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Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, Hjellnes V, Sharma A, Rajauria G. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chem 2024; 459:140244. [PMID: 38991448 DOI: 10.1016/j.foodchem.2024.140244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/13/2024]
Abstract
Protein-rich fish processing by-products, often called rest raw materials (RRM), account for approximately 60% of the total fish biomass. However, a considerable amount of these RRM is utilized for low-value products such as fish meal and silage. A promising and valuable approach for maximizing the utilization of RRM involves the extraction of bioactive fish protein hydrolysate (FPH). This review assesses and compares different hydrolyzation methods to produce FPH. Furthermore, the review highlights the purification strategy, nutritional compositions, and bioactive properties of FPH. Finally, it concludes by outlining the application of FPH in food products together with various safety and regulatory issues related to the commercialization of FPH as a protein ingredient in food. This review paves the way for future applications by highlighting efficient biotechnological methods for valorizing RRM into FPH and addressing safety concerns, enabling the widespread utilization of FPH as a valuable and sustainable source of protein.
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Affiliation(s)
- Nutan Kaushik
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India.
| | - Eva Falch
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Asha Kumari
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Khushboo
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Veronica Hjellnes
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | - Abhishek Sharma
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Gaurav Rajauria
- School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland
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2
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Grasso F, Martínez MMA, Turrini F, Méndez Paz D, Vázquez Sobrado R, Orlandi V, Jenssen M, Lian K, Rombi J, Tiso M, Razzuoli E, Costas C, Boggia R. Antioxidant Marine Hydrolysates Isolated from Tuna Mixed Byproducts: An Example of Fishery Side Streams Upcycling. Antioxidants (Basel) 2024; 13:1011. [PMID: 39199255 PMCID: PMC11351660 DOI: 10.3390/antiox13081011] [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: 07/22/2024] [Revised: 08/13/2024] [Accepted: 08/16/2024] [Indexed: 09/01/2024] Open
Abstract
The aim of this research is to propose simple and scalable processes to obtain bioactive peptides extensively hydrolyzed starting from a tuna mixed biomass. The upcycling of this powdered biomass is challenging since it comes from the unsorted industrial side streams of the tuna canning process (cooked residues from fillet trimming) after a patented mild dehydration useful for preventing its degradation until its exploitation. Two different protocols were proposed, with and without the inclusion of an exogenous enzyme (Enzymatic-Assisted Extraction, EAE), with no relevant differences in yields (24% vs. 22%) and a comparable amino acid composition. Nevertheless, the former protocol (with EAE) provided peptides with an average molecular weight of 1.3 kDa, and the second one (without EAE) provided peptides with an average molecular weight of 2.2 kDa. The two corresponding types of tuna protein hydrolysates (Enzymatic Hydrolysates (EH) and Non-Enzymatic Hydrolysates (NEH)) were characterized by proximate compositions, pH, color profile, amino acid analysis, FTIR spectra, and molecular weight distribution. In addition, several biological analyses were performed to assess their potential use as nutraceutical supplements: special attention has been paid to antioxidant activity using three different methods to quantify it. EH showed the most promising antioxidant activity which could be exploited also in other fields (e.g., biomaterials, cosmetics).
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Affiliation(s)
- Federica Grasso
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - María Mercedes Alonso Martínez
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Federica Turrini
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Center for the Development of New Technologies in Agriculture (Agritech), 80121 Napoli, Italy
| | - Diego Méndez Paz
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Rebeca Vázquez Sobrado
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Valentina Orlandi
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Marte Jenssen
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Kjersti Lian
- Nofima, Muninbakken, 9-13, 9019 Tromsø, Norway; (M.J.); (K.L.)
| | - Junio Rombi
- MICAMO LAB, Via XX Settembre 33/10, 16121 Genova, Italy; (J.R.); (M.T.)
| | - Micaela Tiso
- MICAMO LAB, Via XX Settembre 33/10, 16121 Genova, Italy; (J.R.); (M.T.)
