Poorly defined, traditional collagenase products contain between 3-8 and 10-20% (w/w) collagenase. Collagenase is usually degraded during the fermentation or material processing procedure. Recent studies have indicated that proteolytic degradation of collagenase leads to lower collagen degradation activity that translates into use of higher amounts of enzyme in the cell isolation procedure.
There is better correlation of collagen degradation activity to cell yields when a consistently manufactured collagenase with minimal proteolytic damage of collagenase is used in the cell isolation procedure. However, no rigorously controlled studies have studied this issue. The reason for this observation can be explained by the model of enzymatic tissue dissociation described below.