Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides

Abstract

Concerns over the environmental and waste disposal problems created by the large amounts of by-products generated from fish processing industries are increasing worldwide. The bioconversion of those marine waste by-products through the enzymatic hydrolysis of their protein content offers the possibility for the development of bioactive peptides for use in various biotechnological applications. The present study aimed to investigate and evaluate the biological and functional properties of smooth hound (Mustelus mustelus) protein hydrolysates (SHPHs) obtained by treatment with intestinal and gastric enzyme preparations from M. mustelus viscera and porcine pancreatin. The results revealed that the SHPHs exhibited different degrees of hydrolysis and antioxidant activity. The hydrolysate produced by the intestinal crude extract presented the highest rate of antioxidative activity, showing an IC50 value of 1.47 ± 0.07 mg/mL in 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assays. The alkaline protease extract from the intestine of M. mustelus produced hydrolysate with the highest angiotensin I-converting enzyme (ACE) inhibitory activity (82 ± 1.52% at 2 mg/mL). All the protein hydrolysates showed excellent solubility and interfacial properties that were governed by pH. The major amino acids detected in SHPHs were glutamic acid/glutamine, aspartic acid/asparagine, histidine and arginine, followed by methionine, phenylalanine, serine, valine and leucine. Overall, the results indicated that smooth hound by-products can be used to generate high value-added products, thus offering a valuable source of bioactive peptides for application in wide range of biotechnological and functional food applications.

Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties

“…The IC 50 value was higher than those of hydrolysates prepared from defatted chum salmon muscle (38.1 µg/ml) (Ono et al, 2006) and squid gelatin obtained with Alcalase (0.34 mg/ml) (Alemán et al, 2011). However, it was lower than those of hydrolysates prepared from oyster, scallop, codfish skin, and herring skin (>10 mg/ml) (He et al, 2007), sardinelle by-products (range of 1.2-7.4 mg/ml) (Bougatef et al, 2008), muscle of barbell (0.92 mg/ml) (Sila et al, 2013) and smooth-hound by-products (between 1.21 and 1.28 mg/ml) (Sayari et al, 2016). These variations could be due to differences in substrate specificity and conditions for the optimal activity of enzyme preparations, as well as to different peptide sequences and structural factors affecting the reactivity of the protein substrates (Sayari et al, 2016).…”

Characterization, Surface Properties and Biological Activities of Protein Hydrolysates Obtained from Hake (Merluccius merluccius) Heads

“…Fish protein hydrolysates are becoming more interesting since the enzymatic hydrolysis did not appreciably change the amino acid composition and also generates peptides with many improved functions for food [23][24][25], pharmaceutical [26,27] or [28] applications. Several works have described the amino acid composition of protein hydrolysates from different fish species, including barbel [2] and smooth hound [7].…”

“…Enzymatic hydrolysis to produce bioactive peptides is one of the possible ways to effectively use these resources. In recent years, several researchers have suggested that bioactive protein hydrolysates from marine byproducts could be promising functional components for pharmaceuticals [5,6] and food [7].…”

Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate

“…The attempt to take advantage of available resources in a more comprehensive manner is a challenge with a double benefit, environmental and economic. The use of waste from the food industry to obtain raw materials is one of these cases, and frequently the product thus obtained can constitute a food ingredient, acquiring an added value (Sayari et al, 2016). Protein hydrolysates and peptides from seafood are one of these cases which has been studied in the last few years (López-Caballero, Giménez, Gómez-Guillén, and Montero, 2013), since they are an excellent source of bioactive peptides with various properties, such as antioxidant and antihypertensive properties (Cudennec, Ravallec-Plé, Courois, and Fouchereau-Peron, 2008), providing attractive material for the manufacture of functional food products.…”