Bioactivities of fish protein hydrolysates from defatted salmon backbones

Šližytė, Rasa; Rommi, Katariina; Mozūraitytė, Revilija; Eck, Peter; Five, Kathrine; Rustad, Turid

doi:10.1016/j.btre.2016.08.003

Cited by 114 publications

(69 citation statements)

References 43 publications

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“…Papain has previously been reported to be capable of producing bioactive peptides from fish protein hydrolysates. 28,29 Moreover, this result is in accordance with the study by Abdulazeez et al, 30 who also reported the use of 10 mg mL −1 papain to digest narrow-barred Spanish mackerel (Scomberomorus commerson) and suggested that the derived protein hydrolysate was an ideal choice for use in biomedicine and commercial aspects. Thus the 10 mg mL −1 papain-derived SBPH was selected for further studies.…”

Section: Free Radical Scavenging Activities Of the Sbphssupporting

confidence: 90%

Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells

et al. 2019

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BACKGROUND Salmon bones, a waste by‐product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti‐inflammatory properties of salmon bone protein hydrolysate (SBPH). RESULTS Salmon bones were hydrolyzed by separately using one of four proteases (Alcalase, Favourzyme, Neutrase and papain) at various concentrations (10, 25 and 50 mg mL−1), where the SBPH derived from 10 mg mL−1 papain hydrolysis exhibited the highest nitric oxide (NO) radical scavenging activity. After ultrafiltration, the MW < 0.65 kDa fraction showed the strongest NO inhibitory activity and was further fractionated by gel filtration chromatography (G1 and G2 fractions) and reverse‐phase high‐performance liquid chromatographic fractionation of the G1 fraction, from which the three main peaks (H1, H2 and H3) were found to have a marked NO‐inhibitory activity and their peptide sequences were determined. Moreover, the G1 fraction was shown to inhibit both the lipopolysaccharide (LPS)‐induced NO production and the LPS‐induced inducible NO synthase , interleukin‐6, tumor necrosis factor‐α and induced NO production and the LPSCOX‐2 mRNA levels in RAW 264.7 cells. CONCLUSIONS Salmon bones from the salmon fisheries and farming industry were utilized by enzymatic hydrolysis for the production of valuable peptides. The results of this study suggested that bioactive peptides derived from salmon bones would be alternative anti‐inflammation materials in functional resources. © 2019 Society of Chemical Industry

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Section: Free Radical Scavenging Activities Of the Sbphssupporting

confidence: 90%

Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells

et al. 2019

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“…The hydrolysis was performed as described by Slizyte et al . (). Based on earlier experiments (Slizyte et al ., ), the following experimental set‐up was chosen.…”

Section: Methodsmentioning

confidence: 97%

“…The mixture of stick water and sediments were used as a raw material for hydrolysis. The hydrolysis was performed as described by Slizyte et al (2016). Based on earlier experiments (Slizyte et al, 2016), the following experimental set-up was chosen.…”

Section: Hydrolysismentioning

confidence: 99%

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Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Šližytė

Mozūraitytė

Remman³

et al. 2018

Int J of Food Sci Tech

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Summary Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, the proteins or the oil is considered as secondary products. The proposed concept combines a gentle thermal separation of oil followed by enzymatic hydrolysis of the remaining protein‐rich fraction. The first stage, thermal treatment (40 °C) of fresh salmon backbones, separated up to 85% of the oil from the raw material and gave high‐quality oil (PV = 0.2 ± 0.0 meq kg−1, 0.16 ± 0.05% free fatty acids). Separation of a significant part of the oil gave reduced mass flow into the enzymatic stage, which then requires less enzymes and reduced energy consumption. Among the tested enzymes: Trypsin, Corolase PP and Mixture of Papain and Bromelain gave the highest yield of fish protein hydrolysates (FPH), while use of Protamex and Corolase PP resulted in FPH with the best sensory properties leading to the lowest bitterness.

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“…Protein hydrolysates can be obtained from different animal sources and their by-products, such as fish viscera (Feltes et al, 2010;Roslan, Mustapa Kamal, Md. Yunos, & Abdullah, 2015;Roslan et al, 2014;Silva, Ribeiro, Silva, Cahú, & Bezerra, 2014); sardine viscera (Venturin et al, 2017); blue whiting (Micromesistius poutassou) (Harnedy et al, 2018); salmon backbone (Slizyte et al, 2016); bovine liver (Di Bernardini et al, 2011); porcine liver (Shimizu et al, 2006); swine tissues (Damgaard, Lametsch, & Otte, 2015); swine blood (Chang, Wu, & Chiang, 2007); chicken blood (Zheng, Si, Ahmad, Li, & Zhang, 2018); swine plasma (Liu, Kong, Xiong, & Xia, 2010); cattle plasma (Bah, Carne, McConnell, Mros, & Bekhit, 2016); shrimp viscera (Katsuwonus pelamis) (Klomklao & Benjakul, 2016); and boneless chicken carcasses (Oliveira, Franzen, Terra, & Kubota, 2015). For representing potentially inexpensive feedstocks, these by-products have become industrially relevant to the meat industry, which has come to invest in attractive technology solutions that are efficient and able to deliver products with high levels of protein and essential amino acids (FAO, 2017;Mora et al, 2014;Toldrá et al, 2016).…”

mentioning

confidence: 99%

Optimization of the porcine liver enzymatic hydrolysis conditions

Maluf

Fiorese

Maestre

et al. 2020

J Food Process Engineering

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Worldwide porcine slaughterhouses produce significant amounts of by‐products, such as porcine liver, daily. Even though the liver presents a very restricted market demand when raw, this product is composed of an exceptional nutritional content, with emphasis on protein, being, therefore, characterized as a potential raw material to produce protein hydrolysates. This article aimed to study the production of protein hydrolysate using the commercial enzymes Alcalase 2.4L™ and Novo Pro‐D™. For the development of this research, a central composite rotatable design with 4 axial points was applied for each enzyme. The factors evaluated were protein/water and enzyme/substrate ratios. The best hydrolysis results indicate average percentages of hydrolysis degree of 27.5% for both enzymes. The presence of low‐molecular‐weight peptides was also evidenced by the electrophoresis technique. It is, therefore, concluded that there is positive viability for the use of hydrolyzed porcine liver in differentiated food applications with an aggregate market value. Practical Applications At present, the worldwide growing dissemination of food scarcity has become a stimulus for the food industry to rethink the efficient use of raw materials to avoid waste and maximize the use of existing nutritional resources. A potential way of exploiting the nutritional value of the protein by‐products with no commercial applications is their transformation into protein hydrolysates by means of enzymatic processes. Protein hydrolysates have been in focus in the scientific community with industrial applications as beneficial products to the ingesting body, for acting as either nutraceuticals or functional bioactive foods. Commercialization of this type of product has become a growing market niche. Thus, this research, which presents an investigation regarding the conditions of the porcine liver hydrolysis, fits within current issues, with innovative potential of obtainment of bioactive peptides from by‐products.

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Bioactivities of fish protein hydrolysates from defatted salmon backbones

Abstract: Graphical abstract

Cited by 114 publications

References 43 publications

Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells

Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells

Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Optimization of the porcine liver enzymatic hydrolysis conditions

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