Antioxidative Activities and Lactic Acid Bacteria Composition of Fermented Frigate Tuna Auxis thazard (Lacepéde, 1800) at Different Salt-fish Ratios

Ortizo, Rhessa Grace Guanga; Nuñal, Sharon N.; Nillos, Mae Grace; Yap, Encarnacion Emilia S

doi:10.33997/j.afs.2020.33.1.002

Cited by 2 publications

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“…In addition, autolytic processes in fish depend on the location of enzymes in the muscle, seasonal changes in enzyme concentration, and the synergistic effect of the enzymes in proteolysis [44]. Furthermore, endogenous proteases play a key role in the deterioration of most fin fishes [45][46][47]. Currently, studies are being developed to further assess the mechanism of action of these enzymes in various marine and aquatic fermented products [48].…”

Section: Endogenous Enzymesmentioning

confidence: 99%

Extraction of Novel Bioactive Peptides from Fish Protein Hydrolysates by Enzymatic Reactions

et al. 2023

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Bioactive peptides derived from fish the byproduct protein hydrolysate have wide potential as functional food ingredients. The preparation of bioactive peptides is commonly achieved via enzymatic hydrolysis; this is the most preferred method because it has high specificity, fewer residual organic solvents in the product, and it is usually carried out in mild conditions. The use of various enzymes such as proteases is widely practiced in the industry, yet there are various limitations as it is of high cost and there is a limited availability of food-grade enzymes in the market. Moreover, high-throughput purification and the identification analysis of these peptides are currently being studied to further understand the functionality and characterization of the bioactive peptides. This review mainly focuses on the novel bioactive peptides derived from fish protein hydrolysates from various fish wastes and byproducts. The hydrolysis conditions, source of hydrolysate, and amino acid sequence of these novel peptides are presented, along with their corresponding methods of analysis in purification and identification. The use of various enzymes yields novel peptides with potent bioactivities, such as antiproliferative, antimicrobial, antihypertensive, antiglycemic, antitumor, and antioxidative biological functions. The increasing interest in proteomics in marine and aquatic waste utilization continues due to these products’ bioactivity and sustainability.

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Section: Endogenous Enzymesmentioning

confidence: 99%

Extraction of Novel Bioactive Peptides from Fish Protein Hydrolysates by Enzymatic Reactions

et al. 2023

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“…Fermented fish paste and sauce are traditional commodities that are widely and largely consumed as essential condiments or ingredients to various cuisines in Asian countries (Tanasupawat and Visessanguan 2014). In the Philippines, traditional fermented products include fermented fish Philippine Journal of Science 150 (6B): 1711-1722, December 2021 ISSN 0031 -7683 Date Received: 19 Jul 2021 paste or bagoong, fish sauce or patis, small shrimp or alamang, cooked rice and shrimp or balao-balao, and Visayan-style fermented fish or tinabal (Olympia 1992;Ortizo et al 2020). These products are made from small fishes (e.g.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Antioxidant Activity Changes in Philippine Green Mussel (Perna viridis) during Fermentation at Varying Salt Concentrations

Peralta¹,

Endoma²,

Sefil³

et al. 2021

Philipp J Sci

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Green mussel (Perna viridis) is an extensively cultured bivalve species in the Philippines and a cheap source of valuable nutrients such as essential amino acids and minerals. Experimental samples were prepared by mixing salt to varying mussel meat ratios (1:3, 1:5, 1:7, and 1:9) which were assessed for changes in pH, degree of hydrolysis, and antioxidant activities during fermentation for 30 d. The pH levels in treatments 1:3, 1:5, and 1:7 decreased to low-acid levels (< pH 4.6) as fermentation progressed. Meanwhile, treatment 1:9 did not significantly change from its initial pH level with a slight decrease noted during 15 d but significantly increased at slightly neutral pH level (at 7.22) on 30 d. Formaldehyde nitrogen (formol-N) and the simultaneous formation of ammonia-N significantly increased (p < 0.05) with prolonged fermentation time but were more pronounced in 1:7 and 1:9 treatments. The gradual increase in pH and formol-N in treatments 1:3 and 1:5 could be due to the high salt content at 23.63 ± 0.29 %, and 19.48 ± 0.88 %, respectively, which could have slowed down proteolytic enzyme activity. However, continuous increase in ammonia-N in treatment 1:9 significantly reduced (p < 0.05) amino-N content which lowers the nutritional quality of fermented products. The development of antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP), and total phenol content (TPC) as gallic acid equivalent (GAE) was highest in treatments 1:7 and 1:9. These findings could be attributed to the increasing degree of protein breakdown producing substances and reaction products with increased bioactivity. This is also supported by the significant positive linear correlation between formol-N and antioxidant system assays (DPPH, FRAP, and TPC) (p < 0.01)

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Antioxidative Activities and Lactic Acid Bacteria Composition of Fermented Frigate Tuna Auxis thazard (Lacepéde, 1800) at Different Salt-fish Ratios

Cited by 2 publications

References 0 publications

Extraction of Novel Bioactive Peptides from Fish Protein Hydrolysates by Enzymatic Reactions

Extraction of Novel Bioactive Peptides from Fish Protein Hydrolysates by Enzymatic Reactions

Chemical and Antioxidant Activity Changes in Philippine Green Mussel (Perna viridis) during Fermentation at Varying Salt Concentrations

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