Komponen Asam Amino dan Aktivitas Enzim Tripsin dari Usus Tuna Sirip Kuning (Thunnus albacares) dan Kakap Merah (Lutjanus campechanus) Amino Acid Components and Trypsin Enzyme Activity from Intestines of Yellowfin Tuna (Thunnus albacares, Bonnaterre 1788) and Red Snapper (Lutjanus campechanus, Poey 1860)
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Accepted
29 April 2021
Published
7 June 2021
Keywords:
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amino acid composition, enzyme activity, proteinases, trypsin
Abstract
Fish entrails is known as a source of digestive enzymes, especially proteinases such as trypsin. Trypsin characteristics are affected by fish species and habitat.. The aim of this study was to compare the amino acid component of meat and the activity of trypsin crude extract from intestinal of yellowfin tuna (Thunnus albacares) and red snapper (Lutjanus campechanus). The fish morphometric and the ratio of the fish entrail were observed. Furthermore and , the chemical composition, amino acid components of the meat and trypsin crude extract activity were analyzed.. In general, yellowfin tuna has a higher amino acid composition than red snapper, especially in the amino acid components histidine, leucine, aspartic acid, lysine and glutamic acid. The most dominant amino acid component found in the two fish is glutamic acid. The trypsin crude extract from tuna intestines had a higher activity (4.908 U/mg) compared to that from snapper intestines (4.908 vs 0.076 U/mg).
References
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Sriket P, Benjakul S, Visessanguan W, Kijroongrojana K. 2007. Comparativestudies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry. 103: 1199-1207
Van Hau P, Benjakul S. 2006. Purification and characterization of trypsin from pyloric caeca of bigeye snapper (Pricanthus macracanthus). J. Food Biochem. 30(4):478–495.
Vijayan DK, Jayarani R, Singh DK, Chatterjee NS, Mathew S, Mohanty BP, Sankar TV, Anandan R. 2016. Comparative studies on nutrient profiling of two deep sea fish (Noepinnula orientalis) and (Chlorophthalmus corniger) and brackish water fish (Scatophagus argus). The Journal of Basic and Applied Zoology. 77: 41-48
Villalba-Villalba AG, Ramírez-Suárez JC, Valenzuela-Soto EM, Sánchez GG, Ruiz GC, Pacheco-Aguilar R. 2013. Trypsin from viscera of vermiculated sailfin catfish, Pterygoplichthys disjunctivus, Weber, 1991: Its purification and characterization. Food Chemistry. 141(2):940–945.
Wahyu DS, Dwi TS, Eddy S. 2013. Pemanfaatan Residu Daging Ikan Gabus (Ophiocephalus striatus) Dalam Pembuatan Kerupuk Beralbumin. THPI Student Journal. 1(1): 21-32.
Zhang Y, Liang Q, Zhang C, Zhang J, Du G, Kang Z. 2020. Improving production of Streptomyces griseus trypsin for enzymatic processing of insulin precursor. Microb. Cell Fact. 19(1): 1-11.
Bhaskar N dan Mahendrakar NS. 2008. Protein hydrolisate from visceral waste protein of Catla (Catla catla): optimization of hydrolysis condition for a commercial neutral protease. Bioresource Technology. 99: 4105-4111.
Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72: 248–254.
Burnett KG. 2001. Recent Advances in Marine Biotechnology, Volume 6 Bio-Organic Compounds: Chemistry And Biomedical Applications. (ed) Fingerman M, Nagabhushanam R. New Hampshire (USA) : CRC Press.
Gudmundsdóttir Á, Hilmarsson H, Stefansson B. 2013. Potential Use of Atlantic Cod Trypsin in Biomedicine. BioMed Research International. 1-11.
Irianto HE, Giyatmi S. 2009. Prinsip Dasar Teknologi Pengolahan Hasil Perikanan. Jakarta (ID): Universitas Terbuka.
Jayasinghe GDTM, Jinadasa BKKK, Kithsiri HMP. 2018. Determination of the Amino Acids and Fatty Acids Composition of Blubberlip Snapper ( Lutjanus rivulatus ). Open Science Journal of Analytical Chemistry. 3(2):23–27.
Jellouli K, Bougatef A, Daassi D, Balti R, Barkia A, Nasri M. 2009. New alkaline trypsin from the intestine of Grey triggerfish (Balistes capriscus) with high activity at low temperature: Purification and characterisation. Food Chemistry. 116(3):644–650.
Kanno G, Klomklao S, Kumagai Y, Kishimura H. 2019. A thermostable trypsin from freshwater fish Japanese dace (Tribolodon hakonensis): a comparison of the primary structures among fish trypsins. Fish Physiol. Biochem. 45(2):561–571.
Ketnawa S, Benjakul S, Martinez-Alvarez O, Rawdkuen S. 2017. Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: bioactivity and stability. Food Chemistry. 215:3 83-390.
