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de la Fuente B, Aspevik T, Barba FJ, Kousoulaki K, Berrada H. Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon ( Salmo salar) and Mackerel ( Scomber scombrus) Backbones and Heads. Mar Drugs 2023; 21:md21050294. [PMID: 37233488 DOI: 10.3390/md21050294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/01/2023] [Accepted: 05/09/2023] [Indexed: 05/27/2023] Open
Abstract
Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpose, the hydrolysates were submitted to simulated gastrointestinal digestion (INFOGEST method), and the mineral content was analyzed before and after the digestive process. Ca, Mg, P, Fe, Zn, and Se were then determined using an inductively coupled plasma spectrometer mass detector (ICP-MS). The highest bioaccessibility of minerals was found in salmon and mackerel head hydrolysates for Fe (≥100%), followed by Se in salmon backbone hydrolysates (95%). The antioxidant capacity of all protein hydrolysate samples, which was measured by Trolox Equivalent Antioxidant Capacity (TEAC), increased (10-46%) after in vitro digestion. The heavy metals As, Hg, Cd, and Pb were determined (ICP-MS) in the raw hydrolysates to confirm the harmlessness of these products. Except for Cd in mackerel hydrolysates, all toxic elements were below the legislation levels for fish commodities. These results suggest the possibility of using protein hydrolysates from salmon and mackerel backbones and heads for food mineral fortification, as well as the need to verify their safety.
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Affiliation(s)
- Beatriz de la Fuente
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, Spain
| | - Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, 5141 Fyllingsdalen, Norway
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, Spain
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima, 5141 Fyllingsdalen, Norway
| | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, Spain
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Terriente-Palacios C, Rubiño S, Hortós M, Peteiro C, Castellari M. Taurine, homotaurine, GABA and hydrophobic amino acids content influences "in vitro" antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae. Sci Rep 2022; 12:20832. [PMID: 36460715 PMCID: PMC9718854 DOI: 10.1038/s41598-022-25130-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major goals of biomedicine. Sirtuins, a family of NAD+ dependent deacylase enzymes, could be pivotal targets of novel preventive and therapeutic strategies to achieve such aims. SIRT1 activating and inhibiting compounds, such as polyphenols and bioactive peptides, have been proposed to be involved in the development of many human diseases. The objective of this work was to assess and compare the antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates (EPHs) from a wide number of algae species (24 commercial samples and 12 samples harvested off the Atlantic coast of northern Spain). High antioxidant activities were observed in EPHs from red and green seaweed species. Moreover, 19 samples exhibited SIRT1 activation, while EPHs from the 16 samples were SIRT1 inhibitors. Pearson's correlation test and Principal Component Analysis revealed significant correlations between (1) total peptide and hydrophobic amino acid content in EPHs and their antioxidant activities, and (2) concentrations of taurine, homotaurine, and amino acid gamma aminobutyric acid in EPHs and their SIRT1 modulation activity.
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Affiliation(s)
- Carlos Terriente-Palacios
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain ,grid.10702.340000 0001 2308 8920Escuela Internacional de Doctorado de la Universidad Nacional de Educación a Distancia (EIDUNED), Calle Bravo Murillo 38, 28015 Madrid, Spain
| | - Susana Rubiño
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain
| | - Maria Hortós
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain
| | - César Peteiro
- Spanish Institute of Oceanography of the Spanish National Research Council (IEO, CSIC), Oceanographic Center of Santander, Marine Culture Units “El Bocal”, Seaweeds Center, Barrio Corbanera s/n., Monte, 39012 Santander, Spain
| | - Massimo Castellari
- IRTA, Food Safety and Functionality Programe, Finca Camps I Armet s/n, Monells, 17121 Girona, Spain
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Moll P, Salminen H, Seitz O, Schmitt C, Weiss J. Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2093214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Oskar Seitz
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Remme JF, Tveit GM, Bondø M, Slizyte R, Ólafsdóttir A, Jónsdóttir R, Geirsdóttir M, Carvajal AK. Valorisation of Frozen Cod ( Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Guro Møen Tveit
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Morten Bondø
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Rasa Slizyte
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
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Abstract
Stable isotope analysis of teeth and bones is regularly applied by archeologists and paleoanthropologists seeking to reconstruct diets, ecologies, and environments of past hominin populations. Moving beyond the now prevalent study of stable isotope ratios from bulk materials, researchers are increasingly turning to stable isotope ratios of individual amino acids to obtain more detailed and robust insights into trophic level and resource use. In the present article, we provide a guide on how to best use amino acid stable isotope ratios to determine hominin dietary behaviors and ecologies, past and present. We highlight existing uncertainties of interpretation and the methodological developments required to ensure good practice. In doing so, we hope to make this promising approach more broadly accessible to researchers at a variety of career stages and from a variety of methodological and academic backgrounds who seek to delve into new depths in the study of dietary composition.
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Affiliation(s)
| | - Ricardo Fernandes
- University of Oxford, Oxford, England, United Kingdom, and with the Faculty of Arts at Masaryk University, Czech Republic
| | - Yiming V Wang
- Department of Archaeology, Max Planck Institute for the Science of Human History, Jena, Germany
| | - Patrick Roberts
- School of Social Sciences, University of Queensland, in St Lucia, Queensland, Australia
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Aspevik T, Steinsholm S, Vang B, Carlehög M, Arnesen JA, Kousoulaki K. Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon ( Salmo salar), Mackerel ( Scomber scombrus), and Herring ( Clupea harengus) Heads and Backbones. Front Nutr 2021; 8:695151. [PMID: 34957173 PMCID: PMC8703218 DOI: 10.3389/fnut.2021.695151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.
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Affiliation(s)
- Tone Aspevik
- Department Nutrition and Feed Technology, Nofima, Fyllingsdalen, Norway
| | - Silje Steinsholm
- Department Nutrition and Feed Technology, Nofima, Fyllingsdalen, Norway
| | - Birthe Vang
- Department Marine Biotechnology, Nofima, Tromsø, Norway
| | - Mats Carlehög
- Department Consumer and Sensory Sciences, Nofima, Ås, Norway
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Steinsholm S, Oterhals Å, Thoresen L, Underhaug J, Kousoulaki K, Aspevik T. Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration. J Food Sci 2021; 86:3855-3867. [PMID: 34337753 DOI: 10.1111/1750-3841.15855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 05/18/2021] [Accepted: 06/23/2021] [Indexed: 11/29/2022]
Abstract
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, protein hydrolysates based on head and backbone residuals from Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were produced using two different enzymes. The effects of micro- and nanofiltration on the chemical composition, protein recovery, and sensory properties of the final products were investigated. The choice of raw material and enzyme had negligible effects, whereas nanofiltration caused a considerable reduction in metabolites, ash, and the intensity of several sensory attributes. The intensity of bitterness increased after nanofiltration, indicating that small peptides associated with bitter taste were retained by the membrane. Total protein yield after microfiltration was 24%-29%, whereas 19%-24% were recovered in the nanofiltration retentate. PRACTICAL APPLICATION: Enzymatic protein hydrolysates can be included in food products to increase the protein content, and as a nutritional supplement and/or functional ingredient; however, unpalatable and intense flavors limit applications. This study investigated the use of membrane filtration to improve flavor quality and reduce salt content in fish protein hydrolysates. Although some protein loss is unavoidable in micro- and nanofiltration, this study demonstrates the production of fish protein hydrolysates with >90% protein and peptide content, which is suitable for inclusion in foods.
