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Gaikwad S, Kim MJ. Fish By-Product Collagen Extraction Using Different Methods and Their Application. Mar Drugs 2024; 22:60. [PMID: 38393031 PMCID: PMC10890078 DOI: 10.3390/md22020060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/07/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The processing of fishery resources results in the production of a growing quantity of byproducts, including heads, skins, viscera, intestines, frames, and fillet cutoffs. These byproducts are either wasted or utilized for the production of low-value items and fish oil. Typically, fish processing industries use only 25%, while the remaining 75% is considered as waste by-products. This review presents a comprehensive review on the extraction of collagen from fish byproducts, highlighting numerous techniques including acid-soluble collagen (ASC), enzyme-soluble collagen (ESC), ultrasound extraction, deep eutectic solvent (DES) extraction, and supercritical fluid extraction (SFE). A detailed explanation of various extraction parameters such as time, temperature, solid to liquid (S/L) ratio, and solvent/pepsin concentration is provided, which needs to be considered to optimize the collagen yield. Moreover, this review extends its focus to a detailed investigation of fish collagen applications in the biomedical sector, food sector, and in cosmetics. The comprehensive review explaining the extraction methods, extraction parameters, and the diverse applications of fish collagen provides a basis for the complete understanding of the potential of fish-derived collagen. The review concludes with a discussion of the current research and a perspective on the future development in this research field.
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Affiliation(s)
- Sunita Gaikwad
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea;
| | - Mi Jeong Kim
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea;
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea
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2
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Liu Y, Qin D, Wang H, Zhu Y, Bi S, Liu Y, Cheng X, Chen X. Effect and mechanism of fish scale extract natural hydrogel on skin protection and cell damage repair after UV irradiation. Colloids Surf B Biointerfaces 2023; 225:113281. [PMID: 37004386 DOI: 10.1016/j.colsurfb.2023.113281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/20/2023] [Accepted: 03/26/2023] [Indexed: 03/30/2023]
Abstract
Skin lesions caused by ultraviolet radiation exposure seriously reduce people's life quality, safe natural products development to prevent and repair ultraviolet damage is an effective strategy. We investigated the protective and reparative effects of the natural composite gel (SE-gel) derived from fish scales on UV-irradiated skin by inhibiting reactive oxygen species (ROS) -mediated oxidative stress and inflammatory responses. Our results showed that SE-gel rich in glycine and proline had good ultraviolet absorption, water absorption, moisturizing and free radical scavenging abilities. In vitro, SE-gel could improve UV-irradiated L929 cell viability by 1.24 times via inhibiting 50% ROS production and malondialdehyde, and improving superoxide dismutase activity to reduce oxidative stress caused by UV irradiation. In UV-irradiated mouse skin damage model, SE-gel prevent UV-induced skin erythema, epidermal thickening, collagen fiber degradation and disruption, and reduced UV-induced inflammatory response via NF-κB signaling pathway, showing potential application in UV-irradiated skin damage prevention and repair.
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He C, Yue Y, Li R, Huang Y, Shu L, Lv H, Wang J, Zhang Z. Sodium hyaluronates applied in the face affects the diversity of skin microbiota in healthy people. Int J Cosmet Sci 2023. [PMID: 36710533 DOI: 10.1111/ics.12845] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/15/2022] [Accepted: 01/27/2023] [Indexed: 01/31/2023]
Abstract
OBJECTIVE A healthy and stable microbiome has many beneficial effects on the host, while an unbalanced or disordered microbiome can lead to various skin diseases. Hyaluronic acid is widely used in the cosmetics and pharmaceutical industries; however, specific reports on its effect on the skin microflora of healthy people have not been published. This study aimed to determine the effect of sodium hyaluronate on the facial microflora of healthy individuals. METHODS Face of 20 healthy female volunteers between 18 and 24 years was smeared with sodium hyaluronate solution once per day. Cotton swabs were used to retrieve samples on days 0, 14, and 28, and high-throughput sequencing of 16 S rRNA was used to determine the changes in bacterial community composition. RESULTS Facial application of HA can reduce the abundance of pathogenic bacteria, such as Cutibacterium and S. aureus, and increase the colonization of beneficial bacteria. CONCLUSION This is the first intuitive report to demonstrate the effect of hyaluronic acid on facial microflora in healthy people. Accordingly, sodium hyaluronate was found to have a positive effect on facial skin health.
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Affiliation(s)
- Chen He
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - YingXue Yue
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Ruilong Li
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yiping Huang
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Luan Shu
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Huixia Lv
- Special Cosmetics R&D Joint laboratory of China Pharmaceutical University & Bloomage Biotechnology Corporation Limited, Nanjing, China
| | - Jing Wang
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Zhenhai Zhang
- Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
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Brandelli A, Daroit DJ. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Crit Rev Food Sci Nutr 2022; 64:4714-4745. [PMID: 36377687 DOI: 10.1080/10408398.2022.2145262] [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] [Indexed: 11/16/2022]
Abstract
Enzymatic hydrolysis is the most prominent strategy to release bioactive peptides from different food proteins and protein-rich by-products. Unconventional microbial proteases (UMPs) have gaining increased attention for such purposes, particularly from the 2010s. In this review, we present and discuss aspects related to UMPs production, and their use to obtain bioactive protein hydrolysates. Antioxidant and anti-hypertensive potentials, commonly evaluated through in vitro testing, are mainly reported. The in vivo bioactivities of protein hydrolysates and peptides produced through UMPs action are highlighted. In addition to bioactivities, enzymatic hydrolysis acts by modulating the functional properties of proteins for potential food uses. The compiled literature indicates that UMPs are promising biocatalysts to generate bioactive protein hydrolysates, adding up to commercially available enzymes. From the recent interest on this topic, continuous and in-depth research is needed to advance toward the applicability and commercial utility of both UMPs and obtained hydrolysates.
