Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Fang, Yiwu; Wang, Shujun; Liu, Shu; Lu, Mang; Jiao, Yuliang; Chen, Guoqiang; Jian-mei, Pan

doi:10.1590/s1516-8913201500297

Cited by 6 publications

(5 citation statements)

References 28 publications

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“…Approximately 100 million tons of fish are harvested annually. Almost 30% of the total catch is discarded as inedible by‐products, such as skin, bone, internal organs, head, and fins . Moreover, inadequately discarded fishery by‐products lead to deterioration of environmental quality, generation of foul odour, and pest infestation .…”

Section: Introductionmentioning

confidence: 99%

“…Almost 30% of the total catch is discarded as inedible by-products, such as skin, bone, internal organs, head, and fins. 13,14 Moreover, inadequately discarded fishery by-products lead to deterioration of environmental quality, generation of foul odour, and pest infestation. 15 On the other hand, fishery by-products contain various useful components such as peptides, collagen, gelatin, fish oil, and hydroxyapatite.…”

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confidence: 99%

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Fish bone peptide promotes osteogenic differentiation of MC3T3‐E1 pre‐osteoblasts through upregulation of MAPKs and Smad pathways activated BMP‐2 receptor

Heo

Nam

et al. 2018

Cell Biochemistry & Function

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Fish bone, a by-product of fishery processing, is composed of protein, calcium, and other minerals. The objective of this study was to investigate the effects of a bioactive peptide isolated from the bone of the marine fish, Johnius belengerii, on the osteoblastic differentiation of MC3T3-E1 pre-osteoblasts. Post consecutive purification by liquid chromatography, a potent osteogenic peptide, composed of 3 amino acids, Lys-Ser-Ala (KSA, MW: 304.17 Da), was identified. The purified peptide promoted cell proliferation, alkaline phosphatase activity, mineral deposition, and expression levels of phenotypic markers of osteoblastic differentiation in MC3T3-E1 pre-osteoblast. The purified peptide induced phosphorylation of mitogen-activated protein kinases, including p38 mitogen-activated protein kinase, extracellular regulated kinase, and c-Jun N-terminal kinase as well as Smads. As attested by molecular modelling study, the purified peptide interacted with the core interface residues in bone morphogenetic protein receptors with high affinity. Thus, the purified peptide could serve as a potential pharmacological substance for controlling bone metabolism.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Fish bone peptide promotes osteogenic differentiation of MC3T3‐E1 pre‐osteoblasts through upregulation of MAPKs and Smad pathways activated BMP‐2 receptor

Heo

Nam

et al. 2018

Cell Biochemistry & Function

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“…In addition, multiple antioxidant activities, such as radical scavenging, reducing power and the ability to chelate ferrous ions, were demonstrated for fish (Acanthogobius hasta) processing Brazilian Archives of Biology and Technology. Vol.62: e19180621, 2019 www.scielo.br/babt by-product protein hydrolysates, produced through solid-state fermentations with Aspergillus oryzae [10]. The antidiabetic activity of protein hydrolysates is usually evaluated, in vitro, by the inhibition of DPP IV, since this enzyme is responsible for the degradation of insulinotropic incretin hormones.…”

Section: Resultsmentioning

confidence: 99%

“…Production of hydrolysates from protein-rich wastes and by-products is increasingly focused, since these hydrolysates might display biological activities, such as antioxidant and antidiabetic properties, with potential relevance for food, feed, and pharmaceutical industries [9,10]. Nevertheless, the bioactivities of feather and FM hydrolysates obtained through microbial conversion were only recently described, representing a promising field for research and development [11].…”

Section: Highlightsmentioning

confidence: 99%

Co-production of Proteases and Bioactive Protein Hydrolysates from Bioprocessing of Feather Meal

Bernardo

Ramos

Callegaro

et al. 2019

Braz. arch. biol. technol.

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Feather meal conversion through submerged cultivations with Bacillus strains (CL33A, CL14) yielded proteases and protein hydrolysates. After 4-day (CL33A) and 10-day (CL14) cultivations, protease activities reached 461 U/mL; hydrolysates presented antioxidant (radicals-scavenging, 57-77%; Fe 2+-chelation, 14-28%; Fe 3+-reduction) and antidiabetic (dipeptidyl peptidase-IV inhibition, 49-52%) potentials. The obtained bioproducts present prospective commercial/industrial applications.

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“…Moisture content in the hydrolysate fraction (Figure ) was reflective of the protease activity (Figure ) observed, especially in the initial time points of the different bioprocessing approaches. A similar but elaborate and expensive approach has been utilized for the SSF of Acanthogobius hasta with Aspergillus oryzae (Fang et al, ). However, most of the previous studies extracted fish by‐product protein hydrolysate following the addition of water to the slurry/fermentate (Fang et al, ; Opheim et al, ).…”

Section: Resultsmentioning

confidence: 99%

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

Rajendran

Mohan

Khiari

et al. 2018

J Food Process Preserv

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This study compares a cost‐effective microbial method, involving lactic acid (LA) fermentation, with the conventional formic acid (FA) treatment and Flavourzyme (FL) enzymatic hydrolysis for valorizing Atlantic salmon processing waste (Viscera). LA and FA processing approaches relied on production (LA) or addition (FA) of organic acids to lower the pH and activate the inherent proteases in these tissues, whereas FL processing was carried out at the optimum conditions for Flavourzyme (37 °C, pH 7.0). Highest protein hydrolysate fraction recovery (∼57%) was seen in LA fermentation, while FA processing resulted in the highest protein levels (∼87%) in the recovered hydrolysate fraction and lowest residual fraction (∼4%). In general, FL processing demonstrated higher Fe(II) chelation (73%) and ferric reducing capacity (27 mM glutathione equivalent) whereas LA‐hydrolysates showed enhanced sacrificial antioxidant properties. Findings from this study would have implications on the application and production of salmon‐based protein hydrolysates, especially, from the perspective of their functionality. Practical applications Peptides derived from natural sources such as fish products have been extensively reported to exert antioxidant activity that mitigates oxidative stress and providing beneficial effects to human health as well as food storage. Several sources of proteins are being explored for the production of biologically active peptides. Utilizing by‐product streams such as fish processing waste is especially attractive as these are cheaper and rich sources of protein. Therefore, utilizing marine bioprocessing waste for the production food‐grade protein hydrolysates is promising, especially in Atlantic Canada.

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Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Abstract: Functional properties and antioxidative activity of a protein hydrolysate prepared from

Cited by 6 publications

References 28 publications

Fish bone peptide promotes osteogenic differentiation of MC3T3‐E1 pre‐osteoblasts through upregulation of MAPKs and Smad pathways activated BMP‐2 receptor

Fish bone peptide promotes osteogenic differentiation of MC3T3‐E1 pre‐osteoblasts through upregulation of MAPKs and Smad pathways activated BMP‐2 receptor

Co-production of Proteases and Bioactive Protein Hydrolysates from Bioprocessing of Feather Meal

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

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