Why bluefin tuna have warm tummies: temperature effect on trypsin and chymotrypsin

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Abstract
Giant bluefin tuna warm their viscera during and after a meal. The cecum of a 500-kg bluefin weighs about 9 kg and contains about 20,000 pyloric ceca, each about 10 cm long and 1.5 mm diameter. Trypsin was assayed with .alpha.-benzoyl-DL-arginine-p-nitroanilide HCl and chymotrypsin with glutaryl-L-phenylalanine-p-nitroaniline. The effects of pH on specific activity over the range 7.5-9.5 were negligible relative to temperature effects. Specific activity and maximal reaction velocity extrapolated from a Lineweaver-Burke plot (Vmax) increased with an increase in temperature in a similar fashion (Q10 .apprx. 2 over temperature range of physiological significance), whereas Km was constant over the same temperature range. The advantage of the warm cecum is that protein is digested in about 1/3 the time, so that these tuna can process about 3 times as much food per day.