CARACTERIZACIÓN PARCIAL DEL COLÁGENO EXTRAÍDO A PARTIR DEL MANTO, ALETA Y TENTÁCULOS DE CALAMAR GIGANTE (<i>Dosidicus gigas</i>) PARTIAL CHARACTERIZATION OF COLLAGEN FROM MANTLE, FIN, AND ARMS OF JUMBO SQUID (<i>Dosidicus gigas</i>)

Torres‐Arreola, Wilfrido; Pacheco‐Aguilar, Ramón; Sotelo‐Mundo, Rogerio R.; Rouzaud-Sández, Ofelia; Ezquerra‐Brauer, Josafat Marina

doi:10.1080/11358120809487634

Cited by 29 publications

(22 citation statements)

References 26 publications

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“…The content of proline, hydroxyproline, and collagen extracted from arms (3.96±0.018, 0.66±0.025, and 14.23±0.59 g/Kg tissue, respectively) was statistically higher (p<0.05) than those from fins (2.19±0.053, 0.31±0.015, and 6.68±0.3 g/Kg tissue, respectively). These values are lower to those reported for other squid species (3-18 g/100 g) (Morales et al, 2000;Sikorski & Borderias, 1994;Torres-Arreola et al, 2008); this might be due to several factors such as size and sexual maturity of organisms, which can influence connective tissue and collagen content (Ando et al, 2006;Sikorski & Borderias, 1994). It is noteworthy that the purpose of this research was to characterize collagen and its enzymatic hydrolysates; therefore, the extraction method used was considered appropriate.…”

Section: Collagen Extractioncontrasting

confidence: 52%

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In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

et al. 2015

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Hydrolysates from two different jumbo squid byproducts (fins and arms), produced by trypsin and protease type XIV were compared on the basis of their antioxidant (DPPH and ABTS radical scavenging assays), antimutagenic (Ames test) and antiproliferative (Transformation cell proliferation in M12.C3F6 murine cells) activities. Jumbo squid arms had higher content of collagen than fins, and their hydrolysates had the highest antioxidant activity. Also, jumbo squid arm-derived collagen hydrolyzed with protease XIV showed the highest antimutagenic activity. The four hydrolysates obtained showed low antiproliferative activity, however they are susceptible for further studies to be applied as food additives.

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Section: Collagen Extractioncontrasting

confidence: 52%

“…Furthermore, due to the structural differences between collagen extracted from fins and that from arms (Torres-Arreola et al, 2008), it is possible that these differences may be reflected in the collagen hydrolysates properties.…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

et al. 2015

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“…This behavior could be related with the presence of collagen in the different anatomical regions. Torres‐Arreola et al () reported major amount of connective tissue (collagenous proteins) in muscle from fins and arms than in mantle. Besides, it has been reported that crosslinking degree of collagen in jumbo squid muscle plays an important role during post‐catch management (Osuna‐Amarillas et al, ).…”

Section: Resultsmentioning

confidence: 98%

“…Therefore, in each anatomical region, the myofibrils (mainly composed by myosin and actin) and contractile connective proteins (such as collagen and elastin) have different supra‐organizational rearrangements. Fins and arms contain a major proportion of collagen than mantle (Osuna‐Amarillas et al, ; Torres‐Arreola, Pacheco‐Aguilar, Sotelo‐Mundo, Rouzaud‐Sández, & Esquerra‐Brauer, ), in which this connective protein serves as scaffold of actomyosin complexes, and also surely was contributed to prevent hydrolysis and loss of squid muscle proteins throughout cooking process.…”

Section: Resultsmentioning

confidence: 99%

“…Fibers from arm muscle suffered more structural damages than that in the other two anatomical regions, due probably to its proper structural structure, which is more heterogeneous compared to mantle and fins. Moreover, collagen fibers could play an important role during the heating process, thus arms has been reported as the anatomical region with the highest collagen content in jumbo squid (Osuna‐Amarillas et al, ; Torres‐Arreola et al, ). Therefore, further studies will be necessary to confirm how the heating process affects collagen fibers integrity in squid tissues.…”

Section: Resultsmentioning

confidence: 99%

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Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Torres‐Arreola¹,

Ocaño‐Higuera²,

Ezquerra‐Brauer³

et al. 2017

J Food Process Preserv

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Jumbo squid (Dosidicus gigas) is an important commercialized fishery in Mexico; however, during its post‐catch processing, several physicochemical changes occur in flesh, which could result in texture modifications. In this research, changes in water‐holding capacity, protein solubility (PS), firmness, fibrils microstructure, and color of squid muscle (mantle, fins, and arms) during cooking (30 min at 100 °C) were evaluated. Throughout cooking were exhibited different shrinkage and weight loss behavior among three anatomical regions (p < .05). After cooking, PS of muscle from fins and arms remained similar, meanwhile, mantle muscle PS decreased 75%. Shear force (SF) magnitude order (p < .05) registered in fresh muscle was fins > arms > mantle, whereas at ending cooking, mantle muscle required the lowest SF. Microscopic analysis revealed a major quantity of collagen fibers in fins and arm muscle suggesting its possible relation to their hardness, in both fresh and cooked state. Practical applications Jumbo squid (Dosidicus gigas) is an important marine resource in Mexico and many Asiatic and European countries. Its muscle (fins, arms, and mantle) edible items are commercialized and consumed in fresh, brined, and cooked presentations. Squid muscle protein structures (fibril and stromal) are organized different than fish as well as beef, pork and poultry; therefore its textural, physicochemical and sensorial (quality parameters) changes induced by cooking are distinctive. Squid meat acceptance by consumers is related mainly by texture than the taste or color attributes. Therefore, from economic point of view of domestic and large‐scale markets, the establishment of best cooking conditions of squid became essential.

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Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts

et al. 2020

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BACKGROUND Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein‐to‐carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h. The glycation products were characterized by means of their physicochemical properties and cytotoxic effect. RESULTS The intensity of the browning measured at A420nm and A294nm in glycoconjugates showed no significant difference (P < 0.05). CTP‐DEX (1:2) and CTP‐DEX (1:3) were those products with the greatest fluorescence related to the intermediate stage in the Maillard reaction, and also with the highest degree of glycation, which was confirmed using o‐phthaldialdehyde assay and Fourier transform infrared analysis. The values of cellular viability for CTP‐GLU (1:3), CTP‐DEX (1:2, 1:3) as well as CTP (0, 6 h) were around 92–103%. CONCLUSIONS The operational parameters used in the glycation process achieved the formation of glycoconjugates from proteins of D. gigas, showing no cytotoxic effect on the HaCaT cell line. This research proposes an alternative for the modification of proteins and opens the way to future investigations regarding the bioactivity of these macromolecules to have applications for the use of byproducts in food science and technology. © 2020 Society of Chemical Industry

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CARACTERIZACIÓN PARCIAL DEL COLÁGENO EXTRAÍDO A PARTIR DEL MANTO, ALETA Y TENTÁCULOS DE CALAMAR GIGANTE (Dosidicus gigas) PARTIAL CHARACTERIZATION OF COLLAGEN FROM MANTLE, FIN, AND ARMS OF JUMBO SQUID (Dosidicus gigas)

Cited by 29 publications

References 26 publications

In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

Effect of cooking on physicochemical and structural properties of jumbo squid ( Dosidicus gigas ) muscle

Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts

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