| | - Elisabetta Razzuoli
- Sezione di Genova Portualità Marittima, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 16129 Genova, Italy;
| | - Celina Costas
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (M.M.A.M.); (D.M.P.); (R.V.S.); (C.C.)
| | - Raffaella Boggia
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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3
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Wang J, Wang YM, Li LY, Chi CF, Wang B. Twelve Antioxidant Peptides From Protein Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Roe Prepared by Flavourzyme: Purification, Sequence Identification, and Activity Evaluation. Front Nutr 2022; 8:813780. [PMID: 35127795 PMCID: PMC8814634 DOI: 10.3389/fnut.2021.813780] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/20/2021] [Indexed: 01/12/2023] Open
Abstract
For using aquatic by-products to manufacture high-value products, Skipjack tuna (Katsuwonus pelamis) roes were degreased, pretreated with microwave, and hydrolyzed using five proteases. The protein hydrolysate (TRPH) generated using Flavourzyme displayed the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Twelve antioxidative peptides were prepared from TRPH by ultrafiltration and chromatography methods and determined to be SGE, VDTR, AEM, QDHKA, TVM, QEAE, YEA, VEP, AEHNH, QEP, QAEP, and YVM with molecular weights of 291.24, 489.50, 349.41, 597.59, 349.44, 475.42, 381.36, 343.37, 606.58, 372.35, 443.42, and 411.49 Da, respectively. AEM, QDHKA, YEA, AEHNH, and YVM presented the strongest scavenging activity on DPPH radical (EC50 values of 0.250±0.035, 0.279±0.017, 0.233±0.012, 0.334±0.011, and 0.288±0.015 mg/ml, respectively), hydroxyl radical (EC50 values of 0.456±0.015, 0.536±0.021, 0.476 ± 0.051, 0.369 ± 0.052, and 0.413 ± 0.019 mg/ml, respectively), and superoxide anion free radical (EC50 values of 0.348 ± 0.018, 0.281 ± 0.013, 0.305 ± 0.022, 0.198 ± 0.011, and 0.425 ± 0.021 mg/ml, respectively). Moreover, AEM, QDHKA, YEA, AEHNH, and YVM presented high lipid peroxidation inhibition ability, Ferric-reducing power, and significant protective function on H2O2-induced Chang liver cells. Therefore, AEM, QDHKA, YEA, AEHNH, and YVM could be natural antioxidant ingredients used in pharmaceutical and functional products.
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Affiliation(s)
- Jiao Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yu-Mei Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Long-Yan Li
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, China
- *Correspondence: Chang-Feng Chi
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
- Bin Wang
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Identifying Potential Antioxidant Properties from the Viscera of Sea Snails ( Turbo cornutus). Mar Drugs 2021; 19:md19100567. [PMID: 34677466 PMCID: PMC8539058 DOI: 10.3390/md19100567] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/07/2021] [Accepted: 10/07/2021] [Indexed: 12/18/2022] Open
Abstract
Turbo cornutus, the horned turban sea snail, is found along the intertidal and basaltic shorelines of Jeju Island, Korea. T. cornutus feeds on seaweeds (e.g., Undaria sp., and Ecklonia sp.) composed of diverse antioxidants. This study identified potential antioxidant properties from T. cornutus viscera tissues. Diverse extracts were evaluated for their hydrogen peroxide (H2O2) scavenging activities. T. cornutus viscera protamex-assisted extracts (TVP) were purified by gel filtration chromatography (GFC), and potential antioxidant properties were analyzed for their amino acid sequences and its peroxidase inhibition effects by in silico molecular docking and in vitro analysis. According to the results, T. cornutus viscera tissues are composed of many protein contents with each over 50%. Among the extracts, TVP possessed the highest H2O2 scavenging activity. In addition, TVP-GFC-3 significantly decreased intracellular reactive oxygen species (ROS) levels and increased cell viability in H2O2-treated HepG2 cells without cytotoxicity. TVP-GFC-3 comprises nine low molecular bioactive peptides (ELR, VGPQ, TDY, ALPHA, PAH, VDY, WSDK, VFSP, and FAPQY). Notably, the peptides dock to the active site of the myeloperoxidase (MPO), especially TDY and FAPQY showed the MPO inhibition effects with IC50 values of 646.0 ± 45.0 µM and 57.1 ± 17.7 µM, respectively. Altogether, our findings demonstrated that T. cornutus viscera have potential antioxidant properties that can be used as high value-added ingredients.
