Shrimp by-product hydrolysate induces intestinal myotropic activity in European seabass (Dicentrarchus labrax)

Leduc, Alexandre; Hervy, M.; Rangama, Jimmy; Delépée, Raphaël; Fournier, Valérie; Henry, Joël

doi:10.1016/j.aquaculture.2018.08.009

Cited by 10 publications

(5 citation statements)

References 46 publications

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“…The enhancement of this gene may have also contributed to the increase in the protein retention of the shrimp in the present study since the increase of this glucose transporter gene would lead to the increase in the metabolic fuels for muscle growth (Richter et al, 2001). Similar to our findings, significant upregulation of glucose transporter proteins from the intestinal cells and overall growth enhancement in European seabass has been observed upon feeding it with a low fish meal diet supplemented with 5% mixed tilapia and shrimp protein hydrolysate (Leduc et al, 2018). Moreover, it was also reported in Wistar rats provided with whey protein hydrolysates that glucose transporter-4 genes were upregulated.…”

Section: Discussionsupporting

confidence: 87%

Squid industry by-product hydrolysate supplementation enhances growth performance of Penaeus monodon fed plant protein-based diets without fish meal

Pan

Cadiz

Mameloco

et al. 2022

Front. Sustain. Food Syst.

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The poor growth of aquatic animals fed with diets containing high plant proteins has been attributed to low diet acceptability and feed value. Supplementation of protein hydrolysate, with high contents of free amino acids and soluble low molecular weight peptides, may increase the acceptability and feed value of a plant protein-based diet. In the present work, squid processing by-products were enzymatically hydrolyzed and used as a supplement in a plant protein-based diet, without fish meal, of Penaeus monodon to fully maximize the utilization of this marine resource. The hydrolysate was incorporated at 0, 0.5, and 1% levels in P. monodon diets containing 0 and 10% fish meal levels. Growth, digestive enzyme activities, muscle growth-, gut pro-inflammatory and immune-related gene expressions, and muscle morphometric measurements were evaluated as biological indices in an 8-week feeding trial. The squid by-product hydrolysate produced in the present study contains 90.25% protein, 5.84% lipid, and 3.91% ash, and has a molecular weight of 3.76 kDa. Supplementation at 1% hydrolysate in the experimental shrimp diet without fish meal resulted in the highest growth performance associated with increased feed intake, efficient feed and nutrient conversion and retention, enhanced digestive enzyme activities, upregulation of muscle growth- and immune-related genes, and suppression of the gut pro-inflammatory gene. The growth promotion is also linked with a significant increase in muscle mean fiber area, which suggests hypertrophic growth in shrimp. Generally, the supplementation of 1% squid by-product hydrolysate supported the growth of P. monodon fed on a plant protein-based diet without fish meal.

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Section: Discussionsupporting

confidence: 87%

Squid industry by-product hydrolysate supplementation enhances growth performance of Penaeus monodon fed plant protein-based diets without fish meal

Pan

Cadiz

Mameloco

et al. 2022

Front. Sustain. Food Syst.

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“…It is essential to carry out functional tests on protein hydrolysate samples of different origins and galenic forms (liquid or powder) in standardized conditions. The use of rigorous normalized sample replicates allows statistical treatment so as to compare their specifications and understand their functional performances during in vitro trials (Leduc et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

A standardized, innovative method to characterize the structure of aquatic protein hydrolysates

Leduc

Fournier²,

Henry

2020

Heliyon

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The performances of protein hydrolysates highly depend on their peptide composition (amount, size and diversity), which itself closely depends on raw material origin and the hydrolysis parameters of the manufacturing process. The current analyses that characterize protein hydrolysates provide information on the level of hydrolysis (degree of hydrolysis, DH). However, they need additional describers to better characterize peptide profiles and product standardization. To reach this objective, we developed a fast and standardized method to characterize the abundance and the diversity of low-molecular-weight peptides in protein hydrolysates. This method innovatively combines classical HPSEC and nLC-ESI-MS analytical tools to characterize any kind of hydrolysate, whether solid or liquid, in terms of peptide level and diversity, and then merge peptides into 2D diagrams to visualize comparisons between protein hydrolysates. The targeted applications of this new tool for characterizing complex protein hydrolysates are (i) verifying the standardization of the produced products across batches, and (ii) analyzing and understanding the consequences of the modifications of the hydrolysis process on the molecular profiles of the generated peptides. The sample standardization described in this study is therefore an essential prerequisite for the functional characterization of hydrolysates in vitro.

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“…SLP, TH, and SH diets showed comparable DM digestibility regardless of their soybean‐meal level suggesting that SLP in shrimp diets can be replaced with TH or SH at the levels tested in this study without sacrificing diet digestibility. SH was reported to improve intestinal morphology and diet digestibility in fish (Khosravi et al, 2015, 2018; Leduc et al, 2018). According to the studies, high level of dietary low‐molecular weight compounds, peptides and soluble nitrogen level was the reasons for the improved diet digestibility.…”

Section: Discussionmentioning

confidence: 99%

“…Our results indicated that the dietary inclusion of SH improved the growth performance and feed utilization of shrimp. SH has been reported to improve the growth, immunity, digestibility, palatability and health status of fish (Gunathilaka et al, 2020;Khosravi et al, 2015Khosravi et al, , 2018Leal et al, 2010;Leduc et al, 2018;Plascencia-Jatomea et al, 2002). SH contains astaxanthin which is known to have growth-stimulating effects for fish (Cheng et al, 2018;Kalinowski et al, 2011;Li et al, 2014Li et al, , 2018Lim et al, 2018;Xie et al, 2017) and shrimps (Chuchird et al, 2015;Niu et al, 2009;Paibulkichakul et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Marine protein hydrolysates as a substitute of squid‐liver powder in diets for Pacific white shrimp ( Litopenaeus vannamei )

Gunathilaka

Kim

Herault³

et al. 2022

Aquaculture Research

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Shrimp by-product hydrolysate induces intestinal myotropic activity in European seabass (Dicentrarchus labrax)

Cited by 10 publications

References 46 publications

Squid industry by-product hydrolysate supplementation enhances growth performance of Penaeus monodon fed plant protein-based diets without fish meal

Squid industry by-product hydrolysate supplementation enhances growth performance of Penaeus monodon fed plant protein-based diets without fish meal

A standardized, innovative method to characterize the structure of aquatic protein hydrolysates

Marine protein hydrolysates as a substitute of squid‐liver powder in diets for Pacific white shrimp ( Litopenaeus vannamei )

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