Umami and bitterness profile of enzymatic protein hydrolysates from cultured Takifugu obscurus by-products

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.

Download Full-text

DESIGNING BALANCED FEEDS FOR INDUSTRIAL AQUACULTURE USING PROTEIN HYDROLYSATES OF FISH BY-PASS RAW MATERIALS

Fisheries ◽

10.37663/0131-6184-2021-4-81-88 ◽

2021 ◽

Vol 2021 (4) ◽

pp. 81-88

Author(s):

Olga Mezenova ◽

Dmitriy Pyanov ◽

Svetlana Agafonova ◽

Natalia Mezenova ◽

V. Volkov

Keyword(s):

Amino Acids ◽

Molecular Weight ◽

Amino Acid ◽

Raw Materials ◽

Protein Hydrolysates ◽

Total Protein Content ◽

Alternative Sources ◽

Amino Acid Balance ◽

Limiting Amino Acids ◽

By Products

The perspective of the production of domestic compound feed for the development of industrial aquaculture in Russia is shown. Alternative sources of protein in mixed fodder for salmon and sturgeon have been investigated. The advantages of using protein hydrolysates instead of a part of fishmeal in compound feed are described. The advantages of protein hydrolysates from fish by-products are considered, the chemical composition and molecular fractional composition of sublimated protein hydrolysates obtained by enzymatic and thermal pathways from sardinella scales and ridges are studied. The presence in hydrolysates of 53.3 - 97.7% of low molecular weight peptides with a molecular weight of less than 10 kDa with a total protein content of 80.8-94.1% was established. Indicators of amino acid balance (scor) of hydrolyzates of scales and ridges of sardinella were calculated in relation to the established requirements for amino acids in salmonids. Indicators of amino acid balance (scor) of hydrolyzates of scales and ridges of sardinella were calculated in relation to the established requirements for amino acids in salmonids.It was found that the introduction of an enzymatically obtained hydrolyzate is more favorable for an increase in the content of limiting amino acids in mixed feed, and the use of sardinella scales for hydrolysis is more preferable than its ridges.

Download Full-text

Antiproliferative activity of protein hydrolysates derived from fish by-products on human colon and breast cancer cells.

Proceedings of The Nutrition Society ◽

10.1017/s002966512000230x ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Aikaterini Kandyliari ◽

Jaya Prakash Golla ◽

Ying Chen ◽

Nikolaos Papandroulakis ◽

Maria Kapsokefalou ◽

...

Keyword(s):

Breast Cancer ◽

Growth Inhibition ◽

Cancer Cells ◽

Antiproliferative Activity ◽

Breast Cancer Cells ◽

Human Colon ◽

Protein Hydrolysates ◽

Sea Bream ◽

Adenocarcinoma Cells ◽

By Products

AbstractThe consumption of fish is encouraged in dietary guidelines because of its association with health benefits; however, fish processing generates by-products (gills, bones, skin, head), which can rise up to 50–60% of fish weight after filleting. The investigation of bioactivity of fish by-products and subsequent utilization for the development of high added-value food ingredients and/or supplements will reduce waste and create new products of high nutritional value. We studied the antiproliferative activity of fish by-product protein hydrolysates (FPH) on human colon and breast cancer cells. A total of 6 Meagres “Argirosomus Regius” (1256.45 ± 232.32g) and 16 Gilthead Sea Breams “Sparus Aurata” (403.47 ± 72.92g) were obtained by HCMR Institute in Crete, Greece. The fins, skin, bones, head, and gills were isolated, lyophilized, homogenized and stored separately at -80oC. The protein hydrolysates from each byproduct were prepared using a pH extraction method. Human colorectal adenocarcinoma cells (COLO320 cells) and human breast adenocarcinoma cells (MCF7A cells) were treated with different FPH for 48 hours, and cellular proliferation was measured using the MTT assay. Results are given as mean percentage of triplicate independent analyses. Statistical significance of growth inhibition was estimated following Wilcoxon Signed-Ranks test with α = 0.05. In COLO320 cells, FPH induced a the significant antiproliferative activity at 0.5g/L. Specifically, FPH from bones, gills and skin of Meagre showed a growth inhibition of 23.7%, 9.9% and 26.4%, respectively, after 48 h of treatment. The inhibition by the same by-products from the Gilthead Sea bream was 24.6%, 21.9% and 26.4%, respectively after 48 h. In MCF7A cells, FPH exerted a significant growth inhibition at 1g/L. The skin and fins of Meagre induced a growth inhibition of 25.5% and 39.0% respectively; the gills, skin and fins of Gilthead Sea Bream showed a growth inhibition of 28.5%, 47.1% and 39.6%, respectively, after 48 h. These values were in the same range with etoposide (reference anticancer molecule) in the concentration of 3.1μM for COLO320 cells and 50μM for MCF7A. These preliminary data suggest that certain fish by-products could represent a source of anticancer peptides and may cause growth inhibition of human cancer cells. The isolation of responsible bioactive peptides from fish byproducts and the integration of them into food supplements can have beneficial effects on human health.

