Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

Hsu, Kuo‐Chiang

doi:10.1016/j.foodchem.2010.02.013

Cited by 208 publications

(124 citation statements)

References 28 publications

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“…The cat fish sample used in this study constituted of 43-49% edible flesh. The inedible part such as head, gill and skeleton constituted major part of the waste (Table 2), which is in accordance with the result found by [22]. The variation in weight composition due to the size and shape of the fish depends on the skill of filleting.…”

Section: Proximate Composition and Weight Composition Of Raw Materialsupporting

confidence: 88%

Production of Fish Protein Hydrolysate from Silver Catfish (Arius thalassinus)

Abraha¹

2017

MOJFPT

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Fish protein hydrolysates are broken-down products of enzymatic conversion of fish proteins into smaller peptides, which normally include 2-20 amino acids. In recent years, fish protein hydrolysates have attracted much attention of food technologists due to the availability of ample quantities of raw material for the process and presence of high protein content with good amino acid balance, minerals as well as vitamins. In the present study, fish protein hydrolysate was produced for human consumption using papain enzyme from plant origin optimally achieved at neutral pH.Silver Catfish (Arius thalassinus) a low-value fish from Eritrean Red Sea waters was used as substrate. The process consisted of dressing, separation of flesh by boiling and hand picking, washing the flesh, separating the dark flesh from bones, enzymatic digestion, deactivation of enzyme, drying and powdering. Under optimal condition, hydrolysis of protein by enzymes yielded products containing coagulable nitrogen, proteases, peptones, sub-peptones and free amino acid depending on the extent of degradation of proteins which is related to the type, concentration of enzyme and condition of hydrolysis (temperature and time). The product was high in protein (80-85%) and ash (5.2%) contents and low in fat (0.5%), and moisture content (6.8%). Solubility of the Fish protein hydrolysate was investigated using water and found soluble in water, which makes it an alternative protein supplement for undernourished population. The product was tested in a beverage form by taste panelists for its acceptability and was acceptable to 80% by the respondents.

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Section: Proximate Composition and Weight Composition Of Raw Materialsupporting

confidence: 88%

Production of Fish Protein Hydrolysate from Silver Catfish (Arius thalassinus)

Abraha¹

2017

MOJFPT

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“…Other sources include meat, fish, eggs, plant sources such as soy and wheat (Hartmann and Meisel, 2007). The most commonly used enzymes for the production of bioactive peptides, for instance, from fish proteins include Alcalase 2.4 L FG, Papain, Pepsin, Trypsin, a-chymotrypsin, Pancreatin, Flavourzyme, Pronase, Neutrase, Protamex, Bromelain, Cryotin F, Protease N, Protease A, Orientase, Thermolysin, and Validase (Raghavan and Kristinsson, 2008;Ren et al, 2008;Samaranayaka and Li-chan, 2008;Je et al, 2009;Hsu, 2010;Ngo et al, 2010). Some of these enzymes are also used for production of bioactive peptides from other sources.…”

Section: Introductionmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

131

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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“…( Fig. 2) [29]. Furthermore, we demonstrated that the purified DPPH radical scavenging peptide has a sequence similar reported, including the Tuna DPPH radical scavenging peptide (Pro-Met-Asp-Tyr-Met-Val-Thr, RSA = 85.2% at 100 μg/mL) [30] and sardinelle (Sardinella aurita) DPPH radical scavenging peptide (Pro-His-Tyr-Leu, RSA = Not data) [4] It is also reported that antioxidant peptides possess some metal chelation and/or proton/electron donating activities, which could allow them to interact with free radicals and terminate their chain reactions or prevent their formation [31].…”

Section: Purification Of the Katsuobushi (Dried Bonito) Antioxidant Pmentioning

confidence: 99%

“…(29). Next, the mixture was subjected to 1% agarose gel electrophoresis, after which the DNA bands were stained with ethidium-bromide.…”

Section: Purification and Identification Of Antioxidant Peptidesmentioning

confidence: 99%

Characterization of an antioxidant peptide from katsuobushi (dried bonito) protein hydrolysates

Lee¹,

Jeon²,

Byun³

2015

Journal of Marine Bioscience and Biotechnology

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Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

Cited by 208 publications

References 28 publications

Production of Fish Protein Hydrolysate from Silver Catfish (Arius thalassinus)

Production of Fish Protein Hydrolysate from Silver Catfish (Arius thalassinus)

Peptides: Production, bioactivity, functionality, and applications

Characterization of an antioxidant peptide from katsuobushi (dried bonito) protein hydrolysates

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