Flanders Marine Institute

Platform for marine research

In:

IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
report an error in this recordbasket (0): add | show Printer-friendly version

Partial characterization of hepatopancreatic and extracellular digestive proteinases of wild and cultivated Octopus maya
Martínez, R.; Sántos, R.; Álvarez, A.; Cuzón, G.; Arena, L.; Mascaró, M.; Pascual, C.; Rosas, C. (2011). Partial characterization of hepatopancreatic and extracellular digestive proteinases of wild and cultivated Octopus maya. Aquacult. Int. 19(3): 445-457
In: Aquaculture International. Springer: London. ISSN 0967-6120, more
Peer reviewed article

Available in Authors 

Keywords
    Cephalopoda [WoRMS]; Octopus maya Voss & Solís Ramírez, 1966 [WoRMS]; Marine

Authors  Top 
  • Martínez, R.
  • Sántos, R.
  • Álvarez, A.
  • Cuzón, G.
  • Arena, L.
  • Mascaró, M.
  • Pascual, C.
  • Rosas, C.

Abstract
    Proteinases from hepatopancreas (HP) and gastric juice (GJ) from wild and cultured red octopus (Octopus maya) were characterized. Hepatopancreas assays revealed optimal activity at pH 4, 9–10 and 10 for wild and pH 3, 8, and 9, for cultured octopuses, for total proteinases, trypsin and chymotrypsin, respectively. In the gastric juice, maximum activity was recorded at pH 6, 8, and 7 for total proteinases, trypsin, and chymotrypsin, respectively for both wild and cultured octopus. A reduction on enzyme activity of 70 and 20% was observed in HP and GJ extracts, respectively when protease inhibitor Pepstatin A was used. That result suggests that the main proteases in the HP were aspartic acid proteinases type (possibly Cathepsin D) and some of them were present in the GJ. Dissociating discontinuous polyacrylamide gel electrophoresis showed activity bands between 20 and 28, 30 and 34, 35 and 45, 60 and 70 kDa, and a last one between 75 and 100 kDa. We concluded that extracellular digestion of O. maya takes place in an acid environment, around pH 6. In contrast, intracellular digestion in the HP is developed at pHs between 3 and 4, where cathepsin D could be the most important enzyme for O. maya.

 Top | Authors