A Comparative Study on Total Muscle Protein Content of Different Fish Species in Fresh and Smoked - Dried Condition and to Analyze their Banding Pattern through SDS- PAGE

Life Sciences-Zoology for better Disease Understanding

Abstract

Fish plays an important role in human nutrition. They are known to be a very healthy food item. They are excellent protein sources that also deliver various minerals and vitamins necessary for good health. Due to the high content of polyunsaturated  fatty a cid, fish flesh and fish oil are beneficial in reducing the serum cholesterol.  In addition to that, the special type of fatty acid, omega -3 polyunsaturated  fatty acid, is recognized  as an important  component  to prevent a number of coronary heart diseases. Fish proteins contain all the essential  amino acids in the required proportion and hence have a high nutritional value, which contribute to their high biological value. In fresh fi sh muscles, the water content is strongly bound to the proteins and cannot be easily removed even under higher pressure. For the present study, three different fish species,  Clarias  batrachus  (E1),  Mystus  tengara  (E2)  and  Puntius  ticto  (E3)  were  taken  to  study  their  protein  content  and  analyze  the electrophoretic  protein banding pattern for both fresh and smoked dried conditions. Pr otein extract was made from the muscle tissue of the fishes taken.  The protein  content  was measured  by Lowry’s  method  using BSA protein  as standard.  The optical  density  was measu red at 660nm. The electrophoretic  protein banding patterns were determined using SDS-PAGE  gel electrophoresis.  The results showed that the total protein concentration  of samples for fresh condition E1F, E2F and E3F was found to be 7.15±0.247  mg/ml, 7.20±0.224  mg/ml and 4.98±0.283 mg/ml  respectively  and  for  smoked  dried  condition  E1D,  E2D  and  E3D  was  8.48±0.273  mg/ml,  8.31±0.222  mg/ml  and  5.81±0.335  mg/ml respectively.  The SDS-PAGE  electrophoresis  showed  significant  increase  in the protein  bands of three types of smoked  dried fish samples when compared to fresh ones. Therefore, the percentage of protein content in selected smoked dried fishes was found more.