Bromelain enhances digestibility of Spirulina-based fish feed

Title

Bromelain enhances digestibility of Spirulina-based fish feed

Creator

Sharma S.A.; Surveswaran S.; Arulraj J.; Velayudhannair K.

Description

Microalgae like Spirulina (Arthrospira platensis) are protein rich and can be alternative protein sources to fishmeal and soybean meal in fish feed formulation. The present study aims to improve the protein bioavailability of Spirulina by cost-effective protein extraction followed by protease supplementation in fish feed, using in vitro studies. Different extraction procedures such as microwave-assisted, high pressure, and temperature-mediated extraction, boiling and an isoelectric precipitation were employed to study the protein yield from Spirulina powder, and this was compared with the conventional soybean meal and fishmeal conditioning during feed manufacture. Bromelain is a potent protease that has not been widely used as a feed additive with Spirulina. To study the comparative efficiency of bromelain and other proteases like papain and trypsin on Spirulina and conventional feed substrates, a protease assay was performed at different temperatures and enzyme concentrations. The digestibility of these substrates was also studied in vitro, using gut extracts from the fingerlings of Mozambique tilapia (Oreochromis mossambicus). Unlike an in vivo feeding trial, a novel method was used to study the effect of protease supplementation on the inherent digestibility of the gut with an in vitro method. Bromelain showed the highest activity on all the substrates at both the temperatures. Bromelain supplementation improved the in vitro digestibility of the Spirulina that were subjected to protein extraction, more than the un-extracted one. The results of the present in vitro study suggest that Spirulina could serve as an alternative protein source, and bromelain-based supplementation could improve the digestibility of Spirulina-based fish diets. 2021, Springer Nature B.V.

Source

Journal of Applied Phycology, Vol-33, No. 2, pp. 967-977.

Date

2021-01-01

Publisher

Springer Science and Business Media B.V.

Subject

Arthrospira platensis; In vitro digestibility; Microalgae; Oreochromis mossambicus; Papain; Trypsin

Coverage

Sharma S.A., Department of Life Sciences, CHRIST (Deemed to be University), Bangalore Central Campus, Hosur Road, Bengaluru, 560029, Karnataka, India; Surveswaran S., Department of Life Sciences, CHRIST (Deemed to be University), Bangalore Central Campus, Hosur Road, Bengaluru, 560029, Karnataka, India; Arulraj J., Department of Chemistry, CHRIST (Deemed to be University), Bangalore Central Campus, Hosur Road, Bengaluru, 560029, Karnataka, India; Velayudhannair K., Department of Life Sciences, CHRIST (Deemed to be University), Bangalore Central Campus, Hosur Road, Bengaluru, 560029, Karnataka, India

Rights

Restricted Access

Relation

ISSN: 9218971; CODEN: JAPPE

Format

Online

Language

English

Type

Article

Identifier

https://doi.org/10.1007/s10811-020-02337-4

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85099092228&doi=10.1007%2fs10811-020-02337-4&partnerID=40&md5=edc22a7527f9617fc3d6193407646d2c