Shrimp Shell Deproteinization by Using Papain and Antifungal of Chitosan Against Fusarium oxysporum
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Published:
Apr 18, 2019
Keywords:
Shrimp Shells Chitin Extraction Chitin Fusarium oxysporum
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Abstract
Chitosan is a deacetylation chitin derivative widely used in various fields. It is also used as a fungicide instead of a chemical substance. This study started with chitin preparation using a biological method in deproteinization process. This method is less harmful than other chemical one, and also obtains Hydrolysate, a protein with no chemical contamination, which can be used as a protein source for animals. The aim of this study was to define the optimal conditions for deproteinization of shrimp shells using commercial papain. The chitin product was used for chitosan preparation and then, the chitosan was tested for antifungal activity against F. oxysporum, which is the cause of Fusarium wilt disease in many plants. The results showed that the optimal conditions for deproteinization were pH 8.0, a temperature of 40°C and the ratio of shrimp shell to papain was 1 gram : 1 unit. Within 60 minutes, the percentage of deproteinization and demineralization was achieved 63.54 ± 0.0171% and 45.98%, respectively. The chitosan from shrimp shells exhibited F. oxysporum inhibitory activity with IC50 value of 0.762% w/v. This research obtained the optimal conditions for deproteinization of shrimp shell using papain and the chitosan which is a good inhibitor for F. oxysporum.
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Applied Science Research Articles
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References
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[29] F. A. Bettelheim, W. H. Brown, M. K. Campbell, M. O. Farrell, and O. J. Torres, Introduction to General, Organic, and Biochemistry, 10th ed. United States of America: Wiley, 2011.
[2] S. kongthong, “Chitin-chitosan,” Journal of Industrial Education, vol. 3, no. 1, pp. 1–7, 2009.
[3] P. K. Dutta, J. Dutta, and V. S. Tripathi, “Chitin and chitosan: Chemistry, properties and applications,” Journal of Scientific and Industrial Research, vol. 63, pp. 20–31, 2004.
[4] S. Pokhrel, P. NathYadav, and R. Adhikari, “Applications of chitin and chitosan in industry and medical science: A review,” Nepal Journal of Science and Technology, vol. 16, no. 1, pp. 99–104, 2015.
[5] I. Younes, S. Hajji, V. Frachet, M. Rinaudo, K. Jelloulia, and M. Nasria, “Chitin extraction from shrimp shell using enzymatic treatment, antitumor, antioxidant and antimicrobial activities of chitosan,” International Journal of Biological Macromolecules, vol. 69, pp. 489–498, 2014.
[6] M. S. Benhabiles, R. Salah, H. Lounici, N. Drouiche, M. F. A. Goosen, and N. Mameri, “Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste,” Food Hydrocolloids, vol. 29, pp. 48–56, 2012.
[7] S. Bautista-Baños and M. Hernández-López, “Growth inhibition of selected fungi by chitosan and plant extracts,” Maxical Journal of Phytopatology, vol. 22, pp. 178–186, 2004.
[8] A. E. Hadrami, L. R. Adam, I. E. Hadrami, and F. Daayf, “Chitosan in plant protection,” Marine Drugs, vol. 8, pp. 968–987, 2010.
[9] Department of Argiculture. (2016, Febuary). Fusarium Oxysporum, cause of Fusarium wilt in plants. Department of Argiculture. Bangkok, Thailand [Online] Available: http://www.doa.go.th/share/attachment.php?aid=1213
[10] N. Benhamou, “Ultrastructure and cytochemical aspects of chitosan on Fusarium oxysporum f. sp. radices lycopersici, agent of tomato crow and root rot,” Phytopathology, vol. 82, pp. 1185–1193, 1992.
[11] M. Y. Al-Hetar, M. A. ZainalAbidin, M. Sariah, and M. Y. Wong, “Antifungal activity of chitosanagainst Fusarium oxysporum f. sp. Cubense,” Journal of Applied Polymer Science, vol. 120, pp. 2434–2439, 2011.
[12] A. A. Bell, J. C. Hubbard, and L. Liu, “Effects of chitin and chitosan on the incidence and severity of Fusarium yellows of celery,” Plant Disease, vol. 82. no. 3, pp. 322–328, 1998.
