Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii)

Sriket, Chodsana; Benjakul, Soottawat; Visessanguan, Wonnop; Hara, Kenji

doi:10.1016/j.foodchem.2011.05.080

Cited by 24 publications

(15 citation statements)

References 25 publications

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“…Protease Inhibitors especially in legumes are known to reduce the performance of growth in freshwater prawn Macrobrachium rosenbergii (Sriket et al, 2011). In the present study, only lower amount of proteolytic activity at acidic pH levels was found in the hepato-pancreas and intestine whilst, activity detected to be high in stomach (Figure 1) this related possibly to the fact that there are some intra-cellular enzymes which perform optimally at acidic pH.…”

Section: Discussioncontrasting

confidence: 42%

Effect of replacing fish meal by full fat soybean meal on growth performance, feed utilization and gastrointestinal enzymes in diets for African catfish Clarias gariepinus

et al. 2020

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Study aimed to evaluate the effect of replacing fish meal with different levels of full fat soybean meal (FFSBM) on growth and digestive enzyme activities in the stomach, Liver and intestine for Clarias gariepinus. Four diets (D1, D2, D3 and D4) were formulated with 0, 15, 20 and 20 g 100-1 protein + DL-methionine by alternating FFSBM with fish meal. The growth of C. gariepinus was found to be significantly decreased when FFSBM replacement increased. Final body weight was 89.69, 79.70, 70.82 and 68.29 g for fish fed on D1, D2, D3 and D4, respectively, with significant differences between treatments. Specific growth rate (SGR) ranged between 3.11 to 2.78%. Proteolytic activity was higher only with alkaline pHs, whereas only very low activity was shown with acidic. Results of liver showed approximately similar results at acid and alkaline. In contrast, higher proteolytic activity in the stomach was observed at acid pHs 3.0 and 4.0 μg tyrosine-1 minute-1 mg-1 protein) whereas lower values were observed at neutral pH 7.0 g tyrosine-1 minute-1 mg-1 protein for catfish fed on the experimental diets. Moreover, trypsin activity was higher for the stomach, followed by the intestine and liver. However, higher amount of amylase observed in the liver than intestine and stomach.

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Section: Discussioncontrasting

confidence: 42%

Effect of replacing fish meal by full fat soybean meal on growth performance, feed utilization and gastrointestinal enzymes in diets for African catfish Clarias gariepinus

et al. 2020

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“…However, at days 8 and 10 of the storage, a slight increase in heat soluble collagen content in samples treated with soybean and bambara groundnut extracts was observed. The use of legume seed extracts to lower the degradation of myofibrillar protein and collagen caused by proteolytic and collagneolytic enzymes from freshwater prawn hepatopancreas has been reported (Sriket et al, 2011b). Therefore, the injection of soybean and bambara groundnut extracts containing trypsin inhibitor was able to retard collagenolytic activity and muscle degradation of freshwater prawn meat during iced storage.…”

Section: Changes In Heat Soluble Collagen Contentmentioning

confidence: 99%

“…Therefore, pretreatment of prawn by legume extracts injection could be another means to retard the muscle deterioration caused by proteolysis. The retardation of muscle protein degradation induced by crude protease extract was achieved by legume seed extracts containing trypsin inhibitor (Sriket et al, 2011b).…”

Section: Changes In Protein Patternsmentioning

confidence: 99%

“…During the storage, autolysis of cephalothorax, where hepatopancreas and other internal organs are located, could take place, releasing the active proteases into the muscle. Recently, soybean and bambara groundnut extracts containing trypsin inhibitors have been used to prevent muscle degradation mediated by crude proteases from hepatopancreas of freshwater prawn (Sriket, Benjakul, Visessanguan, & Hara, 2011b). However, no information regarding the effect of legume seed extracts on proteolytic activities and quality changes of freshwater prawn during iced storage has been reported.…”

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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“…When shrimp ( Penaeus monodon ) was treated with 0.2 mg/mL PI from M. oleifera, the protein retention was markedly improved (Bijina et al., ). Extracts of soybean (0.5 mg protein/mL) and Bambara groundnut (1.5 mg protein/mL) suppressed the degradation of natural actomyosin and pepsin‐soluble collagen, mediated by crude protease extracted from freshwater prawn hepatopancreas (Sriket, Benjakul, Visessanguan, & Hara, ).…”

Section: Application Of Pismentioning

confidence: 99%

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

Singh

Benjakul

2018

Comp Rev Food Sci Food Safe

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153

101

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Texture is one of the food quality attributes affecting the consumer's acceptability and the market value. Fish and shellfish undergo weakening or softening of muscle, particularly during extended storage under inappropriate conditions. The phenomenon is governed by endogenous proteases, both digestive and muscle proteases. Proteases present in the gastrointestinal tract that leach out to muscle tissue can induce proteolysis of myofibrillar and collagenous proteins. Furthermore, the muscle proteins present in gels fabricated from fish or shellfish meat also encounter degradation during thermal processing. Endogenous heat-activated proteases strongly bind to muscle proteins and are activated during heating, thereby degrading myofibrillar proteins, which are abundant in muscle tissue. This deterioration of the proteins directly leads to a weakened gel with poor water-holding capacity. Both cysteine and serine proteases are responsible for the degradation of myofibrillar proteins in several aquatic animals. Effective pretreatment of fish and shellfish, as well as the use of food-grade protease inhibitors (PIs), have been implemented to inactivate endogenous muscle and digestive proteases. For this review, proteolysis of muscle proteins and its control by food-grade PIs are revisited. Improved and effective lowering of proteolysis should be gained, thereby maintaining the quality of fish and their products.

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Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii)

Cited by 24 publications

References 25 publications

Effect of replacing fish meal by full fat soybean meal on growth performance, feed utilization and gastrointestinal enzymes in diets for African catfish Clarias gariepinus

Effect of replacing fish meal by full fat soybean meal on growth performance, feed utilization and gastrointestinal enzymes in diets for African catfish Clarias gariepinus

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

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

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