Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Characteristics and Gel Properties of Gelatin from Goat Skin as Influenced by Alkaline-pretreatment Conditions

Characteristics and properties of gelatin from goat skin pretreated with NaOH solutions (0.50 and 0.75 M) for various times (1 to 4 days) were investigated. All gelatins contained α-chains as the predominant component, followed by β-chain. Gelling and melting temperatures of those gelatins were 23.02°C to 24.16°C and 33.07°C to 34.51°C, respectively. Gel strength of gelatins increased as NaOH concentration and pretreatment time increased (p<0.05). Pretreatment for a longer time yielded gelatin with a decrease in L*-value but an increase in b*-value. Pretreatment of goat skin using 0.75 M NaOH for 2 days rendered the highest yield (15.95%, wet weight basis) as well as high gel strength (222.42 g), which was higher than bovine gelatin (199.15 g). Gelatin obtained had the imino acid content of 226 residues/1,000 residues and the gelatin gel had a fine and ordered structure. Therefore, goat skin gelatin could be used as a potential replacer of commercial gelatin.

Studies on a novel gelatin sponge: preparation and characterization of cross-linked gelatin scaffolds using 2-chloro-1-methylpyridinium iodide as a zero-length cross-linker

We prepared a novel porous gelatin (GEL) sponge which was cross-linked (CL) with a zero-length crosslinker of 2-chloro-1-methylpyridinium iodide (CMPI), and compared CPMI with 1-ethyl-3,3-dimethylaminoproplycarbodiimide (EDC). The ninhydrin assay indicated that the CMPI-CL-GEL sponge had a higher degree of cross-linking than the EDC-CL-GEL sponge at cross-linking saturation. In contrast, the EDC-CL-GEL sponge demonstrated poor water uptake and a much slower enzymatic degradation rate than the CMPI-CL-GEL sponge. Scanning electron microscopy (SEM) images of the gelatin sponge fabricated using a gradient frozen-lyophilization method showed uniformly distributed and interconnected pores. Human 3T3 fibroblasts were successfully seeded onto the scaffolds, and cell proliferation was sustained on all CL-GEL sponges. CMPI-CL-GEL sponges demonstrated significantly increased cell numbers after day 1, and cell numbers steadily rose from day 1 to 12. Meanwhile, the CMPI-CL-GEL sponge had a higher cell number than the EDC-CL-GEL sponge (P < 0.05) by day 4. In vitro studies with 3T3 fibroblasts demonstrated an increased cell viability for those cells grown on sponges cross-linked with CMPI compared to those cross-linked with EDC. SEM images revealed attachment and spreading of cells, the CMPI-CL-GEL sponges had more cells that had elongated, migrated, and formed interconnected networks with neighboring cells.

Specific PCR assays to determine bovine, porcine, fish and plant origin of gelatin capsules of dietary supplements

Gelatin, a purified protein derived mostly from pig skin and bovine tissue, is used widely in both food and pharmaceutical industries. Here, to determine the species of origin of capsule gelatin, we developed a sensitive and reliable test using the polymerase chain reaction (PCR) method, which included 1) species-specific or universal primer sets, designed to detect short 16S ribosomal RNA (rRNA) gene sequences from cow, pig, and fish (tilapia) as well as genes encoding the large subunit of plant ribulose-1,5-bisphosphate carboxylase oxygenase and 2) species-specific PCR coupled with whole-genome amplification. This method was used to verify manufacturing label claims of 28 gelatin capsule samples sold as dietary supplements. The results from 27 samples were consistent with gelatin-related information on the manufacturer label, while one sample that mentioned tilapia gelatin was found to contain only bovine DNA. This rapid method can therefore be used to verify the authenticity of gelatin capsules.

Characteristics and gel properties of gelatin from goat skin as affected by pretreatments using sodium sulfate and hydrogen peroxide

BACKGROUND

Goat skin can be used as an alternative raw material for gelatin production, in which pretreatment conditions can determine the characteristics or properties of the resulting gelatin. The present study aimed to investigate the effect of pretreatment using sodium sulfate (Na2SO4) and hydrogen peroxide (H2O2) on properties of goat skin gelatin.

