Novel functional food ingredients from marine sources

Shahidi, Fereidoon; Ambigaipalan, Priyatharini

doi:10.1016/j.cofs.2014.12.009

Cited by 99 publications

(70 citation statements)

References 45 publications

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“…Since aquatic species comprise approximately half of the total global biodiversity, proteins from aquatic organisms have increasingly become valuable sources for bioactive peptides. For instance, the utilization of eukaryotic microalgae and prokaryotic cyanobacteria (often called blue‐green algae) in the food industry has become worldwide . Edible microalgal and cyanobacterial proteins are good precursors for the production of biologically active peptides .…”

Section: Introductionmentioning

confidence: 99%

“…For instance, the utilization of eukaryotic microalgae and prokaryotic cyanobacteria (often called blue-green algae) in the food industry has become worldwide. 2,3 Edible microalgal and cyanobacterial proteins are good precursors for the production of biologically active peptides. 2 A series of peptides isolated from microalgal or cyanobacterial hydrolysates have been demonstrated to exhibit various bioactivities, such as antioxidative, 4 anticancer, 4 anti-inflammatory 5 and antihypertensive.…”

Section: Introductionmentioning

confidence: 99%

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Omics‐prediction of bioactive peptides from the edible cyanobacterium Arthrospira platensis proteome

Han

Zhang

et al. 2017

J Sci Food Agric

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BACKGROUND Bioinformatics approaches are widely used to evaluate the prospects of novel protein sources in bioactive peptide research. Edible cyanobacteria are considered as potential protein precursors. However, the abundance of unicellular cyanobacterial proteins is largely unknown and highly dynamic according to the cultivation conditions, which need to be considered in this research field. The objective of this work was to evaluate the protein abundance of Arthrospira platensis, as well as to map the bioactive peptide sequences from the high‐abundance proteins of the A. platensis proteome. RESULTS The high‐abundance proteins of the A. platensis proteome were identified with a high‐performance liquid chromatography–tandem mass spectrometry‐based method. A total of 593 proteins were detected and quantified. The occurrence frequency of the bioactive peptides in A. platensis proteome was calculated according to the amino acid sequences via the bioinformatics approaches. Further in silico digested by trypsin, pepsin and chymotrypsin, these proteins liberated 78, 99, and 96 bioactive peptides, respectively. In each case, angiotensin‐converting enzyme inhibitors and dipeptidyl peptidase IV inhibitors were enriched. CONCLUSION This work will help rationally design the protocols for cyanobacterial cultivation, protein pre‐treatment and peptide separation, and further produce more peptides with specific functions. © 2017 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Omics‐prediction of bioactive peptides from the edible cyanobacterium Arthrospira platensis proteome

Han

Zhang

et al. 2017

J Sci Food Agric

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“…Los primeros procesos utilizados basados en hidrolisis químicas y extracción con solventes orgánicos dieron malos resultados en términos de calidad nutricional de las proteínas y conservación de los aminoácidos (Shahidi et al, 1999). En la última década se han logrado progresos con la aplicación de procesos enzimáticos para producir hidrolizados proteicos a partir de residuos de pescado con la utilización de enzimas exógenas comerciales para que el proceso sea más controlable y reproducible (Dong et al,2005;Duan et al, 2010;Chalamaiah et al, 2012;Shahidi y Ambigaipalan;. En consecuencia, se han usado en hidrolisis enzimática de subproductos de pescado enzimas tales como Alcalasa, papaína, pepsina, tripsina, pancreatina, Flavourzyme, pronasa, Neutrasa, protamex y termolisina (Ren et al, 2008;Hsu, 2010).…”

Section: Introductionunclassified

“…Los cuales dependiendo de su composición, secuencia y número de aminoácidos (generalmente entre 2 -20), pueden poseer actividades biológicas, como: antihipertensiva, antioxidante, inmunomoduladora, antitrombótica, anticancerígena, entre otras (Lee et al, 2010;Picot et al, 2010;Wang et al, 2013;Deraz, 2014;Shahidi y Ambigaipalan, 2015). Diferentes investigaciones, han establecido la relación existente entre la actividad biológica de los péptidos y su peso molecular (Bourseau et al, 2009;Picot et al, 2010;Saidi et al, 2013;Wang et al, 2013;Liu et al, 2014).…”

Section: Introductionunclassified

Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de Vísceras de Tilapia Roja (Oreochromis spp.)