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Nilsuwan K, Chantakun K, Chotphruethipong L, Benjakul S. Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon ( Oncorhynchus nerka). Foods 2021; 10:2257. [PMID: 34681306 PMCID: PMC8534417 DOI: 10.3390/foods10102257] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/14/2021] [Accepted: 09/17/2021] [Indexed: 12/03/2022] Open
Abstract
Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat removal processes using disk stack centrifugal separator (DSCS) for various cycles and subsequent defatting of HC powder using isopropanol for different cycles were also investigated. One-step hydrolysis by mixed proteases (3% papain and 4% Alcalase) at pH 8 and 60 °C for 240 min provided HC with highest degree of hydrolysis. HC powder having fat removal with DSCS for 9 cycles showed the decreased fat content. HC powder subsequently defatted with isopropanol for 2 cycles (HC-C9/ISP2) had no fat content with lowest fishy odor intensity, peroxide value, and thiobarbituric acid reactive substances than those without defatting and with 1-cycle defatting. HC-C9/ISP2 had high L*-value (84.52) and high protein (94.72%). It contained peptides having molecular weight less than 3 kDa. Glycine and imino acids were dominant amino acid. HC-C9/ISP2 had Na, Ca, P, and lowered odorous constituents. Combined processes including hydrolysis and defatting could therefore render HC powder free of fat and negligible fishy odor.
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Affiliation(s)
| | | | | | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.N.); (K.C.); (L.C.)
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6
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Ali A, Wei S, Liu Z, Fan X, Sun Q, Xia Q, Liu S, Hao J, Deng C. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111549] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102670] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Shahid K, Srivastava V, Sillanpää M. Protein recovery as a resource from waste specifically via membrane technology-from waste to wonder. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:10262-10282. [PMID: 33442801 PMCID: PMC7884582 DOI: 10.1007/s11356-020-12290-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 12/29/2020] [Indexed: 05/31/2023]
Abstract
Economic growth and the rapid increase in the world population has led to a greater need for natural resources, which in turn, has put pressure on said resources along with the environment. Water, food, and energy, among other resources, pose a huge challenge. Numerous essential resources, including organic substances and valuable nutrients, can be found in wastewater, and these could be recovered with efficient technologies. Protein recovery from waste streams can provide an alternative resource that could be utilized as animal feed. Membrane separation, adsorption, and microbe-assisted protein recovery have been proposed as technologies that could be used for the aforementioned protein recovery. This present study focuses on the applicability of different technologies for protein recovery from different wastewaters. Membrane technology has been proven to be efficient for the effective concentration of proteins from waste sources. The main emphasis of the present short communication is to explore the possible strategies that could be utilized to recover or restore proteins from different wastewater sources. The presented study emphasizes the applicability of the recovery of proteins from various waste sources using membranes and the combination of the membrane process. Future research should focus on novel technologies that can help in the efficient extraction of these high-value compounds from wastes. Lastly, this short communication will evaluate the possibility of integrating membrane technology. This study will discuss the important proteins present in different industrial waste streams, such as those of potatoes, poultry, dairy, seafood and alfalfa, and the possible state of the art technologies for the recovery of these valuable proteins from the wastewater.
