Properties of Amylases from Coffee Berry Borer Hypothenemus Hampei (Coleoptera: Scolytidae)

Amylase is an enzyme with high activity in the digestive system of H. hampei. Its function allows the insect to actively digest the starch present in the digestive system of coffee berry borer, providing the glucose that is required to fulfill its metabolic functions. The amylolytic activity knowledge from CBB, is an essential study for inhibitors selection, which can be used for the transgenic coffee production. In order to determine the best extraction solution, pH and optimal temperature for the amilolytic activity of the insect, 1g of adults insects were pestled with different solutions containing either 5 ml of water, 1% NaCl, or extraction buffers with differents pH. Enzyme activity was determined by spectrophotometry at 580nm. An amylolytic activity zymogram was prepared using whole adults and adult intestines in homogeneus gels 15%. The best amylase extraction solution was a solution containing 1% NaCl. The optimal activity pH for the enzyme was 5,0 and the optimal activity temperature 40°C. The amylolytic activity zymogram showed several activity bands. Two main bands with enzyme activity are present in the digestive system of the CBB.