High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

Abstract

We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish species.Keywords: high pressure processing; fish; Scomber scombrus; Trachurus trachurus; mackerel and horse mackere; proteolytic enzymesSmall pelagic fish species, such as the Atlantic mackerel (Scomber scombrus) and Atlantic horse mackerel (Trachurus trachurus), are important fishery resources in many coastal areas of South European countries (Mbarki et al. 2009). Horse mackerel has been attracting great attention because of its moderate price and large quantities captured in West-European countries

Changes in Enzymatic Activity of Fish and Slaughter Animals’ Meat after High Pressure Treatment at Subzero Temperatures

“…In this range of pressure, the activity of proteolytic enzymes at pH 6.5 did not change signifi cantly. A similar phenomenon was observed in the case of cathepsin D in Atlantic horse mackerel, the activity of which increased about 2-fold after pressurization at 300 MPa for 5 min, while 450 MPa treatment provoked a decrease in its activity to the same value as in the unpressurized sample [Fidalgo et al, 2014].…”

Development of marine biotechnology as a resource for novel proteases and their role in modern biotechnology

“…Following the breakdown, as the consequence of lysosomes, cathepsins B and D may be released from the lysosomal matrix into the cytoplasm and intracellular spaces [98]. The optimal activity for cathepsin B is at pH around 6.0 and between 3.0 and 6.0 for cathepsin D muscle tissue [99]. High pressure processing (HPP) is now commercially well-established in new food preservation technology replacing the traditional thermal treatments or chemical preservatives [99,100].…”

Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

“…HPP inactivates to different levels a wide variety of enzymes which produce fish spoilage, thus reducing their activity during storage. The decreasing of endogenous enzymes activity was observed in pelagic fish species such as Atlantic mackerel (S. scombrus) and horse mackerel (Trachurus trachurus) when HPP pre-treatment before freezing and frozen storage was applied (Fidalgo, Saraiva, Aubourg, Vázquez, & Torres, 2014b, 2014a). Reduction of lipid deterioration was also observed in these fish species and more recently in sardine (Sardina pilchardus) (Méndez et al, 2017).…”