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Bougatef H, Sila A, Bougatef A, Martínez-Alvarez O. Protein Hydrolysis as a Way to Valorise Squid-Processing Byproducts: Obtaining and Identification of ACE, DPP-IV and PEP Inhibitory Peptides. Mar Drugs 2024; 22:156. [PMID: 38667773 PMCID: PMC11050885 DOI: 10.3390/md22040156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 03/26/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The industrial processing of Argentine shortfin squid to obtain rings generates a significant amount of protein-rich waste, including the skin, which is rich in collagen and attached myofibrillar proteins. This waste is generally discarded. In this study, skin was used as a source of proteins that were hydrolysed using Trypsin, Esperase® or Alcalase®, which released peptides with antioxidant potential and, in particular, antihypertensive (ACE inhibition), hypoglycemic (DPP-IV inhibition) and/or nootropic (PEP inhibition) potential. Among the three enzymes tested, Esperase® and Alcalase produced hydrolysates with potent ACE-, DPP-IV- and PEP-inhibiting properties. These hydrolysates underwent chromatography fractionation, and the composition of the most bioactive fractions was analysed using HPLC-MS-MS. The fractions with the highest bioactivity exhibited very low IC50 values (16 and 66 µg/mL for ACE inhibition, 97 µg/mL for DPP-IV inhibition and 55 µg/mL for PEP inhibition) and were mainly derived from the hydrolysate obtained using Esperase®. The presence of Leu at the C-terminal appeared to be crucial for the ACE inhibitory activity of these fractions. The DPP-IV inhibitory activity of peptides seemed to be determined by the presence of Pro or Ala in the second position from the N-terminus, and Gly and/or Pro in the last C-terminal positions. Similarly, the presence of Pro in the peptides present in the best PEP inhibitory fraction seemed to be important in the inhibitory effect. These results demonstrate that the skin of the Argentine shortfin squid is a valuable source of bioactive peptides, suitable for incorporation into human nutrition as nutraceuticals and food supplements.
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Affiliation(s)
- Hajer Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; (H.B.); (A.S.); (A.B.)
| | - Assaad Sila
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; (H.B.); (A.S.); (A.B.)
- Department of Life Sciences, Faculty of Sciences of Gafsa, University of Gafsa, Gafsa 2100, Tunisia
| | - Ali Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia; (H.B.); (A.S.); (A.B.)
- High Institute of Biotechnology of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Oscar Martínez-Alvarez
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 6 José Antonio Novais St, 28040 Madrid, Spain
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2
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Pan T, Wang Y, Zhang C. A method for in situ self-assembly of the catalytic peptide in enzymatic compartments of glucan particles. Methods Enzymol 2024; 697:247-268. [PMID: 38816125 DOI: 10.1016/bs.mie.2024.01.021] [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: 06/01/2024]
Abstract
Drawing inspiration from cellular compartmentalization, enzymatic compartments play a pivotal role in bringing enzymes and substrates into confined environments, offering heightened catalytic efficiency and prolonged enzyme lifespan. Previously, we engineered bioinspired enzymatic compartments, denoted as TPE-Q18H@GPs, achieved through the spatiotemporally controllable self-assembly of the catalytic peptide TPE-Q18H within hollow porous glucan particles (GPs). This design strategy allows substrates and products to freely traverse, while retaining enzymatic aggregations. The confined environment led to the formation of catalytic nanofibers, resulting in enhanced substrate binding affinity and a more than two-fold increase in the second-order kinetic constant (kcat/Km) compared to TPE-Q18H nanofibers in a dispersed system. In this work, we will introduce how to synthesize the above-mentioned enzymatic compartments using salt-responsive catalytic peptides and GPs.