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Affiliation(s)
- Silje Steinsholm
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.,Department of Chemistry, University of Bergen, Bergen, Norway
| | - Åge Oterhals
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Lars Thoresen
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Jarl Underhaug
- Department of Chemistry, University of Bergen, Bergen, Norway
| | | | - Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
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Korczek KR, Tkaczewska J, Duda I, Migdał W. Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring ( Clupea harengus) Protein Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1946630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Klaudia Róża Korczek
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Iwona Duda
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
| | - Władysław Migdał
- Department of Animal Product Technology, Food Technology, University of Agriculture in Kraków, Kraków, Poland
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Aspevik T, Thoresen L, Steinsholm S, Carlehög M, Kousoulaki K. Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1868644] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Lars Thoresen
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Silje Steinsholm
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Mats Carlehög
- Department of Consumer and Sensory Sciences, Nofima, Ås, Norway
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Steinsholm S, Oterhals Å, Underhaug J, Måge I, Malmendal A, Aspevik T. Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3881-3890. [PMID: 32119538 DOI: 10.1021/acs.jafc.9b07828] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced on the basis of different raw materials (cod, salmon, and chicken), enzymes (Food Pro PNL and Bromelain), and hydrolysis time (10 and 50 min). The influence of raw material and hydrolysis parameters on sensory attributes was determined by traditional descriptive sensory analysis and 1H NMR spectroscopy. The raw material had a major influence on the attribute intensity and metabolite variation, followed by enzyme and hydrolysis time. However, the formation of bitter taste was not affected by the raw material. Partial least-squares regression (PLSR) on 1H NMR and sensory data provided good models (Q2 = 0.55-0.89) for 11 of the 17 evaluated attributes, including bitterness. Significant metabolite-attribute associations were identified. The study confirms the potential prediction of the sensory properties of protein hydrolysates from cod, salmon, and chicken based on 1H NMR metabolomics profiling.
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Affiliation(s)
| | - Åge Oterhals
- Nofima, P.O. Box 1425 Oasen, N-5844 Bergen, Norway
| | - Jarl Underhaug
- Department of Chemistry, University of Bergen, Allégaten 41, N-5020 Bergen, Norway
| | | | - Anders Malmendal
- Department of Science and Environment, Roskilde University, P.O. Box 260, DK-4000 Roskilde, Denmark
| | - Tone Aspevik
- Nofima, P.O. Box 1425 Oasen, N-5844 Bergen, Norway
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Peptidomic analysis of bioactive peptides in zebra blenny (Salaria basilisca) muscle protein hydrolysate exhibiting antimicrobial activity obtained by fermentation with Bacillus mojavensis A21. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.08.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Metochis CP, Spanos I, Auchinachie N, Crampton VO, Bell JG, Adams A, Thompson KD. The effects of increasing dietary levels of soy protein concentrate (SPC) on the immune responses and disease resistance (furunculosis) of vaccinated and non-vaccinated Atlantic salmon (Salmo salar L.) parr. FISH & SHELLFISH IMMUNOLOGY 2016; 59:83-94. [PMID: 27742588 DOI: 10.1016/j.fsi.2016.10.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 09/26/2016] [Accepted: 10/10/2016] [Indexed: 06/06/2023]
Abstract
Juvenile salmon, with an initial weight of 9 g, were fed three experimental diets, formulated to replace 35 (SPC35), 58 (SPC58) and 80 (SPC80) of high quality fishmeal (FM) with soy protein concentrate (SPC) in quadruplicate tanks. Higher dietary SPC inclusion was combined with increased supplementation of methionine, lysine, threonine and phosphorus. The experiment was carried out for 177 days. On day 92 salmon in each tank were bulk weighed. Post weighing eighty salmon from each tank were redistributed in two sets of 12 tanks. Salmon from the first set of tanks were vaccinated, while the second group was injected with phosphate buffer saline (PBS). Salmon were sampled on day 92 (pre-vaccination), day 94 (2 days post vaccination [dpv]/PBS injection [dpPBSinj]) and day 154 (62 dpv/dpPBSinj) of the trial for the assessment of their immune responses, prior to the performance of salmon bulk weights for each tank. On day 154, fish from each tank were again bulk weighed and then seventeen salmon per tank were redistributed in two sets of twelve tanks and intra-peritoneally infected with Aeromonas salmonicida. At Day 154, SPC80 demonstrated lower performance (weight gain, specific growth rate and thermal growth coefficient and feed conversion ratio) compared to SPC35 salmon. Reduced classical and total complement activities for salmon fed diets with over 58% of protein from SPC, were demonstrated prior to vaccination. Reduced alternative complement activity was detected for both SPC58 and SPC80 salmon at 2 dpv and for the SPC80 group at 62 dpv. Total and classical complement activities demonstrated no differences among the dietary groups after vaccination. Numerical increases in classical complement activity were apparent upon increased dietary SPC levels. Increased phagocytic activity (% phagocytosis and phagocytic index) was exhibited for the SPC58 group compared to SPC35 salmon at 62 dpPBSinj. No differences in serum lysozyme activity, total IgM, specific antibodies, protein, glucose and HKM respiratory burst were detected among the dietary groups at any timepoint or state. Mortalities as a result of the experimental infection only occurred in PBS-injected fish. No differences in mortality levels were demonstrated among the dietary groups. SPC58 diet supported both good growth and health in juvenile Atlantic salmon while SPC80 diet did not compromise salmon' immunity or resistance to intraperitoneally inflicted furunculosis.
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Affiliation(s)
- Christoforos P Metochis
- Institute of Aquaculture, School of Natural Sciences, University of Stirling, Stirling, FK9 4LA, Scotland, UK.
