REVIEW article
Front. Cell. Infect. Microbiol.
Sec. Veterinary and Zoonotic Infection
Volume 15 - 2025 | doi: 10.3389/fcimb.2025.1596356
This article is part of the Research TopicUnveiling Host-Pathogen Interactions: Insights into Animal Cellular Immunity and Novel Diagnostics - Volume IIView all 7 articles
Extraction, purification, biological effects and applications of acrosin: a review
Provisionally accepted
- 1School of Food, Northeast Agricultural University, Harbin, China
- 2Heilongjiang Provincial Green Food Science Research Institute, Northeast Agricultural University, Harbin, Heilongjiang Province, China
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Acrosin is a proteolytic enzyme in the sperm acrosome that can stimulate sperm to penetrate the zona pellucida, causing the fertilization of the oocyte. Its activity is a crucial indicator of the sperm's fertilization ability, which is critical in mammalian and human reproduction. However, there exists a lack of a comprehensive review of acrosin. In this study, we compared the extraction methods of acrosin, including acid extraction, buffer extraction, and saline extraction. The main methods for purifying acrosin, such as ammonium sulfate precipitation, ultrafiltration, dialysis, gel filtration chromatography, ion-exchange chromatography, and affinity chromatography, are reviewed. In addition, a detailed overview of the biological functions, inhibitors and applications of acrosin are outlined. This study provides methods for the extraction and purification of acrosin and some theoretical basis for the study of its properties. This provides a reference for further research on acrosin.
Keywords: Acrosin, extraction, purification, Acrosin inhibitor, Enzymatic properties, Reproduction
Received: 19 Mar 2025; Accepted: 22 May 2025.
Copyright: © 2025 Quan, Wu, Zhang, Liu, HAN and Liu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
JIANCHUN HAN, School of Food, Northeast Agricultural University, Harbin, China
Danyi Liu, Heilongjiang Provincial Green Food Science Research Institute, Northeast Agricultural University, Harbin, Heilongjiang Province, China
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