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Islam MS, Wang H, Admassu H, Sulieman AA, Wei FA. Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Felisiak K, Szymczak M. Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting. Foods 2021; 10:2518. [PMID: 34828799 PMCID: PMC8622406 DOI: 10.3390/foods10112518] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/15/2021] [Accepted: 10/18/2021] [Indexed: 11/25/2022] Open
Abstract
Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.
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Affiliation(s)
- Katarzyna Felisiak
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland;
| | - Mariusz Szymczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland
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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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Ryu B, Shin KH, Kim SK. Muscle Protein Hydrolysates and Amino Acid Composition in Fish. Mar Drugs 2021; 19:md19070377. [PMID: 34210079 PMCID: PMC8304736 DOI: 10.3390/md19070377] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 02/06/2023] Open
Abstract
Fish muscle, which accounts for 15%-25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.
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Affiliation(s)
- Bomi Ryu
- Department of Marine Life Science, Jeju National University, Jeju 63243, Korea
- Correspondence: (B.R.); (S.-K.K.); Tel.: +82-64-754-3475 (B.R. & S.-K.K.)
| | - Kyung-Hoon Shin
- Department of Marine Science and Convergence Engineering, Hanyang University, Erica, 55 Hanyangdae-ro, Ansan-si 11558, Gyeonggi-do, Korea;
| | - Se-Kwon Kim
- Department of Marine Science and Convergence Engineering, Hanyang University, Erica, 55 Hanyangdae-ro, Ansan-si 11558, Gyeonggi-do, Korea;
- Correspondence: (B.R.); (S.-K.K.); Tel.: +82-64-754-3475 (B.R. & S.-K.K.)
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U G Y, Bhat I, Karunasagar I, B S M. Antihypertensive activity of fish protein hydrolysates and its peptides. Crit Rev Food Sci Nutr 2018. [PMID: 29533693 DOI: 10.1080/10408398.2018.1452182] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The rising interest to utilize nutritionally exorbitant fish proteins has instigated research activities in fish waste utilization. The development of newer technologies to utilize fish waste has fostered use of bioactive value-added products for specific health benefits. Enzymatically obtained Fish Protein Hydrolysate (FPH) is a rich source of biologically active peptides possessing anti-oxidant, anticancer, antimicrobial and anti-hypertensive activity. Isolating natural remedies to combat alarming negative consequences of synthetic drugs has been the new trend in current research promoting identification of antihypertensive peptides from FPH. In this review, we aim to culminate data available to produce antihypertensive peptides from FPH, its composition and potential to be used as a therapeutic agent. These purified peptides are known to be rich in arginine, valine and leucine. Reports reveal peptides with low molecular weight (<1 kDa) and shorter chain length (<20 amino acids) exhibited higher antihypertensive activity. As these peptides have proven Angiotensin Converting Enzyme - I inhibitory activity in vitro and in vivo, their potential to be used as antihypertensive drugs is outrageous. However, current focus on research in the field of molecular docking is necessary to have improved understanding of interaction of the peptides with the enzyme.
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Affiliation(s)
- Yathisha U G
- a Nitte University Centre for Science Education and Research (NUCSER), NITTE (Deemed to be University) , Paneer Campus, Deralakatte, Mangalore , Karnataka , India
| | - Ishani Bhat
- a Nitte University Centre for Science Education and Research (NUCSER), NITTE (Deemed to be University) , Paneer Campus, Deralakatte, Mangalore , Karnataka , India
| | - Iddya Karunasagar
- a Nitte University Centre for Science Education and Research (NUCSER), NITTE (Deemed to be University) , Paneer Campus, Deralakatte, Mangalore , Karnataka , India
| | - Mamatha B S
- a Nitte University Centre for Science Education and Research (NUCSER), NITTE (Deemed to be University) , Paneer Campus, Deralakatte, Mangalore , Karnataka , India
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Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Chalamaiah M, Dinesh kumar B, Hemalatha R, Jyothirmayi T. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chem 2012; 135:3020-38. [DOI: 10.1016/j.foodchem.2012.06.100] [Citation(s) in RCA: 519] [Impact Index Per Article: 43.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2012] [Revised: 05/30/2012] [Accepted: 06/27/2012] [Indexed: 01/09/2023]
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Advanced analysis of nutraceuticals. J Pharm Biomed Anal 2011; 55:758-74. [DOI: 10.1016/j.jpba.2010.11.033] [Citation(s) in RCA: 196] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2010] [Revised: 11/19/2010] [Accepted: 11/23/2010] [Indexed: 01/18/2023]
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11
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Souchet N, Laplante S. Recovery and Characterization of a Serine Collagenolytic Extract from Snow Crab (Chionoecetes opilio) By-products. Appl Biochem Biotechnol 2010; 163:765-79. [DOI: 10.1007/s12010-010-9081-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2010] [Accepted: 09/07/2010] [Indexed: 11/25/2022]
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12
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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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