1
|
Amaral YMS, de Castro RJS. Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain hydrolysates with antioxidant properties. Prep Biochem Biotechnol 2024; 54:809-818. [PMID: 38153252 DOI: 10.1080/10826068.2023.2297685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
Chicken meat production has increased over the years, leading to a proportional increase in waste generation, which often contains high levels of proteins, such as viscera. Therefore, this study aimed to investigate the enzymatic hydrolysis of chicken viscera proteins as a strategy to value solid waste from the poultry industry. The hydrolysates were characterized for their antioxidant properties and molecular weight distribution. Additionally, the enzymatic hydrolysis process was scaled up from 125 mL flasks with 50 mL of protein solution to 3 L using a 6 L bioreactor. The enzymatic hydrolysis of chicken viscera proteins using a binary mixture of proteases (85.25 U/mL of each enzyme, Alcalase and Flavourzyme, totaling 170.5 U/mL) resulted in an increase of up to 245% in 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, 353% 2,2-diphenyl-1-picryl-hydrazyl (DPPH) in radical scavenging, 69% in Ferric Reducing Antioxidant Power Assay (FRAP) and 146% in total reducing capacity (TRC). The antioxidant properties of the protein hydrolysates are preserved during the scale-up of enzymatic hydrolysis. Protein fractions smaller than 5 kDa showed the highest ABTS and DPPH radical scavenging activities, while fractions greater than 30 kDa showed the best results for the FRAP method.
Collapse
Affiliation(s)
- Yuri Matheus Silva Amaral
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, São Paulo, Brazil
| | | |
Collapse
|
2
|
Zhou Y, Zhang Y, Hong H, Luo Y, Li B, Tan Y. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides. Food Res Int 2023; 173:113241. [PMID: 37803554 DOI: 10.1016/j.foodres.2023.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.
Collapse
Affiliation(s)
- Yongjie Zhou
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
| | - Hui Hong
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
3
|
Gaviria G YS, Zapata M JE. Optimization and scale up of the enzymatic hydrolysis of Californian red worm protein ( Eiseniafoetida). Heliyon 2023; 9:e16165. [PMID: 37215819 PMCID: PMC10199179 DOI: 10.1016/j.heliyon.2023.e16165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 04/19/2023] [Accepted: 05/08/2023] [Indexed: 05/24/2023] Open
Abstract
Although the best-known use of the different species of earthworm is the production of organic fertilizer, they can also be considered a rich source of biologically and pharmacologically-active compounds, for use in the treatment of various diseases. In recent decades, with the development of biochemical technologies, research on the pharmaceutical effects of compounds extracted from different species of earthworms has begun. Enzymatic hydrolysis is the most common and widely used technique for producing bioactive hydrolysates, because it uses moderate operating conditions, with a certain specificity for the substrate. In the present study, the objective was to optimize and scale up the enzymatic hydrolysis of Eisenia foetida protein to obtain peptides with biological activity. The substrate characterization was carried out according to AOAC, a response surface design was performed for the optimization of the enzymatic hydrolysis and then the scaling was performed by means of dimensional analysis. The results show that the major component of the paste is protein, 65% of which is albumin, and the absence of pathogenic microorganisms was also found. Regarding optimization, it was found that the optimal hydrolysis conditions are achieved with pH = 8.5; temperature = 45 °C; amount of substrate = 125 g and volume of enzyme = 1245μL. For the scaling, 4 dimensionless pi-numbers were calculated which describe the process with no statistically significant differences between the model and the prototype; it can be concluded that the enzymatic hydrolysate of Eisenia foetida presents high values of antioxidant activity evaluated by different methodologies.