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Affiliation(s)
- Tiezheng Pan
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials of Ministry of Education and College of Life Sciences, Nankai University, Tianjin, P.R. China; School of Life Science and Technology, Tokyo Institute of Technology, Yokohama, Japan
| | - Yaling Wang
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials of Ministry of Education and College of Life Sciences, Nankai University, Tianjin, P.R. China
| | - Chunqiu Zhang
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials of Ministry of Education and College of Life Sciences, Nankai University, Tianjin, P.R. China.
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3
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Silva I, Vaz BMC, Sousa S, Pintado MM, Coscueta ER, Ventura SPM. Gastrointestinal delivery of codfish Skin-Derived collagen Hydrolysates: Deep eutectic solvent extraction and bioactivity analysis. Food Res Int 2024; 175:113729. [PMID: 38128988 DOI: 10.1016/j.foodres.2023.113729] [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] [Received: 09/09/2023] [Revised: 11/12/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The fishing industry produces substantial by-products, such as heads, skins, bones, and scales, rich in collagen-a prevalent protein in these materials. However, further application of deep eutectic solvent-based extraction remains unexplored. In this study, we extracted collagen with urea: propanoic acid mixture (U:PA; 1:2) with a 2.2 % yield, followed by enzymatic hydrolysis with alcalase for 120 min. The resulting bioactive peptides demonstrated notable antioxidant activity (961 µmol TE) and antihypertensive properties (39.3 % ACE inhibition). Subsequently, we encapsulated 39.3 % of these hydrolysates in chitosan-TPP capsules, which released about 58 % of their content, primarily in the intestine, as mimicked in the in vitro model of the gastrointestinal tract. Although the digestion process did not significantly alter the size of the non-encapsulated collagen peptides, it did influence their health benefits. The promising results suggest that further research could optimize the use of collagen from fish by-products, potentially offering a sustainable source for health products.
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Affiliation(s)
- Isa Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; CICECO - Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Bárbara M C Vaz
- CICECO - Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Maria Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ezequiel R Coscueta
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Sónia P M Ventura
- CICECO - Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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4
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Bougatef H, de la Vega-Fernández C, Sila A, Bougatef A, Martínez-Alvarez O. Identification of ACE I-Inhibitory Peptides Released by the Hydrolysis of Tub Gurnard ( Chelidonichthys lucerna) Skin Proteins and the Impact of Their In Silico Gastrointestinal Digestion. Mar Drugs 2023; 21:md21020131. [PMID: 36827172 PMCID: PMC9967738 DOI: 10.3390/md21020131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Tub gurnard is a highly abundant fishery species caught as a discard in the Mediterranean Sea. This work proposes its valorisation through the release of potential antihypertensive peptides and glycosaminoglycans (GAGs) through the controlled hydrolysis of tub gurnard skin proteins. Four proteases (Esperase, Alcalase, Trypsin and Pronase E) were used to obtain potent angiotensin converting enzyme I (ACE)-inhibitory hydrolysates. Peptides and GAGs were separated and evaluated for their antihypertensive potential by fluorometry. The peptide-rich fractions derived from the Esperase and Alcalase hydrolysates showed very low IC50 values (47 and 68 μg/mL, respectively). Only the GAGs from the Trypsin and Esperase hydrolysates were relevant ACE inhibitors (63 and 52% at 1 mg/mL, respectively). The peptide composition of the most potent ACE-inhibitory fractions derived from the Esperase and Alcalase hydrolysates (IC50 values of 33 and 29 μg/mL, respectively) was analysed by RP-LC-ESI-MS/MS. The analysis suggests that the ACE-inhibitory activity is related to the peptide hydrophobicity, as well as to the presence of specific residues at any of the last four C-terminal positions. The in silico gastrointestinal digestion of these fractions yielded small peptides with antihypertensive potential.