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Affiliation(s)
- Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis (PPGATS), Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
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5
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Herawati E, Akhsanitaqwim Y, Agnesia P, Listyawati S, Pangastuti A, Ratriyanto A. In Vitro Antioxidant and Antiaging Activities of Collagen and Its Hydrolysate from Mackerel Scad Skin ( Decapterus macarellus). Mar Drugs 2022; 20:md20080516. [PMID: 36005519 PMCID: PMC9409949 DOI: 10.3390/md20080516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/07/2022] [Accepted: 08/11/2022] [Indexed: 11/25/2022] Open
Abstract
The skin of mackerel scad fish (Decapterus macarellus) is a new source for pepsin-soluble collagen and its hydrolysate, both of which have never been explored. This study aims to characterize and determine the in vitro antioxidant, antiglycation, and antityrosinase activity of pepsin-soluble collagen (PSC) and hydrolyzed collagen (HC) from mackerel scad skin. PSC was extracted using 0.5 M acetic acid containing 0.1% pepsin for 48 h at 4 °C. The obtained PSC was then hydrolyzed with collagenase type II (6250 U/g) to produce HC. The PSC yield obtained was 6.39 ± 0.97%, with a pH of 6.76 ± 0.18, while the HC yield was 96% from PSC. SDS-PAGE and Fourier Transform Infrared (FTIR) analysis showed the typical features of type I collagen. HC demonstrated high solubility (66.75–100%) throughout the entire pH range (1–10). The PSC and HC from mackerel scad skin showed antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), with IC50 values of 148.55 ± 3.14 ppm and 34.966 ± 0.518 ppm, respectively. In the antiglycation test, PSC had an IC50 value of 239.29 ± 15.67 ppm, while HC had an IC50 of 68.43 ± 0.44 ppm. PSC also exhibited antityrosinase activity, with IC50 values of 234.66 ± 0.185 ppm (on the L-DOPA substrate), while HC had an IC50 value of 79.35 ± 0.5 ppm. Taken together, these results suggest that the skin of mackerel scad fish has potential antiaging properties and can be further developed for pharmaceutical and cosmetic purposes.
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Affiliation(s)
- Elisa Herawati
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
- Correspondence: ; Tel.: +62-271669376
| | - Yochidamai Akhsanitaqwim
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Pipin Agnesia
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Shanti Listyawati
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Artini Pangastuti
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Adi Ratriyanto
- Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia
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Fu Y, Li C, Wang Q, Gao R, Cai X, Wang S, Zhang Y. The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105101] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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7
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Zaky AA, Simal-Gandara J, Eun JB, Shim JH, Abd El-Aty AM. Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review. Front Nutr 2022; 8:815640. [PMID: 35127796 PMCID: PMC8810531 DOI: 10.3389/fnut.2021.815640] [Citation(s) in RCA: 79] [Impact Index Per Article: 39.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 12/30/2021] [Indexed: 12/12/2022] Open
Abstract
Bioactive peptides generated from food proteins have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidative, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body. In recent years, numerous reports have been published describing bioactive peptides/hydrolysates produced from various food sources. Herein, we reviewed the bioactive peptides or protein hydrolysates found in the plant, animal, marine, and dairy products, as well as their by-products. This review also emphasizes the health benefits, bioactivities, and utilization of active peptides obtained from the mentioned sources. Their possible application in functional product development, feed, wound healing, pharmaceutical and cosmetic industries, and their use as food additives have all been investigated alongside considerations on their safety.
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Affiliation(s)
- Ahmed A. Zaky
- National Research Centre, Department of Food Technology, Food Industries and Nutrition Research Institute, Cairo, Egypt
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Jong-Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju, South Korea
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, Biotechnology Research Institute, Chonnam National University, Gwangju, South Korea
| | - A. M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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Salem A, Jridi M, Abdelhedi O, Fakhfakh N, Nasri M, Debeaufort F, Zouari N. Development and characterization of fish gelatin-based biodegradable film enriched with Lepidium sativum extract as active packaging for cheese preservation. Heliyon 2021; 7:e08099. [PMID: 34632129 PMCID: PMC8493584 DOI: 10.1016/j.heliyon.2021.e08099] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/19/2021] [Accepted: 09/27/2021] [Indexed: 11/18/2022] Open
Abstract
The physical and functional properties of gelatin-based films enriched with organic extracts from Lepidium sativum seeds were studied. Gelatin was extracted from the skin of dogfish (Squalus acanthias) and the functional gelatin-based films were used to preserve cheese during chilled storage. Ethanol extract (LSE3) and gelatin-based film enriched with LSE3 at 20 μg/mL showed high antioxidant potential using various complementary methods. No significant difference was measured in the mechanical parameters of the enriched films in terms of thickness, tensile strength and elongation at break. LSE3 incorporation at the highest level slighltly decreased the film L∗ value from 90.30 ± 0.10 to 88.10 ± 0.12, while the b∗ value increased from 0.91 ± 0.07 to 8.89 ± 0.12. Wrapping the cheese with gelatin-based film enriched with 20 μg LSE3/mL reduced the syneresis by 40% and stabilized the color, peroxidation and bacteria growth as compared to the unwrapped sample after 6 days of storage. In addition, cheese wrapped with the active gelatin-based film showed the lowest changes in texture parameters. Overall results suggest the use of the enriched gelatin film as active packaging material to preserve cheese quality.
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Affiliation(s)
- Ali Salem
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Mourad Jridi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Ola Abdelhedi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Nahed Fakhfakh
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche-Comté/AgrosupDijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab., 1 Esplanade Erasme, 21000 Dijon, France.,IUT Dijon-Auxerre, BioEngineering Department, 7 blvd Docteur Petitjean, 21078 Dijon Cedex, France
| | - Nacim Zouari
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
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9
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Marques J, Martin D, Amado AM, Lysenko V, Osório N, Batista de Carvalho LAE, Marques MPM, Barroca MJ, Moreira da Silva A. Novel Insights into Corema album Berries: Vibrational Profile and Biological Activity. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10091761. [PMID: 34579295 PMCID: PMC8470319 DOI: 10.3390/plants10091761] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/18/2021] [Accepted: 08/21/2021] [Indexed: 05/04/2023]
Abstract
This study reports an evaluation of the biological properties of the edible berries from Corema album, an endemic shrub of the Portuguese coastline, aiming at its use as a nutraceutical. Different methanolic extracts were obtained from the pulp and seed of fresh berries: pulp extract, seed residue, and seed oil (extracted and characterized for the first time). For each of these, the antioxidant activity was assessed, by different methods, as well as the antimicrobial ability. Overall, the seeds were shown to be the most nutraceutical part of the berry since they showed higher antioxidant activity, while the pulp extract displayed a significant antimicrobial capacity against several clinically relevant bacterial strains. Furthermore, the extracts were fully characterized by complementary infrared and Raman spectroscopy, revealing the presence of phenolic acids, polysaccharides, sugars, and triterpenoids in the pulp, high content of unsaturated fatty acids in the seed oil, and significant amounts of phenolics and carotenoids in the seed residue. These results pave the way for a reliable correlation between chemical composition and biological activity, in edible fruit samples.
