Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review

Exploring fishery waste potential as antifouling component

Marine biofouling is a global issue with economic and ecological implications. Existing solutions, such as biocide-based antifouling paints, are toxic for the environment. The search for better antifouling agents remains crucial. Recent research focuses on eco-friendly antifouling paints containing natural compounds like enzymes. This study evaluates enzymatic extracts from fishery residues for antifouling potential. Extracts from Pleoticus muelleri shrimp, Illex argentinus squid, and Lithodes santolla king crab were analyzed. Proteolytic activity and thermal stability were assessed, followed by bioassays on mussel byssus thread formation and barnacle cypris adhesive footprints. All three extracts demonstrated proteolytic activity and 24-h stability at temperate oceanic temperatures, except I. argentinus. P. muelleri extracts hindered cyprid footprint formation and mussel byssus thread generation. Further purification is required for L. santolla extract to assess its antifouling potential activity. This study introduces the use of fishery waste-derived enzyme extracts as a novel antifouling agent, providing a sustainable tool to fight against biofouling formation.

Understanding the Digestive Peptidases from Crustaceans: from Their Biochemical Basis and Classical Perspective to the Biotechnological Approach

Scientific studies about decapod crustaceans' digestive physiology have increased, being an important topic with novel results in the last years. This revision aims to show how the study of crustacean peptidases has evolved, from the classical biochemical characterization studies to the assessment of their usefulness in biotechnological and industrial processes, with emphasis on commercial species of interest to world aquaculture and fisheries. First studies determined the proteolytic activity of the midgut gland crude extracts and evaluated the optimum biochemical properties of specific enzymes. Peptidase's identity was determined using inhibitors and specific protein substrates on tube tests and electrophoresis gels. Later, various studies focused on the characterization of purified peptidases and their gene expression. Recently, the integrated mechanisms of enzyme participation during the digestive process of food protein have been established using novel techniques. Scientific research has revealed some of the potential biotechnological applications of crustacean peptidases in the food industry and other processes. However, the knowledge field is enormous, and there is much to explore and study in the coming years.

Advances in research on calf rennet substitutes and their effects on cheese quality

Milk coagulation is an important step in cheese production, and milk-clotting enzymes (MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the cheese industry. The use of calf rennet substitutes is becoming necessary due to the limited availability of calf rennet and the increase in cheese consumption. The objective of this review is to summarize the latest findings on calf rennet substitutes (animal MCEs, plant-derived MCEs, recombinant MCEs and microbial MCEs) and their application in cheese production. Special emphasis has been placed on aspects of the effects of these substitutes on hydrolysis, functional peptides, cheese variety and cheese yield. The advantages and disadvantages of different calf rennet substitutes are discussed, in which microbial MCEs have the advantages of less expensive production, greater biochemical diversity, easier genetic modification, etc. In particular, some of these MCEs have suitable characteristics for cheese production and are considered to be the most potential calf rennet substitutes. Moreover, challenges and future perspectives are presented to provide inspiration for the development of excellent calf rennet substitutes.

Crustacean Proteases and Their Application in Debridement

Digestive proteases from marine organisms have been poorly applied to biomedicine. Exceptions are trypsin and other digestive proteases from a few cold-adapted or temperate fish and crustacean species. These enzymes are more efficient than enzymes from microorganism and higher vertebrates that have been used traditionally. However, the biomedical potential of digestive proteases from warm environment species has received less research attention. This review aims to provide an overview of this unrealised biomedical potential, using the debridement application as a paradigm. Debridement is intended to remove nonviable, necrotic and contaminated tissue, as well as fibrin clots, and is a key step in wound treatment. We discuss the physiological role of enzymes in wound healing, the use of exogenous enzymes in debridement, and the limitations of cold-adapted enzymes such as their poor thermal stability. We show that digestive proteases from tropical crustaceans may have advantages over their cold-adapted counterparts for this and similar uses. Differences in thermal stability, auto-proteolytic stability, and susceptibility to proteinase inhibitors are discussed. Furthermore, it is proposed that the feeding behaviour of the source organism may direct the evaluation of enzymes for particular applications, as digestive proteases have evolved to fill a wide variety of feeding habitats, natural substrates, and environmental conditions. We encourage more research on the biomedical application of digestive enzymes from tropical marine crustaceans.

American lobster Cathepsin D, an aspartic peptidase resistant to proteolysis and active in organic solvents, non-ionic detergents and salts

Suitable peptidases for biotechnological applications are those active at low temperature, in organic solvents, detergents or proteolytic additives. American lobster cathepsin D1 (CD1) is an enzyme highly efficient at 5-50°C and at pH 2.5-5.5. We assessed the effect of common industrial additives on CD1 activity. CD1 was isolated from lobster gastric fluid by chromatography. The proteolytic activity was measured using a fluorogenic specific substrate and the conformation by intrinsic fluorescence. Non-ionic detergents Tween-20 and Triton X-100 stabilize the peptidase activity. Ethanol, methanol and isopropanol [5-15% (v/v)] increased the enzyme activity up to 80%. The enzyme is active until 2.5M urea and is resistant to proteolysis by papain and renin. In this work, a crustacean peptidase that remains active when exposed to different chemical and proteolytic additives is reported, evincing that crustaceans are a good model for discovery of novel stable peptidases for future pharmaceutical, cosmetic and alimentary applications.

Generation and identification of anti-inflammatory peptides from bovine β-casein using enzyme preparations from cod and hog

BACKGROUND

The aim of the present study was to generate and identify potential anti-inflammatory peptides from bovine β-casein with enzyme preparations from cod and hog. Furthermore, the potential of cod trypsin, derived from fishery by-products, to produce these bioactive peptides for replacement of non-food-grade tosyl phenylalanyl chloromethyl ketone (TPCK)-treated porcine trypsin enzyme preparation was evaluated.

RESULTS

Potential anti-inflammatory peptides were obtained by hydrolysis of β-casein with the tryptic enzyme preparations cod trypsin, porcine trypsin (TPCK-treated) and a porcine trypsin and chymotrypsin preparation (PTN 6.0 S). Proteolysates generated with enzyme preparations containing mainly chymotryptic activity (Cryotin, Cryotin F) did not exhibit any effect.

CONCLUSION

The more chymotryptic enzyme activity is present, the lower is the potential anti-inflammatory activity of the hydrolysates in HEK(nfκb-RE) cells. Comparable peptides were produced by application of porcine trypsin (TPCK) and cod trypsin. Therefore, the enzyme preparation cod trypsin can replace the non-food-grade porcine enzyme preparation trypsin (TPCK) for the generation of potential anti-inflammatory peptides from β-casein.