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Sigma-Aldrich

Papain from Carica papaya

solution, light brown, ≥10 U/mg protein (~25 mg/ml)

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About This Item

Numéro CAS:
9001-73-4
Numéro de classification (Commission des enzymes):
3.4.22.2 (BRENDA, IUBMB)
Numéro CE :
232-627-2
Numéro MDL:
MFCD00131791
Code UNSPSC :
12352204
eCl@ss :
42030311
Nomenclature NACRES :
NA.54

Source biologique

papaya

Niveau de qualité

100

Forme

solution

Activité spécifique

≥10 U/mg protein (~25 mg/ml)

Poids mol.

Mr ~23000

Technique(s)

cell culture | mammalian: suitable
single cell analysis: suitable

Couleur

light brown

Température de stockage

2-8°C

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Catégories apparentées

Description générale

Papain is a proteolytic enzyme and is naturally occurring in papaya (Carica papaya L.). It is obtained from the latex of cut unripe papaya. Papain belongs to the cysteine proteinase family. It is a globular, single-chain protein composed of four disulfide bridges and catalytically essential residues. Papain consists of an all α-domain and anti-parallel β-sheet domain.

Application

Papain from Carica papaya has been used:

  • in the enzymatic dissociation of rat cortices to extract astrocytes for cell culture
  • to study its effects on Alpaca seminal plasma viscosity and sperm function
  • to study its effects on the yield and cryo-survival of Rhinoceros spermatozoa
Papain is used as a meat tenderizer. It′s also used to break up tissue in the preparation of primary cell cultures.

Actions biochimiques/physiologiques

Papain is a cysteine protease that cleaves peptide bonds and is known to cleave the Fc portion of antibodies.
Papain plays an important role in many biological processes in many living organisms. It exhibits proteolytic activity against proteins, amino-acid esters and amide links, and short-chain peptides. Papain preferentially cleaves the peptide bonds of basic amino acids such as arginine, phenylalanine, and lysine. It has a wide range of applications in drug discovery, pharmaceutical, food, baking, and dairy industries.

Définition de l'unité

1 U corresponds to the amount of enzyme which hydrolyzes 1 μmol N-benzoyl-L-arginine ethyl ester (BAEE, Cat. No. 12880) per minute at pH 6.2 and 25°C

Pictogrammes

Exclamation markHealth hazard
GHS07,GHS08

Mention d'avertissement

Danger

Mentions de danger

H315 - H319 - H334 - H335

Classification des risques

Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3

Organes cibles

Respiratory system

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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Consulter la Bibliothèque de documents

Immobilization of papain: A review
Veymar G, et al.
International Journal of Biological Macromolecules, 188, 94-113 (2021)
José M Laparra et al.
Journal of food science, 74(6), H168-H173 (2009-09-03)
This study aims to understand the enhancing effect of glycosaminoglycans (GAGs), such as chondroitin/dermatan structures, on Fe uptake to Caco-2 cells. High-sulfated GAGs were selectively purified from cooked haddock. An in vitro digestion/Caco-2 cell culture model was used to evaluate
The effect of glycosaminoglycan enzymes and proteases on the viscosity of alpaca seminal plasma and sperm function
Kershaw CM, et al.
Animal Reproduction Science, 138(1-2), 261-267 (2013)
Extraction of Near-Field Fluorescence from Composite Signals to Provide High Resolution Images of Glial Cells
Robert T D, et al.
Biophysical Journal, 80(5), 2477-2482 (2001)
José Moisés Laparra et al.
Journal of agricultural and food chemistry, 56(21), 10346-10351 (2008-10-15)
This study continues previous research to confirm that glycosaminoglycans (GAGs) exert a positive effect on promoting iron uptake by Caco-2 cells. Cooked haddock was digested with papain, and GAGs were further purified on the basis of their sulfur content. Reverse
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