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Affiliation(s)
- Joana Marques
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
- Correspondence:
| | - Daniel Martin
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
| | - Ana M. Amado
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
| | - Viktoriya Lysenko
- College of Health Technology of Coimbra, Polytechnic Institute of Coimbra, S. Martinho do Bispo, 3046-854 Coimbra, Portugal;
| | - Nádia Osório
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
- College of Health Technology of Coimbra, Polytechnic Institute of Coimbra, S. Martinho do Bispo, 3046-854 Coimbra, Portugal;
| | - Luís A. E. Batista de Carvalho
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
| | - Maria Paula M. Marques
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
- Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
| | - Maria João Barroca
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
- Polytechnic of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Aida Moreira da Silva
- Unidade de I&D Química-Física Molecular, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (D.M.); (A.M.A.); (N.O.); (L.A.E.B.d.C.); (M.P.M.M.); (M.J.B.); (A.M.d.S.)
- Polytechnic of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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10
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Henriques A, Vázquez JA, Valcarcel J, Mendes R, Bandarra NM, Pires C. Characterization of Protein Hydrolysates from Fish Discards and By-Products from the North-West Spain Fishing Fleet as Potential Sources of Bioactive Peptides. Mar Drugs 2021; 19:338. [PMID: 34199233 PMCID: PMC8231949 DOI: 10.3390/md19060338] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/07/2021] [Accepted: 06/09/2021] [Indexed: 12/16/2022] Open
Abstract
Fish discards and by-products can be transformed into high value-added products such as fish protein hydrolysates (FPH) containing bioactive peptides. Protein hydrolysates were prepared from different parts (whole fish, skin and head) of several discarded species of the North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture and ash contents lower than 10% and 15%, respectively. The fat content of FPH varied between 1.5% and 9.4% and had high protein content (69.8-76.6%). The amino acids profiles of FPH are quite similar and the most abundant amino acids were glutamic and aspartic acids. All FPH exhibited antioxidant activity and those obtained from Atlantic horse mackerel heads presented the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard heads showed the highest ABTS radical scavenging activity and Fe2+ chelating activity. In what concerns the α-amylase inhibitory activity, the IC50 values recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and whole Atlantic horse mackerel, respectively. α-Glucosidase inhibitory activity of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme (ACE) inhibitory activity. Considering the biological activities, these FPH are potential natural additives for functional foods or nutraceuticals.
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Affiliation(s)
- Andreia Henriques
- Division of Aquaculture and Upgrading and Biospropecting (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Dr. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (A.H.); (R.M.); (N.M.B.)
| | - José A. Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), R/Eduardo Cabello 6, 36208 Vigo, Spain; (J.A.V.); (J.V.)
| | - Jesus Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), R/Eduardo Cabello 6, 36208 Vigo, Spain; (J.A.V.); (J.V.)
| | - Rogério Mendes
- Division of Aquaculture and Upgrading and Biospropecting (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Dr. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (A.H.); (R.M.); (N.M.B.)
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture and Upgrading and Biospropecting (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Dr. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (A.H.); (R.M.); (N.M.B.)
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Carla Pires
- Division of Aquaculture and Upgrading and Biospropecting (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Dr. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal; (A.H.); (R.M.); (N.M.B.)
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
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11
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Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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13
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Nuñez SM, Cárdenas C, Pinto M, Valencia P, Cataldo P, Guzmán F, Almonacid S. Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity. J Food Sci 2020; 85:1988-1996. [PMID: 32602184 DOI: 10.1111/1750-3841.15299] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2000] [Revised: 03/23/2020] [Accepted: 04/28/2020] [Indexed: 01/13/2023]
Abstract
The effects of adding bovine skin gelatin hydrolysate obtained with subtilisin, on water-holding capacity (WHC), in a thermally processed chicken meat model, were investigated. Hydrolysates with different degrees of hydrolysis (DH) (6.57%, 13.14%, and 26.28%) were prepared. The results showed that all the tested hydrolysates improved water retention in the meat matrix. The hydrolysate with 26.28% DH showed similar behavior throughout the full range of concentrations [0% to 5% w/w] compared to that of the positive control (sodium tripolyphosphate [STPP]). In addition, the other hydrolysates [6.57% DH and 13.14% DH at 3% and 2.5% w/w concentrations, respectively] showed behaviors that coincided with that of STPP at its maximum limit allowed. A correlation was observed between the WHC and the pH of the meat samples treated with each hydrolysate or STPP. In addition, it was found that the WHC of the hydrolysates was due to increases in pH and the specific effects of the hydrolysate beyond the typical effects of pH and ionic strength in meat systems. The solubility of all hydrolysates was high (>90%). In conclusion, bovine skin gelatin hydrolysates could serve as an alternative to polyphosphates to improve water retention and the functional properties of thermally processed meat products. PRACTICAL APPLICATION: This study investigated the effects of adding bovine skin gelatin hydrolysate obtained with subtilisin on water-holding capacity (WHC) in a thermally processed chicken meat model. It was found that the hydrolysis of bovine skin gelatin with subtilisin can replace chemical products harmful to health, such as STPP, in terms of water-holding capacity. Therefore, bovine skin gelatin hydrolysate can be used as an ingredient in the formulation of thermally processed meat products.
