Effects of model melanoidins on the digestive trypsin-like activity from the rainbow trout (Oncorhynchus mykiss)

ADRIÁN HERNÁNDEZ; MANUEL DÍAZ; XAVIER SERRANO; GABRIEL ALEJANDRO MORALES; PATRICIO DANTAGNAN; FRANCISCO JAVIER MOYANO LÓPEZ; LORENZO MARQUEZ

Edimburgo

Congreso; Aquaculture Europe 2016; 2016

European Aquaculture Society

The production of aquafeeds and some of their ingredients imply a number of heating steps during the manufacturing process. Futhermore, the heating of nutritional mixtures containing amino acids and proteins plus reducing sugars and/or products derived from lipid oxidation leads to the so called ?non-enzymatic browning? of the diets (Martins 2001). Among the advanced products of the dietary browning process are the melanoidins, which can be de ned as high molecular weight, UV-absorbing, polyanionic and brown in color molecules. These chemically complex compounds were early shown to reduce the activity of intestinal proteases in terrestrial mammals (Hirano et al. 1994), but their potential effects on the digestive enzymes from salmonids are unresearched. The aim of the present work is to evaluate the effects of glucose- glycine melanoidins on the activity of trypsin-like digestive proteases in rainbow trout, Oncorhynchus mykiss.