Temperature characteristics of peptidase in chironomid larvae, potential fish prey, at various pH values

摘要

The temperature dependence of casein- and hemoglobinlytic peptidases functioning in the whole organism of chironomid larvae Chironomus plumosus, food objects of adult benthophages and juvenile fish of various ecological groups, was studied within the temperature range of 0–70 oС at different рН values (3.0, 5.0 and 7.4). The method of mixed samples was used to determine the activity and characteristics of enzymes. Homogenates of previously crushed and carefully mixed dozens of larvae were used as enzymatically active preparations. Activity of peptidases was assayed by the increase in tyrosine concentration using the Folin-Ciocalteu reagent. It is shown that the activity of peptidases that function in the tissues of chironomid larvae depends to a considerable extent on temperature and рН, but the pH has a smaller effect on the activity and the temperature dependence of casein- and hemoglobin-lytic peptidases than temperature. The temperature optimum of the studied peptidases of chironomid larvae corresponds to 40 oС. The Q10 values in the zone of vital temperatures are slightly changed. They are, as a rule, increased in the zone of 30–40 oС, and are sharply decreased in the zone of high temperatures. The values of activation energy of the process of hydrolysis of casein and hemoglobin in the zone of low and high temperatures are different. The Еact values of the process of hydrolysis of casein and hemoglobin at a temperature not exceeding 20 oС are usually below those in the zone of higher temperatures (except for hemoglobin-lytic peptidases at pH 5.0). The data obtained indicate a significant effect of pH not only on the activity, but also on the temperature characteristics of peptidases that function in the body of chironomid larvae. Differences in the characteristics of casein- and hemoglobin-lytic peptidases in chironomid larvae at different temperatures and pH can influence the digestion in benthophages and fry of all fish species.