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Affiliation(s)
- Suleivys M Nuñez
- Programa de Doctorado en Biotecnología, Pontificia Universidad Católica de Valparaíso/Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - Constanza Cárdenas
- Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Marlene Pinto
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - Pedro Valencia
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - Patricio Cataldo
- Laboratorio de Genética e Inmunología Molecular (GIM), Instituto de Biología, Valparaíso, Chile
| | - Fanny Guzmán
- Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Sergio Almonacid
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile.,Centro Regional de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile
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14
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Antibacterial Activity of Trypsin-Hydrolyzed Camel and Cow Whey and Their Fractions. Animals (Basel) 2020; 10:ani10020337. [PMID: 32093356 PMCID: PMC7070643 DOI: 10.3390/ani10020337] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/11/2020] [Accepted: 02/17/2020] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Camels are an important part of the ecosystem in desert areas. Camels can survive well under difficult conditions, therefore, they play a key role in local herdsmen’s production, life, and economic structure. China’s Inner Mongolia region has unique environmental and geographical advantages, making it suitable for camel breeding. Camel milk has high nutritional value and unique functional characteristics. It not only has low sensitization, but also contains various immune active factors with high medicinal value. Currently, there are various products derived from cow and goat milk, but few related to camel milk, providing an opportunity for development. This study used trypsin to hydrolyze the whey proteins of camel milk, separated and purified peptide fragments with antibacterial activity, and conducted a comparative study with cow milk. The present study provided new ideas for the use and development of camel whey protein hydrolysates and their dextran purification fractions, and indicated the future development of these peptides as nutritional additives or food preservatives. Abstract Antibacterial peptides were isolated and purified from whey proteins of camel milk (CaW) and cow milk (CoW) and their antimicrobial activities were studied. The whey proteins were hydrolyzed using trypsin, and the degree of hydrolysis was identified by gel electrophoresis. The whey hydrolysate (WH) was purified using ultrafiltration and Dextran gel chromatography to obtain small peptides with antibacterial activity. The effect of the antimicrobial peptides on the morphology of bacterial strains was investigated using transmission electron microscopy. Their amino acid composition and antimicrobial activities were then determined. Polypeptides CaWH-III (<3 kDa) and CoWH-III (<3 kDa) had the strongest antibacterial activity. Both Fr.A2 (CaWH-Ⅲ’s fraction 2) and Fr.B1 (CoWH-Ⅲ’s fraction 1) had antibacterial effects toward Escherichia coli and Staphylococcus aureus, with minimum antimicrobial mass concentrations of 65 mg/mL and 130 mg/mL for Fr.A2, and 130 mg/mL and 130 mg/mL for Fr.B1, respectively. The highly active antimicrobial peptides had high amounts of alkaline amino acids (28.13% in camel milk Fr.A2 and 25.07% in the cow milk Fr.B1) and hydrophobic amino acids. (51.29% in camel milk Fr.A2 and 57.69% in the cow milk Fr.B1). This results showed that hydrolysis of CaW and CoW using trypsin produced a variety of effective antimicrobial peptides against selected pathogens, and the antibacterial activity of camel milk whey was slightly higher than that of cow milk whey.
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15
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Lv LC, Huang QY, Ding W, Xiao XH, Zhang HY, Xiong LX. Fish gelatin: The novel potential applications. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103581] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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16
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Viji P, Phannendra TS, Jesmi D, Madhusudana Rao B, Dhiju Das PH, George N. Functional and Antioxidant Properties of Gelatin Hydrolysates Prepared from Skin and Scale of Sole Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1672845] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Pankyamma Viji
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | - T. S. Phannendra
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | - Debbarma Jesmi
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | - B. Madhusudana Rao
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | | | - Ninan George
- Central Institute of Fisheries Technology, Kochi, India
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17
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Chotphruethipong L, Aluko RE, Benjakul S. Hydrolyzed collagen from porcine lipase-defatted seabass skin: Antioxidant, fibroblast cell proliferation, and collagen production activities. J Food Biochem 2019; 43:e12825. [PMID: 31353514 DOI: 10.1111/jfbc.12825] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 01/24/2019] [Accepted: 02/18/2019] [Indexed: 12/30/2022]
Abstract
Defatting of seabass skins using porcine pancreas lipase (PPL) at 25 or 50 units/g dry matter) for 1-3 hr at 30ºC was investigated. Treatment of seabass skin with PPL (25 unit/g dry matter) for 3 hr removed 83.81% lipids when compared to 57.27% using isopropanol. Hydrolysis of PPL-treated skin by papain (0.3 unit/g dry matter) (PPL-papain-3 process) at 40ºC for 90 min provided hydrolyzed collagen (HC) with higher yield, α-amino group content, ferric-reducing antioxidant power, and metal chelating activity than other treatments (p < 0.05). There was no difference in fishy odor between HC from PPL-papain-2 and PPL-papain-3 processes (p > 0.05). All the HC (50-250 µg/ml) samples stimulated L929 fibroblast cell proliferation and also induced collagen production in a dose-dependent manner. Also, all HC contained peptides with molecular weight of 406-11,860 Da. Gly and imino acids were dominant amino acids in HC prepared with PPL-papain-3 process. PRACTICAL APPLICATIONS: Seabass skin is a potential raw material for the production of hydrolyzed collagen (HC). However, seabass skin contains a large amount of lipids, including polyunsaturated fatty acids. These unsaturated lipids are oxidized during processing, particularly during hydrolysis at high temperature. This leads to the development of undesirable odor, especially fishy odor. Therefore, seabass skin defatting is an important step for improving the quality of the resulting HC. The use of lipase is an alternative method that can be used to remove lipids in skins without using solvents. HC from defatted skins will contain bioactive peptides and therefore, can be used as a food supplement or for skin nourishment.
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Affiliation(s)
- Lalita Chotphruethipong
- Faculty of Agro-Industry, Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Soottawat Benjakul
- Faculty of Agro-Industry, Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
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18
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Xu GY, Liao AM, Huang JH, Zhang JG, Thakur K, Wei ZJ. Evaluation of structural, functional, and anti-oxidant potential of differentially extracted polysaccharides from potatoes peels. Int J Biol Macromol 2019; 129:778-785. [PMID: 30771399 DOI: 10.1016/j.ijbiomac.2019.02.074] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/02/2019] [Accepted: 02/12/2019] [Indexed: 12/28/2022]
Abstract
Potato peel was used for the extraction of three types of polysaccharides (PW, PAL, and PAC) using water, alkaline, and acid treatments, respectively. The structure of the PP polysaccharides was examined by means of Fourier transform infrared spectroscopy (FT-IR) analysis and Gas chromatography-mass spectrometry (GC-MS). The results suggest that the extracted polysaccharides constituted essentially three functional groups: CO, CH, and OH. The polysaccharides were comprised of low proportions of proteins, 17-23% uronic acids, and approximately 70% carbohydrates. PAL, PW, and PAC with molecular weights of 2.25 × 103, 2.18 × 103, and 1.92 × 103 kDa, respectively, were composed of rhamnose, xylose, mannose, arabinose, glucose, and galactose. Functional properties (solubility, oil holding capacity, foaming, and emulsion properties) of these polysaccharides were evaluated. Among three, PAL showed the highest fat-binding capacity which was 7.50 g/g with the solubility of 95.06%. The three polysaccharides possessed appreciable in vitro anti-oxidant (scavenging DPPH and ABTS+ radicals, chelating ferrous ions, and reducing power) potential. PAL exhibited the strongest reducing power, scavenging activity on DPPH radicals and chelating capability on ferrous ions. PP polysaccharides can be used as promising natural antioxidants in food, pharmaceutical, and cosmetic preparations.
