scholarly journals Fish Scale Valorization by Hydrothermal Pretreatment Followed by Enzymatic Hydrolysis for Gelatin Hydrolysate Production

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2998 ◽  
Author(s):  
Yiqi Zhang ◽  
Dan Tu ◽  
Qing Shen ◽  
Zhiyuan Dai
Keyword(s):  
Enzymatic Hydrolysis ◽  
Hydrothermal Treatment ◽  
Hydrothermal Process ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Fish Scale ◽  
Food Ingredients ◽  
Angiotensin I Converting Enzyme ◽  
Gelatin Hydrolysate ◽  
By Products

Protein hydrolysates from fish by-products have good process suitability and bioavailability in the food industry. The objective of this work was to develop a method for protein recovery from fish scales and evaluate the hydrolysis of the scale protein. The effect of the hydrothermal process on protein recovery, degree of hydrolysis (DH) and structural properties of the hydrolysates was investigated. Results showed that hydrothermal treatment could enhance protein recovery of tilapia scales without demineralization and dramatically improve the DH of the hydrolysates. The hydrothermal treated scales showed a better protein recovery (84.81%) and DH (12.88%) and released peptides more efficiently than that of the conventional treated samples. The obtained gelatin hydrolysates mainly distributed in the range of 200–2000 Da with an angiotensin I-converting enzyme (ACE) IC50 value of 0.73 mg/mL. The ACE inhibitory activity of gelatin hydrolysates was stable under high temperature, pH and gastrointestinal proteases. Hydrothermal treatment followed by enzymatic hydrolysis offers a potential solution for preparation of gelatin hydrolysates for food ingredients from fish processing by-products.

Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

2020 ◽  
Vol 21 (12) ◽  
pp. 1249-1258
Author(s):  
Cindy T. Sepúlveda ◽  
José E. Zapata
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Concentration ◽  
Polynomial Equation ◽  
Degree Of Hydrolysis ◽  
Red Tilapia ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

scholarly journals Characterization and Antioxidant and Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activities of Gelatin Hydrolysates Prepared from Extrusion-Pretreated Milkfish (Chanos chanos) Scale

Marine Drugs ◽  
2018 ◽  
Vol 16 (10) ◽  
pp. 346 ◽  
Author(s):  
Chun-Yung Huang ◽  
Yung-Hsiang Tsai ◽  
Yong-Han Hong ◽  
Shu-Ling Hsieh ◽  
Ren-Han Huang
Keyword(s):  
Antioxidant Activity ◽  
Biological Activities ◽  
Sodium Dodecyl ◽  
Degree Of Hydrolysis ◽  
Fish Scale ◽  
Fish Gelatin ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Angiotensin I Converting Enzyme ◽  
Ace Inhibitory

Fish gelatin hydrolysates have been shown to possess various biological activities due to their unique Gly-Pro-Y and Gly-X-Hyp sequences. In the current study, fish gelatin was extracted from non-extruded milkfish scale (FSG1) or extrusion-pretreated milkfish scale (FSG2); extracted gelatins were hydrolyzed with different combinations of Flavourzyme and Alcalase to give four different hydrolysates, namely: FSGH1 (FSG1 hydrolyzed with Flavourzyme), FSGH2 (FSG1 hydrolyzed with Alcalase + Flavourzyme), FSGH3 (FSG2 hydrolyzed with Flavourzyme), and FSGH4 (FSG2 hydrolyzed with Alcalase + Flavourzyme). The extrusion-pretreatment process enhanced the extraction yield of gelatin from fish scale. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) analyses showed the extracts FSG1 and FSG2 possessed characteristics of gelatin. Moreover, the physicochemical characteristics of FSGH1–FSGH4 were examined by analyses of their degree of hydrolysis, amino acid composition, UV spectrum, FTIR spectrum, molecular weight, and RP-HPLC profile. Additional biological functional analyses showed that all of the studied gelatin hydrolysates FSGH1–FSGH4 possessed antioxidant activity dose-dependently as revealed by DPPH scavenging, ABTS scavenging, and reducing power analyses. In addition, FSGH2 and FSGH4 showed higher angiotensin-I-converting enzyme (ACE)-inhibitory activity as compared to FSGH1 and FSGH3. Taken together, FSGH2 and FSGH4 showed high antioxidant activity and potent anti-ACE activity. Due to the potential antioxidant and antihypertensive properties of FSGH2 and FSGH4, further research is needed to explore their possible use as natural supplementary raw materials in food and nutraceutical products.

Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave

2011 ◽  
Vol 343-344 ◽  
pp. 1015-1022
Author(s):  
Hua Li Jin ◽  
Jin Shui Wang ◽  
Ke Bian
Keyword(s):  
Enzymatic Hydrolysis ◽  
Power Output ◽  
Wheat Gluten ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Ultrasound Wave ◽  
Gluten Proteins ◽  
Hydrolysis Of ◽  
Peptide Fractions ◽  
Large Peptide

Effects of sonication at 150W and 300W power output on hydrolysis of wheat gluten using two proteinases (Protamex and papain) were evaluated in the present study. Sonication resulted in the increase in amounts of free sulphydryl (SH) of wheat gluten. Significant (P < 0.05) increase in SH contents at 300W power output was found compared with the control and those samples sonicated at 150W power output. Degree of hydrolysis (DH) and protein recovery (PR) of the wheat gluten hydrolysates increased with sonication time and power output. Significant (P < 0.05) increase in DH and PR of the wheat gluten hydrolysate from the sample sonicated by 300W power output was found compared to those sonicated by 150W output. Sonication caused the decrease in the relative percent of the large peptide fractions and increase in the relative percent of the small peptide fractions in the hydrolysates compared to the control. Structure change in insoluble wheat gluten proteins was the principal reason of improvement in their characteristics of enzymatic hydrolysis.

scholarly journals Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1104 ◽  
Author(s):  
Geun-Pyo Hong ◽  
Sang-Gi Min ◽  
Yeon-Ji Jo
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activities ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Porcine Skin ◽  
Amino Group Content ◽  
High Antioxidant Activity ◽  
Collagen Hydrolysates ◽  
Collagenase Inhibition ◽  
By Products

To investigate methods for improving the processing of porcine waste, porcine skin was hydrolyzed using different commercially available proteases (Alcalase, Flavorzyme, Neutrase, Bromeline, Protamex, and Papain) under several optimal conditions. Following enzymatic hydrolysis, the collagen hydrolysates (CHs) were fractionated by molecular weight (3 kDa) via membrane ultrafiltration. The CHs were analyzed for physical properties (pH, protein recovery, free amino group content, molecular weight distribution, and amino composition) as well as for functional properties (antioxidant activities and anti-aging activities). Among the CHs, CHs hydrolyzed by Alcalase (CH-Alcalase) exhibited the highest degree of hydrolysis compared to other CHs. Both “CH-Alcalase” and “CH-Alcalase < 3 kDa” fractions showed a considerably high antioxidant activity and collagenase inhibition activity. Therefore, resulting bioactives have potential for development as antioxidants and anti-aging ingredients in the food, cosmetics, and pharmaceuticals, from animal by-products.

scholarly journals Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3045
Author(s):  
Pedro Valencia ◽  
Silvana Valdivia ◽  
Suleivys Nuñez ◽  
Reza Ovissipour ◽  
Marlene Pinto ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Control Systems ◽  
Ph Control ◽  
Operating Conditions ◽  
Molecular Characteristics ◽  
Degree Of Hydrolysis ◽  
Added Water ◽  
Hydrolysis Of ◽  
By Products ◽  
Water Ratio