Khangembam BK, Chakrabarti R. 2015. Trypsin from the digestive system of carp Cirrhinus mrigala: Purification, characterization and its potential application. Food Chemistry. 175:386–394.
Khangembam BK, Chakrabarti R. 2018. Viscera of Labeo rohita: A Potential Source of Trypsin for Industrial Application. J. Aquat. Food Prod. Technol. 27(10):1078–1092.
Khantaphant S, Benjakul S. 2008. Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity. Comparative Biochemistry and Physiology. 151(4):410–419.
Khantaphant S, Benjakul S. 2010. Purification and characterization of trypsin from the pyloric caeca of brownstripe red snapper (Lutjanus vitta). Food Chemistry. 120(3):658–664.
Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson B K, Saeki H. 2006. Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization. Comparative Biochemistry and Physiology. B (144): 47–56.
Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK. 2009. Extraction of carotenoprotein from black tiger shrimp shells with the aid of bluefish trypsin. Journal of Food Biochemistry. 33: 201–217.
Lihuana DN. 2019. Ekstraksi dan karakterisasi enzim tripsin dari usus ikan tongkol. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Liu H, Zhou X, Tian S, Hao X, You J, Zhang Y. 2014. Two-step transpeptidation of the insulin precursor expressed in Pichia pastoris to insulin ester via trypsin-catalyzed cleavage and coupling. Biotechnol Appl Biochem. 61(4): 408-417.
Liu H, Zhou X, Xie F, You J, Zhang Y. 2013. An efficient trypsin digestion strategy for improving desB30 productivity from recombinant human insulin precursor fusion protein. Process Biochem. 48(5-6): 965-971.
Nurrosdiana RF. 2019. Isolasi dan pencirian tripsin dari jeroan ikan patin (Pangasius sp.) [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Mao YH, Krischke M, Hengst C, Kulozik U. 2018. Comparison of the influence of pH on the selectivity of free and immobilized trypsin for beta-lactoglobulin hydrolysis. Food Chemistry. 253:194–202.
Osman H, Suriah AR, Law EC. 2001. Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chemistry. 73(1). 55-60.
Peng S, Chen C, Shi Z, Wang L. 2013. Amino Acid and Fatty Acid Composition of the Muscle Tissue of Yellowfin Tuna ( Thunnus Albacares ) and Bigeye Tuna ( Thunnus Obesus ). Journal of Food and Nutrition Research. 1(4):42–45.
Sila A, Nasri R, Jridi M, Balti R, Nasri M, Bougatef A. 2012. Characterisation of trypsin purified from the viscera of Tunisian barbel (Barbus callensis) and its application for recovery of carotenoproteins from shrimp wastes. Food Chemistry. 132(3):1287–1295.
Sriket P, Benjakul S, Visessanguan W, Kijroongrojana K. 2007. Comparativestudies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry. 103: 1199-1207
Van Hau P, Benjakul S. 2006. Purification and characterization of trypsin from pyloric caeca of bigeye snapper (Pricanthus macracanthus). J. Food Biochem. 30(4):478–495.
Vijayan DK, Jayarani R, Singh DK, Chatterjee NS, Mathew S, Mohanty BP, Sankar TV, Anandan R. 2016. Comparative studies on nutrient profiling of two deep sea fish (Noepinnula orientalis) and (Chlorophthalmus corniger) and brackish water fish (Scatophagus argus). The Journal of Basic and Applied Zoology. 77: 41-48
Villalba-Villalba AG, Ramírez-Suárez JC, Valenzuela-Soto EM, Sánchez GG, Ruiz GC, Pacheco-Aguilar R. 2013. Trypsin from viscera of vermiculated sailfin catfish, Pterygoplichthys disjunctivus, Weber, 1991: Its purification and characterization. Food Chemistry. 141(2):940–945.
Wahyu DS, Dwi TS, Eddy S. 2013. Pemanfaatan Residu Daging Ikan Gabus (Ophiocephalus striatus) Dalam Pembuatan Kerupuk Beralbumin. THPI Student Journal. 1(1): 21-32.
Zhang Y, Liang Q, Zhang C, Zhang J, Du G, Kang Z. 2020. Improving production of Streptomyces griseus trypsin for enzymatic processing of insulin precursor. Microb. Cell Fact. 19(1): 1-11.
Authors
ArbajayantiR. D., NurhayatiT., & NurilmalaM. (2021). Komponen Asam Amino dan Aktivitas Enzim Tripsin dari Usus Tuna Sirip Kuning (Thunnus albacares) dan Kakap Merah (Lutjanus campechanus): Amino Acid Components and Trypsin Enzyme Activity from Intestines of Yellowfin Tuna (Thunnus albacares, Bonnaterre 1788) and Red Snapper (Lutjanus campechanus, Poey 1860) . Jurnal Pengolahan Hasil Perikanan Indonesia, 24(1), 97-106. https://doi.org/10.17844/jphpi.v24i1.33878
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