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Affiliation(s)
- Guan-Yi Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Ai-Mei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
| | - Ji-Hong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China; Henan Cooperation Science and Technology Institute, Zhengzhou 450001, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang seasoning Food Co., Ltd., Jieshou 236500, People's Republic of China.
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19
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Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Zheng L, Wei H, Yu H, Xing Q, Zou Y, Zhou Y, Peng J. Fish Skin Gelatin Hydrolysate Production by Ginger Powder Induces Glutathione Synthesis To Prevent Hydrogen Peroxide Induced Intestinal Oxidative Stress via the Pept1-p62-Nrf2 Cascade. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11601-11611. [PMID: 30339007 DOI: 10.1021/acs.jafc.8b02840] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Gelatin hydrolysate was reported to contain large amounts of biologically active peptides with excellent antioxidant properties. However, its inducement of antioxidant response within cells and the underlying molecular mechanism are far from clear. Here, gelatin from Nile tilapia skin was hydrolyzed by ginger protease to produce antioxidant hydrolysate, and three fish skin gelatin hydrolysate fractions (FSGHFs) were obtained by ultrafiltration. Fractionation of the hydrolysate increased the free radical scavenging capacity of the FSGHFs, particularly FSGHF3, which showed the lowest molecular weight (below 1000 Da). Furthermore, FSGHF3 treatment prior to H2O2 exposure increased cell viability and membrane integrity in IPEC-J2 cells. H2O2-induced ROS production and epithelial barrier damage were suppressed by FSGHF3 pretreatment. FSGHF3 stimulated the nuclear translocation of nuclear factor erythroid 2-related factor 2 (Nrf2), along with increases in the mRNA and protein expression of catalytic and modulatory subunits of γ-glutamylcysteine ligase as well as in the level of glutathione. Silencing of Nrf2 or p62 (an upstream regulator of Nrf2) suppressed FSGHF3-induced Nrf2 activation and its protection against H2O2-induced oxidative stress. Moreover, oligopeptides in FSGHF3 may mediate the cytoprotective effect against oxidative stress, which was confirmed by the result that FSGHF3 failed to inhibit the ROS production in H2O2-exposed cells with the knockdown of Pept1 (an oligopeptide transporter). Therefore, FSGHF3 can induce glutathione synthesis and prevent oxidative stress through the Pept1-p62-Nrf2 cascade and thus may be a functional food for gastrointestinal dysfunction.
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Affiliation(s)
- Liufeng Zheng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Hongkui Wei
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
- The Cooperative Innovation Center for Sustainable Pig Production , Wuhan 430070 , People's Republic of China
| | - Huichao Yu
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
| | - Qian Xing
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Yi Zou
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
| | - Yuanfei Zhou
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
- The Cooperative Innovation Center for Sustainable Pig Production , Wuhan 430070 , People's Republic of China
| | - Jian Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
- The Cooperative Innovation Center for Sustainable Pig Production , Wuhan 430070 , People's Republic of China
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21
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Chiang JH, Loveday SM, Hardacre AK, Parker ME. Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo- and exoproteases. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13911] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. H. Chiang
- Massey Institute of Food Science and Technology; Massey University; Private Bag 11222 4442 Palmerston North New Zealand
- Riddet Institute; Massey University; Private Bag 11222 4442 Palmerston North New Zealand
| | - S. M. Loveday
- Riddet Institute; Massey University; Private Bag 11222 4442 Palmerston North New Zealand
- AgResearch Grasslands Research Centre; Tennant Drive, Private Bag 11008 Palmerston North 4442 New Zealand
| | - A. K. Hardacre
- Massey Institute of Food Science and Technology; Massey University; Private Bag 11222 4442 Palmerston North New Zealand
| | - M. E. Parker
- Massey Institute of Food Science and Technology; Massey University; Private Bag 11222 4442 Palmerston North New Zealand
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22
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Jeddou KB, Bouaziz F, Helbert CB, Nouri-Ellouz O, Maktouf S, Ellouz-Chaabouni S, Ellouz-Ghorbel R. Structural, functional, and biological properties of potato peel oligosaccharides. Int J Biol Macromol 2018; 112:1146-1155. [DOI: 10.1016/j.ijbiomac.2018.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/18/2018] [Accepted: 02/01/2018] [Indexed: 01/01/2023]
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23
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Chen J, Li L, Yi R, Gao R, He J. Release kinetics of Tilapia scale collagen I peptides during tryptic hydrolysis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Benjakul S, Karnjanapratum S, Visessanguan W. Hydrolysed collagen from Lates calcarifer
skin: its acute toxicity and impact on cell proliferation and collagen production of fibroblasts. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13772] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Soottawat Benjakul
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Supatra Karnjanapratum
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
- Faculty of Agro-Industry; King Mongkut's Institute of Technology Ladkrabang; Ladkrabang Bangkok 10520 Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC); 113 Thailand Science Park Phahonyothin Road Pathumthani 12120 Thailand
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25
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Preparation and characterization of physicochemical properties of golden apple snail (Pomacea canaliculata) protein hydrolysate as affected by different proteases. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2017.12.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Huang T, Tu ZC, Shangguan X, Wang H, Sha X, Bansal N. Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chem 2017; 246:428-436. [PMID: 29291869 DOI: 10.1016/j.foodchem.2017.12.023] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Rheological, microstructural and emulsifying properties of fish gelatin phosphorylated using sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50 °C for 0, 0.5, 1 or 2 h. Rheological behaviors indicated that phosphorylation decreased gelation rate constant (kgel) and apparent viscosity of gelatin solutions. Phosphorylation time was inversely proportional to tan δ; gelling and melting points of fish gelatin gels; however gel properties could be improved by short time of phosphorylation. Scanning electron microscopy and atomic force microscopy revealed that longer time of phosphorylation resulted in looser gel network with more aggregation. Longer phosphorylation time could stabilize fish gelatin emulsions, and endowed emulsions with smaller particle size and lower coefficient viscosity, but higher ζ-potential values. These results suggested that phosphorylation could be applied to obtain fish gelatin with varying functional properties suitable for numerous industrial applications.
