Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview
Tóm tắt
Từ khóa
Tài liệu tham khảo
Abdelhedi O, Jridi M, Jemil I, Mora L, Toldrá F, Aristoy M, Boualga A, Nasri M, Nasri R (2016) Combined biocatalytic conversion of smooth hound viscera: protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities. Food Res Int 86:9–23
Adler-Nissen J (1984) Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes. J Chem Technol Biotechnol 34:215–222
Agyei D, Danquah MK (2011) Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides. Biotechnol Adv 29:272–277
Ahn CB, Je JY, Cho YS (2012a) Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Res Int 49:92–98
Ahn CB, Jeon YJ, Kim YT, Je JY (2012b) Angiotensin I converting enzyme (ACE) inhibitory peptides from salmon byproduct protein hydrolysate by Alcalase hydrolysis. Process Biochem 47:2240–2245
Ahn CB, Kim JG, Je JY (2014) Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chem 147:78–83
Amado LL, Garcia ML, Ramos PB, Freitas RF, Zafalon B, Ferreira JL, Yunes JS, Monserrat JM (2009) A method to measure total antioxidant capacity against peroxyl radicals in aquatic organisms: application to evaluate microcystins toxicity. Sci Total Environ 407:2115–2123
Andrews PR, Carson JM, Caselli A, Spark MJ, Woods R (1985) Conformational analysis and active site modeling of angiotensin converting enzyme inhibitors. J Med Chem 28:393–399
Benhabiles MS, Abdi N, Drouiche N, Lounici H, Pauss A, Goosend MFA, Mameri N (2012) Fish protein hydrolysate production from sardine solid waste by crude pepsin enzymatic hydrolysis in a bioreactor coupled to an ultrafiltration unit. Mater Sci Eng 32:922–928
Cai L, Wu X, Zhang Y, Li X, Ma S, Li J (2015) Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin. J Funct Foods 16:234–242
Celus I, Brijs K, Delcour JA (2007) Enzymatic hydrolysis of brewers’ spent grain proteins and technofunctional properties of the resulting hydrolysates. J Agric Food Chem 55:8703–8710
Centenaro GS, Salas-Mellado MM, Pires C, Batista I, Nunes ML, Prentice C (2014) Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity. Appl Biochem Biotech 172:2877–2893
Chi CF, Wang B, Hu FY, Wang YM, Zhang B, Deng SG, Wu CW (2015a) Purification and identification of three novel antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) skin. Food Res Int 73:124–129
Chi CF, Wang B, Wang YM, Zhang B, Deng SG (2015b) Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) heads. J Funct Foods 12:1–10
Choonpicharn S, Jaturasitha S, Rakariyatham N, Suree N, Niamsup H (2015) Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin. J Food Sci Technol 52:3134–3139
Chuesiang P, Sanguandeekul R (2015) Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties. Int J Food Sci Technol 50:1436–1444
Clemente A (2000) Enzymatic protein hydrolysates in human nutrition. Trends Food Sci Technol 11:254–262
Cudennec B, Ravallec-Plé R, Courois E, Fouchereau-Peron M (2008) Peptides from fish and crustacean by-products hydrolysates stimulate cholecystokinin release in STC-1 cells. Food Chem 111:970–975
Di Bernardini R, Mullen AM, Bolton D, Kerry J, O'Neill E, Hayes M (2012) Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions. Meat Sci 90:226–235
Ennaas N, Hammami R, Beaulieu L, Fliss I (2015) Purification and characterization of four antibacterial peptides from protamex hydrolysate of Atlantic mackerel (Scomber scombrus) by-products. Biochem Bioph Res Co 462:195–200
Frankel EN, Meyer AS (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80:1925–1941
García-Moreno PJ, Batista I, Pires C, Bandarra NM, Espejo-Carpio FJ, Guadix A, Guadix EM (2014) Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Res Int 65:469–476
Ghaly AE, Ramakrishnan VV, Brooks MS, Budge SM, Dave D (2013) Fish processing wastes as a potential source of proteins, amino acids and oils: a critical review. J Microb Biochem Technol 5:107–129
Gu RZ, Li CY, Liu WY, Yi WX, Cai MY (2011) Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmo salar L.) skin. Food Res Int 44:1536–1540
Guastadisegni C, Nicolini A, Balduzzi M, Ajmone-Cat MA, Minghetti L (2002) Modulation of pge2 and tnfα by nitric oxide in resting and lps-activated raw 264.7 cells. Cytokine 19:175–180
Guerard F (2007) In: Shahidi F (ed) Maximising the value of marine by-products. Cambridge, Woodhead Publishing Ltd
Halim NRA, Yusof HM, Sarbon NM (2016) Functional and bioactive properties of fish protein hydolysates and peptides: a comprehensive review. Trends Food Sci Technol 51:24–33
Halldorsdottir SM, Sveinsdottir H, Gudmundsdottir A, Thorkelsson G, Kristinsson HG (2014) High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract. J Funct Foods 9:10–17
He S, Franco C, Zhang W (2013) Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Res Int 50:289–297