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Affiliation(s)
- Kanwal Shahid
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology, Sammonkatu 12, FI-50130, Mikkeli, Finland.
| | - Varsha Srivastava
- Department of Chemistry, University of Jyväskylä, P.O. Box 35, FI-40014, Jyväskylä, Finland
| | - Mika Sillanpää
- Institute of Research and Development, Duy Tan University, Da Nang, 550000, Vietnam
- Faculty of Environment and Chemical Engineering, Duy Tan University, Da Nang, 550000, Vietnam
- School of Civil Engineering and Surveying, Faculty of Health, Engineering and Sciences, University of Southern Queensland, West Street, Toowoomba, QLD, 4350, Australia
- Department of Chemical Engineering, School of Mining, Metallurgy and Chemical Engineering, University of Johannesburg, P. O. Box 17011, Doornfontein, 2028, South Africa
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9
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 136] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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10
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Gupta SK, Fotedar R, Foysal MJ, Priyam M, Siddik MAB, Chaklader MR, Dao TTT, Howieson J. Impact of varied combinatorial mixture of non-fishmeal ingredients on growth, metabolism, immunity and gut microbiota of Lates calcarifer (Bloch, 1790) fry. Sci Rep 2020; 10:17091. [PMID: 33051467 PMCID: PMC7555901 DOI: 10.1038/s41598-020-72726-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Accepted: 08/19/2020] [Indexed: 01/09/2023] Open
Abstract
The search for suitable fish meal replacements in aqua-diets is a salient agenda in the constant effort of making aquaculture practices more sustainable. In this study, we tested four customised diets composed by systematic inclusion of pre-selected fish meal substitutes, lupin kernel meal, BSF meal, TH and PBM on growth, metabolism, cytokine profile, gut morphology and microbiota of juvenile Lates calcarifer. Five isoproteic and isoenergetic diets were prepared viz. FM100 as a control (without fish meal substitute), while FM75, FM50, FM25 and FM0 indicates replacement of fish meal (FM) at 25%, 50%, 75%, and 100%, respectively by a mixture of four different pre-selected non-fish meal (NFM) ingredients. Fish fed FM100, FM75, FM50, FM25 exhibited consistent growth and haematological response, while the fish fed no fishmeal (FM0) showed significant decline in final body weight (FBW) and specific growth rate (SGR). The poor growth performance was correlated with a decrease in villous width, microvilli height and goblet cells density. A significant shift in abundance profile of Psychrobacter in the gut microbial profile of fish fed FM50 was noticed compared to fish fed FM100. The results of qRT-PCR showed up-regulated expression of innate immune responsive genes in the FM50 group. The adverse impacts on growth performance and gut health of fish fed FM0 suggest that the complete substitution of fishmeal is not advisable and the inclusion range of these alternatives should be decided for a species only after examining their effect on maximal physiological performance.
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Affiliation(s)
- Sanjay K Gupta
- ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand, India.
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia.
| | - Ravi Fotedar
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Md Javed Foysal
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Manisha Priyam
- ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand, India
| | - Muhammad A B Siddik
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Department of Fisheries Biology and Genetics, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh
| | - Md Reaz Chaklader
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Thi Thanh Thuy Dao
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Janet Howieson
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
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11
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Idowu AT, Igiehon OO, Idowu S, Olatunde OO, Benjakul S. Bioactivity Potentials and General Applications of Fish Protein Hydrolysates. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-020-10071-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Idowu AT, Benjakul S. Bitterness of fish protein hydrolysate and its debittering prospects. J Food Biochem 2019; 43:e12978. [PMID: 31489658 DOI: 10.1111/jfbc.12978] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Accepted: 06/21/2019] [Indexed: 12/28/2022]
Abstract
Fish processing by-products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities. However, bitterness in FPH, associated with hydrophobicity, degree of hydrolysis, molecular weight, proline residues, type of enzymes, and amino acid sequences has limited its uses in foods. Thus, FPH is used in foods at low levels. Numerous procedures such as extraction with alcohol, activated carbon treatment, Maillard reaction, cyclodextrin, chromatographic separation, and enzymatic hydrolysis with exopeptidase and plastein reaction have been explored to remove the bitterness of FPH. These methods can lower bitterness and improve its taste. However, changes in structure and loss of some peptides may occur. FPH with less or no bitterness can therefore be used at higher levels to alleviate nutrition deficiencies in foods. PRACTICAL APPLICATIONS: Fish protein hydrolysate (FPH) is a nutritive ingredient, which can be produced from fish processing by-products. However, bitterness in FPH has limited its potential use as a nutritive ingredient. As a result, it is incorporated into foods at low levels. Nevertheless, application of several reported debittering processes could assist to solve the problem of bitterness in FPH. The debittering can improve sensory property of FPH, thus widening its utilization.
