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Chilakala R, Moon HJ, Jung MS, Han JW, Ko KH, Lee DS, Cheong SH. Bioactive Peptides from Meretrix lusoria Enzymatic Hydrolysate as a Potential Treatment for Obesity in db/db Mice. Nutrients 2024; 16:1913. [PMID: 38931268 PMCID: PMC11206624 DOI: 10.3390/nu16121913] [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: 05/22/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Obesity is acknowledged as a significant risk factor for cardiovascular disease, often accompanied by increased inflammation and diabetes. Bioactive peptides derived from marine animal proteins show promise as safe and effective anti-obesity agents by regulating adipocyte differentiation through the AMPK signaling pathway. Therefore, this study aims to investigate the anti-obesity and anti-diabetic effects of bioactive compounds derived from a Meretrix lusoria Protamex enzymatic hydrolysate (MLP) fraction (≤1 kDa) through a 6-week treatment (150 mg/kg or 300 mg/kg, administered once daily) in leptin receptor-deficient db/db mice. The MLP treatment significantly decreased the body weight, serum total cholesterol, triglycerides, and LDL-cholesterol levels while also exhibiting a beneficial effect on hepatic and serum marker parameters in db/db mice. A histological analysis revealed a reduction in hepatic steatosis and epididymal fat following MLP treatment. Furthermore, poor glucose tolerance was improved, and hepatic antioxidant enzyme activities were elevated in MLP-treated mice compared to db/db control mice. Western blot analysis showed an increased expression of the AMPK protein after MLP treatment. In addition, the expression of lipogenic genes decreased in db/db mice. These findings indicate that bioactive peptides, which are known to regulate blood glucose levels, lipid metabolism, and adipogenesis, could be beneficial functional food additives and pharmaceuticals.
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Affiliation(s)
- Ramakrishna Chilakala
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 59626, Republic of Korea; (R.C.); (H.J.M.); (M.S.J.); (J.W.H.); (K.H.K.)
| | - Hyeon Jeong Moon
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 59626, Republic of Korea; (R.C.); (H.J.M.); (M.S.J.); (J.W.H.); (K.H.K.)
| | - Min Seouk Jung
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 59626, Republic of Korea; (R.C.); (H.J.M.); (M.S.J.); (J.W.H.); (K.H.K.)
| | - Jong Won Han
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 59626, Republic of Korea; (R.C.); (H.J.M.); (M.S.J.); (J.W.H.); (K.H.K.)
| | - Kang Ho Ko
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 59626, Republic of Korea; (R.C.); (H.J.M.); (M.S.J.); (J.W.H.); (K.H.K.)
| | - Dong Sung Lee
- College of Pharmacy, Chosun University, Dong-gu, Gwangju 61452, Republic of Korea;
| | - Sun Hee Cheong
- Department of Marine Bio-Food Sciences, Chonnam National University, Yeosu 59626, Republic of Korea; (R.C.); (H.J.M.); (M.S.J.); (J.W.H.); (K.H.K.)
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Russo GL, Langellotti AL, Torrieri E, Masi P. Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry. Compr Rev Food Sci Food Saf 2024; 23:e13281. [PMID: 38284572 DOI: 10.1111/1541-4337.13281] [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: 09/07/2023] [Revised: 11/01/2023] [Accepted: 11/27/2023] [Indexed: 01/30/2024]
Abstract
Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.
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Affiliation(s)
| | | | - Elena Torrieri
- CAISIAL Centre, University of Naples Federico II, Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology-University of Naples Federico II, Portici, Italy
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology-University of Naples Federico II, Portici, Italy
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Hwang CC, Chien HI, Lee YC, Kao JC, Huang YR, Huang YL, Huang CY, Tsai YH. Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology. Foods 2023; 12:3140. [PMID: 37628139 PMCID: PMC10452964 DOI: 10.3390/foods12163140] [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: 07/14/2023] [Revised: 08/18/2023] [Accepted: 08/20/2023] [Indexed: 08/27/2023] Open
Abstract
Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s. This study examines whether the microwave-assisted induction heating (MAIH) technology (at 70 °C for 130 s or 90 °C for 110 s) can more effectively slow down the quality loss of barramundi meat during cold storage than the traditional boiling method (at 90 °C for 150 s). The results show that no microbial growth was observed in the three groups of heated barramundi meat samples during the 60 days of cold storage. However, the MAIH technology slowed down the increase in the total volatile basic nitrogen (TVBN) content more significantly than the boiling method. As the cold storage time increased, though, the L* (lightness), a* (redness), and W (whiteness) values decreased, while the b* (yellowness) and color difference (ΔE) values increased in the three treatment groups. However, the MAIH technology slowed down the decrease in the L*, a*, and W values more significantly, and produced a ΔE value smaller than the boiling method. Moreover, the MAIH technology ensured higher hardness and chewiness of the barramundi meat than the boiling method. Overall, the MAIH technology slowed down the quality loss of the barramundi meat and maintained better color and texture during cold storage.