| | - I Spanos
- Institute of Aquaculture, School of Natural Sciences, University of Stirling, Stirling, FK9 4LA, Scotland, UK
| | - N Auchinachie
- Institute of Aquaculture, School of Natural Sciences, University of Stirling, Stirling, FK9 4LA, Scotland, UK
| | | | - J G Bell
- Institute of Aquaculture, School of Natural Sciences, University of Stirling, Stirling, FK9 4LA, Scotland, UK
| | - A Adams
- Institute of Aquaculture, School of Natural Sciences, University of Stirling, Stirling, FK9 4LA, Scotland, UK
| | - K D Thompson
- Moredun Research Institute, Pentlands Science Park, Bush Loan, Penicuik, UK
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Fabregat T, Wosniak B, Gonçalves A, Ha N, Skoronski E, Pessatti M. Frações solúveis e insolúveis do hidrolisado proteico de resíduo de sardinha na alimentação do jundiá: consumo de ração e excreção de amônia. ARQ BRAS MED VET ZOO 2016. [DOI: 10.1590/1678-4162-9153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
RESUMO O hidrolisado proteico de pescado é produzido por meio da hidrólise enzimática de resíduos da indústria de pescado, resultando em um ingrediente de excelente qualidade para ser utilizado na alimentação de peixes. O objetivo deste estudo foi determinar o efeito das frações do hidrolisado proteico de resíduo de sardinha sobre o consumo de ração e excreção de amônia de juvenis de jundiá. Foram testadas as frações solúveis e insolúveis do hidrolisado de músculo de sardinha, avaliadas individualmente e combinadas entre si. Juvenis de jundiás (9,76±0,55g) foram divididos em 12 aquários de 20L, na densidade de quatro peixes por aquário, resultando em uma biomassa média de 1,90±0,17g/L. O hidrolisado proteico foi produzido com carcaças limpas de sardinhas mediante o uso da enzima protease bacteriana Protamex(r) (Novozymes A/S) e dele derivaram as frações solúveis e insolúveis. As dietas foram isoproteicas (39% PB) e isoenergéticas (4450kcal EB/kg), e as frações do hidrolisado foram incluídas de forma a fornecerem 50% da proteína das rações. A fração solúvel apresentou grau de hidrólise mais elevado (20,1%) em relação à fração insolúvel (9,97%). As duas dietas contendo a fração solúvel do hidrolisado foram as mais consumidas. Com cinco horas de avaliação, a dieta contendo a fração solúvel do hidrolisado aumentou a excreção de amônia em relação à dieta contendo a fração insolúvel. Após 25 horas, a fração solúvel também aumentou a excreção de amônia, mas, desta vez, em relação à dieta contendo a combinação das duas frações. Conclui-se que a inclusão da fração solúvel do hidrolisado de músculo de sardinha estimula o consumo de ração, todavia, quando a inclusão é elevada, pode haver aumento da excreção de amônia de juvenis de jundiá.
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Affiliation(s)
| | - B. Wosniak
- Universidade do Estado de Santa Catarina, Brazil
| | | | - N. Ha
- Universidade do Estado de Santa Catarina, Brazil
| | - E. Skoronski
- Universidade do Estado de Santa Catarina, Brazil
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Lassoued I, Mora L, Nasri R, Aydi M, Toldrá F, Aristoy MC, Barkia A, Nasri M. Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray ( Raja clavata ) muscle. J Proteomics 2015; 128:458-68. [DOI: 10.1016/j.jprot.2015.05.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 04/19/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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15
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Ennaas N, Hammami R, Beaulieu L, Fliss I. Production of antibacterial fraction from Atlantic mackerel ( Scomber scombrus ) and its processing by-products using commercial enzymes. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Opheim M, Šližytė R, Sterten H, Provan F, Larssen E, Kjos NP. Hydrolysis of Atlantic salmon (Salmo salar) rest raw materials—Effect of raw material and processing on composition, nutritional value, and potential bioactive peptides in the hydrolysates. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.04.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Methionine deficiency does not increase polyamine turnover through depletion of hepatic S-adenosylmethionine in juvenile Atlantic salmon. Br J Nutr 2014; 112:1274-85. [DOI: 10.1017/s0007114514002062] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
During the last few decades, plant protein ingredients such as soya proteins have replaced fishmeal in the diets of aquacultured species. This may affect the requirement and metabolism of methionine as soya contains less methionine compared with fishmeal. To assess whether methionine limitation affects decarboxylated S-adenosylmethionine availability and polyamine status, in the present study, juvenile Atlantic salmon were fed a methionine-deficient plant protein-based diet or the same diet supplemented with dl-methionine for 8 weeks. The test diets were compared with a fishmeal-based control diet to assess their effects on the growth performance of fish. Methionine limitation reduced growth and protein accretion, but when fish were fed the dl-methionine-supplemented diet their growth and protein accretion equalled those of fish fed the fishmeal-based control diet. Methionine limitation reduced free methionine concentrations in the plasma and muscle, while those in the liver were not affected. S-adenosylmethionine (SAM) concentrations were higher in the liver of fish fed the methionine-deficient diet, while S-adenosylhomocysteine concentrations were not affected. Putrescine concentrations were higher and spermine concentrations were lower in the liver of fish fed the methionine-deficient diet, while the gene expression of SAM decarboxylase (SAMdc) and the rate-limiting enzyme of polyamine synthesis ornithine decarboxylase (ODC) was not affected. Polyamine turnover, as assessed by spermine/spermidine acetyltransferase (SSAT) abundance, activity and gene expression, was not affected by treatment. However, the gene expression of the cytokine TNF-α increased in fish fed the methionine-deficient diet, indicative of stressful conditions in the liver. Even though taurine concentrations in the liver were not affected by treatment, methionine and taurine concentrations in muscle decreased due to methionine deficiency. Concomitantly, liver phospholipid and cholesterol concentrations were reduced, while NEFA concentrations were elevated. In conclusion, methionine deficiency did not increase polyamine turnover through depletion of hepatic SAM, as assessed by SSAT activity and abundance.
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Šližytė R, Carvajal AK, Mozuraityte R, Aursand M, Storrø I. Nutritionally rich marine proteins from fresh herring by-products for human consumption. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.03.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kulawik P, Özoğul F, Glew RH. Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice. J Food Sci 2014; 78:S1063-8. [PMID: 23865452 DOI: 10.1111/1750-3841.12149] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Accepted: 03/24/2013] [Indexed: 11/28/2022]
Abstract
This work determines quality properties and fatty acids content of Nile tilapia (Oreochromis niloticus) stored in ice for 21 d. The quality properties consist of thiobarbituic acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and microbiological analysis (total viable count (TVC), total coliform, Salmonella and Staphylococcus aureus) and determination of biogenic amines content (histamine, cadaverine, putrescine, spermine, spermidine, 2-phenylethylamine, agmatine, tyramine, and ammonia). Moreover, the fat, moisture, and ash composition as well as fatty acids profile have also been analyzed. The TBA, TVB-N, and biogenic amines analysis showed rather low levels of spoilage even after 21 d of storage. The microbiological analysis, however, showed that tilapia was unsuitable for consumption after just 10 d. The fat, ash, moisture, and fatty acids profile analysis showed that tilapia is not a good source of n-3 fatty acids. The research indicated that the microbiological analysis was the best method to establish spoilage of tilapia stored in ice, of all analytical methods performed in this study.
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Affiliation(s)
- Piotr Kulawik
- Dept. of Animal Product Technology, Faculty of Food Technology, Univ. of Agriculture, Krakow, Poland.
