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Clavenzani P, Lattanzio G, Bonaldo A, Parma L, Busti S, Oterhals Å, Romarheim OH, Aspevik T, Gatta PP, Mazzoni M. Effects of Bioactive Peptides from Atlantic Salmon Processing By-Products on Oxyntopeptic and Enteroendocrine Cells of the Gastric Mucosa of European Seabass and Gilthead Seabream. Animals (Basel) 2023; 13:3020. [PMID: 37835626 PMCID: PMC10571541 DOI: 10.3390/ani13193020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/08/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
The present study was designed to evaluate the effects of dietary levels of bioactive peptides (BPs) derived from salmon processing by-products on the presence and distribution of peptic cells (oxyntopeptic cells, OPs) and enteric endocrine cells (EECs) that contain GHR, NPY and SOM in the gastric mucosa of European seabass and gilthead seabream. In this study, 27 seabass and 27 seabreams were divided into three experimental groups: a control group (CTR) fed a control diet and two groups fed different levels of BP to replace fishmeal: 5% BP (BP5%) and 10% BP (BP10%). The stomach of each fish was sampled and processed for immunohistochemistry. Some SOM, NPY and GHR-IR cells exhibited alternating "open type" and "closed type" EECs morphologies. The BP10% group (16.8 ± 7.5) showed an increase in the number of NPY-IR cells compared to CTR (CTR 8.5 ± 4.8) and BP5% (BP10% vs. CTR p ≤ 0.01; BP10% vs. BP5% p ≤ 0.05) in the seabream gastric mucosa. In addition, in seabream gastric tissue, SOM-IR cells in the BP 10% diet (16.8 ± 3.5) were different from those in CTR (12.5 ± 5) (CTR vs. BP 10% p ≤ 0.05) and BP 5% (12.9 ± 2.5) (BP 5% vs. BP 10% p ≤ 0.01). EEC SOM-IR cells increased at 10% BP (5.3 ± 0.7) compared to 5% BP (4.4 ± 0.8) (5% BP vs. 10% BP p ≤ 0.05) in seabass. The results obtained may provide a good basis for a better understanding of the potential of salmon BPs as feed ingredients for seabass and seabream.
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Affiliation(s)
- Paolo Clavenzani
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
| | - Giulia Lattanzio
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
| | - Alessio Bonaldo
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
| | - Luca Parma
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
| | - Serena Busti
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
| | - Åge Oterhals
- Nofima, the Norwegian Institute of Food Fisheries and Aquaculture Research, 5141 Fyllingsdalen, Norway; (Å.O.); (O.H.R.); (T.A.)
| | - Odd Helge Romarheim
- Nofima, the Norwegian Institute of Food Fisheries and Aquaculture Research, 5141 Fyllingsdalen, Norway; (Å.O.); (O.H.R.); (T.A.)
| | - Tone Aspevik
- Nofima, the Norwegian Institute of Food Fisheries and Aquaculture Research, 5141 Fyllingsdalen, Norway; (Å.O.); (O.H.R.); (T.A.)
| | - Pier Paolo Gatta
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
| | - Maurizio Mazzoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy; (P.C.); (G.L.); (A.B.); (L.P.); (S.B.); (P.P.G.)
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de la Fuente B, Aspevik T, Barba FJ, Kousoulaki K, Berrada H. Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon ( Salmo salar) and Mackerel ( Scomber scombrus) Backbones and Heads. Mar Drugs 2023; 21:md21050294. [PMID: 37233488 DOI: 10.3390/md21050294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/01/2023] [Accepted: 05/09/2023] [Indexed: 05/27/2023] Open
Abstract
Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpose, the hydrolysates were submitted to simulated gastrointestinal digestion (INFOGEST method), and the mineral content was analyzed before and after the digestive process. Ca, Mg, P, Fe, Zn, and Se were then determined using an inductively coupled plasma spectrometer mass detector (ICP-MS). The highest bioaccessibility of minerals was found in salmon and mackerel head hydrolysates for Fe (≥100%), followed by Se in salmon backbone hydrolysates (95%). The antioxidant capacity of all protein hydrolysate samples, which was measured by Trolox Equivalent Antioxidant Capacity (TEAC), increased (10-46%) after in vitro digestion. The heavy metals As, Hg, Cd, and Pb were determined (ICP-MS) in the raw hydrolysates to confirm the harmlessness of these products. Except for Cd in mackerel hydrolysates, all toxic elements were below the legislation levels for fish commodities. These results suggest the possibility of using protein hydrolysates from salmon and mackerel backbones and heads for food mineral fortification, as well as the need to verify their safety.