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Affiliation(s)
- Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Jun-Cheng Kao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Yu-Ru Huang
- Department of Food Science, National Ilan University, Ilan 260, Taiwan;
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (Y.-C.L.); (J.-C.K.); (Y.-L.H.); (C.-Y.H.)
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Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Tsai YH, Hwang CC, Kao JC, Ou TY, Chang TH, Lee SH, Lee YC. Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Gavahian M, Majzoobi M, Farahnaky A. Editorial Overview on Emerging Thermal Food Processing Technologies. Foods 2022; 11:foods11111543. [PMID: 35681293 PMCID: PMC9180683 DOI: 10.3390/foods11111543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Accepted: 04/27/2022] [Indexed: 02/04/2023] Open
Abstract
In many cases, thermal processing technologies are necessary to provide safe food products [...].
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, No. 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan
- Correspondence: or ; Tel.: +886-8-770-3202
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (M.M.); (A.F.)
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (M.M.); (A.F.)
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Kim MJ, Chilakala R, Jo HG, Lee SJ, Lee DS, Cheong SH. Anti-Obesity and Anti-Hyperglycemic Effects of Meretrix lusoria Protamex Hydrolysate in ob/ob Mice. Int J Mol Sci 2022; 23:ijms23074015. [PMID: 35409375 PMCID: PMC8999646 DOI: 10.3390/ijms23074015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/01/2022] [Accepted: 04/02/2022] [Indexed: 12/27/2022] Open
Abstract
Meretrix lusoria (M. lusoria) is an economically important shellfish which is widely distributed in South Eastern Asia that contains bioactive peptides, proteins, and enzymes. In the present study, the extracted meat content of M. lusoria was enzymatic hydrolyzed using four different commercial proteases (neutrase, protamex, alcalase, and flavourzyme). Among the enzymatic hydrolysates, M. lusoria protamex hydrolysate (MLPH) fraction with MW ≤ 1 kDa exhibited the highest free radical scavenging ability. The MLPH fraction was further purified and an amino acid sequence (KDLEL, 617.35 Da) was identified by LC-MS/MS analysis. The purpose of this study was to investigate the anti-obesity and anti-hyperglycemic effects of MLPH containing antioxidant peptides using ob/ob mice. Treatment with MLPH for 6 weeks reduced body and organ weight and ameliorated the effects of hepatic steatosis and epididymal fat, including a constructive effect on hepatic and serum marker parameters. Moreover, hepatic antioxidant enzyme activities were upregulated and impaired glucose tolerance was improved in obese control mice. In addition, MLPH treatment markedly suppressed mRNA expression related to lipogenesis and hyperglycemia through activation of AMPK phosphorylation. These findings suggest that MLPH has anti-obesity and anti-hyperglycemic potential and could be effectively applied as a functional food ingredient or pharmaceutical.
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Affiliation(s)
- Min Ju Kim
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Ramakrishna Chilakala
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Hee Geun Jo
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
| | - Seung-Jae Lee
- Immunoregulatory Material Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup 56212, Korea;
| | - Dong-Sung Lee
- Department of Pharmacy, College of Pharmacy, Chosun University, Dong-gu, Gwangju 61452, Korea;
| | - Sun Hee Cheong
- Department of Marine Bio-Food Sciences, College of Fisheries and Ocean Sciences, Chonnam National University, Yeosu 59626, Korea; (M.J.K.); (R.C.); (H.G.J.)
- Correspondence: ; Tel.: +82-61-659-7215; Fax: +82-61-659-7219
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