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Belhaj N, Desor F, Gleizes C, Denis FM, Arab-Tehrany E, Soulimani R, Linder M. Anxiolytic-like effect of a salmon phospholipopeptidic complex composed of polyunsaturated fatty acids and bioactive peptides. Mar Drugs 2013; 11:4294-317. [PMID: 24177675 PMCID: PMC3853729 DOI: 10.3390/md11114294] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 08/20/2013] [Accepted: 08/22/2013] [Indexed: 01/01/2023] Open
Abstract
A phospholipopeptidic complex obtained by the enzymatic hydrolysis of salmon heads in green conditions; exert anxiolytic-like effects in a time and dose-dependent manner, with no affection of locomotor activity. This study focused on the physico-chemical properties of the lipidic and peptidic fractions from this natural product. The characterization of mineral composition, amino acid and fatty acids was carried out. Stability of nanoemulsions allowed us to realize a behavioral study conducted with four different tests on 80 mice. This work highlighted the dose dependent effects of the natural complex and its various fractions over a period of 14 days compared to a conventional anxiolytic. The intracellular redox status of neural cells was evaluated in order to determine the free radicals scavenging potential of these products in the central nervous system (CNS), after mice sacrifice. The complex peptidic fraction showed a strong scavenging property and similar results were found for the complex as well as its lipidic fraction. For the first time, the results of this study showed the anxiolytic-like and neuroprotective properties of a phospholipopeptidic complex extracted from salmon head. The applications on anxiety disorders might be relevant, depending on the doses, the fraction used and the chronicity of the supplementation.
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Affiliation(s)
- Nabila Belhaj
- Laboratory of Biomolecular Engineering, University of Lorraine, École Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), National School on Agronomy and Food Industry 2, Avenue de la Forêt de Haye TSA 40602 54518, Vandoeuvre Cedex, France; E-Mails: (N.B.); (C.G.); (E.A.-T.)
| | - Frédéric Desor
- Food Neurotoxicology, Micropollutants and Food Contaminants (MRCA), University of Lorraine, Research Unit on Animal and Functionality of Animal Products (URAFPA), Institut National de la Recherche Agronomique (INRA), BP 4102, Metz 57040, France; E-Mails: (F.D.); (R.S.)
| | - Céline Gleizes
- Laboratory of Biomolecular Engineering, University of Lorraine, École Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), National School on Agronomy and Food Industry 2, Avenue de la Forêt de Haye TSA 40602 54518, Vandoeuvre Cedex, France; E-Mails: (N.B.); (C.G.); (E.A.-T.)
| | | | - Elmira Arab-Tehrany
- Laboratory of Biomolecular Engineering, University of Lorraine, École Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), National School on Agronomy and Food Industry 2, Avenue de la Forêt de Haye TSA 40602 54518, Vandoeuvre Cedex, France; E-Mails: (N.B.); (C.G.); (E.A.-T.)
| | - Rachid Soulimani
- Food Neurotoxicology, Micropollutants and Food Contaminants (MRCA), University of Lorraine, Research Unit on Animal and Functionality of Animal Products (URAFPA), Institut National de la Recherche Agronomique (INRA), BP 4102, Metz 57040, France; E-Mails: (F.D.); (R.S.)
| | - Michel Linder
- Laboratory of Biomolecular Engineering, University of Lorraine, École Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), National School on Agronomy and Food Industry 2, Avenue de la Forêt de Haye TSA 40602 54518, Vandoeuvre Cedex, France; E-Mails: (N.B.); (C.G.); (E.A.-T.)
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Dort J, Leblanc N, Maltais-Giguère J, Liaset B, Côté CH, Jacques H. Beneficial effects of cod protein on inflammatory cell accumulation in rat skeletal muscle after injury are driven by its high levels of arginine, glycine, taurine and lysine. PLoS One 2013; 8:e77274. [PMID: 24124612 PMCID: PMC3790733 DOI: 10.1371/journal.pone.0077274] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Accepted: 08/30/2013] [Indexed: 11/18/2022] Open
Abstract
We have shown that feeding cod protein, which is rich in anti-inflammatory arginine, glycine, and taurine, may beneficially modulate the inflammatory response during recovery following skeletal muscle injury; however it is unknown if these amino acids are responsible for this effect. This study was designed to assess whether supplementing casein with an amino acid mixture composed of arginine, glycine, taurine and lysine, matching their respective levels in cod protein, may account for the anti-inflammatory effect of cod protein. Male Wistar rats were fed isoenergetic diets containing either casein, cod protein, or casein supplemented with L-arginine (0.45%), glycine (0.43%), L-taurine (0.17%) and L-lysine (0.44%) (casein+). After 21 days of ad libitum feeding, one tibialis anterior muscle was injured with 200 µl bupivacaine while the saline-injected contra-lateral tibialis anterior was served as sham. Cod protein and casein+ similarly modulated the inflammation as they decreased COX-2 level at day 2 post-injury (cod protein, p=0.014; casein+, p=0.029) and ED1+ macrophage density at days 2 (cod protein, p=0.012; casein+, p<0.0001), 5 (cod protein, p=0.001; casein+, p<0.0001) and 14 (cod protein, p<0.0001; casein+, p<0.0001) post-injury, and increased ED2+ macrophage density at days 5 (cod protein, p<0.0001; casein+, p=0.006), 14 (cod protein, p=0.001; casein+, p<0.002) and 28 (cod protein, p<0.009; casein+, p<0.005) post-injury compared with casein. Furthermore, cod protein up-regulated (p=0.037) whereas casein+ tended to up-regulate (p=0.062) myogenin expression at day 5 post-injury compared with casein. In the cod protein-fed group, these changes resulted in greater muscle mass at days 14 (p=0.002), and 28 (p=0.001) post-injury and larger myofiber cross-sectional area at day 28 post-injury compared with casein (p=0.012). No such effects were observed with casein+. These data indicate that anti-inflammatory actions of cod protein, contrary to its effect on muscle mass recovery, are driven by its high levels of arginine, glycine, taurine and lysine.
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Affiliation(s)
- Junio Dort
- Department of Food Science and Nutrition, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Nadine Leblanc
- Department of Food Science and Nutrition, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Julie Maltais-Giguère
- Department of Food Science and Nutrition, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bjørn Liaset
- National Institute of Nutrition and Seafood Research, Bergen, Norway
| | - Claude H. Côté
- Department of Rehabilitation, Laval University, Quebec City, Quebec, Canada
- Quebec University Hospital Centre, Laval University, Quebec City, Quebec, Canada
| | - Hélène Jacques
- Department of Food Science and Nutrition, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- * E-mail:
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Niu J, Zhang YQ, Liu YJ, Tian LX, Lin HZ, Chen X, Yang HJ, Liang GY. Effects of graded replacement of fish meal by fish protein hydrolysate on growth performance of early post-larval Pacific white shrimp (Litopenaeus vannamei, Boone). JOURNAL OF APPLIED ANIMAL RESEARCH 2013. [DOI: 10.1080/09712119.2013.795897] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Dietary arginine affects energy metabolism through polyamine turnover in juvenile Atlantic salmon (Salmo salar). Br J Nutr 2013; 110:1968-77. [PMID: 23656796 DOI: 10.1017/s0007114513001402] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
In the present study, quadruplicate groups of juvenile Atlantic salmon (Salmo salar) were fed plant protein-based diets with increasing arginine inclusions (range 28·8-37·4 g/kg DM) to investigate whether arginine supplementation affects growth and lipid accumulation through an elevated polyamine turnover. Dietary lysine was held at a constant concentration, just below the requirement. All other amino acids were balanced and equal in the diets. Arginine supplementation increased protein and fat accretion, without affecting the hepatosomatic or visceralsomatic indices. Dietary arginine correlated with putrescine in the liver (R 0·78, P= 0·01) and with ornithine in the muscle, liver and plasma (P= 0·0002, 0·003 and 0·0002, respectively). The mRNA of ornithine decarboxylase, the enzyme producing putrescine, was up-regulated in the white adipose tissue of fish fed the high-arginine inclusion compared with those fed the low-arginine diet. Concomitantly, spermidine/spermine-(N1)-acetyltransferase, the rate-limiting enzyme for polyamine turnover that consumes acetyl-CoA, showed an increased activity in the liver of fish fed the arginine-supplemented diets. In addition, lower acetyl-CoA concentrations were observed in the liver of fish fed the high-arginine diet, while ATP, which is used in the process of synthesising spermidine and spermine, did not show a similar trend. Gene expression of the rate-limiting enzyme for β-oxidation of long-chain fatty acids, carnitine palmitoyl transferase-1, was up-regulated in the liver of fish fed the high-arginine diet. Taken together, the data support that increased dietary arginine activates polyamine turnover and β-oxidation in the liver of juvenile Atlantic salmon and may act to improve the metabolic status of the fish.