RESULTS

Pretreatment of skin using Na2SO4 (0-1 mol L(-1)) increased the yield of gelatin in a concentration-dependent manner. When skins with prior Na2SO4 treatment were bleached using H2O2 (0-2 mol L(-1)), the resulting gelatin showed higher yield and gel strength than those without prior Na2SO4 treatment. All gelatins had α-chain as a major component, followed by β-chain. The degradation induced by H2O2 was lower in gelatin with prior Na2SO4 treatment. L* values increased with increasing H2O2 concentrations (P < 0.05) due to the bleaching effect of H2O2. With Na2SO4 and H2O2 pretreatments, gelatin gel had a finer and more ordered microstructure. Gelatin had an imino acid content of 217 residues/1000 residues with gelling and melting temperature of 22.49 and 32.28 °C, respectively.

CONCLUSION

The optimal pretreatment conditions for gelatin extraction from goat skin included soaking the skin in 0.75 mol L(-1) NaOH, followed by treatment using 0.75 mol L(-1) Na2SO4 and subsequent bleaching with 2 mol L(-1) H2O2. This resulted in gelatin with superior quality to the untreated counterpart.

Evaluation of alternative sources of collagen fractions from Loligo vulgaris squid mantle

Acid-Solubilized Collagen (ASC) and Pepsin-Solubilized Collagen (PSC) were extracted from the mantle of the common European squid, and were comparatively characterized. ASC and PSC were isolated with an extraction yield of 5.1 and 24.2% (on dry weight basis), respectively. SDS-PAGE showed that the ASC was mostly comprised of α1- and α2-chains; while the PSC presented relevant β- and γ-components. GPC analysis confirmed that both the ASC and the PSC consisted of fractions characterized by different molecular weight. Thermal denaturation behavior of ASC and PSC were followed by calorimetric and rheological analyses; denaturation temperature was estimated to be 22°C for ASC and 21°C for PSC. Amino acid composition and solubility of collagen were also investigated. Finally, the cytotoxicity of the isolated collagen was evaluated in vitro and no cytotoxic activity caused by the collagen extracts was observed. This study demonstrated that squid mantle has potential as an alternative source of collagen-derived materials.

Effect of ultrasonic pretreatment on kinetics of gelatin hydrolysis by collagenase and its mechanism

Gelatin is a mixture of soluble proteins prepared by partial hydrolysis of native collagen. Gelatin can be enzymatically hydrolyzed to produce bioactive hydrolysates. However, the preparation of gelatin peptide with expected activity is usually a time-consuming process. The production efficiency of gelatin hydrolysates needs to be improved. In present work, effect of ultrasonic pretreatment on kinetic parameters of gelatin hydrolysis by collagenase was investigated based on an established kinetic model. With ultrasonic pretreatment, reaction rate constant and enzyme inactivation constant were increased by 27.5% and 27.8%, respectively. Meanwhile, hydrolysis activation energy and enzyme inactivation energy were reduced by 36.3% and 43.0%, respectively. In order to explore its possible mechanism, influence of sonication on structural properties of gelatin was determined using atomic force microscopy, particle size analyzer, fluorescence spectroscopy, protein solubility test and Fourier transform infrared spectroscopy. Moreover, hydrogen peroxide was used as a positive control for potential sonochemical effect. It was found that reduction of gelatin particle size was mainly caused by physical effect of ultrasound. Increased solubility and variation in β-sheet and random coil elements of gelatin were due to sonochemical effect. Both physical and chemical effects of sonication contributed to the change in α-helix and β-turn structures. The current results suggest that ultrasound can be potentially applied to stimulate the production efficiency of gelatin peptides, mainly due to its effects on modification of protein structures.