Collapse
|
4
|
Zu XY, Li MJ, Xiong GQ, Cai J, Liao T, Li HL. Silver Carp (Hypophthalmichthys molitrix) Scales Collagen Peptides (SCPs): Preparation, Whitening Activity Screening and Characterization. Foods 2023; 12:foods12071552. [PMID: 37048373 PMCID: PMC10094440 DOI: 10.3390/foods12071552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 03/31/2023] [Accepted: 04/03/2023] [Indexed: 04/08/2023] Open
Abstract
This study involves the preparation of scale collagen peptides (SCPs) with whitening activity from silver carp (Hypophthalmichthys molitrix) and their characterization and peptide sequence identification. In this article, scanning electron microscopy (SEM) was used to observe structure changes of sliver carp scales; enzymatic hydrolysis was optimized through protease screening and response surface optimization. The ultrafiltration was used to separate SCPs and the whitening activity was comprehensively evaluated using radical scavenging rate and tyrosinase-inhibiting activity, among others. An optimal component was characterized and identified using various modern spectral analysis techniques. The results showed that the surface of silver carp scales after decalcification was smooth and clear. The pepsin had the highest peptide yield and tyrosinase-inhibiting activity (90.01% and 82.25%, respectively). The optimal enzymatic hydrolysis conditions were an enzyme dosage of 16.1%, a solid–liquid ratio of 1:15.6 and a time of 4.9 h. The proportions of hydrophobic and basic amino acids in the peptide composition were 32.15% and 13.12%, respectively. Compared with SCPs2, SCPs1 (6096.68–9513.70 Da) showed better ·OH scavenging ability, tyrosinase-inhibiting activity and moisture absorption. SCPs1 was a macromolecular fragment of type I collagen with a triple helix structure, containing three peptide sequences with the potential for tyrosinase activity inhibition (AGPPGADGQTGQRGE, SGPAGIAGPAGPRGPAGPNGPPGKD and KRGSTGEQGSTGPLGMRGPRGAA). These results show that SCPs1 is a collagen peptide product with whitening potential.
Collapse
Affiliation(s)
- Xiao-Yan Zu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product (Ministry of Agriculture and Rural Affairs), Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Mei-Jin Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product (Ministry of Agriculture and Rural Affairs), Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Guang-Quan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product (Ministry of Agriculture and Rural Affairs), Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jun Cai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Tao Liao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product (Ministry of Agriculture and Rural Affairs), Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hai-Lan Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product (Ministry of Agriculture and Rural Affairs), Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| |
Collapse
|
5
|
Salindeho N, Mokolensang JF, Manu L, Taslim NA, Nurkolis F, Gunawan WB, Yusuf M, Mayulu N, Tsopmo A. Fish scale rich in functional compounds and peptides: A potential nutraceutical to overcome undernutrition. Front Nutr 2022; 9:1072370. [PMID: 36570154 PMCID: PMC9780470 DOI: 10.3389/fnut.2022.1072370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 11/21/2022] [Indexed: 12/13/2022] Open
Affiliation(s)
- Netty Salindeho
- Fishery Products Technology Study Program, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, Indonesia,*Correspondence: Netty Salindeho
| | - Jeffrie F. Mokolensang
- Aquaculture Study Program, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, Indonesia
| | - Lusia Manu
- Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, Indonesia
| | | | - Fahrul Nurkolis
- Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga), Yogyakarta, Indonesia
| | - William Ben Gunawan
- Nutrition Science Department, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Muhammad Yusuf
- Medical Programme, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
| | - Nelly Mayulu
- Faculty of Medicine, Sam Ratulangi University, Manado, Indonesia
| | | |
Collapse
|
6
|
Expeller-Pressed Pomegranate Seed (Punica granatum L.) as a Protein Source for the Production of Antioxidant Peptides. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10432-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
7
|
Xing L, Wang Z, Hao Y, Zhang W. Marine Products As a Promising Resource of Bioactive Peptides: Update of Extraction Strategies and Their Physiological Regulatory Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3081-3095. [PMID: 35235313 DOI: 10.1021/acs.jafc.1c07868] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Marine products are a rich source of nutritional components and play important roles in promoting human health. Fish, mollusks, shellfish, as well as seaweeds are the major components of marine products with high-quality proteins. During the last several decades, bioactive peptides from marine products have gained much attention due to their diverse biological properties including antioxidant, antihypertensive, antimicrobial, antidiabetic, immunoregulation, and antifatigue. The structural characteristics of marine bioactive peptides largely determine the differences in signaling pathways that can be involved, which is also an internal mechanism to exert various physiological regulatory activities. In addition, the marine bioactive peptides may be used as ingredients in food or nutritional supplements with the function of treating or alleviating chronic diseases. This review presents an update of marine bioactive peptides with the highlights on the novel producing technologies, the physiological effects, as well as their regulation mechanisms. Challenges and problems are also discussed in this review to provide some potential directions for future research.
Collapse
Affiliation(s)
- Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Zixu Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Yuejing Hao
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, P. R. China
| |
Collapse
|
8
|
Zhang S, Luo L, Sun X, Ma A. Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12369-12384. [PMID: 34649436 DOI: 10.1021/acs.jafc.1c04020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
Collapse
Affiliation(s)
- Shuhui Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Lu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Xueyan Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| |
Collapse
|