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Beaulieu L, Thibodeau J, Bonnet C, Bryl P, Carbonneau ME. Evidence of anti-proliferative activities in blue mussel (Mytilus edulis) by-products. Mar Drugs 2013; 11:975-90. [PMID: 23535393 PMCID: PMC3705383 DOI: 10.3390/md11040975] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Revised: 03/05/2013] [Accepted: 03/05/2013] [Indexed: 11/17/2022] Open
Abstract
Shellfish waste components contain significant levels of high quality protein and are therefore a potential source for biofunctional high-value peptides. The feasibility of applying a pilot scale enzymatic hydrolysis process to whole Mytilus edulis and, by fractionation, recover hydrolysates presenting a biological activity of interest, was evaluated. Fractions were tested on four immortalized cancerous cell lines: A549, BT549, HCT15 and PC3. The 50 kDa fraction, enriched in peptides, presented anti-proliferative activity with all cell lines and results suggest a bioactive molecule synergy within the fraction. At a protein concentration of 44 µg/mL, the 50 kDa fraction induced a mortality of 90% for PC3, 89% for A549, 85% for HCT15 and of 81% for BT549 cell lines. At the low protein concentration of only 11 µg/mL the 50 kDa fraction still entails a cell mortality of 76% for A549 and 87% for PC3 cell lines. The 50 kDa fraction contains 56% of proteins, 3% of lipids and 6% of minerals on a dry weight basis and the lowest levels detected of taurine and methionine and highest levels of threonine, proline and glycine amino acids. The enzymatic hydrolysis process suggests that Mytilus edulis by-products should be viewed as high-valued products with strong potential as anti-proliferative agent and promising active ingredients in functional foods.
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Affiliation(s)
- Lucie Beaulieu
- Department of Biology, Chemistry and Geography, University of Quebec at Rimouski (UQAR), 300 Allée des Ursulines, Rimouski, QC G5L 3A1, Canada; E-Mails: (J.T.); (C.B.)
- Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Quebec City, QC G1V 0A6, Canada
| | - Jacinthe Thibodeau
- Department of Biology, Chemistry and Geography, University of Quebec at Rimouski (UQAR), 300 Allée des Ursulines, Rimouski, QC G5L 3A1, Canada; E-Mails: (J.T.); (C.B.)
- Merinov, Quebec Fisheries and Aquaculture Innovation Centre, 96 montee de Sandy Beach, office 1.07, Gaspe, QC G4X 2V6, Canada; E-Mails: (P.B.); (M.-E.C.)
| | - Claudie Bonnet
- Department of Biology, Chemistry and Geography, University of Quebec at Rimouski (UQAR), 300 Allée des Ursulines, Rimouski, QC G5L 3A1, Canada; E-Mails: (J.T.); (C.B.)
| | - Piotr Bryl
- Merinov, Quebec Fisheries and Aquaculture Innovation Centre, 96 montee de Sandy Beach, office 1.07, Gaspe, QC G4X 2V6, Canada; E-Mails: (P.B.); (M.-E.C.)
| | - Marie-Elise Carbonneau
- Merinov, Quebec Fisheries and Aquaculture Innovation Centre, 96 montee de Sandy Beach, office 1.07, Gaspe, QC G4X 2V6, Canada; E-Mails: (P.B.); (M.-E.C.)
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25
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Lasekan A, Abu Bakar F, Hashim D. Potential of chicken by-products as sources of useful biological resources. WASTE MANAGEMENT (NEW YORK, N.Y.) 2013; 33:552-565. [PMID: 22985619 DOI: 10.1016/j.wasman.2012.08.001] [Citation(s) in RCA: 114] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2012] [Revised: 07/25/2012] [Accepted: 08/03/2012] [Indexed: 06/01/2023]
Abstract
By-products from different animal sources are currently being utilised for beneficial purposes. Chicken processing plants all over the world generate large amount of solid by-products in form of heads, legs, bones, viscera and feather. These wastes are often processed into livestock feed, fertilizers and pet foods or totally discarded. Inappropriate disposal of these wastes causes environmental pollution, diseases and loss of useful biological resources like protein, enzymes and lipids. Utilisation methods that make use of these biological components for producing value added products rather than the direct use of the actual waste material might be another viable option for dealing with these wastes. This line of thought has consequently led to researches on these wastes as sources of protein hydrolysates, enzymes and polyunsaturated fatty acids. Due to the multi-applications of protein hydrolysates in various branches of science and industry, and the large body of literature reporting the conversion of animal wastes to hydrolysates, a large section of this review was devoted to this subject. Thus, this review reports the known functional and bioactive properties of hydrolysates derived from chicken by-products as well their utilisation as source of peptone in microbiological media. Methods of producing these hydrolysates including their microbiological safety are discussed. Based on the few references available in the literature, the potential of some chicken by-product as sources of proteases and polyunsaturated fatty acids are pointed out along with some other future applications.
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Affiliation(s)
- Adeseye Lasekan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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26
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Kulawik P, Ozogul F, Glew R, Ozogul Y. Significance of antioxidants for seafood safety and human health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:475-91. [PMID: 23256644 DOI: 10.1021/jf304266s] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood. However, because of food safety and health concerns about the use of synthetic antioxidants, there is growing interest in the application of natural antioxidants, mainly plant extracts and compounds, as an alternate means of confronting the problem of lipid oxidation. In this review, up-to-date information and recent discoveries about different naturally occurring antioxidants on the oxidation progress, synthetic antioxidants and their health concerns, health benefits of antioxidants, antioxidants used for seafood, and food safety concerns are addressed. The antibacterial effects of natural antioxidants are also reviewed. Finally, the most effective methods for analyzing a wide range of antioxidants in plants are described.