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Affiliation(s)
- Anthony Temitope Idowu
- Faculty of Agro-Industry, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand
| | - Soottawat Benjakul
- Faculty of Agro-Industry, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand
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Yoon IS, Lee HJ, Kang SI, Park SY, Kang YM, Kim J, Heu MS. Food functionality of protein isolates extracted from Yellowfin Tuna ( Thunnus albacares) roe using alkaline solubilization and acid precipitation process. Food Sci Nutr 2019; 7:412-424. [PMID: 30847118 PMCID: PMC6392840 DOI: 10.1002/fsn3.793] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 07/31/2018] [Accepted: 08/05/2018] [Indexed: 11/14/2022] Open
Abstract
Four types of roe protein isolates (RPIs) were prepared through the alkaline solubilization and acid precipitation (ASAP) process, and their functional properties and in vitro bioactivities were evaluated. Higher buffer capacity in pH-shift range of 8-12 was found in RPI-1 (pH 11/4.5), required average 94.5 mM NaOH than that of other RPIs to change the pH by 1 unit. All the samples of 1% dispersion (w/v) showed the lowest buffering capacity near the initial pH. The water-holding capacities (WHC) of RPIs and casein as controls without pH-shift were in range of 3.7-4.0 g/g protein, and there were no significant differences (p > 0.05). At pH 2 and 8-12 with pH-shift, WHC and protein solubility of RPIs were significantly improved compared to those of controls. Foaming capacities of RPI-1 and RPI-3 were 141.9% and 128.1%, respectively, but those of RPI-2 and RPI-4 were not detected. The oil-in-water emulsifying activity index of RPI-1 and RPI-3 was 10.0 and 8.3 m2/g protein, which was not statistically different from casein (7.0 m2/g), but lower than that of hemoglobin (19.1 m2/g). Overall, RPIs, casein, and hemoglobin exhibited lower food functionality at pH 4-6 near isoelectric points. Through the pH-shift treatment, the food functionalities of RPIs were improved over the controls, especially in the pH 2 and pH 8-12 ranges. RPI also showed in vitro antioxidant and antihypertensive activities. Therefore, it has been confirmed that RPI extracted from yellowfin tuna roe has high utility as a protein- or food-functional-enhancing material or protein substitute resource for noodles, confectionery, baking, and surimi-based products.
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Affiliation(s)
- In Seong Yoon
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Hyun Ji Lee
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
| | - Sang In Kang
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Sun Young Park
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Young Mi Kang
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Jin‐Soo Kim
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Min Soo Heu
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
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15
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Shen X, Zhang M, Bhandari B, Gao Z. Novel technologies in utilization of byproducts of animal food processing: a review. Crit Rev Food Sci Nutr 2018; 59:3420-3430. [PMID: 30285468 DOI: 10.1080/10408398.2018.1493428] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
China is one of the countries with most abundant livestock and poultry resources in the world. The average annual growth rate of output value of livestock and poultry industry reaches 13%, and the output value of livestock and poultry industry accounts for more than 35% of total agricultural output. A large number of byproducts are produced in animal slaughtering and processing operations. If livestock and poultry byproducts are effectively utilized, this will make a huge contribution to GDP. At the same time, aquaculture is China's pillar industry. During fish processing, a large number of byproducts (including fish heads, fish skins, fish bones, fish scales, and viscera) are produced, which weighs approximately 40-55% of the raw fish. The byproducts of freshwater fish are more than 2.5 million tons per annum, most of which are not used. The effective use of byproducts has a direct influence on China's economic and environmental pollution. The nonuse or underutilization of byproducts not only leads to loss of potential revenue, but also results in to an increase in these products and their disposal costs. This paper makes a comprehensive review of the research progress of animal byproduct utilization to date, and aims to provide reference for the utilization and research of animal byproducts.
