Collagen characteristics of farmed Atlantic salmon with firm and soft fillet texture

Moreno, Helena M.; Montero, P.; Gómez‐Guillén, M.C.; Fernández-Martı́n, F.; Mørkøre, Turid; Borderías, Javier

doi:10.1016/j.foodchem.2012.02.160

Cited by 80 publications

(58 citation statements)

References 28 publications

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“…Three different fractions were obtained: acid-soluble (ASC), acid + pepsin soluble (PSC) and insoluble collagen (IF). A subset from each section was freeze-dried (Freeze-dryer 194-BT5EL, Warminter, USA) before determination of the total amino acid content by HPLC as described by Moreno et al (2012).…”

Section: Collagen Solubilisation and Amino Acid Compositionmentioning

confidence: 99%

“…Thermal behaviour of the CT was monitored using a previously calibrated differential scanning calorimeter (DSC Q1000, TA Instruments, New Castle, DE, USA) as described by Moreno et al (2012). In brief, 15 mg samples were scanned at 10°C/min from 5°C to 90°C under a dry nitrogen purge at 50 ml/min.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…Analyses were performed according to Moreno et al (2012) by recording infrared spectra between 4000 and 650 cm À1 using an infrared spectrometer (Spectrum 400, Perkin-Elmer Inc., Waltham, MA, USA) equipped with an ATR prism crystal accessory. The spectral resolution was 4 cm À1 .…”

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

“…Montero & Borderías, 1989;Moreno et al, 2012). The high ASC yield indicates that the collagen fraction mainly had weak bonds, such as hydrogen bonds and electrostatic interactions.…”

Section: Connective Tissue and Collagen Solubilitymentioning

confidence: 99%

“…It has been demonstrated that collagen content and characteristics are a major determinant of muscle firmness of fish (Moreno et al, 2012). Collagen is the most abundant protein in the connective tissue of fish muscles, consisting mainly of type I collagen.…”

Section: Introductionmentioning

confidence: 99%

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Effect of selective breeding on collagen properties of Atlantic salmon ( Salmo salar L.)

et al. 2016

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Section: Collagen Solubilisation and Amino Acid Compositionmentioning

confidence: 99%

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

“…Montero & Borderías, 1989;Moreno et al, 2012). The high ASC yield indicates that the collagen fraction mainly had weak bonds, such as hydrogen bonds and electrostatic interactions.…”

Section: Connective Tissue and Collagen Solubilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of selective breeding on collagen properties of Atlantic salmon ( Salmo salar L.)

et al. 2016

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Mechanical and biological performance of rainbow trout collagen‐boron nitride nanocomposite scaffolds for soft tissue engineering

Najafi

Kharaziha

Karimzadeh

et al. 2021

J of Applied Polymer Sci

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We aim to investigate the potential of collagen extracted from rainbow trout for tissue engineering applications. In this regard, nanocomposite scaffolds based on the extracted collagen reinforced with various concentrations of boron nitride (BN) nanoparticles (0, 3, 6, 9, and 12 wt%) were developed. In addition, the role of various concentrations of BN nanoparticles and two‐step cross‐linking process on the physical and chemical properties of nanocomposite scaffolds were investigated. Our results demonstrated the isolation of Type I collagen with excellent thermal stability but with some structural and chemical differences compared to other sources. The synergic role of BN nanoparticles and two‐step cross‐linking process resulted in a noticeable improvement in the mechanical properties of collagen‐BN scaffolds. Noticeably, incorporation of 6 wt% BN along with a two‐step cross‐linking process significantly increased the compressive strength (9.5 times) and elastic modulus (four times) of the collagen scaffold. Besides, nanocomposite scaffolds significantly improved proliferation and spreading of MG‐63 cell line, confirming their biocompatibility. The results suggested that the incorporation of BN nanoparticles along with a two‐step cross‐linking process not only could promote the mechanical and thermal performances of collagen scaffolds, but also enhanced high cell viability, and proliferation supporting their potential in tissue engineering applications.

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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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Collagen characteristics of farmed Atlantic salmon with firm and soft fillet texture

Cited by 80 publications

References 28 publications

Effect of selective breeding on collagen properties of Atlantic salmon ( Salmo salar L.)

Effect of selective breeding on collagen properties of Atlantic salmon ( Salmo salar L.)

Mechanical and biological performance of rainbow trout collagen‐boron nitride nanocomposite scaffolds for soft tissue engineering

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

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