Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus

Abstract

Protein hydrolysate was prepared from Acetes indicus which is a major bycatch among non-penaeid prawn landings of India. Hydrolysis conditions (enzyme to substrate ratio and time) for preparing protein hydrolysates using alcalase enzyme were optimized by response surface methodology using central composite design. The optimum conditions for enzyme-substrate ratio (mL/100 g) of 1.57, 1.69, 1.60, 1.56, and 1.50 and for hydrolysis time of 97.18, 96.5, 98.15 min, 102.48, and 88.44 min were established for attaining maximum yield, degree of hydrolysis, 2,2-diphenyl-1-picrylhydrazyl, angiotensin I-converting enzyme-inhibiting activity, and metal-chelating activity, respectively. ABTS radical scavenging activity and reducing power assay of optimized protein hydrolysate were found to be increased with the increase in concentration. The higher value of 7.04 (μM Trolox/g), 87.95, and 77.24%, respectively for DPPH, ACE, and metal-chelating activity indicated that the A. indicus protein hydrolysates have beneficial biological properties that could be well-utilized in the application of functional foods and nutraceuticals. Graphical abstract ᅟ.

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

“…BHA, a potent antioxidant compound, exhibited weak activity when compared with SFSC protein extract, similar to the value reported by [31]. These results support previous studies on antioxidant activities found in paste and raw materials obtained from shrimp [22]. They reported that DPPH radical scavenging activity of protein hydrolysates from A. indicus were 7.04 μM Trolox/g.…”

“…Previous studies have revealed that peptides obtained from shrimps have a range of bioactivity, such as antihypertensive, antioxidant, antimicrobial, neuroprotection, antihyperglycemic, and anti-aging [9,22,23]. Therefore, we hypothesized that fermented shrimp might be able to enhance health without having side effects.…”

Evaluation of physicochemical and functional properties of spray‐dried protein hydrolysate from non‐penaeid shrimp (Acetes indicus)

“…Consequently, hydrolysates have good functional properties that result in better water solubility, foaming, emulsification, water holding and oil binding properties when added to food . Many studies have revealed that the protein hydrolysate from shrimps such as Crangon crangon , Penaeus monodon , Metapenaeus dobsoni head waste Acetes chinesis and Acetes indicus contain beneficial functional and bioactive properties that can be utilized for the fortification of food. Therefore, the modification of proteins using selected proteolytic enzymes to cleave specific peptide bonds is often used to produce hydrolysates in the food industry with exceptional functional properties .…”

Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin

“…Protein substrates with a greater DH contained lower molecular weight peptides and higher ACE inhibitory activity. [14] A relationship between the DH and ACE inhibitory activity was observed in the previous study. [13] This is consistent with the results of the present study, as we observed that the CPE with a higher DH exhibited higher ACE inhibitory activity (Table 1).…”

“…(a) RP-HPLC profile and (b) ACE inhibitory activity of fraction E2-FIII. Peaks were divided into 17 groups(1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17), and their ACE inhibitory activity was measured.…”