2016

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ResumenSe prepararon hidrolizados de proteína a partir de vísceras de Tilapia roja (Oreochromis spp.), una importante especie de pescado de gran producción en Colombia. En la hidrólisis se evaluaron tres enzimas diferentes (Alcalase, Neutrase y Flavourzyme) para establecer con cuál de ellas se obtendría el mayor grado de hidrólisis (GH). Se utilizó el método del pH-stat y en cada enzima se aplicó un diseño factorial 2 2 para evaluar el efecto de la temperatura y el pH, sobre el GH. Se alcanzaron valores máximos de GH de 10.9%. para Alcalasa, y 3.9% para Neutrasa y Flavourzyme. Posteriormente se realizó un análisis de superficie de respuesta 3 2 para la hidrolisis con Alcalase. Los resultados mostraron que el GH fue maximizado bajo las siguientes condiciones: pH= 9.5 y T=53.45ºC manteniendo constante la concentración inicial de sustrato, concentración de enzima y tiempo de reacción. Finalmente se evaluó el efecto del sustrato variando la concentración de proteína entre 12.5 g/L, 21.25 g/L, 29.5 g/L y 37.5 g/L y determinando las constantes cinéticas de Michaelis-Menten. Palabras clave: vísceras de tilapia; hidrolizados de proteína de pescado; grado de hidrolisis; diseño factorial Effect of Temperature, pH, Substrate Concentration and type of Enzyme on the Enzymatic Hydrolysis of Viscera of Red Tilapia (Oreochromis spp.) AbstractProtein hydrolysates were prepared from viscera of red tilapia (Oreochromis spp.), an important fish species of great production in Colombia. Hydrolysis with three different enzymes (Alcalase, Flavourzyme and Neutrase) were evaluated to establish which of them deliver the highest degree of hydrolysis (DH) using the pH-stat method. On each enzyme a 2 2 factorial design was applied to evaluate the effect of temperature and pH on the DH. Maximum DH values of 10.9% for Alcalase and 3.9% for Flavourzyme and Neutrase were obtained. Subsequently, a response surface 3 2 analysis for the hydrolysis with Alcalase was performed. The results showed that the DH is maximized when working at pH= 9.5 and T= 53.45°C keeping constant the initial substrate concentration, enzyme concentration and reaction time. Finally the effect of substrate was evaluated varying protein concentration between 12.5 g/L, 21.25 g/L, 29.5 g/L and 37.5 g/L. Furthermore, the kinetic constants of Michaelis-Menten were evaluated.

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“…It has been proven that fish protein hydrolysates could demonstrate biological activities by the action of bioactive peptides, which allows classifying them as essential ingredients of functional foods and nutraceuticals . Numerous studies have shown that peptides of animal and plant origin possess strong antioxidant activities with fish protein hydrolysates as one of the most extensively studied . Amarowicz and Shahidi were the first to demonstrate the antioxidant potential of fish protein hydrolysate using Alcalase ® , a commercial bacterial protease, for the hydrolysis of capelin ( Mallotus villosus ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis

Borawska

Darewicz

Pliszka

et al. 2015

J. Sci. Food Agric.

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Novel functional food ingredients from marine sources

Cited by 99 publications

References 45 publications

Omics‐prediction of bioactive peptides from the edible cyanobacterium Arthrospira platensis proteome

Omics‐prediction of bioactive peptides from the edible cyanobacterium Arthrospira platensis proteome

Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de Vísceras de Tilapia Roja (Oreochromis spp.)

Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis

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