Himaya SWA, Ngo DH, Ryu B, Kim SK (2012) An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress. Food Chem 132:1872–1882
Hsu KC (2010) Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product. Food Chem 122:42–48
Hsu KC, Li-Chan ECY, Jao CL (2011) Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7. Food Chem 126:617–622
Hung CC, Yang YH, Kuo PF, Hsu KC (2014) Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7. J Funct Foods 11:563–570
Intarasirisawat R, Benjakul S, Wu J, Visessanguan W (2013) Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe. J Funct Foods 5:1854–1862
Je JY, Qian ZJ, Byun HG, Kim SK (2007) Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem 42:840–846
Jemil I, Jridi M, Nasri R, Ktari N, Salem RBS, Mehiri M, Hajji M, Nasri M (2014) Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26. Process Biochem 49:963–972
Jones DP (2006) Disruption of mitochondrial redox circuitry in oxidative stress. Chem Biol Interact 163:38–53
Kang DG, Oh H, Chung HT, Lee HS (2003) Inhibition of angiotensin converting enzyme by lithospermic acid B isolated from radix Salviae miltiorrhiza Bunge. Phytother Res 17:917–920
Karnjanapratum S, O’Callaghan YC, Benjakul S, O’Brien N (2016) Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysate from unicorn leatherjacket skin. J Sci Food Agric 96:3220–3226
Ketnawa S, Martínez-Alvarez O, Benjakul S, Rawdkuen S (2016) Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion. Food Chem 192:34–42
Kim SK, Wijesekara I (2010) Development and biological activities of marine-derived bioactive peptides: a review. J Funct Foods 2:1–9
Klaunig JE, Kamendulis LM (2004) The role of oxidative stress in carcinogenesis. Annu Rev Pharmacol 44:239–267
Kristinsson HG, Rasco BA (2000) Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 40:43–81
Lassoued I, Mora L, Nasri R, Jridi M, Toldrá F, Aristoy M, Barkia A, Nasri M (2015) Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. J Funct Foods 13:225–238
Lee SY, Hur SJ (2017) Antihypertensive peptides from animal products, marine organisms, and plants. Food Chem 228:506–517
Lee SH, Lee MY, Kang HM, Han DC, Son KH, Yang DC, Sung ND, Lee CW, Kim HM, Kwon BM (2003) Anti-tumor activity of the farnesyl-protein transferase inhibitors arteminolides, isolated from Artemisa. Bioorg Med Chem 11:4545–4549
Li-Chan ECY, Hunag SL, Jao CL, Ho KP, Hsu KC (2012) Peptides derived from atlantic salmon skin gelatin as dipeptidyl-peptidase IV inhibitors. J Agric Food Chem 60:973–978
Monserrat JM, Lima JV, Ferreira JLR, Acosta D, Garcia ML, Ramos PB, Moraes TB, Dos Santos LC, Amado LL (2008) Modulation of antioxidant and detoxification responses mediated by lipoic acid in the fish Corydoras paleatus (Callychthyidae). Comp Biochem Physiol C 148:287–292
Morales-Medina R, Tamm F, Guadix AM, Guadix EM, Drusch S (2016) Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying. Food Chem 194:1208–1216
Najafian L, Babji AS (2012) A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications. Peptides 33:178–185
Ngo DH, Qian ZJ, Ryu B, Park JW, Kim S (2010) In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. J Funct Foods 2:107–117
Ngo DH, Ryu B, Kim SK (2014) Active peptides from skate (Okamejei kenojei) skin gelatin diminish angiotensin-I converting enzyme activity and intracellular free radical-mediated oxidation. Food Chem 143:246–255
Nikoo M, Benjakul S, Xu X (2015) Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chem 181:295–303
Oosterveer P (2008) Governing global fish provisioning: ownership and management of marine resources. Ocean Coast Manag 51:797–805
Pan X, Zhao YQ, Hu FY, Wang B (2016) Preparation and identification of antioxidant peptides from protein hydrolysate of skate (Raja porosa) cartilage. J Funct Foods 25:220–230
Pasupuleti VK, Braun S (2010) In: Pasupuleti VK, Demain AL (eds) Protein hydrolysates in biotechnology. Springer Dordrecht Heidelberg, New York
Picot L, Bordenave S, Didelot S, Fruitier-Arnaudin I, Sannier F, Thorkelsson G, Bergé JP, Guérard F, Chabeaud A, Piot JM (2006) Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process Biochem 41:1217–1222
Raghavan S, Kristinsson HG (2008) Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes. J Agric Food Chem 56:1434–1441
Rajanbabu V, Chen JY (2011) Applications of antimicrobial peptides from fish and perspectives for the future. Peptides 32:415–420
Robert M, Zatylny-Gaudin C, Fournier V, Corre E, Le Corguillé G, Bernay B, Henry J (2015) Molecular characterization of peptide fractions of a tilapia (Oreochromis niloticus) by-product hydrolysate and in vitro evaluation of antibacterial activity. Process Biochem 50:487–492