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Affiliation(s)
- Xu Shen
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Zhongxue Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Marine Waste Utilization as a Source of Functional and Health Compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:187-254. [PMID: 30678815 DOI: 10.1016/bs.afnr.2018.08.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Consumer demand for convenience has led to large quantities of seafood being value-added processed before marketing, resulting in large amounts of marine by-products being generated by processing industries. Several bioconversion processes have been proposed to transform some of these by-products. In addition to their relatively low value conventional use as animal feed and fertilizers, several investigations have been reported that have demonstrated the potential to add value to viscera, heads, skins, fins, trimmings, and crab and shrimp shells by extraction of lipids, bioactive peptides, enzymes, and other functional proteins and chitin that can be used in food and pharmaceutical applications. This chapter is focused on reviewing the opportunities for utilization of these marine by-products. The chapter discusses the various products and bioactive compounds that can be obtained from seafood waste and describes various methods that can be used to produce these products with the aim of highlighting opportunities to add value to these marine waste streams.
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Jiranuntakul W, Nakwiang N, Berends P, Kasemsuwan T, Saetung T, Devahastin S. Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing. J Food Sci 2018; 83:2324-2336. [PMID: 30106476 DOI: 10.1111/1750-3841.14318] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 06/21/2018] [Accepted: 07/10/2018] [Indexed: 11/27/2022]
Abstract
Properties of skipjack tuna loins subjected to high-pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP-treated loins increased with increasing pressure level, but these loins retained between 1.1% and 2.4% more water than steam-cooked loin. Water holding capacity decreased from 57% to 44% when the loins were treated at 600 MPa. ΔE value of HPP loins was between 5.8 and 26.3 when treated at 150 to 600 MPa, whereas it was 34.1 for steam-cooked sample. Hardness of HPP loins increased from 648 to 1,019, 1,918, 5,249, and 4,092 g and springiness changed from 85.2% to 79.7%, 78.2%, 91.7%, and 90.7%, respectively, when treated at 150, 300, 450, and 600 MPa. Protein fibers of HPP loins had a more irregular shape than those of steam-treated loin. Histamine levels of HPP-treated loins were in the range of 3.08 to 3.35 μg/g, identical to that of steam-treated loin. Thiobarbituric acid assay demonstrated that the level of lipid oxidation increment in HPP-treated loins was twice as high as that in steam-cooked one. Undesirable volatile compound contents in tuna loins decreased with increasing degree of protein denaturation. Steam cooking and HPP at 150, 300, 450, and 600 MPa decreased the total aerobic counts by 4.75, 0.12, 1.20, 4.69, and 6.08 log CFU/g, respectively. These results suggest that HPP at 450 MPa and above has the potential to be used as an alternative to the tuna precooking process. PRACTICAL APPLICATION Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy-intensive steam precooking step, which is traditionally required in a canned tuna production process.
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Affiliation(s)
- Wittawat Jiranuntakul
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Nutcha Nakwiang
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Pieter Berends
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Tunyawat Kasemsuwan
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Thunyarat Saetung
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
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Mahdabi M, Hosseini Shekarabi SP. A Comparative Study on Some Functional and Antioxidant Properties of Kilka Meat, Fishmeal, and Stickwater Protein Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1500503] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Mahdad Mahdabi
- Young Researchers and Elites Club, Science and Research Branch, Islamic Azad University, Tehran, Iran
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