Nutrients and Nutraceuticals from Seafood

Venugopal, V.

doi:10.1007/978-3-319-54528-8_36-2

Cited by 11 publications

(7 citation statements)

References 134 publications

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“…Glutamine is derived from glutamic acid (Krebs, 1935) and it is reported that alanine and glutamic acid are primarily responsible for the taste of cooked seafood. Alanine contributes to the sweet taste and glutamic acid to the savoury taste of shellfish (Venugopal, 2018). Therefore, the presence of these amino acids seems to align with the amino acid composition of most shellfish species.…”

Section: Ftirmentioning

confidence: 97%

By-Products of the Whelk Processing Industry as Valuable Source of Antioxidant Peptides

Varela¹,

O’Hara²,

Neves³

2021

World Conference on Waste Management

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The fish and shellfish industry processes 851,984 tonnes of fish per year worldwide. However, only 43% of that is consumed, and valuable proteins are processed as waste. Protein hydrolysates are widely used in food technology for their nutritional and functional properties. The goal of this project is to extract protein from whelk by-products derived from the shellfish processing industry and create protein hydrolysates that have marketable value. The by-products were divided into two types: raw (R) and cooked byproduct (C). The proteins were extracted using the pH shift method and quantified using the Bradford assay. It was possible to extract a maximum of 455 mg/g at a neutral pH, for which R had the highest protein yield. Proteins were also qualified using reverse phase high-performance liquid chromatography (RP-HPLC) that showed that R has more hydrophilic proteins while the C extracted protein showed more peaks in the hydrophobic phase. The Fourier-transform infrared spectroscopy (FTIR) indicated the presence of glutamine, tyrosine, and serine in the extracted proteins. Extracted proteins were then hydrolyzed using Alcalase and α-Chymotrypsin. It was possible to obtain higher degrees of hydrolysis (DH) using Alcalase. The hydrolysates were tested for antioxidant activity using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical antioxidant assay. Alcalase hydrolysates showed to have overall lower IC50 for stabilization of the DPPH radical than α-Chymotrypsin, the lowest one being 13.92±1.57 µg/mL for the Alcalase hydrolyzed neutral proteins. The IC50 results obtained are significantly lower than the ones described in other studies using the same enzymes or other marine species. This can indicate that more heterogenous mixtures of by-product can originate extracted proteins that when hydrolyzed lead to higher radical scavenging activity, thus making shellfish industry by-product a sustainable and valuable source of antioxidant peptides. Keywords: Shellfish; Bioactive peptides; Protein extraction; Protein hydrolysates, Waste management, Nutraceuticals

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Section: Ftirmentioning

confidence: 97%

By-Products of the Whelk Processing Industry as Valuable Source of Antioxidant Peptides

Varela¹,

O’Hara²,

Neves³

2021

World Conference on Waste Management

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“…(2) fatty fish such as mackerel and salmon (>8%) (Venugopal, 2018). However, shellfish species, such as crustaceans and bivalves, are generally low in lipid content.…”

Section: Muscle Color and Lean Vs Fatty Fishmentioning

confidence: 99%

“…Fat-soluble vitamins, the vitamins A, D, E, and K, are predominantly concentrated in the liver, viscera, and eyes of the fish. Fatty fish species contain higher vitamin A levels than lean fish, with reported differences of values between 75 and 1,450 IU (Venugopal, 2018). Cod, halibut, and sardine contain high levels of vitamin A, particularly in the liver (Kundam et al, 2018).…”

Section: Vitamin Fat Soluble Vitaminsmentioning

confidence: 99%

“…Vitamin B 6 is vital for the activation of energy production via amino acid conversion, ARA formation through the conversion of linoleic acid, blood glucose regulation, and hemoglobin synthesis (Petricorena, 2015). Cobalamin (Vitamin B 12 ) is the most documented vitamin in fish and shellfish, with a concentration of up to 159 μg 100 g −1 (Venugopal, 2018). Bacteria, particularly Pseudomonas denitrificans, Bacillus megaterium, and Propionibacterium freudenreichii, are involved in the biosynthesis of cobalamin, and subsequently bioaccumulated through the natural food chain system (Gu and Li, 2016).…”

Section: Water Soluble Vitaminsmentioning

confidence: 99%

“…Aquatic organisms are one of the richest sources of mineral components, and these elements could accumulate in the body either through ingestion or absorption from the environment. Among the aquatic organisms, fish contain the highest amounts of macroelements (Na, Ca, and P) in the range of 100 to 250 μg g −1 (Venugopal, 2018).…”

Section: Mineralsmentioning

confidence: 99%

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Insight Into the Relation Between Nutritional Benefits of Aquaculture Products and its Consumption Hazards: A Global Viewpoint

2022

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Aquaculture plays a huge role in supporting the needs and demands of fish and other aquatic organisms globally. Being a vital contributor in the fisheries sector, aquatic sources derived from the aquaculture industry are well-known for their high nutritive values that are compromised with high-quality protein, essential omega-3 fatty acids, vitamins, and minerals. Aquaculture has also widened fish availability to regions and countries with limited access to farmed species, leading to improved nutrition and food security. However, the presence of dangerous contaminants, notably heavy metals, endocrine disrupting compounds, polycyclic aromatic hydrocarbons, microplastics, as well as antimicrobial drug residues, has been detected in the aquaculture products. In conjunction, the risk–benefit assessment (RBA) approach has been proposed to be used as a meaningful tool for evaluating the health impacts of the consumption of aquatic sources on the targeted population. This narrative review outlines a compilation of aquaculture products as a nutritional source for human consumption. The aquaculture industry is well-appreciated, especially in low-income countries, for achieving sustainable food security. The organoleptics and preferences of aquaculture products as means of dietary variations were demonstrated. The damaging contaminants contained in the commercially available aquaculture products were quantitatively outlined. Furthermore, the adaptation of the risk–benefit approach underlying its potent impacts on public health concerns, with its current challenges and limitations, is elucidated.

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Advancements of fish-derived peptides for mucormycosis: a novel strategy to treat diabetic compilation

Velumani,

Arasu,

Issac

et al. 2023

Mol Biol Rep

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Nutrients and Nutraceuticals from Seafood

Cited by 11 publications

References 134 publications

By-Products of the Whelk Processing Industry as Valuable Source of Antioxidant Peptides

By-Products of the Whelk Processing Industry as Valuable Source of Antioxidant Peptides

Insight Into the Relation Between Nutritional Benefits of Aquaculture Products and its Consumption Hazards: A Global Viewpoint

Advancements of fish-derived peptides for mucormycosis: a novel strategy to treat diabetic compilation

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