Characterization, stability, and in vivo effects in Caenorhabditis elegans of microencapsulated protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts

Lima, Karina Oliveira; Alemán, Ailén; López‐Caballero, M.E.; Gómez‐Guillén, M.C.; Montero, María; Prentice, Carlos; Huisa, Andy Joel Taipe; Monserrat, José María

doi:10.1016/j.foodchem.2021.130380

Cited by 11 publications

(15 citation statements)

References 37 publications

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“…The fish muscle protein hydrolysate, with a degree of hydrolysis of 5%, was produced using the enzyme Protamex at 50 • C and pH 7 as previously described in Lima et al [24]. The lyophilized hydrolysate was stored at −18 • C until use.…”

Section: Protein Hydrolysatementioning

confidence: 99%

“…The lyophilized hydrolysate was stored at −18 • C until use. Hydrolysate characteristics (amino acid profile, Fourier transform infrared spectroscopy, morphological and biological activity) were previously described in Lima et al [24,25].…”

Section: Protein Hydrolysatementioning

confidence: 99%

“…Subsequently, the solutions were atomized in a Mini Spray Dryer B-290 (Büchi, Switzerland) at 0.3 L/h with an inlet temperature of 130 • C, aspiration rate 100% and an outlet temperature of 70 ± 2 • C. Thus, a microencapsulated hydrolysate (microcapsules composed of maltodextrin and hydrolysate) was obtained. The characteristics and stability of the encapsulation have been previously described in Lima et al [24].…”

Section: Microencapsulationmentioning

confidence: 99%

“…This technique consists of atomizing a formulation containing the protective matrix and bioactive compounds in small drops, followed by subsequent rapid drying through a stream of hot air to produce dry microparticles [14,23]. In previous studies, Lima et al [24] used spray drying to encapsulate a stripped weakfish hydrolysate in maltodextrin. The microencapsulated hydrolysate was characterized, and the stability and biological properties were evaluated in vitro and in vivo in a model of Caenorhabditis elegans; the results showed improvements in growth and reproduction rate as well as a protective effect on nematodes exposed to oxidative stress upon consumption of the encapsulates.…”

Section: Introductionmentioning

confidence: 99%

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Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

et al. 2021

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The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.

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Section: Protein Hydrolysatementioning

confidence: 99%

Section: Protein Hydrolysatementioning

confidence: 99%

Section: Microencapsulationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

et al. 2021

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“…Fish protein hydrolysates (FPHs) are mainly produced by enzymatic hydrolysis, in which bioactive peptides with antioxidant [16,17], antimicrobial and antiinflammatory [18] and anti-hypertensive [19] properties are obtained. In this context, the production of bioactive peptides from industrial by-products of stripped weakfish (Cynoscion guatucupa) by enzymatic hydrolysis was reported; the resultant hydrolysate showed antimicrobial and antioxidant activities, demonstrating its potential in food preservation applications [20] and a protective effect against oxidative stress in Caenorhabditis elegans [21].…”

Section: Introductionmentioning

confidence: 99%

Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

et al. 2021

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In this study, chitosan nanoparticles (CNPs) were prepared by the ionic gelation technique with tripolyphosphate (TPP), and the effect of CNP composition and physicochemical characteristics were evaluated. After the synthesis optimization, CNPs were used as carriers for a fish protein hydrolysate (FPH) with bioactive properties (CNPH). The physicochemical characteristics, antioxidant capacity and antimicrobial, antihypertensive and emulsifier properties of unloaded and loaded CNPs in a food system model were studied. CNPH showed a uniform particle distribution, size ~200 nm, high stability (zeta potential around 30 mV), radical scavenging activity and increased antimicrobial activity against Staphylococcus aureus, Shigella sonnei and Aeromonas hydrophila. Additionally, CNPH showed an angiotensin I-converting enzyme (ACE)-inhibitory activity of 63.6% and, when added to a food emulsion model, this system containing CNPs, with or without FHP, exhibited improved food emulsion stability. Thus, CNPs were able to carry the FPH while maintaining their bioactive properties and can be an alternative to the delivery of bioactive peptides with potential as an emulsion stabilizer for food applications.

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Application of Caenorhabditis elegans in the evaluation of food nutrition: A review

Xiao

et al. 2023

eFood

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At present, more and more people are suffering from various diseases and it is particularly important to find a suitable biological model to evaluate the prevention and treatment effects of various drugs and active ingredients on diseases. In all biological models, Caenorhabditis elegans is a kind of organism that is easy to observe and cultivate, has a clear genetic background and a high degree of signal pathway conservation with humans. A variety of active ingredients such as polyphenols, polysaccharides, polypeptides, and vitamins exist from natural products, which has extremely high physiological functions and medicinal values. It is highly reliable to evaluate the trophic and functional properties of the active ingredients from natural products in C. elegans. The functional properties of the active ingredients from natural products such as antiaging, anti-oxidation, regulating lipid metabolism, preventing and treating Alzheimer's disease in C. elegans were clarified in this review. At the same time, its possible pathways were summarized. The literature revealed that it had great effect to evaluate the nutrition and functionality of the active ingredients from natural products in C. elegans. Finally, the shortcomings in this field and suggestions for further improvement in this field have been emphasized.

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Characterization, stability, and in vivo effects in Caenorhabditis elegans of microencapsulated protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts

Cited by 11 publications

References 37 publications

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

Application of Caenorhabditis elegans in the evaluation of food nutrition: A review

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