Optimization of enzymatic hydrolysis of red tilapia scales (Oreochromis sp.) to obtain bioactive peptides

Abstract

Graphical abstract

Marine Products As a Promising Resource of Bioactive Peptides: Update of Extraction Strategies and Their Physiological Regulatory Effects

“…In another study on red tilapia ( Oreochromis sp.) proteins, the processing conditions of 58.5 °C, pH 8.1, alcalase 4.42 g/L along with a substrate concentration of 45 g/L obtained the highest activity of antioxidant peptides on free radicals scavenging . The two-stage enzymatic hydrolysis is also known as gastrointestinal digestion, which involves sequential in vitro simulated digestion by pepsin and trypsin .…”

The Hydrolysates from Fish By-Product, An Opportunity Increasing

“…Fish proteins contain between 16 and 18 amino acids, which have an excellent balance, usually 8 essential and 8 non-essential. This makes this type of protein very widely used for animal feed, although they are also used for fertilizer production, silage and in recent decades, bioactive peptide production [30,40]. Table 3 shows the aminograms of different residues of several fish species, some raw and others that have undergone hydrolysis processes [14], atomization drying [40] and membrane fractionation [11].…”

“…This procedure has advantages over chemical hydrolysis as they have high selectivity and low contamination. It is a specific process that is carried out under moderate pH and temperature conditions, which makes it easy to control [30]. The product obtained is called protein hydrolyzate and it consists of peptides generally between 2 and 20 amino acids [48].…”

“…Under neutral or alkaline conditions, the dissociation of the amino group becomes significant, so a decrease in pH may occur due to the accumulation of the protons released, which makes it necessary to add a base to keep pH constant and prevent the enzyme from being affected in its activity [30]. The analysis of the equations above concludes that the amount of hydrolyzed protein is proportional to the amount of base required to neutralize the pH of the reaction medium [30].…”

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

“…Because a protein is the precursor of bioactive peptides, substances with a high protein content are abundant sources of bioactive peptides. , It is found that the AMPs and antioxidant peptides identified at present mainly come from foods (such as milk and cheese), animals (such as porcine bone and duck plasma), plants (such as bean and cottonseed), and bacteria (such as Lactobacillus and Bacillus amyloliquefaciens) (Table ). In recent years, to save energy or reduce production costs, some industrial and agricultural byproducts are also used to produce AMPs and antioxidant peptides, such as waste coffee grounds, baijiu vinasse, and scales and epidermal mucus of fish. , In addition, AMPs and antioxidant peptides with expected biological activity and low toxicity can be synthesized through chemical synthesis and gene expression to overcome the limitations of natural AMPs and antioxidant peptides …”