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Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaomei Sha
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia.
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27
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Banerjee G, Ray AK. Impact of microbial proteases on biotechnological industries. Biotechnol Genet Eng Rev 2017; 33:119-143. [DOI: 10.1080/02648725.2017.1408256] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Goutam Banerjee
- Department of Zoology, Visva-Bharati University, Santiniketan, India
- Department of Biochemistry, University of Calcutta, Kolkata, India
| | - Arun Kumar Ray
- Department of Zoology, Visva-Bharati University, Santiniketan, India
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28
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Hosseini SF, Ramezanzade L, Nikkhah M. Nano-liposomal entrapment of bioactive peptidic fraction from fish gelatin hydrolysate. Int J Biol Macromol 2017; 105:1455-1463. [DOI: 10.1016/j.ijbiomac.2017.05.141] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 05/17/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
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29
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Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides. Food Chem 2017; 234:220-229. [DOI: 10.1016/j.foodchem.2017.04.177] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 04/22/2017] [Accepted: 04/29/2017] [Indexed: 02/06/2023]
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30
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Collagenous proteins from black-barred halfbeak skin as a source of gelatin and bioactive peptides. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Kchaou H, Jridi M, Abdelhedi O, Nasreddine B, Karbowiak T, Nasri M, Debeaufort F. Development and characterization of cuttlefish (Sepia officinalis) skin gelatin-protein isolate blend films. Int J Biol Macromol 2017; 105:1491-1500. [PMID: 28619638 DOI: 10.1016/j.ijbiomac.2017.06.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/08/2017] [Accepted: 06/10/2017] [Indexed: 10/19/2022]
Abstract
In the present study, cuttlefish skin gelatin (CSG) and protein isolate (CSPI) blend films were prepared and their physicochemical and antioxidant properties were characterized. CSG (4%, w/v) was blended with CSPI (3%, w/v) at different ratios and 15% of glycerol (w/w, plasticizer/polymer dry matter). Results showed that increasing of CSPI content induced lower lightness but higher redness, yellowness and color difference values compared to CSG film. In addition, CSPI film had the lowest tensile strength (TS) and elongation at break (EAB) values. The FTIR spectra of blend films showed a shift in the position of peaks related to the amide-I group, suggesting that they were involved in the interaction between the biopolymers. The structural properties evaluated by DSC showed a total miscibility between both polymers. This result was also confirmed by the SEM study, revealing a compact and homogenous structure in the blend films. Moreover, the water contact angle decreased in blend films, especially for those having higher proportion of CSPI. The antioxidant activity of films was markedly favored by the CSPI incorporation. Therefore, CSPI addition into gelatin matrix allowed to improve the blend films properties, mainly governed by the CSG/CSPI ratio.
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Affiliation(s)
- Hela Kchaou
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
| | - Mourad Jridi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Benbettaïeb Nasreddine
- Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A02-102, 1 esplanade Erasme, 21000 Dijon, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A02-102, 1 esplanade Erasme, 21000 Dijon, France
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Frédéric Debeaufort
- Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A02-102, 1 esplanade Erasme, 21000 Dijon, France
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Chai TT, Law YC, Wong FC, Kim SK. Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review. Mar Drugs 2017; 15:E42. [PMID: 28212329 PMCID: PMC5334622 DOI: 10.3390/md15020042] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 02/06/2017] [Accepted: 02/08/2017] [Indexed: 12/11/2022] Open
Abstract
Marine invertebrates, such as oysters, mussels, clams, scallop, jellyfishes, squids, prawns, sea cucumbers and sea squirts, are consumed as foods. These edible marine invertebrates are sources of potent bioactive peptides. The last two decades have seen a surge of interest in the discovery of antioxidant peptides from edible marine invertebrates. Enzymatic hydrolysis is an efficient strategy commonly used for releasing antioxidant peptides from food proteins. A growing number of antioxidant peptide sequences have been identified from the enzymatic hydrolysates of edible marine invertebrates. Antioxidant peptides have potential applications in food, pharmaceuticals and cosmetics. In this review, we first give a brief overview of the current state of progress of antioxidant peptide research, with special attention to marine antioxidant peptides. We then focus on 22 investigations which identified 32 antioxidant peptides from enzymatic hydrolysates of edible marine invertebrates. Strategies adopted by various research groups in the purification and identification of the antioxidant peptides will be summarized. Structural characteristic of the peptide sequences in relation to their antioxidant activities will be reviewed. Potential applications of the peptide sequences and future research prospects will also be discussed.
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Affiliation(s)
- Tsun-Thai Chai
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
- Centre for Bio-diversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
| | - Yew-Chye Law
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
| | - Fai-Chu Wong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
- Centre for Bio-diversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia.
| | - Se-Kwon Kim
- Department of Marine Bio-Convergence Science, Pukyong National University, 48513 Busan, Korea.
- Institute for Life Science of Seogo (ILSS), Kolmar Korea Co, 137-876 Seoul, Korea.
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Shavandi A, Hu Z, Teh S, Zhao J, Carne A, Bekhit A, Bekhit AEDA. Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent. Food Chem 2017; 227:194-201. [PMID: 28274422 DOI: 10.1016/j.foodchem.2017.01.099] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 12/15/2016] [Accepted: 01/18/2017] [Indexed: 11/17/2022]
Abstract
Squid pens were subjected to alkali hydrolysis to extract chitin and chitosan. Proteins present in the alkaline extraction wastewater were recovered at pH 3, 4, 5 and 6, and were subjected to hydrolysis by trypsin, pepsin and a bacterial protease called HT for 1, 2, 4 and 24h. Hydrolysis of the extracted proteins with either trypsin or HT generated more antioxidant activity than hydrolysis with pepsin. Higher ACE-inhibitory activity was generated in the trypsin and pepsin hydrolysates than in the HT hydrolysate. Squid pen protein recovered from chitosan processing waste alkaline solution can be a potential source of bioactive peptides for addition to foods. The antioxidant and ACE-inhibitory activities of the extracted proteins were initially low and increased upon incubation with the proteases. Pepsin generated significantly lower (P<0.05) antioxidant activities compared to trypsin and HT, while trypsin and pepsin hydrolysates exhibited higher ACE-inhibitory activity than HT (P<0.05).
