scholarly journals In vitro and in vivo evidence for a satiating effect of fish protein hydrolysate obtained from blue whiting (Micromesistius poutassou) muscle

2012 ◽  
Vol 4 (1) ◽  
pp. 271-277 ◽  
Author(s):  
Benoit Cudennec ◽  
Martine Fouchereau-Peron ◽  
Faty Ferry ◽  
Elisa Duclos ◽  
Rozenn Ravallec
Keyword(s):  
Protein Hydrolysate ◽  
Fish Protein ◽  
Blue Whiting ◽  
Fish Protein Hydrolysate

Evaluation of the satiating properties of a fish protein hydrolysate among overweight women

2014 ◽  
Vol 44 (5) ◽  
pp. 389-399 ◽  
Author(s):  
Yassine Zaïr ◽  
Elisa Duclos ◽  
Béatrice Housez ◽  
Coralie Vergara ◽  
Murielle Cazaubiel ◽  
...  
Keyword(s):  
Design Methodology ◽  
Protein Hydrolysate ◽  
Fish Protein ◽  
Content Type ◽  
Overweight Women ◽  
Glucose Levels ◽  
Fish Protein Hydrolysate ◽  
Desire To Eat

Purpose – This paper aims to investigate the satiety properties of a fish protein hydrolysate (blue whiting muscle hydrolysate, BWMH). Protein consumption is associated with higher satiety, protein being considered as the more satiating macronutrient. This property is extensively investigated in regard to weight management. Design/methodology/approach – Fifteen overweight women were included in a crossover design study. Subjects consumed 1 g of BWMH or placebo twice daily and sensations associated with satiety were recorded every day. Findings – Significant differences, in favour of BWMH, were highlighted on the desire to eat something sweet at T90 min (p < 0.05) and on plasma glucose at T270 min (p < 0.05). Research limitations/implications – This study demonstrates effect of BWMH on appetite. Indeed promising data were reported in favour of the test product, in particular on the desire to eat something sweet and on glucose levels. Some additional investigations will be necessary to support these data and those observed in in vitro and in vivo models. Originality/value – After promising pre-clinical data, this study is a first investigation of health benefits of BWMH supplementation in humans.

Neuroprotective Effect of β-secretase Inhibitory Peptide from Pacific Hake (Merluccius productus) Fish Protein Hydrolysate

2019 ◽  
Vol 16 (11) ◽  
pp. 1028-1038 ◽  
Author(s):  
Jung Kwon Lee ◽  
Eunice C.Y. Li-Chan ◽  
Imelda W.Y. Cheung ◽  
You-Jin Jeon ◽  
Ju-Young Ko ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Neuroprotective Effect ◽  
Reversed Phase ◽  
Dependent Manner ◽  
Fish Protein ◽  
Brain Disorder ◽  
Inhibitory Peptide ◽  
App Processing ◽  
Fish Protein Hydrolysate

Background: Various methodologies have been employed for the therapeutic interpolation of the progressive brain disorder Alzheimer’s disease. Thus, β-secretase inhibition is significant to prevent disease progression in the early stages. Objective: This study seeks to purify and characterize a novel β-secretase inhibitory peptide from Pacific hake enzymatic hydrolysate. Methods: A potent β-secretase inhibitory peptide was isolated by sequential purifications using Sephadex G-25 column chromatography and octadecylsilane (ODS) C18 reversed-phase HPLC. A total of seven peptides were synthesized using the isolated peptide sequences. SH-SY5Y cells stably transfected with the human ‘‘Swedish’’ amyloid precursor protein (APP) mutation APP695 (SH-SY5YAPP695swe) were used as an in-vitro model system to investigate the effect of Leu-Asn peptide on APP processing. Results: The β-secretase inhibitory activity (IC50) of the purified peptide (Ser-Leu-Ala-Phe-Val-Asp- Asp-Val-Leu-Asn) from fish protein hydrolysate was 18.65 μM and dipeptide Leu-Asn was the most potent β-secretase inhibitor (IC50 value = 8.82 µM). When comparing all the seven peptides, the inhibition pattern of Leu-Asn dipeptide was found to be competitive by Lineweaver-Burk plot and Dixon plot (Ki value = 4.24 µM). The 24 h treatment with Leu-Asn peptide in SH-SY5Y cells resulted in reducing the β-amyloid (Aβ) production in a dose-dependent manner. Conclusion: Therefore, the results of this study suggest that β-secretase inhibitory peptides derived from marine organisms could be potential candidates to develop nutraceuticals or pharmaceuticals as antidementia agents.

scholarly journals Blue whiting (Micromesistius poutassou) muscle protein hydrolysate with in vitro and in vivo antidiabetic properties

2018 ◽  
Vol 40 ◽  
pp. 137-145 ◽  
Author(s):  
Pádraigín A. Harnedy ◽  
Vadivel Parthsarathy ◽  
Chris M. McLaughlin ◽  
Martina B. O'Keeffe ◽  
Philip J. Allsopp ◽  
...  
Keyword(s):  
Muscle Protein ◽  
Protein Hydrolysate ◽  
Blue Whiting

scholarly journals Taste Peptide Fractionation from a Fish Protein Hydrolysate

1973 ◽  
Vol 37 (12) ◽  
pp. 2891-2898 ◽  
Author(s):  
Masao FUJIMAKI ◽  
Soichi ARAI ◽  
Michiko YAMASHITA ◽  
Hiromichi KATO ◽  
Masatoshi NOGUCHI
Keyword(s):  
Protein Hydrolysate ◽  
Fish Protein ◽  
Peptide Fractionation ◽  
Fish Protein Hydrolysate

scholarly journals Characteristics of Food Protein-Derived Antidiabetic Bioactive Peptides: A Literature Update

2021 ◽  
Vol 22 (17) ◽  
pp. 9508
Author(s):  
Nhung Thi Phuong Nong ◽  
Jue-Liang Hsu
Keyword(s):  
Bioactive Peptides ◽  
Protein Hydrolysate ◽  
Tyrosine Phosphatase ◽  
Food Protein ◽  
Dpp Iv ◽  
Glucosidase Inhibitors ◽  
Commercial Applications ◽  
Ptp 1B

Diabetes, a glucose metabolic disorder, is considered one of the biggest challenges associated with a complex complication of health crises in the modern lifestyle. Inhibition or reduction of the dipeptidyl peptidase IV (DPP-IV), alpha-glucosidase, and protein-tyrosine phosphatase 1B (PTP-1B) enzyme activities or expressions are notably considered as the promising therapeutic strategies for the management of type 2 diabetes (T2D). Various food protein-derived antidiabetic bioactive peptides have been isolated and verified. This review provides an overview of the DPP-IV, PTP-1B, and α-glucosidase inhibitors, and updates on the methods for the discovery of DPP-IV inhibitory peptides released from food-protein hydrolysate. The finding of novel bioactive peptides involves studies about the strategy of separation fractionation, the identification of peptide sequences, and the evaluation of peptide characteristics in vitro, in silico, in situ, and in vivo. The potential of bioactive peptides suggests useful applications in the prevention and management of diabetes. Furthermore, evidence of clinical studies is necessary for the validation of these peptides’ efficiencies before commercial applications.

scholarly journals Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e8297 ◽  
Author(s):  
Asep A. Prihanto ◽  
Rahmi Nurdiani ◽  
Annas D. Bagus
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Control Treatment ◽  
Degree Of Hydrolysis ◽  
Fish Protein ◽  
Fish Protein Hydrolysate ◽  
High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

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