2259. Chymopapain

Nomenclature

CAS number: 9001-09-6
BAX-1526; Chymodiactin (Smith); Discase (Boots).

Description and references

Proteolytic enzyme which is the major component of the crude latex of Carica papaya, Caricaceae. A sulfhydryl enzyme similar to papain, q.v., with respect to substrate specificities, but differing in electrophoretic mobility, stability and solubility. Original crystallization and partial characterization: Jansen, Balls, J. Biol. Chem. 137, 459 (1941); eidem, US 2313875 (1943). Consists of four components, two of which have molecular wts of about 35,000 and have been isolated and studied. Chymopapain A: Erbata, Yasunobu, J. Biol. Chem. 237, 1086 (1962); chymopapain B: Kunimitsu, Yasunobu, Biochim. Biophys. Acta 139, 405 (1966); Isunoda, Yasunobu, J. Biol. Chem. 241, 4610 (1966). Purification: Stern, US 3558433 (1971 to Baxter Labs.). Specificity studies: Ebata, Takahashi, Biochim. Biophys. Acta 118, 201 (1966). Reviews: Kunimitsu, Yasunobu, Methods Enzymol. 19, 244-252 (1970); Glazer, Smith, The Enzymes vol. III, P. D. Boyer, Ed. (Academic Press, New York, 3rd ed., 1971) pp 537-538. Review of use in herniated disk treatment: M. J. David, J. Am. Med. Assoc. 243, 2043 (1980).

Properties

Powder, more sol in aq soln than papain. Extremely stable at pHs as low as 1.8 and sol in satd NaCl above pH 3. Most active at pHs 2.5 to 4.0. uv max (pH 7): 280 nm (A1%1cm 18.7 (A); 18.4 (B)). The ratio of milk-clotting to proteolytic activity is twice that of papain although the clotting capacities are the same.

Use

In meat tenderizer.

Therapeutic Category

Proteolytic enzyme (used in chemonucleolysis).

Keywords

Enzyme; Proteolytic