Evaluación del efecto inhibitorio in vitro de harinas vegetales sobre las proteasas digestivas alcalinas de larvas de Parachromis dovii (Pisces: Cichlidae)
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Fecha
2016
Autores
Calvo Elizondo, Elman Javier
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Universidad Nacional (Costa Rica)
Resumen
La selección de ingredientes dietarios adecuados a la capacidad digestiva de las larvas de Parachromis dovii durante el desarrollo ontogénico, es fundamental para la formulación de dietas capaces de maximizar su crecimiento. Por esta razón, en este trabajo se evaluaron 7 ingredientes de origen vegetal, en función de su efecto inhibitorio sobre las proteasas digestivas alcalinas (intestinales) de P. dovii. Los ensayos se realizaron in vitro, utilizando extractos enzimáticos del sistema digestivo de larvas de 6, 15, 22 y 30 días después de la eclosión. Los ingredientes evaluados fueron: harina de soya, harina de trigo, acemite de trigo, harina de maíz, puntilla de arroz, semolina de arroz y harina de coquito de palma africana. Todos los ingredientes evaluados redujeron la actividad proteolítica alcalina de los intestinales de P. dovii, con respecto al control (caseína), sin embargo, se presentaron variaciones en función del ingrediente y del estadio de desarrollo larval. Los extractos enzimáticos de 6 DDE presentaron los menores porcentajes de inhibición de la actividad proteolítica alcalina al incubarlos con harina de trigo 1.88%) y la harina de soya produjo el mayor porcentaje de inhibición (57.61±4.34%). El extracto enzimático de 15 DDE presentó una menor sensibilidad a los inhibidores presentes en la harina de trigo (33.34+-0.76% de inhibición) y una mayor sensibilidad a la harina de soya (90.15±0.76%). En extractos de 22 DDE, la harina de puntilla de arroz redujo en menor porcentaje la actividad proteolítica (51.57+-1.26%) y la harina de coquito de palma provocó la mayor reducción 87.42+-3.33%). Para los extractos enzimáticos de 30 DE, la harina de coquito de palma africana fue la que produjo menor inhibición (78.56±0.86%) y la harina de maíz la que produjo mayor inhibición 1.92%). Estas variaciones podrían deberse a los tipos específicos y cantidades de factores antinutricionales presentes en cada ingrediente y a los cambios en los niveles de las diferentes proteasas digestivas durante el periodo larval. Con base en los resultados obtenidos se eligió la harina de trigo para incluirla en la formulación de fres dietas con el fin de sustituir otras fuentes energéticas, y ser implementadas posteriormente en ensayos in vivo.
The selection of dietary ingredients suitable for the digestive capacity of Parachromis dovii larvae during ontogenetic development is essential for the formulation of diets capable of maximizing their growth. For this reason, in this work 7 ingredients of vegetable origin were evaluated, based on their inhibitory effect on the alkaline digestive (intestinal) proteases of P. dovii. The tests were carried out in vitro, using enzyme extracts from the digestive system of larvae 6, 15, 22 and 30 days after hatching. The evaluated ingredients were: soy flour, wheat flour, wheat oil, corn flour, rice sprigs, rice semolina and African palm coquito flour. All the evaluated ingredients reduced the alkaline proteolytic activity of the P. dovii intestines, with respect to the control (casein), however, there were variations depending on the ingredient and the stage of larval development. The 6 DDE enzyme extracts presented the lowest percentages of inhibition of alkaline proteolytic activity when incubated with 1.88% wheat flour, and soybean meal produced the highest percentage of inhibition (57.61±4.34%). The 15 DDE enzyme extract presented a lower sensitivity to the inhibitors present in wheat flour (33.34+-0.76% inhibition) and a higher sensitivity to soybean meal (90.15±0.76%). In extracts of 22 DDE, the rice sprig flour reduced the proteolytic activity in a lower percentage (51.57+-1.26%) and the coquito palm flour caused the greatest reduction 87.42+-3.33%). For the 30 DE enzymatic extracts, African palm coquito meal produced the least inhibition (78.56 ± 0.86%) and corn flour produced the highest inhibition 1.92%). These variations could be due to the specific types and amounts of antinutritional factors present in each ingredient and to changes in the levels of the different digestive proteases during the larval period. Based on the results obtained, wheat flour was chosen to be included in the formulation of fresh diets in order to replace other energy sources, and to be subsequently implemented in in vivo trials.
The selection of dietary ingredients suitable for the digestive capacity of Parachromis dovii larvae during ontogenetic development is essential for the formulation of diets capable of maximizing their growth. For this reason, in this work 7 ingredients of vegetable origin were evaluated, based on their inhibitory effect on the alkaline digestive (intestinal) proteases of P. dovii. The tests were carried out in vitro, using enzyme extracts from the digestive system of larvae 6, 15, 22 and 30 days after hatching. The evaluated ingredients were: soy flour, wheat flour, wheat oil, corn flour, rice sprigs, rice semolina and African palm coquito flour. All the evaluated ingredients reduced the alkaline proteolytic activity of the P. dovii intestines, with respect to the control (casein), however, there were variations depending on the ingredient and the stage of larval development. The 6 DDE enzyme extracts presented the lowest percentages of inhibition of alkaline proteolytic activity when incubated with 1.88% wheat flour, and soybean meal produced the highest percentage of inhibition (57.61±4.34%). The 15 DDE enzyme extract presented a lower sensitivity to the inhibitors present in wheat flour (33.34+-0.76% inhibition) and a higher sensitivity to soybean meal (90.15±0.76%). In extracts of 22 DDE, the rice sprig flour reduced the proteolytic activity in a lower percentage (51.57+-1.26%) and the coquito palm flour caused the greatest reduction 87.42+-3.33%). For the 30 DE enzymatic extracts, African palm coquito meal produced the least inhibition (78.56 ± 0.86%) and corn flour produced the highest inhibition 1.92%). These variations could be due to the specific types and amounts of antinutritional factors present in each ingredient and to changes in the levels of the different digestive proteases during the larval period. Based on the results obtained, wheat flour was chosen to be included in the formulation of fresh diets in order to replace other energy sources, and to be subsequently implemented in in vivo trials.
Descripción
Calvo Elizondo, E. J. (2016). Evaluación del efecto inhibitorio in vitro de harinas vegetales sobre las proteasas digestivas alcalinas de larvas de Parachromis dovii (Pisces: Cichlidae). [Tesis de Licenciatura]. Universidad Nacional, Heredia, C.R.
Palabras clave
HARINA, LARVAS DE PECES, FISH LARVAE, BIOLOGIA MARINA, MARINE BIOLOGY