Taurine Content in Marine Foods: Beneficial Health Effects

Larsen, Roger B.; Eilertsen, Karl‐Erik; Mæhre, Hanne K; Jensen, Ida‐Johanne; Elvevoll, Edel O.

doi:10.1002/9781118412893.ch12

Cited by 4 publications

(6 citation statements)

References 124 publications

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“…Some studies have been suggested that could be used as marker of seafood consumption with beneficial health effects, especially against the development of cardiovascular diseases [58]. The contents found for taurine in muscle are within the taurine levels in whole fish muscle (50-300 mg/100 g) [57]. These values are similar to those found in red sea bream (Chrysophtys major), and in other fish species such as Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar), presenting values of 138, 120, and 130 mg/100 g, respectively [59][60][61].…”

Section: Amino Acid Profile and Protein Quality Of Gilthead Sea Breammentioning

confidence: 85%

“…Taurine was also identified in the by-products studied. This amino acid, present in marine organisms, is an essential nutrient that humans are not able to biosynthesize well, since it results from sulfur amino acid metabolism [57]. Some studies have been suggested that could be used as marker of seafood consumption with beneficial health effects, especially against the development of cardiovascular diseases [58].…”

Section: Amino Acid Profile and Protein Quality Of Gilthead Sea Breammentioning

confidence: 99%

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Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

et al. 2020

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Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

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Section: Amino Acid Profile and Protein Quality Of Gilthead Sea Breammentioning

confidence: 85%

Section: Amino Acid Profile and Protein Quality Of Gilthead Sea Breammentioning

confidence: 99%

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

et al. 2020

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“…Carnosine is a dipeptide of β-alanine and L-histidine and exhibits antioxidant, antiaging, and hypoglycemic effects; it is known to improve exercise performance and relieve muscle fatigue by neutralizing lactic acid produced during anaerobic glycolysis [ 16 ]. Taurine is a critical free amino acid that supports infant development and prevents medical conditions such as cardiovascular disease, hypertension, and diabetes [ 17 ]. Additionally, increased glutamic acid content contributes to the “umami” flavor of the meat.…”

Section: Resultsmentioning

confidence: 99%

Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks

Kim

Joo

2022

Foods

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This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate was lower than in seared steak (SS), and several free amino acids (glutamic acid, glycine, histidine, and anserine) were increased, while a decrease in fatty acids (FAs) and volatile compounds (VCs) was observed. The VCs were identified as 24 compounds: 11 aldehydes, 5 alcohols, 1 ketone, 1 furan, and 6 aliphatic hydrocarbons. Hexanal was the predominant aldehyde, followed by pentanal and heptanal in both groups. Among the VCs with significant differences, only hexadecanal and 2,3-octanedione were increased in RSSs. During texture profile analysis (TPA), it was found that the characteristics of hardness, chewiness, and gumminess were lower in RSSs, which resulted in a higher score in the sensory evaluation. In conclusion, it was confirmed that the reverse searing method reduced the formation of meat flavor more than the searing method due to the limited Maillard reaction it caused. However, the mild heat treatment in the reverse searing process caused a remarkable increase in the appearance, texture, and amino acid content, which positively influenced the flavor.

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“…Consistent with this, in our current study, marine products could prevent subretinal fibrosis in a chronic adult murine model of laser-induced subretinal fibrosis. As marine products contain taurine (60), we could reproduce the therapeutic findings using taurine in those two murine neovascularization models. Taurine could inhibit HIF-1α activation under pseudohypoxic and hypoxic conditions in vitro.…”

Section: Discussionmentioning

confidence: 99%

Inhibition of hypoxia-inducible factors suppresses subretinal fibrosis

Shoda,

Lee,

Miwa

et al. 2023

Preprint

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Age-related macular degeneration (AMD) is a common cause of vision loss. The aggressive form of AMD is associated with ocular neovascularization and subretinal fibrosis, representing a responsive outcome against neovascularization mediated by epithelial-mesenchymal transition of retinal pigment epithelium cells. A failure of the current treatment (anti-vascular endothelial growth factor therapy) has also been attributed to the progression of subretinal fibrosis. Hypoxia-inducible factors (HIFs) increase gene expressions to promote fibrosis and neovascularization. HIFs act as a central pathway in the pathogenesis of AMD. HIF inhibitors may suppress ocular neovascularization. Nonetheless, further investigation is required to unravel the aspects of subretinal fibrosis. In this study, we used RPE-specific HIFs or von Hippel-Lindau (VHL, a regulator of HIFs) conditional knockout (cKO) mice, along with pharmacological HIF inhibitors, to demonstrate the suppression of subretinal fibrosis. Fibrosis was suppressed by treatments of HIF inhibitors, and similar suppressive effects were detected in RPE-specificHif1a/Hif2a-andHif1a-cKO mice. Promotive effects were observed in RPE-specificVhl-cKO mice, where fibrosis-mediated pathologic processes were evident. Marine products’ extracts and their component taurine suppressed fibrosis as HIF inhibitors. Our study shows critical roles of HIFs in the progression of fibrosis, linking them to the potential development of therapeutics for AMD.

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Taurine Content in Marine Foods: Beneficial Health Effects

Cited by 4 publications

References 124 publications

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks

Inhibition of hypoxia-inducible factors suppresses subretinal fibrosis

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