Alkaline trypsin from the viscera and heads of Engraulis anchoita : partial purification and characterization

Abstract

Marine by-products contain valuable protein fractions. To ensure a profitable utilization of wastes from the fish industry, the knowledge about their quality and composition is necessary. Fish digestive proteolytic enzymes from cold-adapted ectothermic organisms have found applications in several industries because their temperature requirements and other characteristics differ from those of homologous proteases from warm-blooded animals. Herein, we describe detection, partial purification, and characterization of proteolytic enzymes from the viscera and heads of Engraulis anchoita. Enzymatic activities of the by-products were assayed using azocaseín as a substrate. To characterize the alkali protein fraction, the activity against inhibitors and their molecular weights were studied. The crude protein extract exhibited maximal activity at pH 8.0 and 60EC. Results relative to the substrate-specific Nabenzoyl-DL-arginine-p-nitroanilide and the 25 kDa molecular weight indicated that the recovered protease was trypsin. The activity showed an increment in presence of SDS and a slight decrease when it was incubated with EDTA. Increasing the concentration of NaCl up to 5% did not significantly decrease the protein's activity. The results obtained suggest that by-products of anchovy industry could be used in the detergents industry.

Digestive aspartic proteases from sábalo (Prochilodus lineatus): Characterization and application for collagen extraction

“…The use of fish waste as source of proteolytic enzymes and collagen is an emerging field of research. In Argentina previous works only included alkaline proteases studies from Engraulis anchoita (Lamas, Yaennes, & Massa, 2017).…”

Digestive proteinases from the marine fish processing wastes of the South‐West Atlantic Ocean: Their partial characterization and comparison

“…Engraulis anchoita (Lamas et al, 2017) have been studied for detergent formula. These enzymes were stable at 30 and 40 C for 1 h and kept high percentages of their initial activity in the presence of different commercial detergents such as Axion, New Det, Dixan and Ariel.…”

“…Although the activity of digestive enzymes of various fish species such as Sardinops sagax caerulea (Castillo-Yañez et al, 2004), Sardinella aurita (Khaled et al, 2011), Salaria basilisca (Ktari et al, 2012), Pangasianodon gigas (Vannabun et al, 2014), Raja Clavata (Lassoued et al, 2015), Liza aurata (Bkhairia et al, 2016), Scomberomorus guttatus (Rengasamy et al, 2016), Seriola dumerili (Oliveira et al, 2017), Prochilodus lineatus (Gomez et al, 2018), Sardinella longiceps (Ramkumar et al, 2018) and Bagre panamensis (Rios-Herrera et al, 2019) have been extensively reported, a small number of researchers have focused on the digestive enzymes of Argentine marine fish species. In this sense, only trypsin from the viscera and heads of M. hubbsi (Lamas et al, 2015) and Engraulis anchoita (Lamas et al, 2017) have been characterized.…”

Isolation, partial purification and characterization of protease enzyme from the head of Nile tilapia fish (Oreochromis niloticus).

“…This Km value was much lower than protease enzymes isolated from brown stripe red snapper (Lutjanus vitta) with the value of 0.507 mM for α-N-benzoyl-DL-arginine-q-nitroanilide (BAPNA) and 0.328 mM for α-N-ρ-tosyl-L-arginine methyl ester (TAME) as a substrate (Khantaphant and Benjakul, 2010). Further research on protease from viscera and heads of Engraulis anchoita also suggested that BAPNA was more favourable than that of casein (Lamas et al, 2017).…”