Binding of Lipopolysaccharide and Cholesterol-Modified Gelatin on Supported Lipid Bilayers: Effect of Bilayer Area Confinement and Bilayer Edge Tension

Binding of amphiphilic molecules to supported lipid bilayers (SLBs) often results in lipid fibril extension from the SLBs. Previous studies proposed that amphiphiles with large and flexible hydrophilic regions trigger lipid fibril formation in SLBs by inducing membrane curvature via their hydrophilic regions. However, no experimental studies have verified this mechanism of fibril formation. In this work, we investigated the binding of lipopolysaccharide (LPS) and cholesterol-modified gelatin to SLBs using fluorescence microscopy. SLBs with restricted and unrestricted bilayer areas were employed to identify the mechanism of fibril generation. We show that the main cause of lipid fibril formation is an approximately 20% expansion in the bilayer area rather than increased membrane curvature. The data indicate that bilayer area confinement plays a critical role in morphological changes of SLBs even when bound amphiphilic molecules have a large hydrophilic domain. We also show that bilayer area change after LPS insertion is dependent on the patch shape of the SLB. When an SLB patch consists of a broad bilayer segment connected to a long thin streak, bilayer area expansion mainly occurs within the bilayer streak. The results indicate that LPS insertion causes net lipid flow from the broad bilayer region to the streak area. The differential increase in area is explained by the instability of planar bilayer streaks that originate from the large energetic contribution of line tension arising along the bilayer edge.

Incorporation of liposomes containing squid tunic ACE-inhibitory peptides into fish gelatin

BACKGROUND

Hydrolysates from collagen of jumbo squid (Dosidicus gigas) tunics have shown excellent angiotensin I-converting enzyme (ACE)-inhibitory activity. However, peptides directly included in food systems may suffer a decrease in activity, which could be minimized by loading them into nanoliposomes.

RESULTS

A fraction of peptides with molecular weights <1 kDa obtained from hydrolyzed squid tunics, with reasonably high ACE-inhibitory activity (half-maximal inhibitory concentration IC50 = 0.096 g L(-1)), was encapsulated in phosphatidylcholine nanoliposomes. The peptide concentration affected the encapsulation efficiency and the stability of the resulting liposomes, which remained with a high zeta potential value (-54.3 mV) for at least 1 week at the most suitable peptide concentration. The optimal peptide concentration was established as 1.75 g L(-1). Liposomes obtained with this peptide concentration showed an encapsulation efficiency of 53%, a zeta potential of -59 mV, an average diameter of 70.3 nm and proved to be stable in the pH range 3-7 at 4 °C.

CONCLUSION

Liposomes containing ACE-inhibitory peptides were incorporated in fish gelatin without detriment to the rheological properties and thermal stability of the resulting cold-induced gel. The ACE-inhibitory activity of the peptide fraction, which was not affected by the encapsulation process, conferred the bioactive potential to the nanoliposome-containing gelatin gel.

Pickering emulsion gels based on insoluble chitosan/gelatin electrostatic complexes

Food-grade colloidal particles or complexes made from natural polymers via noncovalent interactions can be good candidates for applications in food and non-food industries.

Thermo-reversibility, ergodicity and surface charge–temperature dependent phase diagram of anionic, cationic and neutral co-gels of gelatin–BSA complexes

We have investigated the gelation behavior of polyampholyte gelatin B (GB) in the presence of colloidal plasma protein bovine serum albumin (BSA) as a function of mixing ratio (r = GB : BSA = 1.5–4), entire pH range, and temperature (20–45 °​C).

Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration

The impact of whey protein isolate (WPI) and fish gelatin (FG) deposited sequentially at concentrations of 0.1, 0.5, and 0.75% on the surface of primary oil-in-water emulsions containing 5% flaxseed oil stabilized with either 0.5% fish gelatin or whey protein, respectively, was investigated. The results revealed that the adsorption of WPI/FG or FG/WPI complexes to the emulsion interface led to the formation of oil-in-water (o/w) emulsions with different stabilities and different protection degrees of the flaxseed oil. Deposition of FG on the WPI primary emulsion increased the particle size (from 0.53 to 1.58 μm) and viscosity and decreased electronegativity (from -23.91 to -11.15 mV) of the complexes. Different trends were noted with the deposition of WPI on the FG primary emulsion, resulting in decreasing particle size and increasing electronegativity and viscosity to a lower extent. Due to the superior tension-active property of WPI, the amount of protein load in the WPI primary emulsion as well as in WPI/FG complex was significantly higher than the FG counterparts. A multilayer emulsion made with 0.5% WPI/0.75% FG exhibited the lowest oxidation among all of the multilayered emulsions tested (0.32 ppm of hexanal) after 21 days, likely due to the charge effect of FG that may prevent pro-oxidant metals to interact with the flaxseed oil.

