Bioactivities of surimi from southern blue whiting prepared by different ways

Yoshie-Stark, Yumiko; Tsukamoto, Mariko; Futagawa, Kazuyuki; Kubota, Mitsutoshi; Ogushi, Mariko

doi:10.1016/j.foodchem.2008.07.013

Cited by 18 publications

(7 citation statements)

References 19 publications

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“…Lipoxygenase inhibition As described by Yoshie-Stark et al (2009), LOX inhibitory activity was determined spectrophotometrically at room temperature by measuring the increase in absorbance at 234 nm, and indicator of the oxidation of linoleic acid. The reaction mixture contained borate phosphate buffer (100 mmol/L, pH 9.0) with Tween 20 (0.1%, v/v), linoleic acid (800 μmol/L), an appropriate amount of methanolic extract from samples, and lipoxygenase from soybeans at a final concentration of 20 units mL -1 .…”

Section: Methodsmentioning

confidence: 99%

“…Captopril, which is used as a drug for inhibiting ACE activity, was also used in this study. Results were expressed as inhibition ratio (%), and the most effective hydrolysate for inhibiting ACE was further analyzed in order to determine IC 50 (concentration of samples required to inhibit 50% of ACE activity under given experimental conditions).Lipoxygenase inhibition As described by Yoshie-Stark et al (2009), LOX inhibitory activity was determined spectrophotometrically at room temperature by measuring the increase in absorbance at 234 nm, and indicator of the oxidation of linoleic acid. The reaction mixture contained borate phosphate buffer (100 mmol/L, pH 9.0) with Tween 20 (0.1%, v/v), linoleic acid (800 μmol/L), an appropriate amount of methanolic extract from samples, and lipoxygenase from soybeans at a final concentration of 20 units mL -1 .…”

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confidence: 99%

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Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Yoshie-Stark

Müller

Kawarada

et al. 2011

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Brown linseed (Linum ustatissimum) is pressed to produce oil, and the remaining linseed meal is rich in protein and soluble dietary fiber. To utilize the derivatives of linseed meal as food ingredients or additives, linseed meal was fractionated by controlling pH on a pilot-plant scale. Chemical composition, functional properties and health-related bioactivities, such as angiotensin-converting enzyme (ACE) inhibition and antioxidant activities, of the fractions were then analyzed. The alkaline soluble protein had the highest content of secoisolariciresinol diglucoside (SDG) and showed good emulsification activity, comparable to that of whole egg. The acid-soluble fraction showed the highest viscosity. ACE inhibition, antioxidant activities, and bile acid binding activity were observed in the soluble dietary fiber fraction. There was no correlation between SDG content and bioactivities. These findings indicate that the acid-soluble fraction is useful as a food ingredient to increase viscosity, while the soluble dietary fiber fraction has health-related features.Keywords: Linum ustatissimum, fractionation, functional properties, hydrolysis, ACE inhibition, DPPH radical scavenging, Cu reduction, bile acid binding, LOX inhibition *To whom correspondence should be addressed. E-mail: yumiko_y@toyo.jp IntroductionLinseed is useful for its oil, while the remaining material after oil extraction is rich in protein and viscous mucilage. Many researchers attempted to utilize whole linseed by fractionation; however, these purification methods are timeconsuming, expensive or decompose useful compounds such as phenolic acids (Chung et al., 2005, Oomah and Mazza, 1993, Oomah and Mazza, 1998. Interest in the use of whole linseed and its derivatives as functional foods or nutraceutical ingredients is still growing. Thus, we have attempted to fractionate de-oiled linseed using the simplest method possible. After establishing a simple fractionation method in preliminary experiments, it was necessary to further determine the functions and activities of each fraction in order to select the appropriate food application.Physicochemical properties such as emulsification capacity and viscosity have provided ideas on how to apply linseed fractions to food processing. As in the case of lupin fractions (Yoshie-Stark et al., 2004), a protein-rich fraction may express angiotensin-converting enzyme (ACE) inhibitory activity after being converted to a peptide by gastrointestinal hydrolysis. Dietary fiber binds bile acids; therefore, a dietary-fiber-rich, viscous linseed fraction may exhibit bile acid binding and affect cholesterol metabolism in the human body (Wang et al., 2001).In order to use linseed fractions for food applications, such fractions should not promote oxidation or induce spoliation. Therefore, the nonpromotion of lipid oxidation should be confirmed. It has been reported that lignans show certain health-related activities, and linseed is one of the richest sources of lignans (Westcott and Muir, 2003). The main et al. (2010), fra...