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Affiliation(s)
- Beatriz de la Fuente
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, Spain
| | - Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, 5141 Fyllingsdalen, Norway
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, Spain
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima, 5141 Fyllingsdalen, Norway
| | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda Vicent Andrés Estellés, 46100 València, Spain
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Aspevik T, Steinsholm S, Vang B, Carlehög M, Arnesen JA, Kousoulaki K. Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon ( Salmo salar), Mackerel ( Scomber scombrus), and Herring ( Clupea harengus) Heads and Backbones. Front Nutr 2021; 8:695151. [PMID: 34957173 PMCID: PMC8703218 DOI: 10.3389/fnut.2021.695151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.
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Affiliation(s)
- Tone Aspevik
- Department Nutrition and Feed Technology, Nofima, Fyllingsdalen, Norway
| | - Silje Steinsholm
- Department Nutrition and Feed Technology, Nofima, Fyllingsdalen, Norway
| | - Birthe Vang
- Department Marine Biotechnology, Nofima, Tromsø, Norway
| | - Mats Carlehög
- Department Consumer and Sensory Sciences, Nofima, Ås, Norway
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Steinsholm S, Oterhals Å, Thoresen L, Underhaug J, Kousoulaki K, Aspevik T. Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration. J Food Sci 2021; 86:3855-3867. [PMID: 34337753 DOI: 10.1111/1750-3841.15855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 05/18/2021] [Accepted: 06/23/2021] [Indexed: 11/29/2022]
Abstract
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, protein hydrolysates based on head and backbone residuals from Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were produced using two different enzymes. The effects of micro- and nanofiltration on the chemical composition, protein recovery, and sensory properties of the final products were investigated. The choice of raw material and enzyme had negligible effects, whereas nanofiltration caused a considerable reduction in metabolites, ash, and the intensity of several sensory attributes. The intensity of bitterness increased after nanofiltration, indicating that small peptides associated with bitter taste were retained by the membrane. Total protein yield after microfiltration was 24%-29%, whereas 19%-24% were recovered in the nanofiltration retentate. PRACTICAL APPLICATION: Enzymatic protein hydrolysates can be included in food products to increase the protein content, and as a nutritional supplement and/or functional ingredient; however, unpalatable and intense flavors limit applications. This study investigated the use of membrane filtration to improve flavor quality and reduce salt content in fish protein hydrolysates. Although some protein loss is unavoidable in micro- and nanofiltration, this study demonstrates the production of fish protein hydrolysates with >90% protein and peptide content, which is suitable for inclusion in foods.
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Affiliation(s)
- Silje Steinsholm
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.,Department of Chemistry, University of Bergen, Bergen, Norway
| | - Åge Oterhals
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Lars Thoresen
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Jarl Underhaug
- Department of Chemistry, University of Bergen, Bergen, Norway
| | | | - Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
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Daskalaki MG, Axarlis K, Aspevik T, Orfanakis M, Kolliniati O, Lapi I, Tzardi M, Dermitzaki E, Venihaki M, Kousoulaki K, Tsatsanis C. Fish Sidestream-Derived Protein Hydrolysates Suppress DSS-Induced Colitis by Modulating Intestinal Inflammation in Mice. Mar Drugs 2021; 19:312. [PMID: 34071180 PMCID: PMC8228426 DOI: 10.3390/md19060312] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/17/2022] Open
Abstract
Inflammatory bowel disease is characterized by extensive intestinal inflammation, and therapies against the disease target suppression of the inflammatory cascade. Nutrition has been closely linked to the development and suppression of inflammatory bowel disease, which to a large extent is attributed to the complex immunomodulatory properties of nutrients. Diets containing fish have been suggested to promote health and suppress inflammatory diseases. Even though most of the health-promoting properties of fish-derived nutrients are attributed to fish oil, the potential health-promoting properties of fish protein have not been investigated. Fish sidestreams contain large amounts of proteins, currently unexploited, with potential anti-inflammatory properties, and may possess additional benefits through bioactive peptides and free amino acids. In this project, we utilized fish protein hydrolysates, based on mackerel and salmon heads and backbones, as well as flounder skin collagen. Mice fed with a diet supplemented with different fish sidestream-derived protein hydrolysates (5% w/w) were exposed to the model of DSS-induced colitis. The results show that dietary supplements containing protein hydrolysates from salmon heads suppressed chemically-induced colitis development as determined by colon length and pro-inflammatory cytokine production. To evaluate colitis severity, we measured the expression of different pro-inflammatory cytokines and chemokines and found that the same supplement suppressed the pro-inflammatory cytokines IL-6 and TNFα and the chemokines Cxcl1 and Ccl3. We also assessed the levels of the anti-inflammatory cytokines IL-10 and Tgfb and found that selected protein hydrolysates induced their expression. Our findings demonstrate that protein hydrolysates derived from fish sidestreams possess anti-inflammatory properties in the model of DSS-induced colitis, providing a novel underexplored source of health-promoting dietary supplements.
