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. Author manuscript; available in PMC: 2011 Feb 1.
Published in final edited form as: Gastroenterology. 2009 Nov 10;138(2):726–737. doi: 10.1053/j.gastro.2009.10.048

Figure 5. Proteolytic processing of trypsinogen.

Figure 5

Cleavage of trypsinogen by CTSB and CTSL was studied in vitro. A: CTSL cleaves trypsinogen to a lighter protein that corresponds to active trypsin generated by enterokinase (EK) but is processed much more rapidly than by CTSB. Unlike CTSB-generated trypsin, however, this protein has no trypsin activity (B), nor does CTSL-cleavage generate immunoreactive TAP (C). CTSB and CTSL were used in equimolar amounts. To reach comparable cleavage efficiency a 100-fold CTSB concentration had to be used (inset below CTSB).