Characterization and Gel Properties of Gelatin Extracted from Waste Fish Scales

The objective of this research is to compare the characteristic of gelatin prepared from waste fish scales. White perch, java barb, red tilapia and nile tilapia scales were cleaned and treated with 1.0 M NaOHfor 2 h at room temperature to remove fat and then treated 0.8 M acetic acid to restructure of fish scales. Gelatin from waste fish scales were exacted using heating the cleaned fish scales in the distilled water at 70 °C for 2 h. Gelatins were characterization by UV-vis spectrometer, viscometer, X-ray diffraction (XRD), fourier transform infrared spectrophotometer (FT-IR) and scanning electron microscopy (SEM). The results shown the amount of gelatin and percent transmittance of light of gelatin from white perch was more than that of other waste fish scales. The viscosities of all gelatins decreased with increasing temperature. The gelatin from java bard was more viscosity than that from other fish scales due to more amounts of aspartic and glutamic acid. The XRD intensity of gelatin from white perch scales and java barb scales had higher than that from other fish scales confirming the higher crystallinity of gelatin. The FT-IR resultsindicated the same function groupsof all gelatins. SEM results revealed the porous structure of all gelatins. The all results concluded that gelatin property of nile tilapia scales had less than that of other fish scales which could be used in different industry.

Antibacterial performance of bovine lactoferrin-fish gelatine electrospun membranes

The increase of antibiotic resistant microorganisms urged the development and synthesis of novel antimicrobial biomaterials to be employed in a broad range of applications, ranging from food packaging to medical devices. This work describes the production and characterization of a protein-based electrospun fibrous membranes bearing antimicrobial properties. Its composition is exclusively comprised of proteins, with fish gelatine as structural matrix and bovine lactoferrin (bLF) as the active antimicrobial agent. The bLF bactericidal effect was determined against clinical isolates of Escherichia coli and Staphylococcus aureus through microdilution assays. Two distinctive methods were used to incorporate bLF into the fish gelatine nanofibres: (i) as a filler in the electrospinning formulation with concentrations of 2, 5 and 10 (wt%), and cross-linked with glutaraldehyde vapour, in order to achieve stability in aqueous solution; and (ii) through adsorption in a solution with 40mgmL(-1) bLF. Fourier transform infrared spectroscopy analysis showed that the structure of both proteins remained intact through the electrospinning blending and cross-linking procedure. Remarkable antibacterial properties were obtained with membranes containing 5% and 10% bLF with a bacterial reduction of approximately 90% and 100%, respectively.

Mapping the Complex Phase Behaviors of Aqueous Mixtures of κ-Carrageenan and Type B Gelatin

We report a detailed and complete phase diagram for an aqueous mixture of oppositely charged gelling biopolymers, type B gelatin and κ-carrageenan (KC) at pH 7.0. The phase diagram is studied in the ionic strength-temperature coordinate by means of turbidity, rheological and differential scanning calorimetric measurements, and macroscopic phase compositional analysis. Seven phase regions are identified, including (I) compatible region, (II) electrostatically induced associative phase separation (EIAPS) region, (III) hydrogen bonding induced associative phase separation (HBIAPS) region, (IV) coexistence of EIAPS and HBIAPS, (V) segregative phase separation (SPS) region, (VI) coexistence of HBIAPS and SPS, and (VII) SPS trapped by gelation. The HBIAPS reported for the first time here is attributed to the extensive hydrogen bonding formation between gelatin and KC above their conformational transition temperatures, as probed by addition of urea and methylene blue as well as by 2D (1)H-(1)H NOESY NMR. NaCl is found to have dual effects on HBIAPS. The electrostatic complexation at lower ionic strength facilitates the formation of hydrogen bonds between gelatin and KC and hence the HBIAPS. It is believed that the local structural arrangement of gelatin molecules or the change in local solvent environment prior to triple helix formation during cooling enables the formation of hydrogen bonds with KC.

