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RRJFPDT | Volume 3 | Issue 4 | September-October, 2015
Research & Reviews: Journal of Food and Dairy
Technology
e-ISSN:2321-6204
p-ISSN:2347-2359
INTRODUCTION
Plants are a well-accepted food source for human and animal nutrition. Nowadays more non-traditional plant sources are
included in our diet due to the valuable content of essential nutrients that provides health benets when consumed. Additionally,
the presence of functional molecules, such as enzymes, can be isolated and used as processing aids in biotechnological processes
[1-4]. In plants, as in all organisms, different enzymes occur naturally, playing important roles in different biological processes.
Some parts of plants (e.g., leaves, owers, roots, seeds and fruits) contain proteases in high concentration and the screening
for their presence in new plant sources is gaining relevance in research, medicine and food industry [4]. Proteases have been
used as processing aids in several industrial processes, representing nowadays more than 60% of the enzymes global sales
[5]. The most common applications of proteases in food processing include cheese production, meat tenderization, and protein
Evaluation of
Citrus aurantium
Flower as a New Source of
Proteases for Fish Hydrolysate Production
Mazorra-Manzano MA1*, Moreno-Hernández JM2, Torres-Llanez MJ1, Ramírez-Suarez JC1, González-
Córdova AF1, Vallejo-Córdoba B1
1Laboratorio de Biotecnología de Lácteos, Química, Calidad y Autenticidad de Alimentos, Centro de Investigación
en Alimentación y Desarrollo, AC (CIAD), Carretera La Victoria, Hermosillo Sonora, CP 83000, México
2Programa de Investigación en Biotecnología. Instituto de Nacional de Investigaciones Forestales,
Agricolas y Pecuarias (INIFAP), Campo Experimental Valle de Culiacán. Carretera Culiacán-Eldorado,
Culiacán Sinaloa, CP 8000, México
Research Article
Received Date: 17/09/2015
Accepted Date: 02/10/2015
Published Date: 10/10/2015
*For Correspondence
Mazorra-Manzano MA, Laboratorio de
Biotecnología de Lácteos, Química, Calidad
y Autenticidad de Alimentos, Centro de
Investigación en Alimentación y Desarrollo, AC
(CIAD), Carretera La Victoria Km 0.6, Hermosillo
Sonora, CP 83000, México
E-mail: mazorra@ciad.mx
Keywords: Bioactive peptides, Azahar, Protein
hydrolysate, Peptidases, Plant proteases,
Functional properties, Fish hydrolysates.
ABSTRACT
Proteases screening from several nontraditional plant sources
is gaining relevance in research, medicine, and food processing due to
their important roles in plant physiology, therapeutic and potential use in
biotechnological processes. Citrus aurantium ower contains proteases
in high concentration and its potential use as a new source of proteases
for sh hydrolysate production was evaluated. The effect of pH (4, 7 and
9) and citrus proteases (CPs) concentration (2.5 and 5% E/S) on protein
hydrolysis of tilapia muscle (Oreochromis sp.) was determined by SDS-
PAGE analysis. Different protein degradation patterns were observed at
different pH. A non-specic higher protein degradation on sh muscle
proteins was observed at pH 4, using 5.0% CPs concentration (E/S) at
50°C after 2 h of hydrolysis, generating low molecular weight (<10 kDa)
peptides. At neutral pH, CPs hydrolyzed preferentially myobrillar proteins
(myosin and actin), releasing peptide fragments of approximately 31 and
10 kDa. Degradation protein pattern observed at pH 9, was less intense.
The diverse degradation patterns observed for tilapia muscle protein
under different hydrolysis conditions offer possibilities for the use of CPs
from Citrus aurantium ower for the production of protein hydrolysates to
be used as functional ingredients and/or bioactive peptides.
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p-ISSN:2347-2359
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RRJFPDT | Volume 3 | Issue 4 | September-October, 2015
hydrolysates production. Proteins hydrolysis by enzymatic processes has been considered a promising method for the modication
or enhancement of functional properties of food proteins, such solubility, emulsifying, foaming, etc. [6].
Several sh species such as salmon (Salmo salar), Pacic whiting (Merluccius products), mackerel (Scomber austriasicus)
and tilapia (Oreochromis sp.) have been used for the production of protein hydrolysates with functional or bioactive properties [7-9].
Protein hydrolysis by enzymatic methods involves the selection of several conditions such as type of enzyme, enzyme/substrate
(E/S) ratio, pH, temperature and degree of hydrolysis (DH). Besides, the type of protease used is one of the most important
parameters that determine the properties of a hydrolysate and dene its use as functional ingredient or bioactive compound.