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Affiliation(s)
- Amin Shavandi
- Department of Food Science, University of Otago, Dunedin, New Zealand.
| | - Zhihao Hu
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - SueSiang Teh
- Department of Bioscience and Sport Science, Faculty of Applied Sciences and Computing, Tunku Abdul Rahman University College, Jalan Genting Kelang, 53300 Kuala Lumpur, Malaysia
| | - Jenny Zhao
- Faculty of Agriculture and Life Sciences Lincoln University, Lincoln Canterbury, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
| | - Adnan Bekhit
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
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New acidic proteases from Liza aurata viscera: Characterization and application in gelatin production. Int J Biol Macromol 2016; 92:533-542. [DOI: 10.1016/j.ijbiomac.2016.07.063] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 07/09/2016] [Accepted: 07/18/2016] [Indexed: 11/23/2022]
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Yi J, De Gobba C, Skibsted LH, Otte J. Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1203932] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Fernandes P. Enzymes in Fish and Seafood Processing. Front Bioeng Biotechnol 2016; 4:59. [PMID: 27458583 PMCID: PMC4935696 DOI: 10.3389/fbioe.2016.00059] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Accepted: 06/24/2016] [Indexed: 11/15/2022] Open
Abstract
Enzymes have been used for the production and processing of fish and seafood for several centuries in an empirical manner. In recent decades, a growing trend toward a rational and controlled application of enzymes for such goals has emerged. Underlying such pattern are, among others, the increasingly wider array of enzyme activities and enzyme sources, improved enzyme formulations, and enhanced requirements for cost-effective and environmentally friendly processes. The better use of enzyme action in fish- and seafood-related application has had a significant impact on fish-related industry. Thus, new products have surfaced, product quality has improved, more sustainable processes have been developed, and innovative and reliable analytical techniques have been implemented. Recent development in these fields are presented and discussed, and prospective developments are suggested.
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Affiliation(s)
- Pedro Fernandes
- Department of Bioengineering, Institute for Biotechnology and Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal; Faculdade de Engenharia, Universidade Lusófona de Humanidades e Tecnologias, Lisbon, Portugal
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Kalmodia S, Vandhana S, Tejaswini Rama BR, Jayashree B, Sreenivasan Seethalakshmi T, Umashankar V, Yang W, Barrow CJ, Krishnakumar S, Elchuri SV. Bio-conjugation of antioxidant peptide on surface-modified gold nanoparticles: a novel approach to enhance the radical scavenging property in cancer cell. Cancer Nanotechnol 2016; 7:1. [PMID: 26900409 PMCID: PMC4747989 DOI: 10.1186/s12645-016-0013-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Accepted: 01/05/2016] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Functionalized gold nanoparticles are emerging as a promising nanocarrier for target specific delivery of the therapeutic molecules in a cancer cell, as a result it targeted selectively to the cancer cell and minimized the off-target effect. The functionalized nanomaterial (bio conjugate) brings novel functional properties, for example, the high payload of anticancer, antioxidant molecules and selective targeting of the cancer molecular markers. The current study reported the synthesis of multifunctional bioconjugate (GNPs-Pep-A) to target the cancer cell. METHODS The GNPs-Pep-A conjugate was prepared by functionalization of GNPs with peptide-A (Pro-His-Cys-Lys-Arg-Met; Pep-A) using thioctic acid as a linker molecule. The GNPs-Pep-A was characterized and functional efficacy was tested using Retinoblastoma (RB) cancer model in vitro. RESULTS The GNPs-Pep-A target the reactive oxygen species (ROS) in RB, Y79, cancer cell more effectively, and bring down the ROS up to 70 % relative to control (untreated cells) in vitro. On the other hand, Pep-A and GNPs showed 40 and 9 % reductions in ROS, respectively, compared to control. The effectiveness of bioconjugate indicates the synergistic effect, due to the coexistence of both organic (Pep-A) and inorganic phase (GNPs) in novel GNPs-Pep-A functional material. In addition to this, it modulates the mRNA expression of antioxidant genes glutathione peroxidase (GPX), superoxide dismutase (SOD) and catalase (CAT) by two-threefolds as observed. CONCLUSIONS The effects of GNPs-Pep-A on ROS reduction and regulation of antioxidant genes confirmed that Vitis vinifera L. polyphenol-coated GNPs synergistically improve the radical scavenging properties and enhanced the apoptosis of cancer cell.