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Affiliation(s)
- Maria G. Daskalaki
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
- Institute of Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Konstantinos Axarlis
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
- Institute of Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima AS, 5141 Bergen, Norway; (T.A.); (K.K.)
| | - Michail Orfanakis
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
- Institute of Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Ourania Kolliniati
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
- Institute of Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Ioanna Lapi
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
- Institute of Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Maria Tzardi
- Laboratory of Pathology, School of Medicine, University of Crete, 70013 Heraklion, Greece;
| | - Eirini Dermitzaki
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
| | - Maria Venihaki
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima AS, 5141 Bergen, Norway; (T.A.); (K.K.)
| | - Christos Tsatsanis
- Laboratory of Clinical Chemistry, Medical School, University of Crete, 70013 Heraklion, Greece; (M.G.D.); (K.A.); (M.O.); (O.K.); (I.L.); (E.D.); (M.V.)
- Institute of Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
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Aspevik T, Thoresen L, Steinsholm S, Carlehög M, Kousoulaki K. Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2020.1868644] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Tone Aspevik
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Lars Thoresen
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Silje Steinsholm
- Department of Nutrition and Feed Technology, Nofima, Bergen, Norway
| | - Mats Carlehög
- Department of Consumer and Sensory Sciences, Nofima, Ås, Norway
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Steinsholm S, Oterhals Å, Underhaug J, Måge I, Malmendal A, Aspevik T. Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool. J Agric Food Chem 2020; 68:3881-3890. [PMID: 32119538 DOI: 10.1021/acs.jafc.9b07828] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced on the basis of different raw materials (cod, salmon, and chicken), enzymes (Food Pro PNL and Bromelain), and hydrolysis time (10 and 50 min). The influence of raw material and hydrolysis parameters on sensory attributes was determined by traditional descriptive sensory analysis and 1H NMR spectroscopy. The raw material had a major influence on the attribute intensity and metabolite variation, followed by enzyme and hydrolysis time. However, the formation of bitter taste was not affected by the raw material. Partial least-squares regression (PLSR) on 1H NMR and sensory data provided good models (Q2 = 0.55-0.89) for 11 of the 17 evaluated attributes, including bitterness. Significant metabolite-attribute associations were identified. The study confirms the potential prediction of the sensory properties of protein hydrolysates from cod, salmon, and chicken based on 1H NMR metabolomics profiling.
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Affiliation(s)
| | - Åge Oterhals
- Nofima, P.O. Box 1425 Oasen, N-5844 Bergen, Norway
| | - Jarl Underhaug
- Department of Chemistry, University of Bergen, Allégaten 41, N-5020 Bergen, Norway
| | | | - Anders Malmendal
- Department of Science and Environment, Roskilde University, P.O. Box 260, DK-4000 Roskilde, Denmark
| | - Tone Aspevik
- Nofima, P.O. Box 1425 Oasen, N-5844 Bergen, Norway
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Aspevik T, Oterhals Å, Rønning SB, Altintzoglou T, Wubshet SG, Gildberg A, Afseth NK, Whitaker RD, Lindberg D. Erratum to: Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry. Top Curr Chem (Cham) 2017; 375:57. [PMID: 28509115 DOI: 10.1007/s41061-017-0146-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tone Aspevik
- Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway
| | - Åge Oterhals
- Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway
| | | | | | | | - Asbjørn Gildberg
- Nofima AS, P.B. 6122 Langnes, 9291, Tromsø, Norway
- , Ildervegen 27, 9017, Tromsø, Norway
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Aspevik T, Oterhals Å, Rønning SB, Altintzoglou T, Wubshet SG, Gildberg A, Afseth NK, Whitaker RD, Lindberg D. Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry. Top Curr Chem (Cham) 2017; 375:53. [PMID: 28466455 DOI: 10.1007/s41061-017-0143-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Accepted: 04/16/2017] [Indexed: 11/26/2022]
Abstract
Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock and poultry sectors. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, e.g. for human, pet food and feed purposes. Here, we aim to cover all the important aspects of achieving optimal utilization of proteins in such residual raw materials, identifying those eligible for human consumption as co-products and for feed applications as by-products. Strict legislation regulates the utilization of various animal-based co- and by-products, representing a major hurdle if not addressed properly. Thorough understanding and optimization of all parts of the production chain, including conservation and processing, are important prerequisites for successful upgrading and industrial implementation of such products. This review includes industrially applied technologies such as freezing/cooling, acid preservation, salting, rendering and protein hydrolysis. In this regard, it is important to achieve stable production and quality through all the steps in the manufacturing chain, preferably supported by at- or online quality control points in the actual processing step. If aiming for the human market, knowledge of consumer trends and awareness are important for production and successful introduction of new products and ingredients.