Commercial proteases commonly used in protein hydrolysate production include Alcalase, Flavourzyme, Neutrase and Protamex,
which are produced mainly by the fermentation of selected strains of Aspergillus and Bacillus [5]. Information related with the use
of plant proteases for hydrolysate production is still scarce or limited to the use of papain, bromelain and cin [9,10].
Previous research at our laboratory has reported that citrus plants represent a new source of proteases with potential use in
biotechnological processes (e.g., protein hydrolysate production) [4]. Hence, the objective of the present research was to evaluate
the action of citrus proteases (CPs) extracted from Citrus aurantium ower over tilapia muscle protein under different hydrolytic
conditions (pH and E/S ratio) by SDS-PAGE analysis in order to determine the potential use of CPs for sh protein hydrolysates
production.
MATERIALS AND METHODS
Preparation of Citrus Flower Proteases (Cps) Extract
Citrus owers proteases (CPs) extract was obtained by blending one part of dry owers, from sour orange tree (citrus
aurantium) with 10 parts of cold buffer solution (Tris-HCl 0.02M, pH 7.0) (w/v) using an Oster blender model 450-10 (Sumbeam
Mexicana SA de CV, Mexico). The homogenized was ltered using cheese-cloth and centrifuged at 7000 × g per 30 min at 4°C
using a table centrifuge model D-375 (Thermo Fisher Scientic Inc, Germany). The CPs extract was keep in refrigeration (4°C) and
use on the same day.
Protein Quantication
The protein content in the CPs extract was determined using the DC Protein Assay kit (Biorad Laboratories, Hercules, CA).
Absorbance at 590 nm was recorded using an OPSYS MR microplate reader (DYNEX Technologies, USA) and bovine serum albumin
(BSA) as standard.
Determination of Proteolytic Activity
Proteolytic activity was determined by the method of Kunitz [11] using bovine serum albumin (BSA), hemoglobin, casein,
azocasein and azoalbumin as substrate. Briey, 450 µL of 1 g/100 µL protein substrate solution (100 mmol/L Phosphate buffer,
pH 7.0 or 50 mmol/L sodium acetate, pH 4.0) was mixed with 50 µL of ower extract and incubated at 50°C for 60 min. After
incubation, the reaction was stopped by the addition of 500 µL of 50 g/L tri- chloroacetic acid (TCA). Control samples were
prepared in the same way but with TCA added before incubation and kept on ice for the same period. The mixture was vortexed
(Mini VortexMV 1), left to stand on ice for 30 min and centrifuged at 20,800xg for 20 min using a model 5417R Eppendorf
centrifuge. The optical density (OD) was measured at 280 nm (or 440 nm for azoproteins) using a Cary 50Bio spectrophotometer
(Varian, Palo Alto, CA, USA). One unit of enzyme activity (U) was dened as the amount of protein that increased the absorbance
by one unit under the described conditions.
Fish Protein Hydrolysate Production
Tilapia (Oreochromis sp.) was obtained as individually vacuum-sealed frozen llets from a local sh market. Thawed llets
were minced and homogenized with a volume (w/v) of deionized water at 95°C. Homogenized muscle was kept at 95°C for 15
min in order to inactivate endogenous sh muscle proteases. Then, sample was cooled off by immersion in icy water. Samples
were adjusted at pH 4.0, 7.0 and 9.0 with 2M HCl or NaOH, accordingly. Samples were heated up to 50°C and CPs extract added
to a nal concentration of 2.5 or 5.0% (E/S) for protein hydrolysis. In order to monitor the hydrolytic process, samples were
collected at 0, 30, 60, 120 y 240 min and immediately heated at 100°C for 15 min for CPs inactivation. Finally, samples were set
on an ice-water bath for cooling and prepared for SDS-PAGE analysis.
SDS-PAGE Analysis
For this analysis, hydrolyzed sh samples were solubilized in 9 volumes (w/v) of 5.0% SDS solution (containing 0.1%
2-mercaptoetanol) and heated at 80°C for 15 min using a shaking water bath. Then, samples were centrifuged at 5000 × g for
15 min at room temperature (25°C). SDS-PAGE analysis was performed by the method of Laemmli [12] following the procedure
described by Shamloo [8], using a 15% polyacrylamide separation gel.
RESULTS AND DISCUSSION
Citrus ower extracts have proteases active in a broad pH range indicating the presence of different types of proteases.
