Development of Fermented Shrimp Shell Product with Hypoglycemic and Hypolipidemic Effects on Diabetic Rats

Abstract

In 2020, approximately 9.3 billion tons of crustaceans were consumed, and 45–48% of shrimp shell (SS) by-products were discarded as waste. In this study, the SS of Litopenaeus vannamei was fermented by Lactobacillus plantarum LV33204, Stenotrophomonas maltophilia LV2122 (strong proteolytic activity), and Aeromonas dhakensis LV1111 (chitin-degrading activity), and the optimal fermentation conditions of liquid-fermented SS was established. Contents of total peptide, astaxanthin, and total phenolic content of the fermented SS were significantly higher than that of unfermented SS. In the presence of fermented SS, glucose uptake and insulin resistance of TNF-α-stimulated FL83B hepatocytes were markedly improved. Furthermore, daily oral supplement of fermented SS to streptozotocin (STZ)/nicotinamide (NA)-induced diabetic rats for 7 weeks significantly reduced plasma glucose and insulin resistance. Meanwhile, ingestion of fermented SS might enhance hepatic catabolism of glucose by increasing hexokinase and glucose-6-phosphate dehydrogenase activity and decreasing glucose-6-phosphatase activity. In addition, the fermented SS downregulated plasma total cholesterol (TG), triglycerides (TCs), low-density lipoprotein cholesterol (LDL-C), liver TG, and TC and lipid peroxidation levels in diabetic rats. In conclusion, a biorefinery process for waste SS was established through mixed strain fermentation. The in vitro and in vivo data reveal that the fermented SS is a promising functional food for the management of diabetic hyperglycemia and hyperlipidemia.

Instant broth powder of mutiara catfish (Clarias gariepinus) using the spray drying method as a natural flavor enhancer

“…The analysis of sodium chloride content was made to find out its amount in the sample, which was 7.32%. While, the solubility of the powder mass in water is usually influenced by the water content of the material to be tested (Huang et al 2022). The greater the solubility is, the faster a product dissolves in water.…”

“…Moisture Sorption Isotherm is a curve describing the relationship between water activity (AW) or the equilibrium relative humidity (ERH) in the storage room with the water content per gram of a food ingredient (Huang et al 2022). This was done by conditioning the samples at various levels of water activity (AW) using saturated salts, namely NaOH, KI, MgCl2, NaCl, KCl and BaCl2 at 28 0 C. The isothermal curve is obtained by plotting the resulting equilibrium moisture content with the water activity values presented in the Fig.…”

Benefits of Combining Sonchus brachyotus DC. Extracts and Synbiotics in Alleviating Non-Alcoholic Fatty Liver Disease

“…Lactobacillus plantarum belongs to the Lactobacillus genus of the phylum Firmicutes , and is commonly used in fermented foods, due to its numerous health benefits. Experimental studies have confirmed the beneficial effects of Lactobacillus plantarum in decreasing blood lipid levels, and regulating the intestinal flora [ 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 ]. These effects include immunomodulatory properties, lower levels of ALT and AST, the inhibition of pathogenic bacteria proliferation, decreased serum cholesterol levels, and the prevention of cardiovascular diseases.…”