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Medina DM, Acevedo-Gomez AV, Pellegrini Malpiedi L, Leiva LC. Biochemical characterization of acid proteases from the stomach of palometa (Pygocentrus nattereri, Kner 1858) with potential industrial application. Int J Biol Macromol 2024; 264:130548. [PMID: 38431015 DOI: 10.1016/j.ijbiomac.2024.130548] [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: 10/17/2023] [Revised: 01/30/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
Pepsin is one of the major enzymes with significant importance in the food industry, biomedicines, and pharmaceutical formulations. In this work, the main objective was to biochemically characterize a pepsin-like enzymatic extract obtained from Pygocentrus nattereri, a predatory freshwater fish, focusing on their potential industrial application. The obtained extract exhibited optimal activity at 45 °C and pH 1.0-2.0. These proteases remained stable after 2 h of incubation at temperatures ranging from 0° to 45 °C and within pH range of 1.0 to 7.0. Their activity was significantly affected in presence of pepstatin A and SDS, 10 μM and 3.46 mM respectively, while EDTA and PMSF showed partial inhibitory effects. Divalent cations (Ca2+ and Mg2+) did not inhibit the proteolytic activity of the extract; in fact, it improved at a 5 mM CaCl2 concentration. As the NaCl concentration increased, the enzyme activity decreased. However, after desalination, 90 % of the activity was recovered within the tested exposure time. Besides, this extract demonstrated exceptional versatility across diverse industrial applications, including collagen extraction augmentation, IgG hydrolysis facilitation, and silver and polyester recovery from X-ray films. Our results suggest that the obtained enzymatic extract has a wide range of potential applications.
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Affiliation(s)
- D M Medina
- Laboratorio de Investigación en Proteínas (LabInPro), IQUIBA-NEA, CONICET, FACENA, UNNE, Campus "Deodoro Roca" Av. Libertad N°5460, 3400 Corrientes, Argentina; Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ), CONICET-UNR, Mitre 1998, 2000 Rosario, Argentina.
| | - A V Acevedo-Gomez
- Laboratorio de Investigación en Proteínas (LabInPro), IQUIBA-NEA, CONICET, FACENA, UNNE, Campus "Deodoro Roca" Av. Libertad N°5460, 3400 Corrientes, Argentina
| | - L Pellegrini Malpiedi
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ), CONICET-UNR, Mitre 1998, 2000 Rosario, Argentina.
| | - L C Leiva
- Laboratorio de Investigación en Proteínas (LabInPro), IQUIBA-NEA, CONICET, FACENA, UNNE, Campus "Deodoro Roca" Av. Libertad N°5460, 3400 Corrientes, Argentina.
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Nikoo M, Regenstein JM, Yasemi M. Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges. Foods 2023; 12:4470. [PMID: 38137273 PMCID: PMC10743304 DOI: 10.3390/foods12244470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fishery by-products prepared using hydrolysis and their potential food applications. It also reviews the structure-activity relationships of the antioxidant activity of peptides as well as challenges to the use of fishery by-products for protein hydrolysate production.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia 57179-44514, Iran
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| | - Mehran Yasemi
- Department of Fisheries, Institute of Agricultural Education and Extension, Agricultural Research, Education, and Extension Organization (AREEO), Tehran 19858-13111, Iran;
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Yin T, Park JW. Comprehensive review: by-products from surimi production and better utilization. Food Sci Biotechnol 2023; 32:1957-1980. [PMID: 37860730 PMCID: PMC10581993 DOI: 10.1007/s10068-023-01360-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 10/21/2023] Open
Abstract
Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided.
