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Negara BFSP, Sohn J, Kim J, Choi J. Recent research on bioactive compounds of
Scomber
spp. and their health effects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University Advanced Seafood Processing Complex Busan Republic of Korea
- Department of Food Biotechnology College of Medical and Life Sciences Silla University Busan Republic of Korea
| | - Jae‐Hak Sohn
- Seafood Research Center, IACF, Silla University Advanced Seafood Processing Complex Busan Republic of Korea
- Department of Food Biotechnology College of Medical and Life Sciences Silla University Busan Republic of Korea
| | - Jin‐Soo Kim
- Department of Seafood and Aquaculture Science Gyeongsang National University Tongyeong‐si Republic of Korea
| | - Jae‐Suk Choi
- Seafood Research Center, IACF, Silla University Advanced Seafood Processing Complex Busan Republic of Korea
- Department of Food Biotechnology College of Medical and Life Sciences Silla University Busan Republic of Korea
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2
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Cardoso C, Matos J, Gomes‐Bispo A, Afonso C, Motta C, Castanheira I, Prates JAM, Bandarra NM. Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel (
Scomber colias
): a thorough seasonal evaluation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carlos Cardoso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
| | - Joana Matos
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- Faculdade de Ciências da Universidade de Lisboa Campo Grande, 16 Lisboa 1749‐016 Portugal
| | - Ana Gomes‐Bispo
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
| | - Cláudia Afonso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
| | - Carla Motta
- Instituto Nacional de Saúde Doutor Ricardo Jorge Av. Padre Cruz Lisbon 1600‐560 Portugal
| | - Isabel Castanheira
- Instituto Nacional de Saúde Doutor Ricardo Jorge Av. Padre Cruz Lisbon 1600‐560 Portugal
| | - José A. M. Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA) Faculdade de Medicina Veterinária Universidade de Lisboa Lisbon 1300‐477 Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
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Kim M, Park J, Luo L, Min J, Kim JH, Yang H, Kho Y, Kang GJ, Chung M, Shin S, Moon B. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus). Food Sci Nutr 2020; 8:4399-4408. [PMID: 32884720 PMCID: PMC7455985 DOI: 10.1002/fsn3.1737] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 06/06/2020] [Accepted: 06/06/2020] [Indexed: 11/07/2022] Open
Abstract
Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC-MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice-washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel.
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Affiliation(s)
- Min‐Joo Kim
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
| | - Jihyun Park
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
| | - Li Luo
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
| | - Juhyun Min
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
| | - Jung Hoan Kim
- Food Technology & ServiceEulji UniversitySeongnam‐si, Gyeonggi‐doKorea
| | - Hee‐Deuk Yang
- Department of HealthEnvironment & SafetyEulji UniversitySeongnam‐si, Gyeonggi‐doKorea
| | - Younglim Kho
- Department of HealthEnvironment & SafetyEulji UniversitySeongnam‐si, Gyeonggi‐doKorea
| | - Gil Jin Kang
- Food Contaminants DivisionNational Institute of Food and Drug Safety EvaluationMinistry of Food and Drug SafetyCheongju‐siKorea
| | - Myung‐Sub Chung
- Department of Food Science and TechnologyChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
| | - Sangah Shin
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
| | - BoKyung Moon
- Department of Food and NutritionChung‐Ang UniversityAnseong‐si, Gyeonggi‐doKorea
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Wang X, Yu H, Xing R, Chen X, Li R, Li K, Liu S, Li P. Purification and identification of antioxidative peptides from mackerel ( Pneumatophorus japonicus) protein. RSC Adv 2018; 8:20488-20498. [PMID: 35542336 PMCID: PMC9080898 DOI: 10.1039/c8ra03350a] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 05/29/2018] [Indexed: 01/04/2023] Open
Abstract
This study reports the preparation, purification and identification of an antioxidative peptide from mackerel (Pneumatophorus japonicus) protein. Neutrase was chosen as the optimum protease, with the highest cellular antioxidant activity of 53.65%. The optimal hydrolysate conditions for mackerel protein hydrolysates (MPH) according to response surface methodology were an enzyme concentration of 1203.2 U g-1, extraction time of 4.53 h, pH of 7.26, water/material ratio of 5.22 v/w and extraction temperature of 43.72 °C. MPH was separated using ultrafiltration membranes, and the fraction MPH-III with molecular weight below 3500 Da showed the highest cellular antioxidant activity. Five fractions were separated from MPH-III on a Sephadex G-25 column, and MPH-III-2, exhibiting the highest cellular antioxidant activity, was further separated with an XBridge® peptide BEH C18 column. The MPH-III-2-6 separated from RP-HPLC was further analysed by Thermo Scientific Q Exactive mass spectrometer, and the heptapeptide LDIQKEV (843.5 Da) and the octapeptide TAAIVNTA (759.4 Da) were identified. The results of this study offer a promising alternative to produce natural antioxidative peptides from fish protein hydrolysate, which may be utilized as functional ingredients in food systems.
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Affiliation(s)
- Xueqin Wang
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Huahua Yu
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Ronge Xing
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Xiaolin Chen
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Rongfeng Li
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Kecheng Li
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Song Liu
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
| | - Pengcheng Li
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences No. 7, Nanhai Road Qingdao 266071 China +86 532 82968951 +86 532 82898707
- Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology No. 1, Wenhai Road Qingdao 266237 China
- Center for Ocean Mega-Science, Chinese Academy of Sciences China
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2011-2012. MASS SPECTROMETRY REVIEWS 2017; 36:255-422. [PMID: 26270629 DOI: 10.1002/mas.21471] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 01/15/2015] [Indexed: 06/04/2023]
Abstract
This review is the seventh update of the original article published in 1999 on the application of MALDI mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2012. General aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, and fragmentation are covered in the first part of the review and applications to various structural types constitute the remainder. The main groups of compound are oligo- and poly-saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. Also discussed are medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2015 Wiley Periodicals, Inc. Mass Spec Rev 36:255-422, 2017.
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Affiliation(s)
- David J Harvey
- Department of Biochemistry, Oxford Glycobiology Institute, University of Oxford, Oxford, OX1 3QU, UK
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ZOU Y, HOU X. Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.07716] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yu ZOU
- Dalian Nationalities University, China
| | - Xiyan HOU
- Dalian Nationalities University, China
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Nurdiani R, Dissanayake M, Street WE, Donkor ON, Singh TK, Vasiljevic T. Sustainable use of marine resources - turning waste into food ingredients. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12897] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rahmi Nurdiani
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee campus PO Box 14428 Melbourne Vic. 8001 Australia
- Faculty of Fisheries and Marine Sciences; University of Brawijaya; Jalan Veteran Malang East Java 65145 Indonesia
| | - Muditha Dissanayake
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee campus PO Box 14428 Melbourne Vic. 8001 Australia
| | - Wayne E. Street
- Geelong Food Co-Products Cluster; P.O. Box 842 Gisborne Vic. 3437 Australia
| | - Osaana N. Donkor
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee campus PO Box 14428 Melbourne Vic. 8001 Australia
| | - Tanoj K. Singh
- Commonwealth Scientific and Industrial Research Organization-Food and Nutrition Flagship; 671 Sneydes Road Werribee Vic. 3030 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee campus PO Box 14428 Melbourne Vic. 8001 Australia
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