Antioxidant activity of protein hydrolysate from snakehead fish (Channa striata) viscera obtained by enzymatic process

Abstract Snakehead fish (Channa striata) in South Sumatra, Indonesia has been widely used as a raw material in the processing of typical Palembang food industry, namely pempek, kemplang, and kerupuk. During its processing, not all parts of the fish can be utilized. In general, only 40% of the fish is used for consumption and 60% is wasted as by-products. One of the by-product produced during processing is viscera which can still be used as value-added products. One alternative is to use viscera as raw material in the production of fish protein hydrolysate (FPH) which is well known to have functional properties such as antioxidant, antibacterial, antihypertensive, and anticancer. This research was aim to determine the antioxidant activity of FPH made from snakehead fish viscera as a source of natural antioxidants. The research was conducted by papain treatments with the concentration of enzymes used were 1%, 2% and 3%. Evaluation of the hydrolysis process was done by measure the soluble protein and DH (degree of hydrolysis) while antioxidant activity was carried out by DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis 3-ethyl benzothiazoline6-sulfonic acid) assay. DH of fish protein hydrolysate was found to be 68.79%, 77.06% and 72.63%, respectively while protein solubility gave values of 5.69%, 6.15% and 6.56% respectively. The highest antioxidant activity was attained at enzyme concentration of 3% with DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis 3-ethyl benzothiazoline 6-sulphonic acid) value were 37.26% and 58.58% respectively.

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

PeerJ ◽

10.7717/peerj.8297 ◽

2019 ◽

Vol 7 ◽

pp. e8297 ◽

Cited By ~ 1

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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Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

E3S Web of Conferences ◽

10.1051/e3sconf/202130202010 ◽

2021 ◽

Vol 302 ◽

pp. 02010

Author(s):

Pratchaya Muangrod ◽

Wiriya Charoenchokpanich ◽

Vilai Rungsardthong ◽

Savitri Vatanyoopaisarn ◽

Benjamaporn Wonganu ◽

...

Keyword(s):

Antioxidant Activity ◽

Protein Hydrolysate ◽

Inhibitory Effect ◽

Raw Material ◽

Degree Of Hydrolysis ◽

Dpph Radical ◽

Radical Scavengers ◽

Hydrolysis Time ◽

Hydrolysis Of ◽

By Products

Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values.

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Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate

Functional Foods in Health and Disease ◽

10.31989/ffhd.v6i4.241 ◽

2016 ◽

Vol 6 (4) ◽

pp. 219 ◽

Cited By ~ 3

Author(s):

Sunisa Siripongvutikorn ◽

Rungtip Rattanapon ◽

Worapong Usawakesmanee ◽

Chakree Thongraung

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Total Phenolic Content ◽

Nutritional Value ◽

Phenolic Content ◽

Protein Hydrolysate ◽

Total Phenolic ◽

Fish Protein ◽

Seed Vigour ◽

Fish Protein Hydrolysate

Background: Wheatgrass (Triticum aestivum L.) is worldwide consumed and has been used for health benefit or functional or nutraceutical food while ricegrass (Oryza sativa L.) is still not well documented, which is also in the grass family (Poaceae) as wheatgrass and it is also produced with aged around 8-10 d which similar to wheatgrass production. Moreover, priming is a process for enhancing seed vigour properties and improving bioactive compounds. Utilization of fish protein hydrolysate (FPH) for liquid fertilizer is more interesting in order to increasing of nutritional value and bioactive compounds as well as antioxidant activity of many plants.Objective: To investigate the nutritional value and bioactivity of ricegrass as affected of priming process with fish protein hydrolysate.Methods: The Chainat 1 rice seeds were soaked with FPH at 0, 5, 10, 15 and 20 ppm at a ratio of rice seed to FPH as 1:5 and grown for 7 d, thereafter, the ricegrass were determined seed vigour properties, nutritional value and bioactive compounds such as chlorophyll, carotenoids, total phenolic and phytic acid. The ricegrass was extracted with water at a ratio 1:2 (ricegrass : water), then homogenized and centrifuged at 10000xg for 20 min. The thereafter, the supernatant was brought to freeze dry. The freeze-dried powder was dissolved in distilled water and brought to measure total phenolic content by Folin-Ciocalteu method. Antioxidant activities were determined by 3 assays as ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical (ABTS) methodsResults: The results showed that FPH at 10 ppm significantly improved (p<0.05) seed vigour properties including germination percentage, germination rate, height and fresh weight and nutritional values such as ash, protein, fat and carbohydrate. In addition, bioactive compounds including chlorophyll a and b, total chlorophyll and carotenoid content in ricegrass primed with 10 ppm FPH were higher than control. Phytic acid content in ricegrass primed with FPH at 5 and 10 ppm but not 15 and 20 ppm was lower than control. The ricegrass primed with FPH at 10 ppm yielded highest total phenolic content. Though, ABTS activity was not highest in rice primed with FPH at 10 ppm, DPPH and FRAP assays were highest.Conclusion: The ricegrass primed with FPH was significant improved seed vigour properties, nutritional value, bioactive compounds and antioxidant activity. The appropriate of FPH priming for ricegrass was 10 ppm because it could improve seed vigour, nutritional value and bioactive compounds including chlorophyll, carotenoid, total phenolic content and antioxidant activity determined as FRAP, DPPH and ABTS and reduce the anti-nutrient compounds as phytic acid.Keywords: Ricegrass, Fish protein hydrolysate, Nutritional value, Bioactive compound, Antioxidant

