Purification and characterization of four antibacterial peptides from protamex hydrolysate of Atlantic mackerel ( Scomber scombrus ) by-products

Ennaas, Nadia; Hammami, Riadh; Beaulieu, Lucie; Fliss, Ismaı̈l

doi:10.1016/j.bbrc.2015.04.091

Cited by 100 publications

(46 citation statements)

References 32 publications

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“…Antibacterials have also been isolated from Atlantic mackerel (Scomber scombrus) (SIFIQRFTT, RKSGDPLGR, AKPGDGAGSGPR and GLPGPLGPAGPK). They demonstrated a partial or a total inhibition property against Gram-positive (Listeria innocua) and Gram-negative (Escherichia coli) bacterial strains [104][105][106][107].…”

Section: Preservativesmentioning

confidence: 99%

Applications for Marine Resources in Cosmetics

2017

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Abstract:Marine resources represent an interesting source of active ingredients for the cosmetics industry. Algae (macro and micro) are rich in proteins, amino acids, carbohydrates, vitamins (A, B, and C) and oligo-elements such as copper, iron and zinc. All those active principles play roles in hydration, firming, slimming, shine and protection. Marine organisms inhabit a wide spectrum of habitats. Photo-protective compounds can be obtained from organisms subjected to strong light radiation, such as in tropical systems or in shallow water. In the same way, molecules with antioxidant potential can be obtained from microorganisms inhabiting extreme systems such as hydrothermal vents. For example, marine bacteria collected around deep-sea hydrothermal vents produce complex and innovative polysaccharides in the laboratory which are useful in cosmetics. There are many properties that will be put forward by the cosmetic industries.

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Section: Preservativesmentioning

confidence: 99%

Applications for Marine Resources in Cosmetics

2017

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“…This is in contrast to mono-gastric animals, for which it has been suggested that some form of prior processing may be required in order for animals (and humans) to utilise algal proteins more efficiently [164]. Cattle will preferentially drink water containing 20% suspended Spirulina, increasing their daily water intake by 24.8 g/kg [165]. Furthermore, this study also reported that 20% of the consumed Spirulina bypasses degradation within the rumen, allowing for increased digestion and absorption of protein and nutrients within the abomasum [165].…”

Section: Ruminantsmentioning

confidence: 99%

“…Cattle will preferentially drink water containing 20% suspended Spirulina, increasing their daily water intake by 24.8 g/kg [165]. Furthermore, this study also reported that 20% of the consumed Spirulina bypasses degradation within the rumen, allowing for increased digestion and absorption of protein and nutrients within the abomasum [165]. Incorporation of 200 g/day Spirulina with cattle feed was reported to be an economically effective method of increasing animal body weight (8.5%-11%) and daily milk production (21%) [166].…”

Section: Ruminantsmentioning

confidence: 99%

Food Proteins and Bioactive Peptides

2018

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“…These processing will produce a lot of byproducts, including head, skin, frame, viscera and others, which occupy about 50% of total weight and mainly are used for animal feeds (Cho et al, 2014). However, these mackerel processing byproducts are enriched in protein and maybe valuable source of bioactive peptides or functional foods ingredients, such as fish oil (Sahena et al, 2010), antibacterial peptides (Ennaas et al, 2015), gelatin (Khiari et al, 2011), rhamnose-binding glycoprotein (Terada et al, 2007), iron-binding peptides and polyunsaturated fatty acids (Zuta et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids

Zhang¹,

Sun²,

Huang³

2015

American J. of Food Technology

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The aim of this study was to investigate the stability of mackerel (Trachurus japonicas) processing byproducts protein hydrolysate with iron-binding capacity in vitro simulated gastrointestinal systems. The changes in molecular weight distribution and iron-binding capacity were used for evaluating the stability of the hydrolysate in simulated gastrointestinal digestion. The molecular weight of mackerel hydrolysate with iron-binding capacity was mostly less than 1300 Da and composted mainly by tripeptides to undepeptides. The hydrolysate was stable in gastric or intestinal digestion separately for 5 h, or two-stage gastrointestinal digestion. The iron-binding capacity did not change significantly during gastrointestinal digestion. The mackerel processing byproducts hydrolysate had potential in iron fortification functional ingredients of food industry.

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Purification and characterization of four antibacterial peptides from protamex hydrolysate of Atlantic mackerel ( Scomber scombrus ) by-products

Cited by 100 publications

References 32 publications

Applications for Marine Resources in Cosmetics

Applications for Marine Resources in Cosmetics

Food Proteins and Bioactive Peptides

Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids

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