Collagen : a not so simple protein / A. J. Bailey in JOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC), Vol. 82, N° 3 (05-06/1998)

[article]  inJOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC) > Vol. 82, N° 3 (05-06/1998) . - p. 104-110 Titre : Collagen : a not so simple protein Type de document : texte imprimé Auteurs : A. J. Bailey, Auteur ; R. G. Paul, Auteur Année de publication : 1998 Article en page(s) : p. 104-110 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Collagène Cuirs et peaux Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : Collagen is the major protein of animal bodies from simple sponges to homo sapiens and exists in various froms from skin, tendon and bone to cornea and basement membrane of the capillaries. This biological variation can now be accounted for on the basis of a whole family of genetically distinct collagens. OVer the past two decades 19 different collagens have been identified, although the major types are the fibrous types I, II and III and the non-fibrous type IV of basement membrane. They all possess the basic triple helix based on multiple repeats of the simple tri-peptide Gly-W-Y, but this varies in length and forms different supramolecular aggregates to achieve optimum function for particular tissues. The major function of collagenis to provide shape and mechanical strength and the latter is achieved by intermolecular crosslinking of the collagen molecules in the supramolecular aggreate. The monomeric molecules in the aggregates are stabilised by two different pathways. Initially cross-linking occurs through an enzymic mechanism involving oxidation of specific lysine and hydroxylysine residues providing divalent cross-linking which subsequently matures to multivalent cross-links. As the rate of turnover decreases a non-enzymic pathway takes over, which is mediated throug the adventitious accretion of glucose. Collagen therefore, unlike other proteins shows considerable changes with age which in turn affect its physical properties. These changes must be taker into accoung when preparing collagen based products ? All the amino acid side chains project radially for the rod-like triple helix and the quarter-staggered array of the molecules allows highly specific intermolecular cross-linking either naturally, or artificially with bifunctional reagents. Reactions with basic or acid groups can therefore be carefully controlled and in some case their location predicted. Synthetic cross-links bind the molecules closer together and increase intermolecular interactions, thus increasing the shrinkage temerature and resistance to enzymic degradation. The turnover of collagen is generally slow but in fact can vary from 2/3 days for periodontal ligament to several years for skin and tendon. Mature collagen fibres arehighly resistant to enzymes and degradation is achieved by specific collagenase that can cleave the triplehelix at one particular point. The shorter helical fragments can then unravel and denature to gelatin when ogher metalloproteinases (MMPs) degrade it to amino acids. A family of 14 metalloproteinases have been identified along with some specific tissue inhibitors (TIMPS). The sharp denaturation temperature of collagen attests to the almost crystalline character of the triple helix and the variation in shrinkage temperature between species is primarily due to the number of hydroxyproline based water hydrogen bridges. The presence of a hydroxyproline deficient thermally labile domain near the carboxy terminus of the molecule initiates the melting process allowing the triple helix to unzip along its length. Recent studies have demonstrated that collagen is not an inert structural material but interacts with other molecules to control the development of collagenous tissues. Despite the ancient lineage of this ubiquitous protein, collagen is still revealing exciting new scientific features. Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=7903 [article]

Réservation

Réserver ce document

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
007022	-	Périodique	Bibliothèque principale	Documentaires	Disponible

Procter memorial lecture - collagen-nature's framework in the medical, food and leahter industries / A. J. Bailey in JOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC), Vol. 76, N° 4 (07-08/1992)  

[article]  inJOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC) > Vol. 76, N° 4 (07-08/1992) . - p. 111-127 Titre : Procter memorial lecture - collagen-nature's framework in the medical, food and leahter industries Type de document : texte imprimé Auteurs : A. J. Bailey, Auteur Année de publication : 1992 Article en page(s) : p. 111-127 Note générale : Bibliogr. Langues : Anglais (eng) Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : Over the past two decades 'collagen' has grown into a large family of genetically distinct molecules, and the characteristic triple helicalstructure has also been shown to be present in several non-collagenous proetins. Details of the structure are now so refined that the mutation of a single glycine by cysteine has been shown to lead to a lethal form of a brittle bone disease. The chemistry of the polymerisation of the collagen molecules is now well established, although the additional cross-link reactions with increasing age are less clear. Some of these later reactions are non-enzymatic involving glucose, and are found to be accelerated in diabetics. However, the fundamental structures of collagen as a stable triple helix precisely polymerised into mechanically strong fibers provides the leather industry with its basic commodity, the food industry with a gel forming proetin and the meat industry with the determining factor in the texture of meat. The quality of gelatin gels depends on the ability of the triple helix to reform, the kinetics of which in turn depend partly on the nature and location of the cross-links. Similarly, the texture of meat is deterined by the strength of the small proportion of denatured collagen in meat following cooking, which again depends on the thermally stable cross-links. The biological diversity of collagenous structures and their varied functions in nature, as well as their role in the food and leather industries can now, to a large extent be explained, a far cry from the data available to the earliest collagen chemist, Henry Procter. En ligne : https://drive.google.com/file/d/1DHLofUnM0wABltRZUl__VU6a3TG2FBIn/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=8606 [article]

Réservation

Réserver ce document

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
006987	-	Périodique	Bibliothèque principale	Documentaires	Disponible

---

1 (1 - 2 / 2)