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Utilization of Fish Waste as a Value-Added Ingredient: Sources and Bioactive Properties of Fish Protein Hydrolysate

10.1016/b978-0-12-824296-4.00004-9 ◽

2022 ◽

pp. 203-225

Author(s):

Ajay S. Desai ◽

Margaret Brennan ◽

S.S. Gangan ◽

Charles Brennan

Keyword(s):

Protein Hydrolysate ◽

Value Added ◽

Fish Protein ◽

Fish Waste ◽

A Value ◽

Bioactive Properties ◽

Fish Protein Hydrolysate

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Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v7i1.3593 ◽

2021 ◽

Vol 7 (1) ◽

Author(s):

Anggi Angelita Hermaya ◽

Edison Edison ◽

Andarini Diharmi

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Protein Hydrolysate ◽

Enzyme Concentration ◽

Enzyme Hydrolysis ◽

Raw Material ◽

Degree Of Hydrolysis ◽

Protein Hydrolyzate ◽

Fish Meat ◽

Dpph Method

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate. The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate. The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.

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Optimization and Characterization Freeze Dried Fish Protein Hydrolysate Production

E3S Web of Conferences ◽

10.1051/e3sconf/202130202007 ◽

2021 ◽

Vol 302 ◽

pp. 02007

Author(s):

Sasithorn Kongruang ◽

Nicharee Wisuthiphaet

Keyword(s):

Protein Hydrolysate ◽

Enzyme Concentration ◽

Degree Of Hydrolysis ◽

Small Fish ◽

Fish Protein ◽

Freeze Dried ◽

Dried Fish ◽

Fish Protein Hydrolysate ◽

The Rich ◽

Yellow Stripe

The production of fish protein hydrolysate from underutilized fish species is attracting the industrial interest for increasing the rich protein values. The central composite design was used to optimize the degree of enzymatic hydrolysis of freeze-dried fish protein hydrolysate (FPH) production by the application of commercial Alcalase on the recovery mixed small fish protein. The effects of time, temperature, pH and enzyme concentration on the degree of hydrolysis (DH) of five strains of fish as Rastrelliger brachysoma (short-bodied mackerel), Rastrelliger kanagurta (Indian mackerel), Leiognathidae (Ponyfish), Amblygaster leiogaster (Smooth belly sardinella) and Selaroides leptolepis (yellow-stripe scad) were experimented. Result showed that the FSH production was optimized at 2.85%v/w enzyme concentration at 61 °C, pH 8.50 for 27 min with 89.42% DH. Mathematical model was proposed and validated under the optimum condition. The high proportion (46.43%) of smaller molecular weight <1 kDa was found in hydrolysate. Freeze-dried fish protein hydrolysate was produced and revealed that three predominant amino acids as glutamine, lysine and alanine. Based on amino acid compositions, the waste fish hydrolysate showed nutritional value and high potential for the applications of feed supplementation.

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The Hydrolysis of Fish Protein from Giant Mudskipper (Periophthalmodon Schlosseri) using Alcalase Enzyme

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.8.3.32 ◽

2020 ◽

Vol 8 (3) ◽

pp. 1056-1063

Author(s):

Edison Edison ◽

Dewita Dewita ◽

Rahman Karnila ◽

Dessy Yoswaty

Keyword(s):

Protein Hydrolysate ◽

Enzyme Concentration ◽

Degree Of Hydrolysis ◽

Fish Protein ◽

Optimum Conditions ◽

Tidal Area ◽

Periophthalmodon Schlosseri ◽

Fish Protein Hydrolysate ◽

Typical Habitat ◽

Hydrolysis Of

Giant mudskippers (Periophthalmodon schlosseri) are amphibious fish and considered as endemic fish, so it can not be found in any other place and they live in a typical habitat in a tidal area with the mud of mangroves. Mudskipper These fish is relatively untapped as food source. This research aims to obtain the optimum conditions of enzyme concentration, pH, temperature, and hydrolysis incubation time on the degress of hydrolysis of alcalase enzyme in giant mudskipper (P. schlosseri). The production of fish protein hydrolysate was conducted by varying one parameter at a time to determine its effect without considering interactions with other parameters. The results obtained optimum hydrolysis at 1.5% alcalase concentration of protein weight, pH 7.5, temperature 50°C, and the duration of hydrolysis 2 hours. The degree of hydrolysis produced at the optimum condition was 67.44%.

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