Fish Gelatin: A Versatile Ingredient for the Food and Pharmaceutical Industries

Venkateshwarlu, G.

doi:10.1002/9781118375082.ch13

Cited by 24 publications

(18 citation statements)

References 124 publications

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“…Glycine, proline, and hydroxyproline are the most abundant amino acids found in variable amounts in gelatin compositions depending on the source. The total amount of proline and hydroxyproline in fish gelatin is about 16%–20% [32]. Our data were comparable to those reported for gelatin extracted from ribbon jellyfish ( Chrysaora sp.)…”

Section: Resultssupporting

confidence: 89%

Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa

et al. 2019

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In this study, we aimed to obtain gelatin from the marine snail Rapana venosa using acidic and enzymatic extraction methods and to characterize these natural products for cosmetic and pharmaceutical applications. Marine gelatins presented protein values and hydroxyproline content similar to those of commercial mammalian gelatin, but with higher melting temperatures. Their electrophoretic profile and Fourier transform infrared (FTIR) spectra revealed protein and absorption bands situated in the amide region, specific for gelatin molecule. Scanning electron microscopy (SEM) analysis showed significant differences in the structure of the lyophilized samples, depending on the type of gelatin. In vitro studies performed on human keratinocytes showed no cytotoxic effect of acid-extracted gelatin at all tested concentrations and moderate cytotoxicity of enzymatic extracted gelatin at concentrations higher than 0.5 mg/mL. Also, both marine gelatins favored keratinocyte cell adhesion. No irritant potential was recorded as the level of IL-1α and IL-6 proinflammatory cytokines released by HaCaT cells cultivated in the presence of marine gelatins was significantly reduced. Together, these data suggest that marine snails are an alternative source of gelatins with potential use in pharmaceutical and skincare products.

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Section: Resultssupporting

confidence: 89%

Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa

et al. 2019

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“…Gelatin is produced by partial hydrolysis of collagen with a molecular weight (MW) ranging between 80 and 250 kDa [ 1 ]. Traditionally, gelatin has been isolated from the skin and bone collagens of mammalian species, primarily cows and pigs [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, the application of gelatin from mammalian species may be a concern among consumers because of dietary restrictions and infectious disease [ 3 ]. These sociocultural and safety concerns have led to intensive research to identify and develop alternatives to mammal derived gelatin [ 1 ]. Gelatin from seafood by-products has been thought as an ideal alternative to mammalian gelatin due to its large quantities and safety [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Bone Stimulated by in vitro Gastrointestinal Digestion

et al. 2019

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In China, a large amount of fish bones are produced during the processing of tuna cans production. For full use of those by-products, gelatin (STB-G) with a yield of 6.37 ± 0.64% was extracted from skipjack tuna (Katsuwonus pelamis) bone using water at 60 °C for 8 h. Amino acid analysis showed that STB-G contained Gly (340.3 residues/1000 residues) as the major amino acid and its imino acid content was 177.3 residues/1000 residues. Amino acid composition, SDS-PAGE, and Fourier transform infrared (FTIR) spectrum investigations confirmed that the physicochemical properties of STB-G were similar to those of type I collagen from skipjack tuna bone (STB-C), but partial high molecular weight components of STB-G were degraded during the extraction process, which induced that the gelatin was easier to be hydrolyzed by protease than mammalian gelatins and was suitable for preparation of hydrolysate. Therefore, STB-G was hydrolyzed under in vitro gastrointestinal digestion (pepsin-trypsin system) and five antioxidant peptides were purified from the resulted hydrolysate (STB-GH) and identified as GPDGR, GADIVA, GAPGPQMV, AGPK, and GAEGFIF, respectively. Among the gelatin hydrolysate, fractions, and isolated peptides, GADIVA and GAEGFIF exhibited the strongest scavenging activities on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (EC50 0.57 and 0.30 mg/mL), hydroxyl radical (EC50 0.25 and 0.32 mg/mL), superoxide anion radical (EC50 0.52 and 0.48 mg/mL), and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical (EC50 0.41 and 0.21 mg/mL). Moreover, GADIVA and GAEGFIF showed a high inhibiting ability on lipid peroxidation in a linoleic acid model system. The strong activities of five isolated peptides profited by their small molecular sizes and the antioxidant amino acid residues in their sequences. These results suggested that five isolated peptides (STP1–STP5), especially GADIVA and GAEGFIF, might serve as potential antioxidants applied in health food industries.

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“…Gainera, proteinak heteropolimeroak direnez, talde funtzional ugari dituzte eta ondorioz, proteinetan oinarritutako materialen propietateak aldakuntza entzimatiko, kimiko edota fisikoen bidez eraldatu daitezke, aplikazio jakinetan behar diren amaierako propietateak lortzeko [9]. Horretaz gain, aipatzekoa da proteinetan oinarritutako materialak konposatu antioxidatzaileak, antimikrobiarrak, antifungikoak eta zaporedun moduko konposatuak eramateko garraiatzaile bikainak izan daitezkeela [10].…”

Section: Sarreraunclassified

Manufaktura metodoen eta saretze-erreakzioaren eragina gelatinazko materialen propietateetan

Etxabide

Uranga

Caba

2019

EKAIA

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Hitz gakoak: gelatina, laktosa, saretze erreakzioa, manufaktura teknikak.Abstract: Concerns about the usage and disposal of plastics have promoted the development of alternative materials to address a more sustainable use of resources. In recent years, in the specific field of proteins' research, the interest in gelatin-based materials has increased. With the aim of promoting proteins' market viability, gelatin films, scaffolds and biocomposites were prepared by solvent casting, freeze-drying and extrusion-injection techniques, respectively. Furthermore, in order to reduce the water sensitivity of gelatin, materials were crosslinked with lactose, promoting the Maillard reaction by means of a heating process (105 °C, 24 h). Fourier transform infrared (FTIR) spectroscopy was used to confirm the interactions between gelatin and lactose. The values of water uptake capacity and the structures observed by SEM showed the effect of the crosslinking reaction and manufacture process on the gelatin-based materials' properties.

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Fish Gelatin: A Versatile Ingredient for the Food and Pharmaceutical Industries

Cited by 24 publications

References 124 publications

Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa

Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa

Preparation and Characterization of Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Bone Stimulated by in vitro Gastrointestinal Digestion

Manufaktura metodoen eta saretze-erreakzioaren eragina gelatinazko materialen propietateetan

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