Release principle of peptides and amino acids during the autolysis of shrimp head from <i>Litopenaeus vannamei</i> after UV‐C irradiation stress

Cao, Wenhong; Shen, Tian; He, Weiyang; Zhang, Chaohua; Jian-jun, Yuan

doi:10.1002/fsn3.1288

Cited by 12 publications

(10 citation statements)

References 26 publications

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“…Our previous studies have shown that endogenous enzymes play an important role in the autolysis of shrimp heads, and UV‐C irradiation had a remarkable activation effect on protease (Cao et al ., 2014; Cao et al ., 2020). Wang et al .…”

Section: Introductionmentioning

confidence: 99%

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Dou

Wang

Cao

et al. 2023

Int J of Food Sci Tech

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Previous studies have found that UV-C irradiation activated endogenous acid protease (EAP) in shrimp heads. Aiming at understanding the effect of UV-C irradiation on the activation of EAP and improving the utilisation of EAP, the effect of UV-C irradiation on the enzymatic properties and conformation of EAP was investigated. The enzymatic properties of EAP were unaltered after UV-C irradiation, and the optimum pH, temperature, and NaCl concentration were 3, 60°C, and 0.5 mol/L, respectively. Ca 2+ and Mg 2+ activated the enzyme. The molecular weight of the purified endogenous acid protease (P-EAP) was 32 kDa. UV-Vis, FTIR, circular dichroism, and fluorescence spectroscopy indicated that the increase in enzyme activity by UV-C irradiation was related to an increase in tryptophan and hydrogen bonding, implying that it may be the change in the spatial structure of the protein that caused the activation of the enzyme. Results revealed that UV-C irradiation can be used to activate proteases and provide a reference for enhancing the enzymatic activity of other enzymes from shrimp heads.

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Section: Introductionmentioning

confidence: 99%

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Dou

Wang

Cao

et al. 2023

Int J of Food Sci Tech

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“…which are found in fishery waste can hydrolyze the tissues spontaneously under certain conditions. This phenomenon is called “autolysis” (Cao et al., 2019). However, the use of endogenous enzymes for hydrolysates could have many advantages and could improve the properties of resulting peptides, since it allows the control of the hydrolysis and thus minimizes undesirable reactions.…”

Section: Introductionmentioning

confidence: 99%

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Pereira

Fangio

Rodriguez

et al. 2021

Food Processing Preservation

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Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the capability of hydrolysates to scavenge free radicals was measured with DPPH, and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of lysine, leucine, aspartic acid, glutamic acid, and glycine. After 10 min of reaction, all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low-cost process which produces SPH with commercial applications in the food industry. Practical applicationsCurrently, shrimp processing wastes represents an environmental and economic problem, since such seafood industry must pay for the landfarming service. This waste treatment is not environmentally efficient, and it affects the value of the final product. However, these wastes have a large number of compounds which hold biological activities of interest that can be used to obtain a high added value product such as protein hydrolysates. This by-product has several potential applications for the food and pharmaceutical industries. In this study, a protein hydrolysate solution was obtained utilizing processed shrimp waste as an enzymatic resource and a protein substrate as well. This research demonstrated the feasibility of obtaining a good protein source that also holds useful antioxidant properties. It is important to highlight that the by-product was obtained without resorting to freeze-drying technology, which makes the industrial process more expensive. To accomplish that, we included low-cost food preservatives and assessed the shelf life of this product of high nutritional quality.

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“…In another study, Cao et al. (2020) evaluated the release of peptides and amino acids during the autolysis of Pacific white shrimp heads after UV irradiation stress. The amount of free amino acids increased during autolysis, and glutamine and asparagine showed the highest increase.…”

Section: Application or Developed Technology For Production Of Hydrol...mentioning

confidence: 99%

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

Nikoo

Benjakul

Gavlighi

2022

Comp Rev Food Sci Food Safe

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Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.

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Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress

Cited by 12 publications

References 26 publications

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Activation of the endogenous acid protease in the head of Litopenaeus vannamei induced by UV‐C irradiation

Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

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