Softenin, a Novel Protein That Softens the Connective Tissue of Sea Cucumbers through Inhibiting Interaction between Collagen Fibrils

• Yasuhiro Takehana ,

  * E-mail: takehana.y.aa@m.titech.ac.jp

  Affiliation Department of Biological Sciences, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan

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• Akira Yamada,

  Affiliation Advanced ICT Research Institute, National Institute of Information and Communications Technology, Kobe, Hyogo, Japan

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• Masaki Tamori,

  Affiliation Department of Biological Sciences, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan

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• Tatsuo Motokawa

  Affiliation Department of Biological Sciences, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan

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