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Affiliation(s)
- Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070 People’s Republic of China
| | - Jae W. Park
- Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103 USA
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Kuepethkaew S, Klomklao S, Zhang Y, Aryee ANA, Benjakul S, Betti M, Simpson BK. Characteristics of gelatin from lizardfish ( Saurida micropectoralis) and threadfin bream ( Nemipterus hexodon) skins as influenced by extraction conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2813-2824. [PMID: 37711578 PMCID: PMC10497469 DOI: 10.1007/s13197-023-05799-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2023] [Accepted: 06/23/2023] [Indexed: 09/16/2023]
Abstract
Gelatins from lizardfish and threadfin bream skins were extracted using distilled water at 45 and 60 °C and 4, 8 and 12 h. Gelatin recovered from both lizardfish and threadfin bream skins was in the range of 63.96-91.46%. As extraction temperature and duration increased, the turbidity of gelatin solution from both species increased. Gelatins isolated from either lizardfish or threadfin bream skins at 45 °C for 4 and 8 h showed the maximum bloom strength (245.03-320.85 g), which were also greater than commercial gelatin from bovine (208.55 g) (P < 0.05). The gelatin gels (6.67%, w/v) could set at 4 °C within 3 min and were able to set at room temperatures within 51.83 min. Gelatins extracted from both fish skins contained α1-, β- and γ-chains as predominant protein components. The lightness of all gelatin gels faintly declined with an increase in extraction temperature and time. Among the various production conditions explored, lizardfish/threadfin bream skin gelatin developed at 45 °C and 8 h was found to be highly comparable to commercial bovine gelatin. Based on the results obtained, gelatin from both fish species could be used as a replacement for land animal counterparts and can be used in many different food and pharmaceutical products. Graphical abstract
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Affiliation(s)
- Sakonwat Kuepethkaew
- Biotechnology Program, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210 Thailand
| | - Sappasith Klomklao
- Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210 Thailand
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA, 16802 USA
| | - Alberta N. A. Aryee
- Department of Human Ecology (Food Science & Biotechnology), Delaware State University, Dover, DE 19901 USA
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Benjamin K. Simpson
- Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
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Zha ZQ, You S, Hu YH, Zhang F, Chen YW, Wang J. Asn57 N-glycosylation promotes the degradation of hemicellulose by β-1,3-1,4-glucanase from Rhizopus homothallicus. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:8707-8721. [PMID: 35366731 DOI: 10.1007/s11356-022-19959-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
N-glycosylation alters the properties of different enzymes in different ways. Rhizopus homothallicus was first described as an environmental isolate from desert soil in Guatemala. A new gene encoding glucanase RhGlu16B was identified in R. homothallicus. It had high specific activity (9673 U/mg) when barley glucan was used as a substrate, and β-glucan is hemicellulose that is abundant in nature. RhGlu16B has only one N-glycosylation site in its Ala55-Gly64 loop. It was found that N-glycosylation increased its Tm value and catalytic efficiency by 5.1 °C and 59%, respectively. Adding N-glycosylation to the same region of GH16 family glucanases TlGlu16A (from Talaromyces leycettanus) increased its thermostability and catalytic efficiency by 6.4 °C and 38%, respectively. In a verification experiment using GH16 family glucanases BisGlu16B (from Bisporus) in which N-glycosylation was removed, N-glycosylation also appeared to promote thermostability and catalytic efficiency. N-glycosylation reduced the overall root mean square deviation of the enzyme structure, creating rigidity and increasing overall thermostability. This study provided a reference for the molecular modification of GH16 family glucanases and guided the utilization of β-glucan in hemicellulose.
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Affiliation(s)
- Zi-Qian Zha
- Jiangsu Key Laboratory of Sericutural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212100, People's Republic of China
| | - Shuai You
- Jiangsu Key Laboratory of Sericutural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212100, People's Republic of China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu, 212100, People's Republic of China
| | - Yang-Hao Hu
- Jiangsu Key Laboratory of Sericutural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212100, People's Republic of China
| | - Fang Zhang
- Jiangsu Key Laboratory of Sericutural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212100, People's Republic of China
| | - Yi-Wen Chen
- Jiangsu Key Laboratory of Sericutural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212100, People's Republic of China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericutural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212100, People's Republic of China.
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agriculture and Rural Affairs, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu, 212100, People's Republic of China.
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Nikoo M, Benjakul S, Ahmadi Gavlighi H. Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Compr Rev Food Sci Food Saf 2022; 21:4872-4899. [PMID: 36321667 DOI: 10.1111/1541-4337.13060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 08/19/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022]
Abstract
Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan, Iran
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
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Gomez AVA, Bustillo S, Nerli BB. Recovery of acid proteases from fishery discards with aqueous micellar two-phase systems and their use for X-ray film recycling. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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High-level expression and improved pepsin activity by enhancing the conserved domain stability based on a scissor-like model. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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