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Affiliation(s)
- Hajer Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
| | | | - Assaad Sila
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
- Department of Life Sciences, Faculty of Sciences of Gafsa, University of Gafsa, Gafsa 2100, Tunisia
| | - Ali Bougatef
- Laboratory for the Improvement of Plants and Valorization of Agroresources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
| | - Oscar Martínez-Alvarez
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 6 José Antonio Novais St, 28040 Madrid, Spain
- Correspondence: or
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5
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Taraszkiewicz A, Sinkiewicz I, Sommer A, Staroszczyk H. The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins. Crit Rev Food Sci Nutr 2023; 64:6567-6580. [PMID: 36798052 DOI: 10.1080/10408398.2023.2170973] [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: 02/18/2023]
Abstract
Prolyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological aspects of POP activity and the state-of-art of its peptidic inhibitors originating from food proteins, with a particular focus on their potential as cognition-enhancing agents. Although some milk, meat, fish, and plant protein-derived peptides have the potential to be applied as natural, procognitive nutraceuticals, their effectiveness requires further evaluation, especially in clinical trials. We demonstrated that the important features of the most promising POP-inhibiting peptides are very short sequence, high content of hydrophobic amino acids, and usually the presence of proline residue.
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Affiliation(s)
- Antoni Taraszkiewicz
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Izabela Sinkiewicz
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Agata Sommer
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Hanna Staroszczyk
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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6
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Aguilar-Toalá JE, Quintanar-Guerrero D, Liceaga AM, Zambrano-Zaragoza ML. Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications. RSC Adv 2022; 12:6449-6458. [PMID: 35424621 PMCID: PMC8982217 DOI: 10.1039/d1ra08590e] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 02/14/2022] [Indexed: 02/06/2023] Open
Abstract
In recent decades, bioactive peptides have become an emerging field of interest in the scientific community as well as the food, pharmaceutical, and cosmetics industries. A growing body of research indicates that consumption of bioactive peptides may play a vital role in health through their broad spectrum of bioactivity such as antioxidant, antihypertensive, antimicrobial, anti-inflammatory, immunomodulatory, and anti-proliferative activities. In addition, bioactive peptides can be used as food preservatives due to their antimicrobial and antioxidant activities. However, some factors limit their nutraceutical and commercial applications, including easy chemical degradation (e.g., pH, enzymatic), food matrix interaction, low water-solubility, hygroscopicity, and potential bitter taste. Bearing that in mind, the encapsulation of bioactive peptides in different materials can help overcome these challenges. Studies have demonstrated that encapsulation of bioactive peptides increases their bioactivity, improves their stability, sensory properties, increases solubility, and decreases hygroscopicity. However, there is limited scientific evidence about the bioavailability and food matrix interactions of encapsulated peptides. Besides, the diverse colloidal systems used to encapsulate bioactive peptides have shown stability and good encapsulation efficiency. This review provides an overview of current advances in the encapsulation of bioactive peptides, considering the technology, developments, and innovations in the last lustrum.
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Affiliation(s)
- J E Aguilar-Toalá
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México Cuautitlán Izcalli Estado de México 54714 Mexico
| | - D Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica, FES-Cuautitlán, Universidad Nacional Autónoma de México Av. 1o de Mayo s/n Cuautitlán Izcalli Estado de México 54714 Mexico
| | - A M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University 745 Agriculture Mall Dr West Lafayette IN 47907 USA
| | - M L Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México Cuautitlán Izcalli Estado de México 54714 Mexico
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7
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Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR. Agro-industrial by-products: Valuable sources of bioactive compounds. Food Res Int 2022; 152:110871. [DOI: 10.1016/j.foodres.2021.110871] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/22/2021] [Accepted: 12/02/2021] [Indexed: 11/04/2022]
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8
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Ayati S, Eun J, Atoub N, Mirzapour‐Kouhdasht A. Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16208] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Samaneh Ayati
- Department of Food Science and Technology Faculty of Agriculture Jahrom University Jahrom Iran
| | - Jong‐Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju South Korea
| | - Najme Atoub
- Atoub Sanat Nanotechnologists Company Agricultural Growth Center, Science and Technology Park Shiraz Iran
| | - Armin Mirzapour‐Kouhdasht
- Atoub Sanat Nanotechnologists Company Agricultural Growth Center, Science and Technology Park Shiraz Iran
- School of Agriculture and Food Science University College Dublin Dublin Ireland
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9
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Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns. Foods 2021; 10:foods10112844. [PMID: 34829125 PMCID: PMC8625146 DOI: 10.3390/foods10112844] [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: 10/26/2021] [Revised: 11/10/2021] [Accepted: 11/13/2021] [Indexed: 11/17/2022] Open
Abstract
The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0-120 min and 0-180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.