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Affiliation(s)
- Piotr Kulawik
- Institute of Animal Food Processing, Department of Food Technology, University of Agriculture of Cracow, 31-120 Cracow, Poland
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27
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Nges IA, Mbatia B, Björnsson L. Improved utilization of fish waste by anaerobic digestion following omega-3 fatty acids extraction. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2012; 110:159-165. [PMID: 22784804 DOI: 10.1016/j.jenvman.2012.06.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Revised: 05/16/2012] [Accepted: 06/14/2012] [Indexed: 06/01/2023]
Abstract
Fish waste is a potentially valuable resource from which high-value products can be obtained. Anaerobic digestion of the original fish waste and the fish sludge remaining after enzymatic pre-treatment to extract fish oil and fish protein hydrolysate was evaluated regarding the potential for methane production. The results showed high biodegradability of both fish sludge and fish waste, giving specific methane yields of 742 and 828 m(3)CH(4)/tons VS added, respectively. However, chemical analysis showed high concentrations of light metals which, together with high fat and protein contents, could be inhibitory to methanogenic bacteria. The feasibility of co-digesting the fish sludge with a carbohydrate-rich residue from crop production was thus investigated, and a full-scale process outlined for converting odorous fish waste to useful products.
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Affiliation(s)
- Ivo Achu Nges
- Department of Biotechnology, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
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Howard A, Udenigwe CC. Mechanisms and prospects of food protein hydrolysates and peptide-induced hypolipidaemia. Food Funct 2012; 4:40-51. [PMID: 23108291 DOI: 10.1039/c2fo30216k] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hyperlipidaemia is an important risk factor for developing cardiovascular disease, a leading global health issue. While pharmaceutical interventions have proved efficacious in acute conditions, many hypolipidaemic drugs are known to induce adverse side effects. Due to a strong positive link between functional food components and human health, emerging research has explored the application of natural food-based strategies in disease management. One of such strategies involves the use of food proteins as precursors of peptides with a wide variety of beneficial health functions. Some plant, animal and marine-derived protein hydrolysates and peptides have shown promising hypolipidaemic properties when evaluated in vitro, in cultured mammalian cells and animal models. The products exert their functions via bile acid-binding and disruption of cholesterol micelles in the gastrointestinal tract, and by altering hepatic and adipocytic enzyme activity and gene expression of lipogenic proteins, which can modulate aberrant physiological lipid profiles. The activity of the protein hydrolysates and peptides depends on their physicochemical properties including hydrophobicity of amino acid residues but there is knowledge gap on detailed structure-function relationships and efficacy in hyperlipidaemic human subjects. Based on the prospects, commercial functional food products containing hypolipidaemic peptides have been developed for enhancement of cardiovascular health.
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Affiliation(s)
- Ashton Howard
- Health and Bio-products Research Laboratory, Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada
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29
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JI YING, ZHANG GUOZENG, LI XINGTAI, ZHAO BUDIAO, ZHOU SUMEI. ENZYMATIC HYDROLYSIS OF PROTEIN FROM SMALL YELLOW CROAKER (PSENDOSCIAENA POLYACTIS) AND EVALUATION OF ITS ANTIOXIDANT ACTIVITY. J Food Biochem 2012. [DOI: 10.1111/j.1745-4514.2011.00640.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Dort J, Sirois A, Leblanc N, Côté CH, Jacques H. Beneficial effects of cod protein on skeletal muscle repair following injury. Appl Physiol Nutr Metab 2012; 37:489-98. [DOI: 10.1139/h2012-021] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study examined the effect of peanut and cod proteins on post-damage skeletal muscle repair, compared with casein. We hypothesized that because of their high arginine content, these proteins would improve the resolution of inflammation and muscle mass recovery following injury. One hundred and twenty-eight male Wistar rats were assigned to isoenergetic diets composed of casein and peanut (experiment 1) or cod protein (experiment 2). After 21 days of feeding, one tibialis anterior muscle (TA) was injured with bupivacaine, while the contralateral TA was injected with saline (sham muscle). Measurements were taken at days 0, 3, 14, and 24 post-injury. Compared with casein, peanut protein reduced muscle mass at days 0 (–12%, p = 0.005) and 14 post-injury in the injured muscle (–13%, p = 0.04), and lowered myofiber cross-sectional area in both the sham (–21%, p = 0.008) and injured muscles (–26%, p = 0.05) at day 24 post-injury, showing that peanut protein has a weak potential to support muscle growth. At day 14 post-injury, muscle mass in the sham (13%, p = 0.02) and injured muscles (12%, p = 0.01) was higher in cod-protein-fed rats, indicating better muscle mass recovery, than in casein-fed rats. Cod protein tended (p = 0.06) to decrease the density of neutrophils (–24%) at day 14 post-injury in the injured muscle, and to decrease the density of ED1+ macrophages at day 24 post-injury in both sham (–29%, p = 0.03) and injured (–40%, p = 0.01) muscles. No effects were observed for peanut protein. These data indicate that cod protein is better for promoting growth and regeneration of skeletal muscle after trauma, partly because of the improved resolution of inflammation.
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Affiliation(s)
- Junio Dort
- Department of Food Science and Nutrition, Paul-Comtois Building, 2425 Agriculture Street, Laval University, Quebec, QC G1V 0A6, Canada
- Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada
| | - Amélie Sirois
- Department of Food Science and Nutrition, Paul-Comtois Building, 2425 Agriculture Street, Laval University, Quebec, QC G1V 0A6, Canada
- Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada
| | - Nadine Leblanc
- Department of Food Science and Nutrition, Paul-Comtois Building, 2425 Agriculture Street, Laval University, Quebec, QC G1V 0A6, Canada
- Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada
| | - Claude H. Côté
- Department of Rehabilitation, Laval University, Quebec, QC G1V 0A6, Canada
- Research Center of CHUQ, CHUL, 2705 Laurier Blvd, Quebec, QC G1V 4G2, Canada
| | - Hélène Jacques
- Department of Food Science and Nutrition, Paul-Comtois Building, 2425 Agriculture Street, Laval University, Quebec, QC G1V 0A6, Canada
- Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada
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31
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Vegge G, Rønnestad BR, Ellefsen S. Improved cycling performance with ingestion of hydrolyzed marine protein depends on performance level. J Int Soc Sports Nutr 2012; 9:14. [PMID: 22490509 PMCID: PMC3349497 DOI: 10.1186/1550-2783-9-14] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2011] [Accepted: 04/10/2012] [Indexed: 01/22/2023] Open
Abstract
Background The effect on performance of protein ingestion during or after exercise is not clear. This has largely been attributed to the utilization of different scientific protocols and the neglection of accounting for factors such as differences in physical and chemical properties of protein supplements and differences in athletic performance level. Methods We hypothesized that ingestion of unprocessed whey protein (15.3 g·h-1) together with carbohydrate (60 g·h-1), would provide no ergogenic effect on 5-min mean-power performance following 120 min cycling at 50% of maximal aerobic power (2.8 ± 0.2 W·kg-1, corresponding to 60 ± 4% of VO2max), compared to CHO alone (60 g·h-1). Conversely, we hypothesized that ingestion of the hydrolyzed marine protein supplement NutriPeptin™ (Np, 2.7 g·h-1), a processed protein supplement with potentially beneficial amino acid composition, together with a PROCHO beverage (12.4 g·h-1 and 60 g·h-1, respectively) would provide an ergogenic effect on mean-power performance. We also hypothesized that the magnitude of the ergogenic effect of NpPROCHO would be dependent on athletic performance. As for the latter analysis, performance level was defined according to a performance factor, calculated from individual pre values of Wmax, VO2max and 5-min mean-power performance, wherein the performance of each subject was ranked relative to the superior cyclist whos performance was set to one. Twelve trained male cyclists (VO2max = 65 ± 4 ml·kg-1·min-1) participated in a randomized double-blinded cross-over study. Results and conclusions Overall, no differences were found in 5-min mean-power performance between either of the beverages (CHO 5.4 ± 0.5 W·kg-1; PROCHO 5.3 ± 0.5 W·kg-1; NpPROCHO 5.4 ± 0.3 W·kg-1) (P = 0.29). A negative correlation was found between NpPROCHO mean-power performance and athletic performance level (using CHO-performance as reference; Pearson R = -0.74, P = 0.006). Moreover, ingestion of NpPROCHO resulted in improved 5-min mean-power performance relative to ingestion of CHO in the six lesser performing subjects compared to the six superior performing subjects (P < 0.05). This suggests that with the current protocol, NpPROCHO provided an ergogenic effect on 5-min mean-power performance in athletes with a lower performance level.
