Crustacean chymotrypsin: estate of the art
Keywords:
Enzymatic activity, digestive physiology, protease, crustaceansAbstract
Chymotrypsin in crustaceans is an enzyme whose importance has not been fully recognized over time, despite being a fundamental component in the digestion of proteins in their food. Enzymes are basic catalytic components of cellular metabolism; of great diversity classified according to the function they exert (hydrolysis, oxidation-reduction, synthesis, isomerization, among others). Chymotrypsin belongs to the hydrolyses, which catalyzes the breaking of peptide bonds adjacent to the carboxyl groups of the aromatic amino acids tryptophan, tyrosine and phenylalanine. Since the 1980s there have been few studies related to this enzyme in crustaceans, concentrating a third of these (13 studies) in the last five years. Therefore, the paper aims to present a review about the existing information on these enzymes in crustaceans from a general perspective, helping to identify areas of opportunity to expand the knowledge of their function and properties in these invertebrates, as well such as the ecological, ethological, management, feeding and nutrition implications of aquaculture.
e2021-69
http://dx.doi.org/10.21929/abavet2022.9
https://www.youtube.com/watch?v=8w9rP84Jo60
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