Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with Protamex™

Liaset, Bjørn; Julshamn, Kåre; Espe, Marit

doi:10.1016/s0032-9592(02)00251-0

Cited by 162 publications

(102 citation statements)

References 35 publications

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“…The solution was filtered through a 0.45 μm membrane filter and http://e-fas.org amino acids occupied 73% of total amino acids. CMB contains more glycine and proline than the muscles of chub mackerel because fish bone has much amount of collagen (Liaset et al, 2003). Sulfur amino acids, such as cysteine and methionine, were not detected in CMB.…”

Section: Analysis Of Fatty Acid Compositionmentioning

confidence: 89%

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Cho¹,

Kim

Yoon³

et al. 2014

Fisheries and aquatic sciences

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The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and 50.03 kgf/cm 2 , whereas those of CMB heated for 45 min at 121°C were 0.40 and 1.94 kgf/cm 2 , respectively.

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Section: Analysis Of Fatty Acid Compositionmentioning

confidence: 89%

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Cho¹,

Kim

Yoon³

et al. 2014

Fisheries and aquatic sciences

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“…Na separação das frações dos hidrolisados, ocorre também uma separação do perfil de aminoácidos (Liaset et al, 2003;Liaset e Espe, 2008). Durante a hidrólise enzimática, as regiões hidrofóbicas das proteínas tendem a ser menos hidrolisadas por (endo)hidrolases, como a Protamex™ (Liaset et al, 2003), mesmo que, com algum nível de hidrólise, por sua natureza mais hidrofóbica, os peptídeos dessas regiões tendam a permanecer na fração insolúvel (Chotia, 1975).…”

Section: Discussionunclassified

Frações solúveis e insolúveis do hidrolisado proteico de resíduo de sardinha na alimentação do jundiá: consumo de ração e excreção de amônia

Fabregat

Wosniak

Gonçalves

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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Frações solúveis e insolúveis do hidrolisado proteico de resíduo de sardinha na alimentação do jundiá: consumo de ração e excreção de amônia As dietas foram isoproteicas (39% PB) e isoenergéticas (4450kcal EB/kg), e as frações do hidrolisado foram incluídas de forma a fornecerem 50% da proteína das rações. A fração solúvel apresentou grau de hidrólise mais elevado (20,1%) em relação à fração insolúvel (9,97%). As duas dietas contendo a fração solúvel do hidrolisado foram as mais consumidas. Com cinco horas de avaliação, a dieta contendo a fração solúvel do hidrolisado aumentou a excreção de amônia em relação à dieta contendo a fração insolúvel. Após 25 horas, a fração solúvel também aumentou a excreção de amônia, mas, desta vez, em relação à dieta contendo a combinação das duas frações. Conclui-se que a inclusão da fração solúvel do hidrolisado de músculo de sardinha estimula o consumo de ração, todavia, quando a inclusão é elevada, pode haver aumento da excreção de amônia de juvenis de jundiá.Palavras-chave: hidrólise enzimática, nutrição de peixes, resíduo industrial, Rhamdia quelen, Sardinella sp. ABSTRACT

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“…The lipid classes (TAG, cholesterol, and sterol esters) were analyzed on an automated Camaq HPTLC system and separated on HPTLC Silica Gel 60 F plates as described previously (42).…”

Section: Methodsmentioning

confidence: 99%

Nutritional Regulation of Bile Acid Metabolism Is Associated with Improved Pathological Characteristics of the Metabolic Syndrome

Liaset¹,

Qin

Jørgensen

et al. 2011

Journal of Biological Chemistry

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Bile acids (BAs) are powerful regulators of metabolism, and mice treated orally with cholic acid are protected from dietinduced obesity, hepatic lipid accumulation, and increased plasma triacylglycerol (TAG) and glucose levels. Here, we show that plasma BA concentration in rats was elevated by exchanging the dietary protein source from casein to salmon protein hydrolysate (SPH). Importantly, the SPH-treated rats were resistant to diet-induced obesity. SPH-treated rats had reduced fed state plasma glucose and TAG levels and lower TAG in liver. The elevated plasma BA concentration was associated with induction of genes involved in energy metabolism and uncoupling, Dio2, Pgc-1␣, and Ucp1, in interscapular brown adipose tissue. Interestingly, the same transcriptional pattern was found in white adipose tissue depots of both abdominal and subcutaneous origin. Accordingly, rats fed SPH-based diet exhibited increased whole body energy expenditure and heat dissipation. In skeletal muscle, expressions of the peroxisome proliferatoractivated receptor ␤/␦ target genes (Cpt-1b, Angptl4, Adrp, and Ucp3) were induced. Pharmacological removal of BAs by inclusion of 0.5 weight % cholestyramine to the high fat SPH diet attenuated the reduction in abdominal obesity, the reduction in liver TAG, and the decrease in nonfasted plasma TAG and glucose levels. Induction of Ucp3 gene expression in muscle by SPH treatment was completely abolished by cholestyramine inclusion. Taken together, our data provide evidence that bile acid metabolism can be modulated by diet and that such modulation may prevent/ameliorate the characteristic features of the metabolic syndrome.

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Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with Protamex™

Cited by 162 publications

References 35 publications

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Frações solúveis e insolúveis do hidrolisado proteico de resíduo de sardinha na alimentação do jundiá: consumo de ração e excreção de amônia

Nutritional Regulation of Bile Acid Metabolism Is Associated with Improved Pathological Characteristics of the Metabolic Syndrome

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