Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis

Moreno, Pedro J.; Pérez‐Gálvez, Raúl; Espejo-Carpio, F. Javier; Ruiz-Quesada, Cristina; Pérez-Morilla, Ana I; Martínez-Agustin, Olga; Guadix, Antonio; Guadix, Emilia M.

doi:10.1002/jsfa.7731

Cited by 50 publications

(40 citation statements)

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“…In all cases, the essential amino acid content was higher (value of TEAA/TAA as percentage) than recommended for human adults and infants [30,31]. Similar percentages to our outcomes were observed for enzymatic hydrolysates of rainbow trout frames and roes generated by Alcalase [14,25], and salmon frames catalyzed with Protamex [3] but inferior when Papain was applied to identical salmon wastes [9]. Nevertheless, the data of TEAA/TAA for salmon viscera hydrolysates [32] were higher than here reported for other by-products of salmonids (46% vs. 33-37%).…”

Section: Production and Chemical Composition Of Fphssupporting

confidence: 88%

“…Several fish species, including from farm origin, employing different proteases and conditions of hydrolysis have been studied in the last two decades [2,[8][9][10]. The functional capacity of FPHs in terms of antihypertensive, antioxidant, antiproliferative, antimicrobial, etc., in vitro bioactivities, is one of the most valuable properties of these bioproduction [11][12][13][14]. Additionally, since hydrolysates are composed of soluble proteins, peptides, and free amino acids, they are an excellent ingredient of aquaculture feeds and pet-food diets in substitution of the conventional fishmeals, improving generally the effectiveness of feeds and diets to support fish and animal healthy growths [15][16][17][18].However, complete studies of production of enzymatic hydrolysates from salmonid wastes including optimization of proteolysis conditions, analysis of kinetic hydrolysis, chemical characterization of all products obtained, bioactivities, and peptides size distribution are practically non-existent.…”

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confidence: 99%

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Valorization of Aquaculture By-Products of Salmonids to Produce Enzymatic Hydrolysates: Process Optimization, Chemical Characterization and Evaluation of Bioactives

et al. 2019

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In the present manuscript, various by-products (heads, trimmings, and frames) generated from salmonids (rainbow trout and salmon) processing were evaluated as substrates for the production of fish protein hydrolysates (FPHs), potentially adequate as protein ingredients of aquaculture feeds. Initially, enzymatic conditions of hydrolysis were optimized using second order rotatable designs and multivariable statistical analysis. The optimal conditions for the Alcalase hydrolysis of heads were 0.1% (v/w) of enzyme concentration, pH 8.27, 56.2 • C, ratio (Solid:Liquid = 1:1), 3 h of hydrolysis, and agitation of 200 rpm for rainbow trout and 0.2% (v/w) of enzyme, pH 8.98, 64.2 • C, 200 rpm, 3 h of hydrolysis, and S:L = 1:1 for salmon. These conditions obtained at 100 mL-reactor scale were then validated at 5L-reactor scale. The hydrolytic capacity of Alcalase and the protein quality of FPHs were excellent in terms of digestion of wastes (V dig > 84%), high degrees of hydrolysis (H m > 30%), high concentration of soluble protein (Prs > 48 g/L), good balance of amino acids, and almost full in vitro digestibility (Dig > 93%). Fish oils were recovered from wastes jointly with FPHs and bioactive properties of hydrolysates (antioxidant and antihypertensive) were also determined. The salmon FPHs from trimmings + frames (TF) showed the higher protein content in comparison to the rest of FPHs from salmonids. Average molecular weights of salmonid-FPHs ranged from 1.4 to 2.0 kDa and the peptide sizes distribution indicated that hydrolysates of rainbow trout heads and salmon TF led to the highest percentages of small peptides (0-500 Da). 676 2 of 15 and volume terms in the European fish farming system. More than 1.78 MTm of both were produced in 2016 generating more than € 15 billion [1]. Although in southern Europe the most common way to market salmonids is as complete individuals, in the rest of the continent the tendency is to market them in the form of fillets (fresh, frozen, cured, etc.) or other presentations that require deheading, gutting, and filleting steps. Thus, huge amounts of by-products (about 35-45% of the total weight of salmonids) are generated in processing plants, mainly heads, trimmings, viscera, and frames that have to be managed efficiently to reduce environmental health problems and to improve the sustainability of such farming productions [2,3].The most habitual utilization of salmonid wastes is based on the development of acid silage [3], fertilizers, or the joint production of fishmeal and oils [4,5]. In the first case, the silage is a low-added value product with limited applications [1]. In the last one, oil and fishmeal are not very sustainable productions when the fishmeal equipments are far from fishing ports or aquaculture plants and close to villages and cities due to the environmental impact (odors, air pollution, water consumption, etc.) that this production generates. This process leads to the coagulation of the protein and its separation from the oil but the level of valorization achieved by b...

