Proteinase Inhibition of Fish Muscle Enzymes Using Legume Seed Extracts

Abstract

Seed extracts from indigenous and introduced legumes were prepared and used to search for inhibitors of fish muscle proteinases. Fish flesh extracts were prepared from samples of Merluccius productus (Pacific whiting or merluza) obtained off the Oregon coast and in the Gulf of California, respectively. The proteinase activity in the fish muscle for the Pacific whiting was the highest, followed by parasitized merluza. The lowest proteinase activity was for the nonparasitized merluza. Six out of 12 seed extracts reduced the proteinase activity from the fish flesh by more than 50%. The reduction of enzyme activity was higher for samples of fish flesh extracts from the Gulf of California than for the Oregon samples. Seed extracts also reduced the proteinase activity of commercial serine and cysteine proteinases such as trypsin, chymotrypsin, and papain. This inhibitory capacity was maintained even after heating the seed extracts to 90 degrees C for 15 min. Several seed extracts show promise for use as proteinase inhibitors during production of surimi, the intended commercial product of massive fisheries such as Pacific whiting or merluza.

Trypsin Inhibitory Activity and Gel‐Enhancing Effect of Sarcoplasmic Proteins from Common Carp

“…Baker and Rackis (1986) reported that SPI might contain trypsin inhibitor activity as high as 40% of that found in raw soybeans. A 33‐kDa protein was presumed to be a Kunitz inhibitor whose molecular mass was reported to be more than 20 kDa under nonreducing condition by Garcia‐Carreno and others (1996).…”

In vitro digestibility and proteases inhibitory effect of several feedstuffs for Parachromis dovii juveniles and P. dovii hybrid larvae

“…The inhibition percentage of the alkaline proteolytic activity by the meals was quantified as in García-Carreño et al (1996). Briefly, for each activity unit (AU) of total alkaline proteases present in a volume of 20 ll of enzymatic extract 500 lg of meal extract were added and buffer pH 9.0.…”

Inhibitory effects of legume seed extracts on fish proteinases

“…The LSPI extract from black cowpea seed generally showed higher stability than that from soybean seed. However, Garcia-Carreno et al 13 reported that the proteinase inhibitors from soybean seed were activated by heating. For the black cowpea seed extract the remaining activity was higher than 90% after heating at 80, 70 and 50°C for 10, 20 and 30 min respectively.…”

“…12 Legumes contain inhibitors which can reduce proteinase activity in ®sh extracts. 13 The present investigation aimed to extract proteinase inhibitors from some Thai legume seeds and to study the inhibitory effects of the extracts on ®sh enzymes.…”

“…24 Seed extracts from many legumes grown in Mexico were shown to inactivate trypsin. 13 Cowpea extracts showed higher inhibitory activity against trypsin than against chymotrypsin. 25 Two major serine proteinase inhibitors, namely trypsin inhibitor and trypsin±chymotrypsin inhibitor, were found in seed extracts of pigeon pea.…”