Biological activities of peptides obtained by pepsin hydrolysis of fishery products

Castañeda‐Valbuena, Daniel; Murcia, Ángel Berenguer; Fernández‐Lafuente, Roberto; Morellon‐Sterling, Roberto; Tacias-Pascacio, Veymar G.

doi:10.1016/j.procbio.2022.05.029

Cited by 19 publications

(5 citation statements)

References 164 publications

(184 reference statements)

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“…Acid protease is an endopeptidase with a molecular weight of 30–45 kDa that can remain active at low pH and can be used for protein hydrolysis and in the medicine and food industries. Acid protease can produce bioactive peptides (Castañeda‐Valbuena et al ., 2022). Antioxidant peptides (Zhang et al ., 2019) and anti‐inflammatory peptides (Ahn et al ., 2015) have been obtained from fish products using pepsin.…”

Section: Introductionmentioning

confidence: 99%

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Dou

Wang

Cao

et al. 2023

Int J of Food Sci Tech

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Previous studies have found that UV-C irradiation activated endogenous acid protease (EAP) in shrimp heads. Aiming at understanding the effect of UV-C irradiation on the activation of EAP and improving the utilisation of EAP, the effect of UV-C irradiation on the enzymatic properties and conformation of EAP was investigated. The enzymatic properties of EAP were unaltered after UV-C irradiation, and the optimum pH, temperature, and NaCl concentration were 3, 60°C, and 0.5 mol/L, respectively. Ca 2+ and Mg 2+ activated the enzyme. The molecular weight of the purified endogenous acid protease (P-EAP) was 32 kDa. UV-Vis, FTIR, circular dichroism, and fluorescence spectroscopy indicated that the increase in enzyme activity by UV-C irradiation was related to an increase in tryptophan and hydrogen bonding, implying that it may be the change in the spatial structure of the protein that caused the activation of the enzyme. Results revealed that UV-C irradiation can be used to activate proteases and provide a reference for enhancing the enzymatic activity of other enzymes from shrimp heads.

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Section: Introductionmentioning

confidence: 99%

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Dou

Wang

Cao

et al. 2023

Int J of Food Sci Tech

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“…45 CSO was shown to have the potency to improve immunity, and its positive influence on the proliferation of immunoglobulin E and thymocytes is in parallel with that of fish oil. 46,47 The concentration of immunoglobulin E in the serum of 23-day-old weaned Wistar rats fed with 50-150 g per kg body weight CSO was higher than that of the control group. 1 After feeding CS, there was an overall increase in PPAR-α mRNA levels and a relief of inflammation in juvenile rats.…”

Section: Anti-inflammatory and Anti-bacterial Effectsmentioning

confidence: 96%

A review of the functional activities of chia seed and the mechanisms of action related to molecular targets

Chen,

Wu,

Zhu

et al. 2024

Food Funct.

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“…However, both methods-as well as other novel methods available-have one major purpose: the extraction of potent bioactive compounds and further separation for improved functionality and bioactivities. In the hydrolysis of proteins, degradation or breakdown converts these molecules into smaller molecular structures, peptides, and amino acids, and smaller-molecular-mass peptides can be absorbed by the body of an organism faster than proteins [35].…”

Section: Application Of Enzymatic Hydrolysis For Fish Protein Isolationmentioning

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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Biological activities of peptides obtained by pepsin hydrolysis of fishery products

Cited by 19 publications

References 164 publications

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

A review of the functional activities of chia seed and the mechanisms of action related to molecular targets

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

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