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Affiliation(s)
- Tone Aspevik
- Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway
| | - Åge Oterhals
- Nofima AS, P.B. 1425 Oasen, 5828, Bergen, Norway
| | | | | | | | - Asbjørn Gildberg
- Nofima AS, P.B. 6122 Langnes, 9291, Tromsø, Norway
- , Ildervegen 27, 9017, Tromsø, Norway
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Aspevik T, Egede-Nissen H, Oterhals Ĺ. A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon ( Salmo salar) By-Products. Food Technol Biotechnol 2016; 54:421-431. [PMID: 28115899 DOI: 10.17113/ftb.54.04.16.4553] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The hydrolytic and cost efficiencies of five endopeptidases (Alcalase 2.4L, Corolase 7089, Neutrase 0.8L, Promod 671L and Protex 7L) to hydrolyze Atlantic salmon by-products were compared at standardized activity levels based on a casein assay. The substrate was characterized prior to the hydrolytic experiments (pH=6.5, t=50 °C) to obtain substrate--specific constants for nitrogen to protein mass (in g) ratio, i.e. conversion factor fN=5.23 and total amount of peptide bonds (htot)=9.3 mmol per g of protein. At low enzyme activity to substrate ratio, all enzymes were equally efficient in hydrolyzing the substrate. At highest enzyme activity to substrate ratio, Protex 7L, Alcalase 2.4L and Promod 671L gave higher degree of hydrolysis (DH=14.2-14.6%) than Corolase 7089 (13.2%) and Neutrase 0.8L (11.6%) after 120 min of hydrolysis. No differences were observed in protein recovery (yield of solubilized protein) relative to DH. Determination of DH was followed by the pH-STAT and o-phthaldialdehyde methods. Based on pH-STAT data, response surface regression models were established based on the combined effects of hydrolysis time and enzyme activity to substrate ratio on DH and protein recovery. The modelling approach was combined with enzyme cost to identify the most cost-efficient enzyme (Protex 7L).
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Affiliation(s)
- Tone Aspevik
- Nofima, Kjerreidviken 16, N-5141 Fyllingsdalen, Norway
| | | | - Ĺge Oterhals
- Nofima, Kjerreidviken 16, N-5141 Fyllingsdalen, Norway
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Shea JL, Mochizuki T, Sagvaag V, Aspevik T, Bjorkum AA, Datta S. Rapid eye movement (REM) sleep homeostatic regulatory processes in the rat: changes in the sleep-wake stages and electroencephalographic power spectra. Brain Res 2008; 1213:48-56. [PMID: 18455709 DOI: 10.1016/j.brainres.2008.03.062] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2008] [Revised: 03/21/2008] [Accepted: 03/24/2008] [Indexed: 10/22/2022]
Abstract
The aim of this study was to elucidate physiological processes that are involved in the homeostatic regulation of REM sleep. Adult rats were chronically instrumented with sleep-wake recording electrodes. Following post-surgical recovery, rats were habituated extensively for freely moving polygraphic recording conditions. On the first experimental recording day (baseline day, BLD), polygraphic signs of undisturbed sleep-wake activities were recorded for 4 h (between 11:00 AM and 3:00 PM). During the second experimental recording day (REM sleep deprivation day, RDD), rats were selectively deprived of REM sleep for the first 2 h and then allowed to have normal sleep-wake for the following 2 h. The results demonstrated that during the first 2 h, compared to BLD, RDD recordings exhibited 87.80% less time in REM sleep and 16% more time in non-REM (NREM) sleep. The total percentages of wakefulness remained comparable between the BLD and RDD. During the RDD, the mean number of REM sleep episodes was much higher than in the BLD, indicating increased REM sleep drive. Electroencephalographic (EEG) power spectral analysis revealed that selective REM sleep deprivation increased delta power but decreased theta power during the residual REM sleep. During the last 2 h, after REM sleep deprivation, rats spent 51% more time in REM sleep compared to the BLD. Also during this period, the number of REM sleep episodes with the shortest (5-30 s) and longest (>120 s) duration increased during the RDD. These findings suggest that the REM sleep homeostatic process involves increased delta- and decreased theta-frequency wave activities in the cortical EEG.
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Affiliation(s)
- J L Shea
- Sleep and Cognitive Neuroscience Laboratory, Department of Psychiatry, Boston University School of Medicine, 715 Albany Street, Boston, MA 02118, USA
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