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Section: Production and Chemical Composition Of Fphssupporting

confidence: 88%

mentioning

confidence: 99%

Valorization of Aquaculture By-Products of Salmonids to Produce Enzymatic Hydrolysates: Process Optimization, Chemical Characterization and Evaluation of Bioactives

et al. 2019

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“…García‐Moreno et al . () also observed similar proportion of low molecular weight peptides for blue whiting hydrolysates. Molecular profile of SHs were similar, this could be explained by the presence of a single enzyme that hydrolyses high molecular weight fractions yielding a similar profile of low molecular weight peptides.…”

Section: Resultssupporting

confidence: 59%

“…() obtained small variations in the solubility of blue whiting hydrolysates at DH 4%, 8% and 12%. Nevertheless, the overall solubility of viscera hydrolysates, was higher than that reported for other fish protein sources such as sardinella by‐products (Souissi & Bougatef, ) or blue whiting (García‐Moreno et al ., ). The high solubility of endogenous enzyme hydrolysates made this product a potential ingredient in formulated food systems.…”

Section: Resultsmentioning

confidence: 93%

“…Degree of hydrolysis did not affect significantly ( P > 0.05) the water holding capacity (WHC) of bullet tuna viscera hydrolysates (Table ). Similar results were reported for blue whiting hydrolysates (García‐Moreno et al ., ) and for cod backbones hydrolysates (Šližyt≐ et al ., ). Because low molecular weight peptides affect more WHC than did large size ones, the similar proportion of low molecular fractions present in the hydrolysates could explain the similarity between hydrolysates with different DH.…”

Section: Resultsmentioning

confidence: 99%

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Valorisation of tuna viscera by endogenous enzymatic treatment

Maiz

Guadix

et al. 2018

Int J of Food Sci Tech

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Fish processing industry generates a considerable amount of by-products which represent an environmental problem. Only a small portion of these residues is used for the production of low marketable products. Therefore, industrially scalable processes yielding value-added products would be highly desirable. Different to others studies, this work deals with potential valorisation of bullet tuna (Auxis rochei) viscera using its endogenous enzymes without previous separation stage for the production of bioactive hydrolysates. Functional and bioactive properties of hydrolysates produced at different degree of hydrolysis (DH 3%, 6% and 9%) were evaluated. The endogenous enzyme hydrolysates (EH) obtained by the proposed low cost treatment were compared with hydrolysates produced with a well-known commercial enzyme: subtilisin. Regarding functional properties, EH presented similar or even better solubility, emulsifying and oil binding capacities than subtilisin hydrolysate (SH). EH also showed very interesting antioxidative properties, particularly metal reducing and radical scavenging activity. Additionally, the ACE inhibitory activity of EH at low degree of hydrolysis was comparable to SH. According to these results, bullet tuna viscera protein can be value-added by endogenous enzyme hydrolysis.

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Versatility of subtilisin: A review on structure, characteristics, and applications

Azrin

Ali

Rahman

et al. 2022

Biotech and App Biochem

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Due to its thermostability and high pH compatibility, subtilisin is most known for its role as an additive for detergents in which it is categorized as a serine protease according to MEROPS database. Subtilisin is typically isolated from various bacterial species of the Bacillus genus such as Bacillus subtilis, B. amyloliquefaciens, B. licheniformis, and various other organisms. It is composed of 268-275 amino acid residues and is initially secreted in the precursor form, preprosubtilisin, which is composed of 29-residues signal peptide, 77-residues propeptide, and 275-residues active subtilisin. Subtilisin is known for the presence of high and low affinity calcium binding sites in its structure. Native subtilisin has general properties of thermostability, tolerance to neutral to high pH, broad specificity, and calcium-dependent stability, which contribute to the versatility of subtilisin applicability. Through protein engineering and immobilization technologies, many variants of subtilisin have been generated, which increase the applicability of subtilisin in various industries including detergent, food processing and packaging, synthesis of inhibitory peptides, therapeutic, and waste management applications.

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Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis

Cited by 50 publications

References 49 publications

Valorization of Aquaculture By-Products of Salmonids to Produce Enzymatic Hydrolysates: Process Optimization, Chemical Characterization and Evaluation of Bioactives

Valorization of Aquaculture By-Products of Salmonids to Produce Enzymatic Hydrolysates: Process Optimization, Chemical Characterization and Evaluation of Bioactives

Valorisation of tuna viscera by endogenous enzymatic treatment

Versatility of subtilisin: A review on structure, characteristics, and applications

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