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Citrus proteases (CPs) are able to degrade different proteins substrates at different extent [4]. The total proteolytic activity in CPs
extract using different protein substrate and pH conditions is shown in Table 1, supporting that protein activity depends of protein
substrate and pH conditions evaluated. In order to evaluate the potential use of CPs extract for sh hydrolysate production, sh
tilapia muscle was subjected to hydrolysis at different conditions. As shown in Figure 1, gradual muscle protein degradation was
observed as incubation time increased. How it was expected, increasing the enzyme concentration (from 2.5 to 5%) a higher
protein degradation was observed. The concentration and type of protease used determine the extent of hydrolysis as well as
the characteristics of the peptides produced. Unspecic proteolytic activity would yield short peptides fragments that may affect
negatively in some functional properties of the hydrolysates produced [13]. However, some small peptides can display certain
biological properties that can show benecial effects in consumer health, enabling their use in areas such as medicine and food
industry [9,14]. In the present study, different protein degradation patterns were observed between samples incubated with CPs
at different pH. At acidic conditions (pH 4.0) a broad protein degradation pattern was observed for major sh muscle proteins,
indicating that CPs were highly proteolytic at this condition (Figures 1A and D). A high proteolytic activity for CPs at pH 4 was
previously reported [4]. At this condition, CPs released low molecular weight protein fragments below 10 kDa (observed as a
smearing area in the SDS-PAGE) belonging to the degradation of most muscle proteins (Figures 1A and D). The presence of
bioactive peptides sequences in different protein sources has increased the interest for their release by an enzymatic process and
their use in the design of novel functional foods due to their benecial effects in health problems such as hypertension, obesity,
diabetes, cancer etc. [9,15]. Therefore, in the present study, the presence of small peptides fragments observed in the sh muscle
hydrolysate produced at pH 4, would represent and option for the production of bioactive peptides. However, their evaluation for
bioactive properties need further investigation.
Substrate Total Proteolytic Activity (Units)*
Hemoglobina
Azocaseina
Caseinb
BSAa/b
Azoalbuminb
0.225
0.141
0.252
0.349/0.091
0.306
*One unit of proteolytic activity (U) correspond to the amount of protein that increased the
absorbance by one unit under assay conditions.
a Assay at pH 4.0
b Assay at pH 7.0
Table 1. Effect of protein substrates on proteolytic activity of raw citrus ower protease (CPs) Extract.
Figure 1. SDS-PAGE (15%) Pattern of tilapia muscle hydrolysis by citrus proteases at
concentrations of 2.5% (A, B and C) and 5% (D, E and F) at pH 4 (A and D), 7 (B and D) and 9
(C and E) after 0, 30, 60, 120, 240, 360 min of incubation at 50°C. The * mark correspond
to protein bands no found in homogenized tilapia muscle (H), Molecular weight markers (M),
Citrus ower extract (CFE), 150 µg protein were loaded per well.
On the other side, the CPs effect over tilapia muscle proteins at neutral pH showed less proteolytic effect than pH 4. Some
peptide fragments of approximately 31 kDa and 10 KDa (marked with * in Figure 1E) increased its concentration after 120
and 240 min of hydrolysis using CPs at 5% (E/S), which can be related with a specic preference for a peptide bond. This
fragment presumably belong from the degradation of myosin (MW approx. 200 kDa) or actin (MW approx. 42 kDa), as both bands
reduced their intensity within time. Generally, enzymes with high specicity yield fragments with similar molecular weight clearly
distinguished after SDS-PAGE analysis, such as papain that cleaves near the head region of myosin molecule releasing its tail (sub-
fragments S1 and S2, respectively) [15]. Protein hydrolysate production is widely used to produce food ingredients with attractive
properties for the food industry. The presence of large peptide fragments in hydrolysates can improve their functional properties [7].
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Therefore, the presence of large peptides on tilapia hydrolysate produced under this condition can show functional properties.
At pH 9, the action of CPs over muscle proteins was also no specic (Figure 1F), however proteolysis was less intense than
that obtained at pH 4.0 and 7.0 (Figures 1D and E respectively). Again, this is in accordance with the proteolytic activity previously
reported for CPs, where a higher activity at pH 4.0 was observed than at neutral regions and a tendency to increase at alkaline
pHs above 9.0 [4].
Enzymatic process using selected proteolytic enzyme preparations is considered an attractive technology economically
feasible to add value and for the recovery of protein from sh byproducts [15]. The use CPs in enzymatic process would represent
and attractive option for the production of sh protein hydrolysates with functional and/or bioactive properties and represent an
attractive option for the replacement of traditional enzymes.
CONCLUSIONS
Citrus protease can degrade protein substrates from different source and offer a potential for production of sh protein
hydrolysates. The presence of diverse types of protease in citrus ower extract are active in a wide pH range and represent an
option to replace traditional enzymes in biotechnological process such production of functional ingredients or bioactive peptides.
Selection conditions for the use of CPs determine the properties of the hydrolysates produced. A limited proteolysis of sh proteins
with CPs at neutral pH, would impair improved functional properties while extensive proteolysis of sh proteins observed at acid
pH, released small peptides fragments which could possess bioactive properties.
ACKNOWLEDGMENTS
Authors wish to thank the National Council for Science and Technology (CONACyT) from Mexico for supporting this research.
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