Combination of Mechanical/Physical Pretreatments with Trypsin or Pancreatin on Arthrospira platensis Protein Degradation

Arthrospira platensis contains high protein content and quality, which makes it a promising feed source for livestock animals. However, this microalga presents a recalcitrant peptidoglycan cell wall, and its main proteins form protein-pigment complexes attached to the algal thylakoid membrane. The purpose of the present study was to evaluate the effect of mechanical/physical pretreatments (bead milling, extrusion, freeze-drying, heating, microwave and sonication) combined with commercial enzymes (trypsin or pancreatin) on the degradation of A. platensis proteins. Protein degradation was assessed through the quantification of total protein and protein fractions (18-26 kDa, 40-48 kDa and others) on SDS-PAGE gels and the evaluation of the coefficient of protein degradation (CPD). The results showed that no significant differences were found among treatments for CPD values, except for an increase related to 18-26 kDa protein (phycocyanin subunits) with extrusion combined with pancreatin. In addition, extrusion and microwave caused a decrease of total protein in algal supernatant probably due to a denaturation/aggregation and reduction of solubility. Overall, extrusion is a promising pretreatment for A. platensis cell wall disruption and protein bioaccessibility. Further studies could elucidate how the effect of extrusion on protein solubility affects the activity of peptidases on protein degradation.

Automated summary

The effect of mechanical/physical pretreatments combined with commercial enzymes on the degradation of A. platensis proteins was evaluated. The results showed that extrusion combined with pancreatin was able to increase the degradation of 18-26 kDa proteins. In addition, extrusion and microwave treatment caused a decrease in total protein, possibly due to denaturation/aggregation and reduction of solubility.