Phenoloxidase Activity of Hemocyanin in Whiteleg Shrimp Penaeus vannamei: Conversion, Characterization of Catalytic Properties, and Role in Postmortem Melanosis

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• 作者：Fernando L. Garcí ; a-Carreñ ; o ; Keni Cota ; Marí ; a A. Navarrete del Toro
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：August 13, 2008
• 年：2008
• 卷：56
• 期：15
• 页码：6454-6459
• 全文大小：224K
• 年卷期：v.56,no.15(August 13, 2008)
• ISSN：1520-5118

文摘

Latent phenoloxidase activity of hemocyanin (Hc) in whiteleg shrimp Penaeus vannamei was assayed to determine its potential involvement in postmortem melanosis. Conversion of pure 12-mer, but not 6-mer, hemocyanin to phenoloxidase by endogenous (serine proteinases) and exogenous (SDS) effectors demonstrated the need of complex aggregation for displaying enzyme activity. Because Hc was converted to Hc-phenoloxidase (HcPO) by hemocytes extracts, the mechanism of conversion seems to be the same for polyphenoloxidases. HcPO has similar biochemical and kinetic properties as real polyphenoloxidases and uses mono- and diphenols as substrates. The kinetics of hydroxygenation of monophenols has a lag phase, typical for tyrosinases, contrary to oxidation of diphenols. Regardless of the structure of the substrate, melanin is finally formed. Because of the abundance, distribution, and resistance of Hc to freezing−thawing, involvement of Hc in black spot formation postmortem is suggested. This has important implications for commercialization of shrimp and related seafood.