Download Full-text

Comparison of Targeted (HPLC) and Nontargeted (GC-MS and NMR) Approaches for the Detection of Undeclared Addition of Protein Hydrolysates in Turkey Breast Muscle

Foods ◽

10.3390/foods9081084 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1084

Author(s):

Liane Wagner ◽

Manuela Peukert ◽

Bertolt Kranz ◽

Natalie Gerhardt ◽

Sabine Andrée ◽

...

Keyword(s):

Low Cost ◽

Analytical Techniques ◽

Protein Hydrolysates ◽

Economic Gain ◽

Breast Meat ◽

Turkey Meat ◽

Casein Protein ◽

Amino Acid Profiling ◽

By Products

The adulteration of fresh turkey meat by the undeclared addition of protein hydrolysates is of interest for fraudsters due to the increase of the economic gain by substituting meat with low cost ingredients. The aim of this study was to compare the suitability of three different analytical techniques such as GC-MS and 1H-NMR with HPLC-UV/VIS as a targeted method, for the detection of with protein hydrolysates adulterated turkey meat. For this, turkey breast muscles were treated with different plant- (e.g., wheat) and animal-based (e.g., gelatin, casein) protein hydrolysates with different hydrolyzation degrees (15–53%: partial; 100%: total), which were produced by enzymatic and acidic hydrolysis. A water- and a nontreated sample (REF) served as controls. The data analyses revealed that the hydrolysate-treated samples had significantly higher levels of amino acids (e.g., leucine, phenylalanine, lysine) compared with REF observed with all three techniques concordantly. Furthermore, the nontargeted metabolic profiling (GC-MS and NMR) showed that sugars (glucose, maltose) and/or by-products (build and released during acidic hydrolyses, e.g., levulinic acid) could be used for the differentiation between control and hydrolysates (type, degrees). The combination of amino acid profiling and additional compounds gives stronger evidence for the detection and classification of adulteration in turkey breast meat.

Download Full-text

Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products

Food Chemistry ◽

10.1016/j.foodchem.2013.11.089 ◽

2014 ◽

Vol 151 ◽

pp. 459-465 ◽

Cited By ~ 68

Author(s):

Yongle Liu ◽

Xianghong Li ◽

Zhijun Chen ◽

Jian Yu ◽

Faxiang Wang ◽

...

Keyword(s):

Functional Properties ◽

Protein Hydrolysates ◽

Fish Protein ◽

Structural And Functional Properties ◽

By Products ◽

Fish Protein Hydrolysates

Download Full-text

A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus

LWT ◽

10.1016/j.lwt.2021.112160 ◽

2021 ◽

pp. 112160

Author(s):

Ninglong Zhang ◽

Yunfeng Yang ◽

Wenli Wang ◽

Yuxia Fan ◽

Yuan Liu

Keyword(s):

Takifugu Obscurus ◽

By Products

Download Full-text

Enhancement of ACE and prolyl oligopeptidase inhibitory potency of protein hydrolysates from sardine and tuna by-products by simulated gastrointestinal digestion

Food & Function ◽

10.1039/c5fo01603g ◽

2016 ◽

Vol 7 (4) ◽

pp. 2066-2073 ◽

Cited By ~ 21

Author(s):

Oscar Martínez-Alvarez ◽

Irineu Batista ◽

Cristina Ramos ◽

Pilar Montero

Keyword(s):

Protein Hydrolysates ◽

Fish Protein ◽

Prolyl Oligopeptidase ◽

Gastrointestinal Digestion ◽

Inhibitory Potency ◽

Simulated Gastrointestinal Digestion ◽

Bioactive Potential ◽

By Products ◽

Fish Protein Hydrolysates

This work was focused on the study of the bioactive potential of three fish protein hydrolysates, prepared from industrial sardine and tuna by-products.

Download Full-text

Innovation in the Seafood Sector through the Valorization of By-Products

10.5772/intechopen.95008 ◽

2020 ◽

Author(s):

Marzieh Moosavi-Nasab ◽

Najme Oliyaei ◽

Jong-Bang Eun ◽

Armin Mirzapour-Kouhdasht

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Protein Hydrolysates ◽

Sulfated Polysaccharides ◽

The Novel ◽

Valuable Compounds ◽

Main Components ◽

Seafood Processing ◽

Functional Components ◽

By Products

Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.

Download Full-text