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Yoshie-Stark

Müller

Kawarada

et al. 2011

FSTR

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“… D Data sources = a Anonymous (2009); b FAO (2009b); c FAO (2002); d Oliveira and Bechtel (2006); e Sidhu and others (1970); f Ju and Harvey (2004); g Holland and others (1993); h Wada and others (1976); i Benjakul and others (2002a); j Corser and others (1999); k Ackman (1995); l Iriarte‐Rota and Romero‐González (2006); m Sirot and others (2008); n Krzynowek and Murphy (1987); o Kucukgulmez and others (2008); p Yoshie‐Stark and others (2009); q Benjakul and others (2005b). …”

Section: Surimi Processingmentioning

confidence: 99%

“…This makes possible multiple reuses of the water; also, no components that would contribute to pollution are added during the process (Hultin and others 2005). The development of an unwashed surimi seems viable, and it additionally has the advantage of including more bioactive compounds as an inhibitor of angiotensin I converting enzyme (enzyme for increasing blood pressure); and there is a reduction in water usage and pollutants during the process (Yoshie‐Stark and others 2009).…”

Section: Management Of the Enviromental Impact Of Surimi Processingmentioning

confidence: 99%

Alternatives for Efficient and Sustainable Production of Surimi: A Review

Martín-Sánchez¹,

Navarro²,

Pérez‐Álvarez³

et al. 2009

Comp Rev Food Sci Food Safe

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ABSTRACT:The links between fish processing and negative environmental impact need to be minimized. The overexploitation of white fish stocks has compromised supply, the use of energy contributes to a high-carbon footprint, and the water resources required are also high. An option is to resort to the use of alternative species and fisheries by-catch, together with the maximum utilization of fish. In addition, edible proteins from a range of sources could be converted into added-value products using surimi-like processes. The surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load. By exploring available options on processing technologies and management of the environmental impact, this review discusses the potential role of surimi and opportunities for sustainable fish processing.

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“…2006; Yang et al. 2008; Yoshie‐Stark et al. 2009), and most of them exhibited varying potencies to scavenge free radicals (Jao and Ko 2002; Wu et al.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Process Variables for Production of Cobia (Rachycentron Canadum) Skin Gelatin Hydrolysates With Antioxidant Properties

Chow

Yang

2011

Journal of Food Biochemistry

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Acid‐treated cobia (Rachycentron canadum) skin was extracted in a retort (121C) to obtain retorted skin gelatin hydrolysates (RSGHs) containing antioxidant peptides with noticeable antioxidant properties. To improve the antioxidant activity of cobia RSGHs, five processing factors including alkali concentration, alkali pretreatment time, phosphoric acid concentration (PC), water/skin ratio (WS) and retorting time (RT) in RSGH production were screened using a fractional factorial design to identify critical factors. It indicated that PC, WS and RT had significant effects on α,α‐diphenyl‐β‐picrylhydrazyl (DPPH) scavenging by RSGHs. Subsequently, the optimization of PC, WS and RT on the DPPH scavenging of RSGHs was studied using a central composite design to collect data that resulted in a response surface modeling. The highest value for the predicted DPPH scavenging (10 mg/mL RSGH) was 73.63% (PC = 6.5%, WS = 1 and RT = 180 min), and it exhibited 39.9% more scavenging of DPPH than that of original RSGH. PRACTICAL APPLICATIONS Recently, a number of studies indicated that peptides derived from different protein hydrolysates can act as potential antioxidants. Fish proteins possess high availability for us, and their hydrolysates might be used as a good source of antioxidants. Fish skin gelatin may provide an alternative source for food‐grade gelatin because the amount of the skin waste from the fish processing industry is considerably large. No enzymatic hydrolysis or ultrafiltration treatments are needed; the antioxidant cobia retorted skin gelatin hydrolysates (RSGH) can be produced by thermal hydrolysis. Besides, the degree of thermal hydrolysis (121C) had significant effects on the α,α‐diphenyl‐β‐picrylhydrazyl scavenging and lipid peroxidation inhibition of cobia RSGH. Moreover, we identified the critical processing variables in the RSGH making and suggested the optimized condition for the antioxidant RSGH production. The edible and water‐soluble cobia RSGH is considered a potential candidate to develop natural antioxidants and food supplements.

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Bioactivities of surimi from southern blue whiting prepared by different ways

Cited by 18 publications

References 19 publications

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Alternatives for Efficient and Sustainable Production of Surimi: A Review

The Effect of Process Variables for Production of Cobia (Rachycentron Canadum) Skin Gelatin Hydrolysates With Antioxidant Properties

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