Novel Amylase in Coelomic Fluid and Body Extract from the Earthworm Allolobophora Chlorotica

Amylases are a family of endoamylases that randomly hydrolyze starch. This study for the first time aimed to explore α-amylase enzyme activity and the existence of amylases in coelomic fluid and body extract from the earthworm Allolobophora chlorotic. In practice, the worms were homogenized in ice-cold water and centrifuged to obtain a supernatant form earthworm body. Moreover, to prepare coelomic fluid electric shock was used and subsequently the activities of amylase in coeloimc fluid and body extract were measured at different pHs and temperatures. Based on results, the optimal pH and temperature for amylase activity in the body extract and coelomic fluid were 8 and 50 °C, respectively. Additionally, thermostability and pH stability of the enzyme was measured at different temperatures and pHs. At the other extreme, results indicated that metal salts, including CuSO4, CaCl2, NaCl, MgCl2, KCl have enhanced amylase activity and, HgCl2 and EDTA have inhibited the enzyme form both sources. As a consequence, it can be concluded that novel amylases in coeloimc fluid and body extract from the earthworm Allolobophora chlorotica behave similarly and the amylase can be purified in large scale from the earthworms and exploited in various biotechnological applications