Serrapeptase

Serrapeptase, also known as serratiopeptidase, is a high-molecular-weight proteolytic enzyme. It was originally isolated from the gut of the silkworm Bombyx mori and its symbiotic bacterium Serratia marcescens. It is marketed as a systemic “proteolytic anti-inflammatory” supplement. It is intended to support the body’s natural ability to break down excess proteinaceous material, such as fibrin, dead tissue, and inflammatory debris.

• Serrapeptase is a 470‑kDa serine protease (EC 3.4.21.115).
• Its primary sequence contains 448 amino‑acid residues, with a catalytic triad of Asp‑32, His‑63, and Ser‑215 (numbering based on the mature enzyme) typical of the subtilisin family.
• The enzyme’s molecular formula is approximated as C₁₈₆₇H₂₉₉₁N₅₃₅O₅₇₁S₁₇ (for the mature protein).
• The IUPAC name for the catalytic domain is “(2S,3R,4S)-4‑[(1‑S‑[Ser]‑2‑amino‑2‑oxoethyl)‑1‑[2‑(hydroxy‑amino)‑2‑oxo‑ethyl]‑2‑hydroxy‑4‑(3‑hydroxy‑1‑[2‑hydroxy‑2‑oxo‑ethyl]‑2‑hydroxy­... )” (complex and rarely used).
• Key structural features include:
  • A β‑propeller domain for substrate binding
  • A calcium‑binding site that stabilizes the active conformation
  • A C‑terminal “pro‑peptide” that is removed during activation
• The enzyme is stable at pH 7–8 and is inactivated by acidic pH (< 3) and heat > 80 °C.

• Commercial serrapeptase is typically derived from B. morii larvae that are re‑grown in sterile fermenters using Serratia marcescens cultures.
• The enzyme is extracted by aqueous extraction, followed by ultrafiltration, ion‑exchange chromatography, and lyophilization.
• High‑quality supplements employ a double‑enteric‑coating (e.g., cellulose acetate and gelatin) to protect the protein from gastric acid.
• Some manufacturers produce recombinant serrapeptase in E. coli or * Bacillus* expression systems, which can improve batch‑to‑batch consistency and reduce allergenicity.
• Quality considerations include:
  • Verification of activity (units per capsule, typically 20,000–40,000 U)
  • Absence of bacterial endotoxin (< 0.5 EU/mL)
  • Compliance with GMP and third‑party testing (e.g., USP, NSF)
• Sourcing from reputable manufacturers who provide certificate of analysis (COA) is essential to ensure enzymatic potency and purity.