Extraction, Characterization and Utilization of Fish Protein Concentrate

Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by isopropyl alcohol was superior with significantly (P<0.05) highest protein, lowest moisture and fat content. Significantly (P<0.05) superior viscosity (118.37 cP), Protein solubility (84.40%), Emulsification capacity (68.53%), Emulsification stability (60.92%), Foaming capacity (140.01%), Foaming stability (121.70%) and Water holding capacity (25.35 mL/g) for isopropyl alcohol compared with other solvents. Due to typical fishy odor fish meat replaced with FPC (0, 5, 10, 15 and 20 %) in fish finger formulation with FPC incorporation at 10% levels were most acceptable. Strong linearity (R2) for changes biochemical values (R2>0.96) and microbiological values (R2=0.9705) were found. Sensory evaluation had a negative correlation (R2>0.814) during storage suggesting shelf life of 11 days. Suggesting utilization of low value fishes for extraction of high quality proteins and their application for development of novel foods.

In Silico Functional Annotation of VP 128 Hypothetical Protein from Vibrio parahaemolyticus

Unknown or hypothetical proteins exist, but they have yet to be identified or correlated to gene sequences. Domains of unknown function are proteins that have been identified experimentally but do not have a known functional or structural domain. Using a variety of computational approaches and tools, this research investigated and characterized the likely functional characteristics of a hypothetical protein from Vibrio parahaemolyticus (Accession no. QOS18375.1). The physicochemical characteristics, subcellular localization, three-dimensional structure, protein-protein interactions, and functional elucidation of the protein are all available from this in silico perspective. Protein-protein interactions are investigated using the STRING software and resulted that VP128 putative protein interacts strongly with the GlpX type protein Fructose-1,6-bisphosphatase. The in-silico investigation documented the protein’s hydrophilic nature with predominantly alpha (α) helices in its secondary structure. Furthermore, the protein, according to the research, features a VP128 domain and is thought to bind ribosomal subunits and the top active sites of the model described also. Therefore, the research findings will facilitate the development of new antibacterial drugs against acute gastroenteritis and other serious diseases by providing a better knowledge of the role of VP128 domain.

Human Health Risks Assessment of Some Heavy Metals in Oreochromis niloticus from a Tropical Reservoir

This study evaluated the human health risks of Mn, Fe, Zn, Cu, Cd, Pb, Cr, Co and Ni in Oreochromis niloticus inhabiting Agodi reservoir in Ibadan, Nigeria. The metals’ concentrations were determined with atomic absorption spectrophotometer. Carcinogenic and non-carcinogenic risk of consumers from the intake of metals in the fish was evaluated by Health Risk Index (HRI), Health quotient (HQ) Target Hazard Quotient (THQ) and Target cancer risk (TR). The metal concentrations in the fish were below the recommended limit by Environmental Protection Agencies. HRI and HQ of each examined metal was greater than one, indicating that there was potential noncarcinogenic health risk associated with the consumption of the fish. However, the THQ and TR were less than one. This indicated that Oreochromis niloticus will not pose any immediate carcinogenic threat to its consumers. It is therefore recommended that only eco-friendly activities should be permitted in/around aquatic ecosystems especially Agodi reservoir in order to keep contaminants below safety limit.

Comparison of Nutrition Values of Discarded Fish By Bottom Trawl Fishing in the Mersin Bay

In the present study, proximate composition and meat yield of discarded fish Tub gurnard (Chelidonichthys lucerna Linnaeus, 1758), brown comber(Serranus hepatus Linnaeus, 1758) and Scaldfish (Arnoglosus laterna Walbaum, 1792) caught in Mersin Bay (Northeastern Mediterranean) by bottom trawlers were investigated. The highest protein values and the lowest total lipid and ash values were recorded during spring in three species (P<0.05). Meat yield was found to be different significantly among spring and autumn samples (P<0.05). Mean meat yield of tub gurnard, brown comber and scaldfish were 50.94%, 53.85% and 64.56%, respectively. Results of study show that although these species are considered to be discarded, they can be considered as food or additive for various living groups due to their high nutritional quality, thus they can contribute significantly to the food requirement and economy of the country. Thus, both the ecological balance in the marine environment will be protected and economic losses will be prevented.

Fatty Acid Composition and Cholesterol Content of Some Economic Marine Fish in Turkish Waters

The basic concept of balanced and healthy nutrition depends on the consumption of right foods at the right amounts. The nutrient of foods is affected by variable factors such as geographical and ecological characteristics, harvest time, processing and transportation, storage, and consumption conditions. High qualified instrumental analyses techniques should be done while the determination of the nutrient levels. Because, the quality of results of the analysis are the most important criterion in creating food composition tables, the database and data sets. In this study, the basic nutrient composition of some economic marine fish was determined. For this, fish were collected from the Black Sea and the Marmara Sea was composites formed from the fish flesh separately for each region. Then, moisture, ash, fat, protein, fatty acids composition, and cholesterol levels were examined with the composites. While the average values were obtained according to the results of the analysis, differences among regions were examined. While the fat content in anchovy, bluefish, bonito, and barbatus is above %10 g/100g, in whiting was approximate %1. Average EPA and DHA values in anchovy are %15,86 and %17,01 respectively. The highest cholesterol was obtained in whiting as around 77 mg/100g.

Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil

Effects of Ethanolic Extract of Kiam Wood/Cashew Bark and Commercial Phenolic Compounds Oxidized Under Alkaline Condition on Gel Property of Gelatin from Cuttlefish Skin

The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic compounds oxidized under alkaline condition (pH 9) on gel properties of gelatin extracted from cuttlefish skin was investigated. All the oxidized compounds increased gel strength (GS) of gelatin, in which the highest value was noticed for gels containing oxidized catechin (CH-G) and gallic acid (GA-G) (P<0.05). Among the ethanolic extracts, the gel added with EKW (EKW-G) had higher GS than that containing ECB gel (ECB-G) (P<0.05). Both extracts yielded gels with similar GS to those added with oxidized ferulic and tannic acids (P>0.05). Lightness and free amino group content of gels were decreased with the addition of oxidized compounds, regardless of their types. Gels added with oxidized compounds showed lower solubility and amino group content as compared to the control, indicating the formation of nondisulphide covalent bonds in the gel matrix. The treated samples showed a gel network with thicker strands and larger voids, compared with the control gel. Overall, oxidized EKW extract had a similar impact on the gel properties of gelatin to the oxidized phenolic compounds, especially catechin and gallic acids.

Fish Protein and Its Derivatives: Functionality, Biotechnology and Health Effects

Animal derived proteins provide the essential amino acid requirements of a healthy diet. Among animal proteins, fish proteins have a well-balanced amino acid composition that are imperative for beneficial synthesizing and utilizing proteins in the body. Lack or low levels of any amino acid reduce the other amino acid utilization proportionately. This is why plant-derived proteins are potentially at a disadvantage for use in the body since they have relatively low levels of the essential amino acids methionine and lysine. Health studies have revealed that fish protein is suggested as a weight-loss diet to obese patients.

Fish Protein and Its Derivatives: Functionality, Biotechnology and Health Effects

Animal derived proteins provide the essential amino acid requirements of a healthy diet. Among animal proteins, fish proteins have a well-balanced amino acid composition that are imperative for beneficial synthesizing and utilizing proteins in the body. Lack or low levels of any amino acid reduce the other amino acid utilization proportionately. This is why plant-derived proteins are potentially at a disadvantage for use in the body since they have relatively low levels of the essential amino acids methionine and lysine. Health studies have revealed that fish protein is suggested as a weight-loss diet to obese patients.