EC Number   |
Application |
Reference |
|---|
   3.4.22.14 | molecular biology |
actinidin compared with type II or IV collagenase isolates intact human umbilical vein endothelial cells, hepatocytes, and thymic epithelial cells with viability more than 90% |
684521 |
| 3.4.22.14 | nutrition |
actinidin induces protease-dependent morphology changes of T84 human colorectal adenocarcinoma cells leading to cell rounding and desquamation of the epithelial monolayer, without affecting cell viability |
718203 |
| 3.4.22.14 | medicine |
actinidin is a biomarker of kiwifruit allergy |
717622 |
| 3.4.22.14 | food industry |
actinidin is used as a beef tenderizer, use of actinidin-tenderized beef significantly improves emulsion stability, texture, and organoleptic properties of the sausage product |
709327 |
| 3.4.22.14 | biotechnology |
actinidin might be utilized to eliminate the milk fat globule membranes (MFGM) protein residues from cream and its derivatives |
733897 |
| 3.4.22.14 | food industry |
actinidin, particularly at level 20 unit/g of skin, can be used to improve the yield and properties of gelatin from bovine skin |
753889 |
| 3.4.22.14 | medicine |
dental plaque is a causative factor for oral disease and a potential reservoir for respiratory infection in the elderly. Therefore, there is a critical need for the development of effective methods to remove oral biofilm. Proteases reduce oral biofilm in vivo in elderly subjects. Tablets containing actinidin remove tongue coating in elderly subjects. Oral Actinomyces biofilm is significantly reduced by the proteases papain, actinidin and trypsin. Papain and trypsin effectively digest the major fimbrial proteins, FimP and FimA, from Actinomyces. Actinidin, papain and trypsin reduce multispecies biofilm that is reconstructed in vitro. Papain and trypsin inhibit formation of multispecies biofilm in vitro |
752608 |
| 3.4.22.14 | synthesis |
the enzyme can be used efficiently for hydrolysis of collagen and isolation of different cell populations from various solid tissues |
684521 |
| 3.4.22.14 | food industry |
the enzyme can be used in meat tenderisation |
754602 |
| 3.4.22.14 | medicine |
the enzyme increases intestinal permeability in both in vivo (mice) and in vitro (Caco-2 cell culture) models. The food allergen with intrinsic proteolytic activity can compromise the gut epithelial barrier, contributing to the sensitization process in food allergy pathogenesis |
752807 |
