Quimotripsina en crustáceos: estado del arte
Palabras clave:
actividad enzimática, hidrólisis, fisiología digestiva, proteasa, crustáceosResumen
La quimotripsina en crustáceos es una enzima cuya importancia no ha sido del todo reconocida a lo largo del tiempo, a pesar de ser un componente fundamental en la digestión de las proteínas de sus alimentos. Las enzimas son componentes catalíticos básicos del metabolismo celular, de gran diversidad clasificadas acorde a la función que ejercen (hidrolisis, oxido-reducción, síntesis, isomerización, entre otros). La quimotripsina pertenece a las hidrolasas, que cataliza la ruptura de enlaces peptídicos adyacentes a los grupos carboxilo de los aminoácidos aromáticos triptófano, tirosina y fenilalanina. Desde la década de 1980 se han realizado pocos estudios relacionados con esta enzima en crustáceos, concentrando un tercio de estos (13 estudios) en los últimos cinco años. Por lo anterior, el presente artículo tiene como objetivo el presentar una revisión acerca de la información existente de estas enzimas en crustáceos desde una perspectiva general, contribuyendo a identificar las áreas de oportunidad para ampliar el conocimiento de su función y propiedades en estos invertebrados, así como las implicaciones ecológicas, etológicas, de manejo, alimentación y nutrición acuícola.
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