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Affiliation(s)
- Geir Vegge
- The Lillehammer Research Center for Medicine and Exercise Physiology, Lillehammer University College, Lillehammer, Norway.
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32
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Yang R, Wang J, Liu Z, Pei X, Han X, Li Y. Antioxidant effect of a marine oligopeptide preparation from chum salmon (Oncorhynchus keta) by enzymatic hydrolysis in radiation injured mice. Mar Drugs 2011; 9:2304-2315. [PMID: 22163188 PMCID: PMC3229237 DOI: 10.3390/md9112304] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Revised: 11/02/2011] [Accepted: 11/03/2011] [Indexed: 11/16/2022] Open
Abstract
Marine oligopeptide preparation (MOP) obtained from Chum Salmon (Oncorhynchus keta) by the method of enzymatic hydrolysis, has been found to possess a radioprotective property through stimulation of the radiation-induced immunosuppression. The current study aimed to further investigate the free radicals scavenging and antioxidant effects of MOP in radiation injured mice. Female ICR mice (6-8 weeks old) were randomly divided into 5 groups, i.e., blank control, irradiation control and MOP (0.225, 0.450 and 1.350 g/kg body weight) plus an irradiation-treated group. The result revealed that MOP significantly increased the white blood cell counts after irradiation, and lessened the radiation-induced oxidative damage. These effects may be caused by augmentation of the activities of antioxidant enzymes, such as SOD and GSH-Px, reduction of the lipid peroxidation (MDA level) in liver, and protection against radiation-induced apoptosis. Therefore, we propose that MOP be used as an ideal antioxidant to alleviate radiation-induced oxidation damage in cancer patients.
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Affiliation(s)
- Ruiyue Yang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
- The Key Laboratory of Geriatrics, Beijing Hospital & Beijing Institute of Geriatrics, Ministry of Health, Beijing 100730, China
| | - Junbo Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Zhigang Liu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Xinrong Pei
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Xiaolong Han
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
| | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; E-Mails: (R.Y.); (J.W.); (Z.L.); (X.P.); (X.H.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel./Fax: +86-10-82801177
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Liaset B, Hao Q, Jørgensen H, Hallenborg P, Du ZY, Ma T, Marschall HU, Kruhøffer M, Li R, Li Q, Yde CC, Criales G, Bertram HC, Mellgren G, Øfjord ES, Lock EJ, Espe M, Frøyland L, Madsen L, Kristiansen K. Nutritional regulation of bile acid metabolism is associated with improved pathological characteristics of the metabolic syndrome. J Biol Chem 2011; 286:28382-95. [PMID: 21680746 PMCID: PMC3151081 DOI: 10.1074/jbc.m111.234732] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2011] [Revised: 06/01/2011] [Indexed: 12/31/2022] Open
Abstract
Bile acids (BAs) are powerful regulators of metabolism, and mice treated orally with cholic acid are protected from diet-induced obesity, hepatic lipid accumulation, and increased plasma triacylglycerol (TAG) and glucose levels. Here, we show that plasma BA concentration in rats was elevated by exchanging the dietary protein source from casein to salmon protein hydrolysate (SPH). Importantly, the SPH-treated rats were resistant to diet-induced obesity. SPH-treated rats had reduced fed state plasma glucose and TAG levels and lower TAG in liver. The elevated plasma BA concentration was associated with induction of genes involved in energy metabolism and uncoupling, Dio2, Pgc-1α, and Ucp1, in interscapular brown adipose tissue. Interestingly, the same transcriptional pattern was found in white adipose tissue depots of both abdominal and subcutaneous origin. Accordingly, rats fed SPH-based diet exhibited increased whole body energy expenditure and heat dissipation. In skeletal muscle, expressions of the peroxisome proliferator-activated receptor β/δ target genes (Cpt-1b, Angptl4, Adrp, and Ucp3) were induced. Pharmacological removal of BAs by inclusion of 0.5 weight % cholestyramine to the high fat SPH diet attenuated the reduction in abdominal obesity, the reduction in liver TAG, and the decrease in nonfasted plasma TAG and glucose levels. Induction of Ucp3 gene expression in muscle by SPH treatment was completely abolished by cholestyramine inclusion. Taken together, our data provide evidence that bile acid metabolism can be modulated by diet and that such modulation may prevent/ameliorate the characteristic features of the metabolic syndrome.