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10
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Enzymatic Production of Novel European Eel Proteins Hydrolysates: Biological Activities, Techno-Functional Properties and Maltodextrin-Hydrolysates Efficient Electrosprayability. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-020-10156-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Wang YT, Russo DP, Liu C, Zhou Q, Zhu H, Zhang YH. Predictive Modeling of Angiotensin I-Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12132-12140. [PMID: 32915574 DOI: 10.1021/acs.jafc.0c04624] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food-derived angiotensin I-converting enzyme (ACE) inhibitory peptides could potentially be used as safe supportive therapeutic products for high blood pressure. Theoretical approaches are promising methods with the advantage through exploring the relationships between peptide structures and their bioactivities. In this study, peptides with ACE inhibitory activity were collected and curated. Quantitative structure-activity relationship (QSAR) models were developed by using the combination of various machine learning approaches and chemical descriptors. The resultant models have revealed several structure features accounting for the ACE inhibitions. 14 new dipeptides predicted to lower blood pressure by inhibiting ACE were selected. Molecular docking indicated that these dipeptides formed hydrogen bonds with ACE. Five of these dipeptides were synthesized for experimental testing. The QSAR models developed were proofed to design and propose novel ACE inhibitory peptides. Machine learning algorithms and properly selected chemical descriptors can be promising modeling approaches for rational design of natural functional food components.
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Affiliation(s)
- Yu-Tang Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Daniel P Russo
- The Rutgers Center for Computational and Integrative Biology, Camden, New Jersey 08102, United States
| | - Chang Liu
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qian Zhou
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Hao Zhu
- The Rutgers Center for Computational and Integrative Biology, Camden, New Jersey 08102, United States
- Department of Chemistry, Rutgers University, Camden, New Jersey 08102, United States
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
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12
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Mirzapour-Kouhdasht A, Moosavi-Nasab M, Kim YM, Eun JB. Antioxidant mechanism, antibacterial activity, and functional characterization of peptide fractions obtained from barred mackerel gelatin with a focus on application in carbonated beverages. Food Chem 2020; 342:128339. [PMID: 33069523 DOI: 10.1016/j.foodchem.2020.128339] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/16/2020] [Accepted: 10/06/2020] [Indexed: 12/17/2022]
Abstract
The present study aimed to use fish by-products to generate gelatin peptides with potential applications in carbonated beverages. After ultrafiltration, the F < 3 kDa (fraction < 3 kDa) showed the highest peptide concentration (227.22 mg/g) as well as antibacterial (MIC of ≤ 0.5 mg/mL) and antioxidant activities, including hydroxyl and superoxide radical scavenging, ferrous chelation, and ferric reduction (with IC50 values of 0.88, 1.04, 0.50 mg/mL, and 0.58, respectively). 2,2-diphenyl-1-picrylhydrazyl scavenging was the highest in the 3 < F < 10 kDa (IC50 of 0.64 mg/mL). In vitro gastrointestinal digestion significantly decreased all biological activities. Solubility, water holding capacity, and emulsifying activity of the F < 3 kDa were the highest while foaming properties and overfoaming were reversibly related to the molecular weight. All abovementioned properties, in addition to in vitro cytotoxicity analysis in different cell lines and better flavor characteristics, indicated that the F < 3 kDa could be safely and properly used as an ingredient for the fortification of carbonated beverages.
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Affiliation(s)
- Armin Mirzapour-Kouhdasht
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Young-Min Kim
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea.
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