Blue whiting (Micromesistius poutassou) muscle protein hydrolysate with in vitro and in vivo antidiabetic properties

Harnedy, Pádraigín A.; Parthsarathy, Vadivel; McLaughlin, Chris M.; O’Keeffe, Martina B.; Allsopp, Philip J.; McSorley, Emeir M.; O’Harte, Finbarr; Fitzgerald, Richard J.

doi:10.1016/j.jff.2017.10.045

Cited by 54 publications

(57 citation statements)

References 43 publications

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“…This was in line with their pronounced insulinotropic actions in vitro . The present findings compare favourably with results published recently with other fish hydrolysates (Harnedy et al ., ,b). For example, in the case of blue whiting ( Micromesistius poutassou ) a two‐fold higher dose of protein hydrolysate (100 mg mL −1 ) generated using Alcalase 2.4 L and Flavourzyme 500 L had a similar acute glucose‐lowering effect (22% AUC (0–120 min) reduction) following an OGTT in normal healthy mice (Harnedy et al ., ).…”

Section: Discussionmentioning

confidence: 99%

“…The present findings compare favourably with results published recently with other fish hydrolysates (Harnedy et al ., ,b). For example, in the case of blue whiting ( Micromesistius poutassou ) a two‐fold higher dose of protein hydrolysate (100 mg mL −1 ) generated using Alcalase 2.4 L and Flavourzyme 500 L had a similar acute glucose‐lowering effect (22% AUC (0–120 min) reduction) following an OGTT in normal healthy mice (Harnedy et al ., ). Furthermore, the in vitro anti‐diabetic effects of protein hydrolysates derived from Atlantic salmon ( Salmo salar ) showed a similar profile to the BPH studied herein (Harnedy et al ., ).…”

Section: Discussionmentioning

confidence: 99%

“…The sample was incubated for 150 min at 37 °C with Corolase PP (E:S of 1% (w/w)) and heat inactivated as before. The sample was subsequently freeze‐dried and stored at −20 °C (Harnedy et al ., ).…”

Section: Methodsmentioning

confidence: 97%

“…Research into marine protein and its subsequent hydrolysates and isolated bioactive peptides targeting diabetes and its complications is limited. Nevertheless, some early studies have shown the beneficial effects of inhibiting dipeptidyl peptidase‐4 (DPP‐IV) (Huang et al ., ; Harnedy et al ., , ,b; Silaa et al ., ), and thus lowering glycated haemoglobin (HbA 1c ) in human volunteers with T2DM (Zhu et al ., ). The aims of the present study were firstly to investigate the in vitro insulinotropic and GLP‐1 stimulatory effects of a BPH, and secondly to investigate the effect of oral consumption of BPH on blood glucose control in healthy mice following an oral glucose challenge.…”

Section: Introductionmentioning

confidence: 98%

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Boarfish (Capros aper) protein hydrolysate has potent insulinotropic and GLP‐1 secretory activity in vitro and acute glucose lowering effects in mice

Parthsarathy

McLaughlin

Harnedy

et al. 2018

Int J of Food Sci Tech

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The anti-diabetic actions of a boarfish protein hydrolysate (BPH) were investigated in cultured cells and mice. A boarfish (Capros aper) muscle protein hydrolysate was generated using the enzymes Alcalase 2.4 L and Flavourzyme 500 L. Furthermore, the BPH was subjected to simulated gastrointestinal digestion (SGID). BPH and SGID samples (0.01-2.5 mg mL À1 ) were tested in vitro for DPP-IV inhibition and insulin and GLP-1 secretory activity from BRIN-BD11 and GLUTag cells, respectively. The BPH and SGID samples, caused a dose-dependent increase (4.2 to 5.3-fold, P < 0.001) in insulin secretion from BRIN-BD11 cells and inhibited DPP-IV activity (IC 50 1.18 AE 0.04 and 1.21 AE 0.04 mg mL À1 ), respectively. The SGID sample produced a 1.3-fold (P < 0.01) increase in GLP-1 secretion. An oral glucose tolerance test (OGTT) was conducted in healthy mice (n = 8), with or without BPH (50 mg/kg bodyweight). BPH mediated an increase in plasma insulin levels (AUC (0-120 min), P < 0.05) and a consequent reduction in blood glucose concentration (P < 0.01), after OGTT in mice versus controls. The BPH showed potent anti-diabetic actions in cells and improved glucose tolerance in mice.Keywords Boarfish protein hydrolysate, dipeptidyl peptidase-IV inhibition, glucagon-like peptide-1, glycaemic control in mice, insulin secretion.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Boarfish (Capros aper) protein hydrolysate has potent insulinotropic and GLP‐1 secretory activity in vitro and acute glucose lowering effects in mice

Parthsarathy

McLaughlin

Harnedy

et al. 2018

Int J of Food Sci Tech

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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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A Narrative Review of the Anti‐Hyperglycemic and Satiating Effects of Fish Protein Hydrolysates and Their Bioactive Peptides

Sharkey

Harnedy‐Rothwell

Allsopp

et al. 2020

Molecular Nutrition Food Res

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Prevalence of type 2 diabetes and overweight/obesity are increasing globally. Food supplementation as a preventative option has become an attractive option in comparison to increased pharmacotherapy dependency. Hydrolysates of fish processing waste and by-products have become particularly interesting in a climate of increased food wastage awareness and are rapidly gaining traction in food research. This review summarizes the available research so far on the potential effect of these hydrolysates on diabetes and appetite suppression. Scopus and Web of Science are searched using eight keywords (fish, hydrolysate, peptides, satiating, insulinotropic, incretin, anti-obesity, DPP-4 [dipeptidylpeptidase-4/IV]) returning a total of 2549 results. Following exclusion criteria (repeated appearances, non-fish marine sources [e.g., macroalgae], and irrelevant bioactivities [e.g., immunomodulatory, anti-thrombotic]), 44 relevant publications are included in this review. Stimulation of hormone secretion, regulation of glucose uptake, anorexigenic potential, identified mechanisms of action, and research conducted on the most potent bioactive peptides identified within these hydrolysates are all specifically addressed. Results of this review conclude that despite wide methodological variation between studies, there is significant potential for the application of fish protein hydrolysates in the management of bodyweight and hyperglycemia.

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Blue whiting (Micromesistius poutassou) muscle protein hydrolysate with in vitro and in vivo antidiabetic properties

Cited by 54 publications

References 43 publications

Boarfish (Capros aper) protein hydrolysate has potent insulinotropic and GLP‐1 secretory activity in vitro and acute glucose lowering effects in mice

Boarfish (Capros aper) protein hydrolysate has potent insulinotropic and GLP‐1 secretory activity in vitro and acute glucose lowering effects in mice

Optimization of the porcine liver enzymatic hydrolysis conditions

A Narrative Review of the Anti‐Hyperglycemic and Satiating Effects of Fish Protein Hydrolysates and Their Bioactive Peptides

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