[13] C. J. Brine and P. R. Austin, “Chitin variability with species and method of preparation,” Comparative Biochemistry and Physiology. B, Comparative Biochemistry, vol. 69, no. 2, pp. 283–286, 1981.
[14] TK. Sini, S. Santhosh, and P. T. Mathew, “Study on the production of chitin and chitosan from shrimp shell by using Bacillus subtilis fermentation,” Carbohydrate Research, vol. 342, no. 16, pp. 2423–2429, 2007.
[15] I. Younes, O. Ghorbel-Bellaaj, R. Nasri, M. Chaabouni, M. Rinaudo, and M. Nasri, “Chitin and chitosan preparation from shrimp shells using optimized enzymatic deproteinization,” Process Biochemistry, vol. 47, no. 12, pp. 2032–2039, 2012.
[16] I. Younesa, S. Hajji, M. Rinaudo, M. Chaabouni, K. Jellouli, and M. Nasri, “Optimization of proteins and minerals removal from shrimp shells to produce highly acetylated chitin,” International Journal of Biological Macromolecules, vol. 84, pp. 246–253, 2016.
[17] H. He, X. Chen, C. Sun, Y. Zhang, and P. Gao, “Preparation and functional evaluation ofoligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp. SM98011,” Bioresource Technology, vol. 97, no. 3, pp. 385–390, 2006.
[18] H. D. Holanda and F. Netto, “Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis,” Journal of Food Science, vol. 71, no. 5, pp. 298–303, 2006.
[19] J. G. dos Santos Aguilar and H. H. Sato, “Microbial proteases: Production and application in obtaining proteinhydrolysates,” Food Research International, vol. 103, pp. 253–262, 2018.
[20] G. H. Jo, R. D. Park, and W. J. Jung, “Enzymatic production of chitin from crustacean shell waste,” in Chitin, Chitosan, Oligosaccharides and Their Derivatives, London: CRC Press, Taylor & Francis Group, 2011, pp. 37–45.
[21] C. Cupp-Enyard, “Sigma’s non-specific protease activity assay-casein as a substrate,” Journal of Visualized Experiments, vol. 19, pp. 899, 2008.
[22] Y. Rohyami, R. B. Istiningrum, and I. Sulistyaningrum, “Preparation of chitin from shrimp shells by papain latex (Carica papaya),” in proceeding of International Conference on Research, Implementation and Education of Mathematics and Sciences, Yogyakarta State University, 2014, pp. C259–C265.
[23] A. Gopalakannan, G. Indra Jasmine, S. A. Shanmugam, and G. Sugumar, “Application of proteolytic enzyme, papain for the production of chitin and chitosan from shrimp waste,” Journal of the Marine Biological Association of India, vol. 42, pp. 167–172, 2000.
[24] C. Gartner, C. A. Pelaez, and B. L. Lopez, “Characterization of chitin and chitosan extracted from shrimp shells by two methods,” e-Polymers, vol. 10, no. 1, pp. 1–16, 2010.
[25] H. Fanglian, “Bradford protein assay,” Bioprotocol, vol. 1, no. 6, 2011.
[26] S. Khantaphant and S. Akkarachaneeyakorn, “Comparative study on properties of chitosan from raw and cooked shrimp shell and the use as clarifying agent in apple juice,” The Journal of Applied Science, vol. 16, no. 1, pp. 74–86, 2017.
[27] S. Hajji, O. Ghorbel-Bellaaj, I. Younes, K. Jellouli, and M. Nasri, “Chitin extraction from crab shells by Bacillus bacteria. Biologicalactivities of fermented crab supernatants,” International Journal of Biological Macromolecules, vol. 79, pp. 167–173, 2015.
[28] P. Srinivas, V. Ratan, P. Narayan Reddy, and G. B. Madhavi, “In vitro antifungal efficacies of aqueous extract of fungicide, biocontrol agents and plant extracts against rice sheath blight pathogen Rhizoctonia Solani,” International Journal of Applied Biology and Pharmaceutical Technology, vol. 5, no. 1, pp. 122–126, 2014.
[29] F. A. Bettelheim, W. H. Brown, M. K. Campbell, M. O. Farrell, and O. J. Torres, Introduction to General, Organic, and Biochemistry, 10th ed. United States of America: Wiley, 2011.
