Shrimp Waste Oil: A Natural Supplement of Resistance Carotenoids Against Oxidation

Diet-induced obesity, insulin resistance, impaired glucose tolerance, chronic inflammation, and oxidative stress represent the main features of type 2 diabetes mellitus. The present study was conducted to examine the efficacy and mechanisms of shrimp oil on glucose homeostasis in obese rats. Male CD rats fed a high-fat diet (52 kcal% fat) and 20% fructose drinking water were divided into 4 groups and treated with the dietary replacement of 0%, 10%, 15%, or 20% of lard with shrimp oil for 10 weeks. Age-matched rats fed a low-fat diet (10 kcal% fat) were used as the normal control. Rats on the high-fat diet showed impaired (p < 0.05) glucose tolerance and insulin resistance compared with rats fed the low-fat diet. Shrimp oil improved (p < 0.05) oral glucose tolerance, insulin response, and homeostatic model assessment-estimated insulin resistance index; decreased serum insulin, leptin, hemoglobin A1c, and free fatty acids; and increased adiponectin. Shrimp oil also increased (p < 0.05) antioxidant capacity and reduced oxidative stress and chronic inflammation. The results demonstrated that shrimp oil dose-dependently improved glycemic control in obese rats through multiple mechanisms.

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“…Second, astaxanthin, vitamins E and vitamin A in shrimp oil increase antioxidant capacity and reduce oxidative stress (Sadighara et al, 2014).…”

Section: Shrimp Oil Improved Serum Lipid Profilementioning

confidence: 99%

Shrimp oil extracted from the shrimp processing waste reduces the development of insulin resistance and metabolic phenotypes in diet-induced obese rats

Nair

Gagnon

Pelletier

et al. 2017

Appl. Physiol. Nutr. Metab.

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“…Shrimp oil can be used as raw material in various food and pharmaceutical industries [66,67]. Omega-3s have an important role in food because they have health benefits such as cardiovascular, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system enhancement [68,69]. Shrimp oil can be used as an attractive alternative in the community, because of the higher level of public concern for health and nutrition.…”

Section: Shrimp Oilmentioning

confidence: 99%

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Mariati Thamrin,

Miftahul Ilmi,

Hasizah

2024

BIO Web Conf.

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The shrimp processing industry represents the largest fisheries sector globally due to its high demand and market value. Generally, the only shrimp parts that are often produced in factories are in the form of headless and peeled shrimp (shrimp without skin and head), about 88.5%. During processing, by-products are produced and require proper treatment. Shrimp by-product production has increased dramatically in recent years, leading to waste collection, disposal and pollution problems. The trend of utilisation of shrimp by-products needs to be carried out because these by-products have the potential to produce innovative products that have added value and are sustainable. By-products such as shrimp heads and shells contain proteins, minerals, fats, amino acids and bioactive compound components that can be used as additives and raw materials. The purpose of this paper is to examine the potential utilization of shrimp processing industry by-products. By converting these by-products into value-added products such as bioplastic, flavouring, natural food pigments, shrimp oil, and protein hydrolysates. Processing using various conventional and enzymatic extraction methods has the potential to reduce by-products. Utilisation of shrimp by-products can provide an attractive alternative to reduce dependence on synthetic products in the food industry, while providing the added benefit of more efficient and environmentally friendly by-product management.

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“…For cephalopods species, cuttlefish by-products (viscera, gonads, beak, skeleton, ink sac, skin, eyes, and gills) presented 30-35% of raw material weight (Aloulou et al, 2006;Le Bihan, 2006). Several studies were conducted to look for potential uses of seafood by-products because they proved that shrimp wastes are a main source of, proteins, chitin, calcium, carotenoid and lipids with a high contents of astaxanthin / ω-3 fatty acid ratio (Sadighara et al, 2014) such as docosahexaenoic acid: DHA and eicosapentaenoique acid: EPA (Babu et al, 2008;Sánchez-Camargo et al, 2011). These components could be used in diverse applications including food, feeds, cosmetic, agriculture and medical industries (Park et al, 2001;Nargis et al, 2006;Oliveira Cavalheiro et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Belfekih¹,

Boukattaya²,

Kechaou³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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Seasonal changes of biochemical composition of caramote shrimp head (CSH) and common cuttlefish viscera (CCV) were investigated. The effect of chilled storage (5°C) of these by-products during 21 days on the physicochemical quality indicators was evaluated for every season to assess a suitable storage period. All biochemical components varied significantly (P<0.05) overall season for both types of by-products except moisture and chitin contents, which remained constant in CSH (79.77±0.33% and 8.33±1.11% respectively). CCV and CSH by-products were a main source of proteins (28.37±5.44% and 20.37±5.77% respectively on dry weight basis (d.w.b)) and ash (23.60±4.18% and 28.28±2.32% respectively d.w.b). Principal component analyses (PCA) proved that CSH could be upgraded to obtain a rich product in minerals and chitin components at any time regardless the season. CCV collected in spring and summer could be assimilated as a homogenous group rich in protein and lipid. The chilled storage CCV and CSH during 21 days showed significant (P<0.05) variations of some physicochemical indicators and according to PCA, by-products might be stored just for few days (not more than a week) as proteolysis and lipolysis increased from the first week.

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Shrimp Waste Oil: A Natural Supplement of Resistance Carotenoids Against Oxidation

Cited by 3 publications

References 9 publications

Shrimp oil extracted from the shrimp processing waste reduces the development of insulin resistance and metabolic phenotypes in diet-induced obese rats

Shrimp oil extracted from the shrimp processing waste reduces the development of insulin resistance and metabolic phenotypes in diet-induced obese rats

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

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