Activation mechanisms of pro-phenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticle

• Published in: Journal of food science Vol. 59; no. 5; pp. 1024 - 1030
• Main Authors: Ali, M.T, Gleeson, R.A, Wei, C.I, Marshall, M.R
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-1994; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; BOGAVANTE; CATECHOL OXYDASE; CATECOL OXIDASA; discoloration; Fish and seafood industries; FLORIDA; FLORIDE; Food industries; Food science; Fundamental and applied biological sciences. Psychology; HOMARD; lobster; Marine; melanosis; Panulirus argus; phenoloxidase; Shellfish; TRASTORNOS DE LA PIGMENTACION; TROUBLE DE LA PIGMENTATION; Discoloration; Enzyme; Catechol oxidase; Cuticle; Activation; Macrura; Crustacea; Lobster; Enzymatic activity; Arthropoda; Isolation; Melanosis; Decapoda; Oxidoreductases; Invertebrata; Mechanism of action; Physicochemical properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1994.tb08181.x

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