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Affiliation(s)
- Bjørn Liaset
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
| | - Qin Hao
- the Department of Biology, University of Copenhagen, 2200 Copenhagen, Denmark
| | - Henry Jørgensen
- the Department of Animal Health, Welfare, and Nutrition, Aarhus University, 8830 Tjele, Denmark
| | - Philip Hallenborg
- the Department of Biochemistry and Molecular Biology, University of Southern Denmark, 5230 Odense Denmark
| | - Zhen-Yu Du
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
| | - Tao Ma
- the Department of Biology, University of Copenhagen, 2200 Copenhagen, Denmark
| | - Hanns-Ulrich Marschall
- the Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 40530 Gothenburg, Sweden
| | | | - Ruiqiang Li
- the Beijing Genomic Institute, Shenzhen 518083, China
| | - Qibin Li
- the Beijing Genomic Institute, Shenzhen 518083, China
| | - Christian Clement Yde
- the Department of Animal Health, Welfare, and Nutrition, Aarhus University, 8830 Tjele, Denmark
| | - Gabriel Criales
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
| | - Hanne C. Bertram
- the Department of Food Science, Aarhus University, 5792 Aarslev, Denmark
| | - Gunnar Mellgren
- the Institute of Medicine, University of Bergen, 5021 Bergen, Norway
- the Hormone Laboratory, Haukeland University Hospital, 5021 Bergen, Norway, and
| | | | - Erik-Jan Lock
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
| | - Marit Espe
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
| | - Livar Frøyland
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
| | - Lise Madsen
- From the National Institute of Nutrition and Seafood Research, 5817 Bergen, Norway
- the Department of Biology, University of Copenhagen, 2200 Copenhagen, Denmark
| | - Karsten Kristiansen
- the Department of Biology, University of Copenhagen, 2200 Copenhagen, Denmark
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Herpandi NH, Rosma A, Wan Nadiah W. The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00155.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yang R, Pei X, Wang J, Zhang Z, Zhao H, Li Q, Zhao M, Li Y. Protective effect of a marine oligopeptide preparation from chum salmon (Oncorhynchus keta) on radiation-induced immune suppression in mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2241-2248. [PMID: 20632389 DOI: 10.1002/jsfa.4077] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND A marine oligopeptide preparation (MOP) obtained from Chum Salmon (Oncorhynchus keta) by the method of enzymatic hydrolysis, has been found to enhance the innate and adaptive immunities through stimulation of the secretion of cytokines in mice. The current study aimed to further investigate the protective effect of MOP on radiation-induced immune suppression in mice. RESULTS Female ICR mice (6-8 weeks old) were randomly divided into three groups, i.e. blank control, irradiation control and MOP (1.350 g kg(-1) body weight) plus irradiation-treated group. MOP significantly increased the survival rate and prolonged the survival times for 30 days after irradiation, and lessened the radiation-induced suppression of T- or B-lymphocyte proliferation, resulting in the recovery of cell-mediated and humoral immune functions. This effect may be produced by augmentation of the relative numbers of radioresistant CD(4) (+) T cells, enhancement of the level of immunostimulatory cytokine, IL-12, reduction of the level of total cellular NF-κB through the induction of IκB in spleen and inhibition of the apoptosis of splenocytes. CONCLUSION We propose that MOP be used as an ideal adjuvant therapy to alleviate radiation-induced injuries in cancer patients.
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Affiliation(s)
- Ruiyue Yang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, PR China
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Mamelona J, Saint-Louis R, Pelletier É. Proximate composition and nutritional profile of by-products from green urchin and Atlantic sea cucumber processing plants. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02381.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Malde MK, Graff IE, Siljander-Rasi H, Venäläinen E, Julshamn K, Pedersen JI, Valaja J. ORIGINAL ARTICLE: Fish bones - a highly available calcium source for growing pigs. J Anim Physiol Anim Nutr (Berl) 2010; 94:e66-76. [DOI: 10.1111/j.1439-0396.2009.00979.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu TX, Zhao MM. Original article: Thermal pretreatment and chemical modifications as a means to alter hydrolytic characteristics and prevent bitterness in hydrolysates of fishery by-catch (Decapterus maruadsi) protein. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02344.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0374-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Mbatia B, Adlercreutz D, Adlercreutz P, Mahadhy A, Mulaa F, Mattiasson B. Enzymatic oil extraction and positional analysis of ω-3 fatty acids in Nile perch and salmon heads. Process Biochem 2010. [DOI: 10.1016/j.procbio.2010.02.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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dos Santos SD, Martins VG, Salas-Mellado M, Prentice C. Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0301-0] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Mamelona J, Saint-Louis R, Pelletier É. Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02114.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bueno-Solano C, López-Cervantes J, Campas-Baypoli ON, Cortez-Rocha MO, Casillas-Hernández R, Milán-Carrillo J, Sánchez-Machado DI. Quantitative HPLC Analysis of Riboflavin and Aromatic Amino Acids in Three Forms of Shrimp Hydrolysates. J LIQ CHROMATOGR R T 2009. [DOI: 10.1080/10826070903320616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- C. Bueno-Solano
- a Departamento de Biotecnología y Ciencias Alimentarias , Instituto Tecnológico de Sonora , Sonora, México
| | - J. López-Cervantes
- a Departamento de Biotecnología y Ciencias Alimentarias , Instituto Tecnológico de Sonora , Sonora, México
| | - O. N. Campas-Baypoli
- a Departamento de Biotecnología y Ciencias Alimentarias , Instituto Tecnológico de Sonora , Sonora, México
| | - M. O. Cortez-Rocha
- b Departamento de Investigación y Posgrado en Alimentos , Universidad de Sonora , Hermosillo, Sonora, México
| | - R. Casillas-Hernández
- a Departamento de Biotecnología y Ciencias Alimentarias , Instituto Tecnológico de Sonora , Sonora, México
| | - J. Milán-Carrillo
- c Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa , Culiacán, Sinaloa, México
| | - D. I. Sánchez-Machado
- a Departamento de Biotecnología y Ciencias Alimentarias , Instituto Tecnológico de Sonora , Sonora, México
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Beaulieu L, Thibodeau J, Bryl P, Carbonneau MÉ. Proteolytic processing of herring (Clupea harengus): biochemical and nutritional characterisation of hydrolysates. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02046.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sanmartín E, Arboleya JC, Villamiel M, Moreno FJ. Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative Method. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00083.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Beaulieu L, Thibodeau J, Bryl P, Carbonneau MÉ. Proteolytic processing of Atlantic mackerel (Scomber scombrus) and biochemical characterisation of hydrolysates. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01924.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tang HG, Wu TX, Zhao ZY, Pan XD. Effects of fish protein hydrolysate on growth performance and humoral immune response in large yellow croaker (Pseudosciaena crocea R.). J Zhejiang Univ Sci B 2008; 9:684-90. [PMID: 18763300 DOI: 10.1631/jzus.b0820088] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We investigated the effects of fish protein hydrolysate (FPH) on growth performance and humoral immune response of the large yellow croaker (Pseudosciaena crocea R.). One thousand and two hundred large yellow croakers [initial average weight: (162.75+/-23.85) g] were divided into four groups and reared in floating sea cages (3 m x 3 m x 3 m). The animals were fed with 4 diets: basal diet only (control) or diets supplemented with 5%, 10% and 15% (w/w) FPH. The results show that dietary FPH levels significantly influenced the growth and immunity of the large yellow croaker. Compared with the control group, total weight gain (TWG) in all treatment groups, relative weight gain (RWG) and specific growth rate (SGR) in fish fed with diets supplemented with 10% and 15% FPH were significantly increased (P<0.05). Similar results were observed in immune parameters [lysozyme activity, serum complements, immunoglobulin M (IgM)]. Lysozyme activity, complement C4 and IgM were also significantly increased (P<0.05) in fish fed with diets supplemented with 10% and 15% FPH, while complement C3 level was significantly increased (P<0.05) in all treatment groups. In general, with the supplementation of FPH, particularly at dose of 10%, the growth performance and immunity of the large yellow croaker can be improved effectively.
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Affiliation(s)
- Hong-gang Tang
- Department of Chemistry, Zhejiang University, Hangzhou 310027, China.
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