solution of pepsin in10 mM HCl, and digestion for 30-90 minutes at 37 °C.Pepsin has optimal activity with native proteins atapproximately pH 1.0, but with some denaturedproteins the optimal activity is at approximatelypH 1.5-3.5.8,9
Pepsin is inhibited by several phenylalanine-containingpeptides.10
Precautions and DisclaimerFor Laboratory Use Only. Not for drug, household orother uses.
Preparation InstructionsPepsin is soluble in deionized water at 1% (10 mg/ml)and at 0.4% (4 mg/ml) in cold 10 mM hydrochloricacid.
Storage/StabilitySolutions at pH 4.4 are stable at -20 °C for about2-3 months.11 Pepsin is not active when not at anacidic pH and a solution is stable at pH 6-7. Bringingthe pH up to 8; however, will irreversibly inactivatepepsin. Pepsin is irreversibly denatured at pH 8.5 - 11at room temperature.12
References1. Sepulveda. P., et al., Primary Structure of Porcine
Pepsin. III. Amino Acid Sequence of a CyanogenBromide Fragment, CB2A, and the CompleteStructure of Porcine Pepsin. J. Biol. Chem., 250,5082 (1975).
2. Jonsson, M., Isoelectric Spectra of Native andBase Denatured Crystallized Swine Pepsin. ActaChem. Scand., 26, 3435-3440 (1972).
3. Malamud, D., and Drysdale, J.W., IsoelectricPoints of Proteins: A Table, Anal. Biochem., 86,620-647 (1978).
4. Proc. Natl. Acad. Sci., 45, 915-922 (1959).5. Sweeney, P.J., and Walker, J.M., in Enzymes of
Molecular Biology, Burrell, M.M., ed., HumanaPress (Totowa, NJ: 1993), pp. 290-291.
6. Enzymes, Dixon, M., et al., Academic Press (NewYork, NY: 1979), p. 262.
7. Rea, D.W., and Ultee, M.E., A Novel Method forControlling the Pepsin Digestion of Antibodies. J.Immunol. Meth., 157, 165-173 (1993).
8. Arch. Biochem. Biophys., 57, 163-173 (1955).9. J. Biol. Chem., 234, 3137-3145 (1959).
10. Knowles, J.R., et al., The pH-dependence of theBinding of Competitive Inhibitors to Pepsin.Biochem. J., 113, 343-51 (1969).
11. Rajagopalan, T.G., et al., Pepsin fromPepsinogen. Preparation and Properties. J. Biol.Chem., 241, 4940 (1966).
12. Ryle, A.P., The Porcine Pepsins andPepsinogens. Methods in Enzymol., 19, 316-336(1970).
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