The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

Tkaczewska, Joanna; Borawska-Dziadkiewicz, Justyna; Kulawik, Piotr; Duda, Iwona; Morawska, Małgorzata; Mickowska, Barbara

doi:10.1016/j.lwt.2019.108616

Cited by 70 publications

(39 citation statements)

References 59 publications

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“…Protein hydrolysates from 24 h fermented CG with higher DH (55.21%) had higher Fe 2+ chelating activity, as opposed to DPPH‐RSA. Similarly, Tkaczewska et al 35 . reported Fe 2+ reduction of protein hydrolysate from Cyprinus carpio skin was higher with respect to DH.…”

Section: Resultsmentioning

confidence: 81%

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Ali

Gullo

Kumar³

et al. 2020

J Sci Food Agric

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BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio‐iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), azino‐bis (3‐ethylbenzothiaziline‐6‐sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio‐iron (2–3%) compared with heat‐processed CG (85 °C for 15 min), in which bio‐iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n‐6 indicated a low level of lipid oxidation. CONCLUSION Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio‐iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 81%

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Ali

Gullo

Kumar³

et al. 2020

J Sci Food Agric

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“…The extraction of gelatine from the minced skins was performed as described by Tkaczewska et al [ 19 ]. The hydrolysate with the highest antioxidant properties was obtained by following the instructions described by Tkaczewska et al [ 20 ]. CSGH was freeze-dried, ground, and stored as a powder without access to humidity or light.…”

Section: Methodsmentioning

confidence: 99%

“…Amino acid analysis was performed using the Dionex Ultimate 3000 HPLC system (Thermo Fisher Scientific, Waltham, MA, USA) equipped with an LPG-3400 SD four-channel gradient pump, WPS 3000 TSL auto-sampler, and FLD 3400RS four-channel fluorescent detector via the method described by Tkaczewska, Borawska-Dziadkiewicz, Kulawik, Duda, Morawska, and Mickowska [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Tkaczewska

Kulawik

Morawska-Tota

et al. 2021

Foods

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The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

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“…The use of marine source-derived fatty acids, polysaccharides, proteins, and peptides has escalated in the last decade [6]. Collagen hydrolysates isolated from a large number of fishes including mackerel [7], seabass [8], salmon [9], yellowfin tuna [10], carp [11], croaker [12] and tilapia [13] display antioxidative activity. Even so, the major factors that contribute to this activity remain an actively researched topic with a substantial number of conflicting reports [6].…”

Section: Introductionmentioning

confidence: 99%

Contribution of quasi-fibrillar superstructures in peroxide quenching by collagen peptides derived from fish processing by-products and their application as natural food additives

Saleem

Dey

Sumeet

et al. 2021

Preprint

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This study attempts to identify the significant role played by the secondary structure of collagen-derived peptides that are involved in lipid peroxide quenching in food products. Collagen was extracted from the skin of Perch and swim bladder of Rohu at 45-78% efficiency. It was identified as type-I based on a high molecular weight (110kDa) and its ion-exchange elution profile. The collagen samples were enzymatically hydrolyzed and collagen hydrolysate (CH) was extracted with an efficiency of 0.67-0.74g/g of collagen. The CH samples displayed a molecular weight in the range of 8.2-9.7kDa and exhibited a higher abundance of charges resulting in higher solubility. The structural studies revealed that the CH peptides existed in polyproline-II helix and formed a mimic-triple helix in a wide range of pH. In neutral and alkaline pH, the mimic helices joined to form a hierarchical quasi-fibrillar network that was smaller than collagen fibrils but also more dynamic. The CH exhibited >95% degradation in 15h through simulated digestion. The CH were able to decrease peroxide formation by 84.5-98.9% in commercially available cod liver and almond oil and increased the shelf life of soya bean oil by a factor of 5 after 6 months of storage. The addition of CH to cultured cells quenched peroxide ions generated in situ and decreased stressor activity by a factor of 12. The reason behind the high efficacy of CH was deciphered to be the proximal charge stabilization by the quasi-fibrillar network, which allowed efficient peroxide quenching and long-term stability.

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The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

Cited by 70 publications

References 59 publications

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Contribution of quasi-fibrillar superstructures in peroxide quenching by collagen peptides derived from fish processing by-products and their application as natural food additives

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