Fish Physiology and Biochemistry

, Volume 42, Issue 5, pp 1383–1394 | Cite as

Influence of time, storage temperature and freeze/thaw cycles on the activity of digestive enzymes from gilthead sea bream (Sparus aurata)

  • Mikhail Solovyev
  • Enric Gisbert


In this study, we tested the effects of long-term storage (2 years) at −20 °C and short-term storage (several hours) in ice and freeze/thaw cycles on the activities of pancreatic, gastric and intestinal (brush border and cytosolic) digestive enzymes in a teleost fish species. The results revealed a significant lose in activity of pancreatic (trypsin, chymotrypsin, total alkaline proteases and α-amylase) and intestinal cytosolic (leucine–alanine peptidase) enzymes between 140 and 270 days of storage at −20 °C, whereas in contrast, the activity of all the assayed brush border enzymes remained constant during the first 2 years of storage at −20 °C. During short-term storage conditions, the most stable enzymes assayed were those of the enterocytes of the brush border, which did not show any change in activity after being held for 5 h in ice. Five freezing and thawing cycles did not affect the activity of the intestinal brush border enzymes and the cytosolic ones, whereas the activity of trypsin, α-amylase and bile-salt-activated lipase was significantly affected by the number of freezing and thawing cycles. No changes in pepsin activity were found in samples exposed to 1 and 2 freezing and thawing cycles.


Pancreatic enzymes Brush border and cytosolic enzymes Storage temperature Freeze/thaw cycles 


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Copyright information

© Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  1. 1.Institute of Systematics and Ecology of Animals Siberian Branch of Russian Academy of SciencesNovosibirskRussia
  2. 2.Centre de Sant Carles de la RàpitaInstitut de Recerca i Tecnologia Agroalimentaries (IRTA)Sant Carles de la RàpitaSpain

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