The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work aimed to evaluate the effect of these conditions on the hydrolysis of salmon frame (SF) proteins, including the SF hydrolysis without added water. SF hydrolysis by subtilisin at 50, 75, and 100% SF under different pH regimes were evaluated by released α-amino (α-NH) groups, total nitrogen, degree of hydrolysis, and estimated peptide chain length (PCL) at 55 °C. The concentration of released α-NH groups was higher in the conditions with less added water. However, the nitrogen recovery decreased from 50 to 24% at 50 and 100% SF, respectively. Changing the SF/water ratio had a more significant effect than changing the pH regime. Estimated PCL changed from 5–7 to 7–9 at 50 and 100% SF, respectively. The operating conditions affected the hydrolysis performance and the molecular characteristics of the hydrolysate.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 782
Author(s):  
Karina Juhnevica-Radenkova ◽  
Jorens Kviesis ◽  
Diego A. Moreno ◽  
Dalija Seglina ◽  
Fernando Vallejo ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ferulic Acid ◽  
Hydrolytic Enzymes ◽  
Structural Complexity ◽  
Triticum Aestivum L ◽  
Feed Supplement ◽  
Degrading Enzymes ◽  
Secale Cereale L ◽  
Pre Treatment ◽  
By Products

Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and eco-friendly approach to ferulic acid (FA) production was demonstrated through the biorefining process accomplished by non-starch polysaccharides degrading enzymes. Up to 11.3 and 8.6 g kg−1 of FA was released from rye and wheat bran upon 24 h enzymatic hydrolysis with multi-enzyme complex Viscozyme® L, respectively.

scholarly journals Alkali-Hydrothermal Treatment of K-Rich Igneous Rocks for Their Direct Use as Potassic Fertilizers

Minerals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Aaron Mbissik ◽  
Abdellatif Elghali ◽  
Muhammad Ouabid ◽  
Otmane Raji ◽  
Jean-Louis Bodinier ◽  
...  
Keyword(s):  
Hydrothermal Treatment ◽  
Inductively Coupled Plasma ◽  
Structural Changes ◽  
Raw Materials ◽  
Hydrothermal Process ◽  
Atomic Emission ◽  
Igneous Rocks ◽  
Gravimetric Analysis ◽  
African Countries ◽  
Naoh Solution

Due to the increasing demand for conventional sources of potassium (K) and their inaccessibility by African countries, K-rich igneous rocks are increasingly studied as potential alternative sources. In this study, six potassic igneous rocks (syenites and trachytes) from the Tamazeght, Jbel Boho, Ait Saoun, and El Glo’a regions (Morocco) were sampled and characterized. Then they were hydrothermally treated to enhance their K release for potential use as potassic fertilizers. The raw materials are mainly formed by microcline (up to 74%), orthoclase (20–68%), albite (36–57%), biotite-muscovite (15–23%), and titanite, calcite, hematite, and apatite as accessory minerals. These samples were crushed and milled to reach a particle size <150 µm and mixed with 4 N NaOH solution in an autoclave. The liquid/solid (L/S) ratio was about 44 mL/50 g. The powders were allowed to react with the solution at 170 °C for 7 h. For all tests, NaOH reacted completely with the powders and no liquid was observed after the treatment. X-ray diffraction (XRD), thermal gravimetric analysis (TGA), infrared spectroscopy (IRTF), and scanning electron microscopy (SEM-EDS) were carried out on treated samples to characterize the mineralogical and structural changes due to the alkali-hydrothermal treatment. Indeed, the treated samples revealed the presence of sodic neoformed phases such as thermonatrite, sodalite, analcime, and cancrinite. The treated material was leached for a week using deionized water and the elements released were measured using inductively coupled plasma–atomic emission spectroscopy (ICP-AES). The hydrothermal process showed a strong effect on structure breakdown as well as on the release of K and other nutrients such as P, Fe, Si, Mg, and Ca. Therefore, the alkali-hydrothermal treatment allowed the release of 50.5 wt% K. Moreover, the release of Mg, Ca, Fe, P, K, and Si were significantly increased. Mg, Ca, Fe, P, K, and Si release within raw materials was about (0.5–3.6), (3.5–31.4), (0.01–0.4), (0.01–0.3), (20–55), and (4.6–8) mg/kg, respectively, whereas treated samples showed a higher release of these elements. Quantitatively, Mg, Ca, Fe, P, K, and Si releases were about (10–11.8), (60–70), (7–20), (1.2–15), (218–1278), and (1119–2759) mg/kg, respectively. Consequently, the treated igneous rocks (syenite and trachyte) could be directly used as potassic fertilizers that would also be a source of other nutrients.

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