Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)

Senadheera, Tharindu R. L.; Dave, Deepika; Shahidi, Fereidoon

doi:10.1186/s43014-020-00049-3

Cited by 20 publications

(41 citation statements)

References 74 publications

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“…The study found that camelina protein hydrolysate contains peptides that act as electron donors and free radical scavengers to terminate the chain reaction. These findings lend support to the previously reported study on the radical scavenging activities hydrolysates from various plant proteins (He et al, 2013;Hu et al, 2020;Senadheera et al, 2021). According to the authors, hydrolysates produced by alkaline proteases such Alcalase and Flavourzyme have stronger antioxidant activity than those manufactured with other enzymes as Neutrase, papain, bromelain, and pepsin.…”

Section: Dpph Radical Scavenging Activitysupporting

confidence: 89%

“…Hydrolysis of camelina protein isolates was conducted with Alcalase (0.3 AU/g) and Flavourzyme (50 LAPU/g) under different conditions (Ambigaipalan et al, 2015;Senadheera et al, 2021). The samples were hydrolysed batchwise with Alcalase (AL, pH 8, 50 °C) for 4h, or Flavourzyme (FL, pH 7, 50°C) for 4 h. Enzyme combination treatments were carried out by first hydrolysing with Alcalase for 2h (pH 8, 50 °C), and then adding Flavourzyme for 2h (pH 7, 50°C).…”

Section: Preparation Of Camelina Protein Hydrolysates and Membrane Fractionsmentioning

confidence: 99%

“…Additionally, hydrophobic groups in the hydrolysates increase the peptides' solubility in a non-polar environment, thus providing a greater access to DPPH. This promotes peptides to interact with radicals and trap them so that the chain reaction can be terminated (Senadheera et al, 2021).…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

“…Protein hydrolysates, particularly bioactive peptides, have recently been demonstrated to have a variety of biological functions in addition to their known nutritional benefits. Interests in studying protein hydrolysates and bioactive peptides has intensified in the recent past, due to their multitude of beneficial effects as functional food ingredients, nutraceuticals, or as medicinals (Ambigaipalan, Al-Khalifa, & Shahidi, 2015;Senadheera, Dave, & Shahidi, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Protein hydrolysates are produced by the cleavage of peptide bonds that can be achieved by enzymatic or chemical processes. Using enzymes to produce protein hydrolysates has gained much attention as a potential method of making functional food ingredients and nutraceuticals for disease prevention and health promotion (Alashi et al, 2014;Ambigaipalan et al, 2015;Senadheera et al, 2021). Generally, an acceptable food protein source must be chosen based on the physiological properties of products and then treated with a single or multiple specific or nonspecific protease to release peptides of interest.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates

Ngo¹,

Shahidi²

2021

JFB

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Camelina seed meal was used to produce protein hydrolysates using Alcalase and Flavourzyme. The hydrolysates were then fractionated by employing ultrafiltration membranes (3, 10 kDa). The antioxidant activities of camelina protein hydrolysates and peptide fractions were investigated. The essential amino acid content of camelina protein isolates and hydrolysates was comparable and adequate. All camelina hydrolysates exhibited the highest radical scavenging activity in both DPPH and ABTS assay compared to camelina protein isolates. When comparing the overall DPPH and ABTS radical scavenging activity of peptide fractions, smaller-size peptides (<3 kDa) displayed considerably higher values and hence more potency than larger-sized peptides (>3 kDa). Peptide fractions with 3-10 kDa had better metal chelation and reducing power than those < 3 kDa and > 10 kDa. These findings suggest that camelina protein hydrolysates could be employed as bioactive ingredients in the formulation of functional foods and against oxidative stress.

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Section: Dpph Radical Scavenging Activitysupporting

confidence: 89%

Section: Preparation Of Camelina Protein Hydrolysates and Membrane Fractionsmentioning

confidence: 99%

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates

Ngo¹,

Shahidi²

2021

JFB

Self Cite

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Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

Man

El‐Aty

Wang³

et al. 2022

Food Frontiers

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Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds, among which sea cucumber peptide (SCP) exhibits many beneficial functions. Although research on the development of SCP is attracting more attention, the ability to translate these new findings into industrial practice and new products remains immature. This review summarizes the production and characterization of SCP and emphasizes recent advances in its bioactive properties, including antioxidative, angiotensin‐I converting enzyme‐inhibitory, immunomodulatory, anticancer, antifatigue, and neuroprotective effects. Meanwhile, the challenges and prospects of SCP development have been discussed in both scientific research and commercialization. SCP shows great potential in health promotion, yet several challenges need to be solved: the validation of health claims, clarification of its mechanisms, innovations to boost its bioavailability, and improvement of industrial production and sensory properties of end‐products. Hopefully, this information will provide a comprehensive perspective on developing SCP nutraceuticals and functional foods.

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Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By‐Products with Bioactive and Functional Properties

2023

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However, these by-products are a great source to extract bioactive compounds including protein hydrolysates, sulfated polysaccharide, EPA, and DHA with numerous bioactive properties such as antioxidant, antibacterial, antihypertensive, angiotensin I-converting enzyme inhibitory. [3] To extract these natural products from fish by-products, many strategies have been developed in recent years, such as enzyme-assisted extraction, ultrasonicassisted extraction, microwave-assisted extraction, accelerated solvent extraction, pressurized water extraction, and ultrahigh-pressure extraction. [1,2] For instance, the first goal of an enzymatic hydrolysis method is to obtain high-quality protein fragments called hydrolysate with functional properties, but enzymatic hydrolysis under optimized conditions can generate protein hydrolysates with bioactive properties. [3] However, more recently the enzymatic hydrolysis process has been used for the destruction of connections between protein-polysaccharides for extraction of sulfated polysaccharides from fish by-products. This initial enzymatic hydrolysis step is then followed with the ethanol or cetylpyridinium chloride (CPC) induced precipitation to recover the extracted polysaccharides as precipitate. [4] Consequently, after polysaccharides precipitation which normally encompasses a very small portion of marine biomass, a huge volume of ethanol or CPC remains and is discarded while it still contains hydrolyzed proteins that could be recovered from the ethanol phase. This will provide a unique opportunity for parallel extraction of polysaccharides and protein hydrolysate from fish products. Co-extraction of these two products can increase the overall profitability of the process by increasing product diversity and revenue. It also enables more efficient utilization of marine resources by taking care of side streams. In this context, Abdollahi et al. [5] developed a biorefinery concept for sequential recovery of collagen and collagen hydrolysate from the sediment residue created during pH-shiftbased protein isolation from silver carp (Hypophthalmichthys molitrix). However, as far as we know, parallel extraction of protein hydrolysates from waste streams generated during the extraction of sulfated polysaccharides from fish processing byproducts has not been documented.In addition, depending on their origin and extraction process, fish protein hydrolysates (FPH) with various nutritional The ethanol-induced precipitation after enzymatic hydrolysis commonly used for sulfated polysaccharide extraction from marine resources wastes a large amount of proteins. Here, possible extraction of fish protein hydrolysates (FPH) from the ethanol residue of sulfated polysaccharide precipitation from head, bone, and skin of skipjack tuna is investigated. Antioxidant, antibacterial, angiotensin I-converting enzyme (ACE) inhibitory activities and functional properties of the recovered FPHs are also evaluated. A degree of hydrolysis of 40.93, 38.13, and 37.23 is achieved for FPH from head, bone, and ski...

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Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)

Cited by 20 publications

References 74 publications

Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates

Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates

Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By‐Products with Bioactive and Functional Properties

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