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Affiliation(s)
- Sushma Kalmodia
- Department of Nano-biotechnology, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India.,Centre for Chemistry and Biotechnology, Deakin University, Geelong campus, Geelong, VIC 3216 Australia
| | - Suryanarayanan Vandhana
- Department of Nano-biotechnology, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India
| | - B R Tejaswini Rama
- Centre for Chemistry and Biotechnology, Deakin University, Geelong campus, Geelong, VIC 3216 Australia
| | - Balasubramanyam Jayashree
- Department of Nano-biotechnology, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India
| | - T Sreenivasan Seethalakshmi
- Department of Nano-biotechnology, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India
| | - Vetrivel Umashankar
- Center for Bioinformatics, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India
| | - Wenrong Yang
- Centre for Chemistry and Biotechnology, Deakin University, Geelong campus, Geelong, VIC 3216 Australia
| | - Colin J Barrow
- Centre for Chemistry and Biotechnology, Deakin University, Geelong campus, Geelong, VIC 3216 Australia
| | - Subramanian Krishnakumar
- Department of Nano-biotechnology, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India
| | - Sailaja V Elchuri
- Department of Nano-biotechnology, Vision Research Foundation, Sankara Nethralaya, 18, College Road, Nungambakkam, Chennai, 600 006 India
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Nakchum L, Kim SM. Preparation of squid skin collagen hydrolysate as an antihyaluronidase, antityrosinase, and antioxidant agent. Prep Biochem Biotechnol 2016; 46:123-30. [DOI: 10.1080/10826068.2014.995808] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ladawan Nakchum
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
| | - Sang Moo Kim
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
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Rafieian F, Keramat J, Shahedi M. Physicochemical properties of gelatin extracted from chicken deboner residue. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.050] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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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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Chi CF, Hu FY, Wang B, Li ZR, Luo HY. Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle. Mar Drugs 2015; 13:2580-601. [PMID: 25923316 PMCID: PMC4446595 DOI: 10.3390/md13052580] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Revised: 04/09/2015] [Accepted: 04/21/2015] [Indexed: 11/17/2022] Open
Abstract
Influence of amino acid compositions and peptide profiles on antioxidant capacities of two protein hydrolysates from skipjack tuna (Katsuwonus pelamis) dark muscle was investigated. Dark muscles from skipjack tuna were hydrolyzed using five separate proteases, including pepsin, trypsin, Neutrase, papain and Alcalase. Two hydrolysates, ATH and NTH, prepared using Alcalase and Neutrase, respectively, showed the strongest antioxidant capacities and were further fractionated using ultrafiltration and gel filtration chromatography. Two fractions, Fr.A3 and Fr.B2, isolated from ATH and NTH, respectively, showed strong radical scavenging activities toward 2,2-diphenyl-1-picrylhydrazyl radicals (EC50 1.08% ± 0.08% and 0.98% ± 0.07%), hydroxyl radicals (EC50 0.22% ± 0.03% and 0.48% ± 0.05%), and superoxide anion radicals (EC50 1.31% ± 0.11% and 1.56% ± 1.03%) and effectively inhibited lipid peroxidation. Eighteen peptides from Fr.A3 and 13 peptides from Fr.B2 were isolated by reversed-phase high performance liquid chromatography, and their amino acid sequences were determined. The elevated antioxidant activity of Fr.A3 might be due to its high content of hydrophobic and aromatic amino acid residues (181.1 and 469.9 residues/1000 residues, respectively), small molecular sizes (3–6 peptides), low molecular weights (524.78 kDa), and amino acid sequences (antioxidant score 6.11). This study confirmed that a smaller molecular size, the presence of hydrophobic and aromatic amino acid residues, and the amino acid sequences were the key factors that determined the antioxidant activities of the proteins, hydrolysates and peptides. The results also demonstrated that the derived hydrolysates and fractions from skipjack tuna (K. pelamis) dark muscles could prevent oxidative reactions and might be useful for food preservation and medicinal purposes.
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Affiliation(s)
- Chang-Feng Chi
- National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316022, China.
| | - Fa-Yuan Hu
- National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316022, China.
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316022, China.
| | - Zhong-Rui Li
- Division of Life Science, Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China.
| | - Hong-Yu Luo
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316022, China.
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Two novel antioxidant nonapeptides from protein hydrolysate of skate (Raja porosa) muscle. Mar Drugs 2015; 13:1993-2009. [PMID: 25854645 PMCID: PMC4413196 DOI: 10.3390/md13041993] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 03/25/2015] [Accepted: 03/26/2015] [Indexed: 11/17/2022] Open
Abstract
In the current study, the preparation conditions of neutrase hydrolysate (SMH) from skate (Raja porosa) muscle protein were optimized using orthogonal L9(3)4 tests, and R values indicated that pH was the most important factor affecting HO· scavenging activity of SMH. Under the optimum conditions of pH 7.0, enzymolysis temperature 60 °C, enzyme/substrate ratio (E/S) 2%, and enzymolysis time 5 h, EC50 of SMH on HO· was 2.14 ± 0.17 mg/mL. Using ultrafiltration, gel filtration chromatography, and RP-HPLC, two novel antioxidant nonapeptides (SP-A and SP-B) were isolated from SMH and their amino acid sequences were found to be APPTAYAQS (SP-A) and NWDMEKIWD (SP-B) with calculated molecular masses of 904.98 Da and 1236.38 Da, respectively. Both showed strong antioxidant activities. SP-A and SP-B exhibited good scavenging activities on HO· (EC50 0.390 and 0.176 mg/mL), DPPH· (EC50 0.614 and 0.289 mg/mL), and O2-· (EC50 0.215 and 0.132 mg/mL) in a dose-dependent manner. SP-B was also effective against lipid peroxidation in the model system. The aromatic (2Trp), acidic (2Asp and Glu), and basic (Lys) amino acid residues within the sequences of SP-B might account for its pronounced antioxidant activity. The results of this study suggested that protein hydrolysate and peptides from skate muscle might be effective as food additives for retarding lipid peroxidation occurring in foodstuffs.
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Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.042] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation. Int J Biol Macromol 2015; 72:472-9. [DOI: 10.1016/j.ijbiomac.2014.08.044] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2014] [Revised: 08/24/2014] [Accepted: 08/26/2014] [Indexed: 11/20/2022]
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Chi CF, Cao ZH, Wang B, Hu FY, Li ZR, Zhang B. Antioxidant and functional properties of collagen hydrolysates from Spanish mackerel skin as influenced by average molecular weight. Molecules 2014; 19:11211-30. [PMID: 25090114 PMCID: PMC6271556 DOI: 10.3390/molecules190811211] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 06/28/2014] [Accepted: 07/25/2014] [Indexed: 01/01/2023] Open
Abstract
In the current study, the relationships between functional properties and average molecular weight (AMW) of collagen hydrolysates from Spanish mackerel (Scomberomorous niphonius) skin were researched. Seven hydrolysate fractions (5.04 ≤ AMW ≤ 47.82 kDa) from collagen of Spanish mackerel skin were obtained through the processes of acid extraction, proteolysis, and fractionation using gel filtration chromatography. The physicochemical properties of the collagen hydrolysate fractions were studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), gel filtration chromatography, scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR). The results indicated that there was an inverse relationship between the antioxidant activities and the logarithm of the AMW of the hydrolysate fractions in the tested AMW range. However, the reduction of AMW significantly enhanced the solubility of the hydrolysate fractions, and a similar AMW decrease of the hydrolysate fractions negatively affected the emulsifying and foaming capacities. This presented as a positive correlation between the logarithm of AMW and emulsion stability index, emulsifying activity index, foam stability, and foam capacity. Therefore, these collagen hydrolysates with excellent antioxidant activities or good functionalities as emulsifiers could be obtained by controlling the effect of the digestion process on the AMW of the resultant hydrolysates.
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Affiliation(s)
- Chang-Feng Chi
- National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China.
| | - Zi-Hao Cao
- National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China.
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China.
| | - Fa-Yuan Hu
- National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China.
| | - Zhong-Rui Li
- Division of Life Science, Hong Kong University of Science and Technology, Clear Water Bay, Kowloon,Hong Kong, China.
| | - Bin Zhang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China.
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