Antioxidant activity of protein hydrolysates from whole anchovy sprat (<i>Clupeonella engrauliformis</i>) prepared using endogenous enzymes and commercial proteases

Ovissipour, Mahmoudreza; Rasco, Barbara; Shiroodi, Setareh Ghorban; Modanlow, M; Gholami, Sanaz; Nemati, Mahrokh

doi:10.1002/jsfa.5957

Cited by 77 publications

(45 citation statements)

References 34 publications

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“…The values of DH in may be useful in preparing hydrolysates with certain functional properties, since the DH is the principle determinant of protein hydrolysate properties. The result was in accordance to [28] in which DH of yellow tuna fish increased with increase in hydrolysis time.…”

Section: Dhsupporting

confidence: 86%

“…For instance, the concentration of protein at pH 4 is 60.68±0.3 µg/µl at 60 minutes, whereas at 90 minutes, it increases to 63.60±0.9 µg/µl. In hydrolysates high protein recovery ranged from 63% to 71% and has been increased with increasing incubation time, similar trend was also reported by Nemati et al [25], Ovissipour et al [28]. It is due to the ionic strength or hydrophobicity and also indicates that maximum peptide bonds are broken, and free amino acids are released.…”

Section: Protein Recoverysupporting

confidence: 83%

“…2. In contrast, at 120 minutes declining status in DH is due to higher DH, due to a maximum rate of peptide cleavage [28]. The values of DH in may be useful in preparing hydrolysates with certain functional properties, since the DH is the principle determinant of protein hydrolysate properties.…”

Section: Dhmentioning

confidence: 99%

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Bioactive and Functional Properties of Fish Protein Hydrolysate From Leiognathus Bindus

Johnrose¹,

Vincent²,

Joseph³

et al. 2016

Asian J Pharm Clin Res

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Objective: The present work is focused on the production of biologically active protein hydrolysate from low value by-catch fish, Leiognathus bindus; this will be an ideal approach to exploit the underutilized fish to develop a highly nutritious bioactive product. Moreover, fish protein hydrolysates have a broad spectrum of applications ranging from high-value peptones to food ingredients with special functional properties. Methods:The protein hydrolysate was prepared from L. bindus through acidic autolysis processes. The proximate composition, physico-functional, and biochemical properties of hydrolysate and control samples were characterized by standard protocols. Molecular profiling was done by sodium dodecyl sulfate polyacrylamide gel electrophoresis and high-performance liquid chromatography analysis performed to identify the essential amino acid composition in protein hydrolysate. Results:The results of this study reveals that the protein hydrolysate obtained from the trash fish has relatively high protein (71.01±0.2%) and low lipid (1.57±0.1%) content. The molecular analysis shows low molecular weight peptides are obtained in the hydrolyzed samples which indicate high protein solubility confirmed to have the potential application as an ingredient in the balanced human diet. The chemical score of the hydrolysate indicates that it fulfills adult human nutritional requirements. Conclusion:This approach also offers the relatively simple and cost-effective process to improve the nutritional characteristics and functional properties of foodstuff, also an opportunity for the conversion of waste fish resources to nutritious products, that can be used in food and pharmaceutical industries.

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Section: Dhsupporting

confidence: 86%

Section: Protein Recoverysupporting

confidence: 83%

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Bioactive and Functional Properties of Fish Protein Hydrolysate From Leiognathus Bindus

Johnrose¹,

Vincent²,

Joseph³

et al. 2016

Asian J Pharm Clin Res

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“…The hydrolysates from neutrase and alcalase had the lowest DH among the six hydrolysates, these being 15.71±0.016 and 16.05±0.014 %, respectively. Ovissipour et al (2013) reported the DH of hydrolyzed proteins from a whole anchovy sprat (Clupeonella engrauliformis) with alcalase, flavourzyme, papain and bromelain. Those were 55.8±0.56, 30.5±2.1, 49.74± 2.6 and 43.05±2.7 %, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Alemán et al (2011a, b) determined the antioxidant activity of squid and tuna skin hydrolysates and found that the ABTS activity decreased in the case of alcalase, collagenase, trypsin and pepsin hydrolysates of both squid and tuna. Ovissipour et al (2013) reported that the whole anchovy sprat protein hydrolysate with alcalase had the greatest ABTS activity, while flavourzyme showed the lowest activity among all hydrolysates. This difference may arise from the different DH of alcalase in each study and from the different starting materials.…”

Section: Antioxidant Activities Of Each Hydrolysatementioning

confidence: 99%

Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

et al. 2014

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Fish skin, a by-product from fish processing industries, still contains a significant amount of protein-rich material. Gelatin was extracted from Nile tilapia skin with the yield 20.77±0.80 % wet weight. Gelatin was then separately hydrolyzed by proteases, including bromelain, papain, trypsin, flavourzyme, alcalase and neutrase. Low molecular weight gelatin hydrolysate (<10 kDa) has a great potential as an antioxidant agent. Flavourzyme hydrolysate has potent activity on ABTS radical scavenging (1,413.61±88.74 μg trolox/ mg protein) and also inhibits the oxidation of linoleic acid at a high level (59.74±16.57 % inhibition). The greatest reducing power is in alcalase hydrolysate (4.951±1.577 mM trolox/mg protein). While, bromelain hydrolysate has the highest ferrous ion chelating activity (86.895±0.061 %). Evaluation of the angiotensin-I-converting enzyme's inhibitory activity indicates that all hydrolysates have great potency as an antihypertensive agent. All studied tilapia skin gelatin hydrolysates contain potent antioxidant and anti-hypertensive effects.

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The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it

Varedesara

Ariaii

Hesari

2021

Food Science & Nutrition

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In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p < .05). Also, increasing the hydrolysis time had a positive effect on these properties (p < .05). The DH, free radical scavenging DPPH, and ferric reducing power for GPH by alcalase at 30 min was 21.51%, 88.68%, and 0.33 μmol ferrous/ g, respectively. Therefore, this treatment was used for further experiments. In the next part, the mentioned GPH was added to the stirred yogurt with three concentrations (0.5, 1.5, and 1.5%) and physicochemical properties and viability of Lactobacillus casei and sensory properties were measured during 15 days of storage. The results showed that the GPH treatment had higher pH, viscosity, and texture firmness and less acidity and syneresis compared with the control sample (p < .05). Also, in these samples, the decreasing trend of L. casei viability was slower than the control treatment during the storage period (p < .05). In most parameters, better results were observed with increasing the concentration GPH and all the treatments were acceptable in terms of sensory properties. Therefore, by producing yogurt containing GPH, a new functional food can be provided for consumers of dairy products, which in addition to the desired taste, good nutritional properties can be also achieved from its consumption.

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Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases

Cited by 77 publications

References 34 publications

Bioactive and Functional Properties of Fish Protein Hydrolysate From Leiognathus Bindus

Bioactive and Functional Properties of Fish Protein Hydrolysate From Leiognathus Bindus

Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it

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