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

Impacts of ethanolic extract from coconut husk (EECH) at 0-0.4 % (w/w, on protein basis) on properties of films from tilapia skin gelatin and gelatin/Cloisite Na(+) nanocomposite films were investigated. Young's Modulus, tensile strength and elongation at break of both films decreased with addition of EECH (P < 0.05). The lowest water vapour permeability (WVP) was obtained for gelatin film containing 0.05 % EECH (w/w) (P < 0.05). Nevertheless, the nanocomposite film showed the lowest WVP when incorporated with 0.4 % EECH (w/w) (P < 0.05). Generally, L*- value (lightness) decreased and a*- value (redness) of films increased (P < 0.05) with increasing levels of EECH, regardless of nanoclay incorporation. Transparency of both films generally decreased as the level of EECH increased (P < 0.05). Intercalated or exfoliated structure of nanocomposite films was revealed by wide angle X-ray diffraction (WAXD) analysis. Based on scanning electron microscopic (SEM) analysis, the rougher surface was found when EECH was added. EECH had varying impact on thermal stability of films as revealed by thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. Thus, the incorporation of EECH determined the properties of both gelatin film and nanocomposite film in which the improved water vapour barrier property could be obtained.

Water resistance and mechanical property improvement of tilapia (Tilapia zillii) scale gelatin films by dehydrated thermal treatment

The effect of dehydrated thermal treatment on the tilapia scale gelatin films was investigated to improve their water resistance and mechanical properties. The gelatin extracted from tilapia scales was mainly composed of β-chain, α-chain and their degraded products with imino acid content of 21.2 %. When the films prepared from tilapia scale gelatin were heated at 80 °C, no significant changes in the properties of films were observed. As heating temperature was increased to 100 or 120 °C, the tensile strength of films was increased gradually with increasing thermal treatment time, while film solubility and protein solubility were decreased. Based on the SDS-PAGE analysis and the protein solubility of the gelatin films in various protein denaturant solutions, it was found that the cross-linking in the gelatin film network between β-chain and α-chain could be induced by heating at 120 °C. It was revealed that the main interactions involved in the gelatin film formation were changed from ionic bonds and hydrogen bonds to hydrophobic interactions and covalent bonds, leading to improve water resistance properties of films.

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60 °C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15 ~ 91.85 %) with moisture (7.11 ~ 13.65 %), low ash content (0.31 ~ 0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.

Isolation and characterization of collagen from the body wall of sea cucumber Stichopus monotuberculatus

To exploit a new collagen resource from the body wall of tropical sea cucumber, pepsin-solubilized collagen of Stichopus monotuberculatus (PSC-Sm) was isolated and characterized with UV-vis spectra, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid composition, enzyme-digested peptide maps, Fourier transform infrared spectroscopy (FTIR), maximum transition temperature (Tm ), and solubilities. The maximum absorbance of PSC-Sm was exhibited at 218 nm in UV-vis spectra. The triple helical structure and activity of PSC-Sm could be indicated by FTIR. SDS-PAGE showed that the triple helix of PSC-Sm was formed as (α1 )3 by 3 α1 chain homologous with molecular weight of 137 kDa. The Tm of PSC-Sm and calf skin collagen (CSC) were 30.2 and 35.0 ºC, respectively, which consistent with the result of FTIR that CSC contained more stable triple-helix than PSC-Sm. Peptide maps were different between PSC-Sm and CSC, indicating the differences in their amino acid compositions and sequences. The maximum and minimum solubilities of PSC-Sm were observed at pH 2.0 and 4.0, respectively. A sharp decrease in solubility appeared when NaCl concentration was between 3% and 5%. These results showed that collagen from S. monotuberculatus had the type I collagen characteristics and good thermal stability, and therefore, it could be used as an alternative resource of collagen.