Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)

Sriket, Chodsana; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1002/jsfa.4145

Cited by 36 publications

(23 citation statements)

References 36 publications

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“…Total proteolytic and trypsin activities. Total proteolytic activity of crude protease extract (CPE) from prawn muscle obtained from whole prawn, whose cephalothoraxes were injected with soybean and bambara groundnut extracts at different concentrations, was assayed using casein as a substrate according to the method of Sriket et al (2011a). The activity of CPE was determined at pH 7 and 60°C for 15 min.…”

Section: Effect Of Protease Inhibitor Treatments On the Quality Of Prmentioning

confidence: 99%

“…The degradations of myosin heavy chain (MHC) and collagen of freshwater prawn meat by endogenous proteases have been reported (Sriket, Benjakul, & Visessanguan, 2011a;Sriket, Benjakul, Visessanguan, & Kishimura, 2011c). Muscle deterioration of freshwater prawn meat during iced storage was mediated by trypsinlike enzyme released from its hepatopancreas (Sriket et al, 2011c).…”

Section: Introductionmentioning

confidence: 99%

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Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

et al. 2012

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Section: Effect Of Protease Inhibitor Treatments On the Quality Of Prmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

et al. 2012

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“…For both shrimp species, autolysis was most likely mediated by heat-activated proteases that were active at neutral or slightly alkaline pHs. Optimal temperature and pH for autolysis of both species tested were similar to those of proteases from Antarctic krill (Euphausia superba) (pH 8.2, 60°C) (Osnes & Mohr, 1985), North Pacific krill (Euphausia pacifica) (pH 8-9, 50°C) (Sun et al, 2014), hepatopancreas of fresh water prawn (Macrobrachium rosenbergii) (pH 7, 60°C) (Sriket et al, 2011) or Pacific brown shrimp (Penaeus californiensis) (pH 8, 50°C) (Vega-Villasante et al, 1995), etc.…”

Section: Effect Of Temperature and Phmentioning

confidence: 69%

“…The homogenate was mixed with 2 mL of protease inhibitor solution to obtain the final designated concentrations (1 mM pepstatin A, 0.1 mM E-64, 10 mM EDTA, 1 g/L SBTI, 5 mM PMSF, 5 mM TLCK, 5 mM TPCK and 1 mM Iodoacetic acid) (Sriket et al, 2011). The mixtures were allowed to stand in ice for 30 min, followed by incubation at the optimal temperature for 60 min.…”

Section: Effect Of Various Protease Inhibitorsmentioning

confidence: 99%

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Pongsetkul¹,

Benjakul²,

Sumpavapol³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Autolysis of Acetes vulgaris and Macrobrachium lanchesteri was comparatively studied. Maximal autolytic activities were found at pH 7, 55°C for A. vulgaris and pH 8, 60°C for M. lanchesteri. Both shrimps dominantly contained serine proteases as indicated by the marked inhibition by PMSF and SBTI. When both shrimps were used for Kapi production and characterized, differences in characteristics as well as antioxidant activities were obtained. Kapi produced from A. vulgaris (KA) showed the higher degree of hydrolysis (15.93±0.51%), peroxide values (0.20±0.23 mg cumene peroxide/ kg sample) and TBARS value (0.55±0.16 mg MDA/ kg sample), compared with Kapi produced from M. lanchesteri (KM), indicating the higher protein degradation and lipid oxidation in this sample. Moreover, KA also possessed the higher antioxidative activities including ferric reducing antioxidant power (FRAP) (14.12±1.34 µmol TE/ g sample), chelating activity (3.21±0.05 µmol EE/ g sample), hydrogen peroxide (30.05±0.49 µmol TE/ g sample) and singlet oxygen scavenging activities (48.46±0.32 µmol EE/ g sample) than KM, except for DPPH and ABTS radical scavenging activities, which showed lower activity (P<0.05) and had no difference (P>0.05), respectively. Therefore, different levels and types of endogenous proteases in both shrimps determined the autolysis, characteristics and antioxidative properties of resulting Kapi.

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“…Heat stable alkaline protease has been reported to be responsible for autolysis of fish muscle (Klomklao et al 2008). Sriket et al (2011b) reported that the optimal pH of crude proteases from fresh water prawn (Macrobrachium rosenbergii) was 7. Digestive proteases from mid gut glands of Penaeus indicus and lobster, Nephrops norvegicus, had the optimal pHs of 7.7 and 8, respectively (Omondi and Stark 2001).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

Pongsetkul

Benjakul

Sumpavapol

et al. 2016

Journal of Food Biochemistry

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Characteristics of endogenous proteases of shrimp, Acetes vulgaris (AP) and Macrobrachium lanchesteri (MP) as well as the changes in proteolytic activity during Kapi production were investigated. Maximal activity of AP and MP was found at pH 7, 60C and pH 8, 60C, respectively. Activity of both proteases decreased with increasing NaCl concentration (0–30%). Both extracts were strongly inhibited by N‐ethylmaleimide‐phenylmethane‐sulfonyl fluoride (PMSF) and soybean trypsin inhibitor (SBTI), suggesting that major proteases belonged to serine proteases. This was coincidental with high trypsin activity toward BAPNA and chymotrypsin activity toward BTEE. Proteolytic activity, trypsin and chymotrypsin were detectable throughout Kapi fermentation. The activity was decreased when salting was implemented. Nevertheless, activities increased continuously with increasing fermentation time. During Kapi production, proteins underwent degradation as indicated by the formation of oligopeptides and disappearance of myosin heavy chain and actin. Therefore, both endogenous and microbial proteases were more likely involved in proteolysis of shrimp during Kapi production. Practical Applications Kapi, traditional salted shrimp paste, is usually used as a condiment to enhance the palatability of many Thai foods. Recently, small shrimp Acetes Vulgaris and Macrobrachium lanchesteri have become the new alternative raw materials for Kapi production because of their availability. During fermentation, protein hydrolysis is induced by endogenous proteases in shrimp as well as those produced by halophilic bacteria. Those changes medicated by proteolysis can be associated with the final characteristics of Kapi.

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Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)

Abstract: Serine proteases, mainly trypsin-like or chymotrypsin-like, from hepatopancreas were probably responsible for the softening of prawn meat during postmortem storage via the degradation of both muscle and connective tissues.

Cited by 36 publications

References 36 publications

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

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Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

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