Roblet C, Akhtar MJ, Mikhaylin S, Pilon G, Gill T, Marette A, Bazinet L (2016) Enhancement of glucose uptake in muscular cell by peptide fractions separated by electrodialysis with filtration membrane from salmon frame protein hydrolysate. J Funct Foods 22:337–346
Sabeena Farvin KH, Andersen LL, Nielsen HH, Jacobsen C, Jakobsen G, Johansson I, Jessen F (2014) Antioxidant activity of cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chem 149:326–334
Sae-leaw T, O’Callaghan YC, Benjakul S, O’Brien NM (2016) Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins. Int J Food Sci Tech 51:1545–1551
Saidi S, Deratani A, Belleville M-P, Ben Amar R (2014) Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process. Food Res Int 65:329–336
Sai-Ut S, Benjakul S, Sumpavapol P, Kishimura H (2015) Antioxidant activity of gelatin hydrolysate produced from fish skin gelatin using extracellular protease from Bacillus amyloliquefaciens H11. J Food Process Pres 39:394–403
Samaranayaka AGP, Li-Chan ECY (2011) Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. J Funct Foods 3:229–254
Sampath Kumar NS, Nazeer RA, Jaiganesh R (2012) Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber). Amino Acids 42:1641–1649
Santos SD, Martins VG, Salas-Mellado M, Prentice C (2011) Evaluation of functional properties in protein hydrolysates from bluewing searobin (Prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Tech 4:1399–1406
Sarmadi BH, Ismail A (2010) Antioxidative peptides from food proteins: a review. Peptides 31:1949–1956
Sayari N, Sila A, Haddar A, Balti R, Ellouz-Chaabouni S, Bougatef A (2016) Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides. Environ Sci Pollut Res 23:366–376
Senphan T, Benjakul S (2014) Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp. J Funct Foods 6:147–156
Shackelford RE, Kaufmann WK, Paules RS (2000) Oxidative stress and cell cycle checkpoint function1. Free Radic Bio Med 28:1387–1404
Shahidi F, Han XQ, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285–293
Sheriff SA, Sundaram B, Ramamoorthy B, Ponnusamy P (2014) Synthesis and in vitro antioxidant functions of protein hydrolysate from backbones of Rastrelliger kanagurta by proteolytic enzymes. Saudi J Biol Sci 21:19–26
Sila A, Bougatef A (2016) Antioxidant peptides from marine by-products: isolation, identification and application in food systems: a review. J Funct Foods 21:10–26
Sila A, Hedhili K, Przybylski R, Ellouz-Chaabouni S, Dhulster P, Bougatef A, Nedjar-Arroume N (2014) Antibacterial activity of new peptides from barbel protein hydrolysates and mode of action via a membrane damage mechanism against Listeria monocytogenes. J Funct Foods 11:322–329
Sohal RS (2002) Role of oxidative stress and protein oxidation in the aging process. Free Radic Bio Med 33:37–44
Suarez-Jimenez G, Burgos-Hernandez A, Ezquerra-Brauer J (2012) Bioactive peptides and depsipeptides with anticancer potential: sources from marine animals. Mar Drugs 10:963–986
Tang W, Zhang H, Wang L, Qian H, Qi X (2015) Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis. Food Chem 168:115–123
Udenigwe CC, Aluko RE (2012) Food protein-derived bioactive peptides: production, processing, and potential health benefits. J Food Sci 77:11–24
Valavanidis A, Vlahogianni T, Dassenakis M, Scoullos M (2006) Molecular biomarkers of oxidative stress in aquatic organisms in relation to toxic environmental pollutants. Ecotoxicol Environ Saf 64:178–189
Vermeirssen V, Camp JV, Verstraete W (2004) Bioavailability of angiotensin I converting enzyme inhibitory peptides. Brit J Nutr 92:357–366
Wald M, Schwarz K, Rehbein H, Bußmann B, Beermann C (2016) Detection of antibacterial activity of an enzymatic hydrolysate generated by processing rainbow trout by-products with trout pepsin. Food Chem 205:221–228
Wang W, Li Z, Liu J, Wang Y, Liu S, Sun M (2013) Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates. Czech J Food Sci 31:1–4
Wang TY, Hsieh CH, Hung CC, Jao CL, Chen MC, Hsu KC (2015) Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: a comparison between warm- and cold-water fish. J Funct Foods 19:330–340
Weng W, Tang L, Wang B, Chen J, Su W, Osako K, Tanaka M (2014) Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates. J Funct Foods 11:342–351
Wijesekara I, Kim S-K (2010) Angiotensin-I-converting enzyme (ACE) inhibitors from marine resources: prospects in the pharmaceutical industry. Mar Drugs 8:1080–1093
Wiriyaphan C, Chitsomboon B, Yongsawadigul J (2012) Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chem 132:104–111
World Health Organization (2010) Causes of death 2008: data sources and methods. World Health Organization, Geneva. Available at http://www.who.int/healthinfo/global_burden_disease/cod_2008_sources_methods.pdf
Zavareze RE, Telles AC, Mello El Halal SL, Rocha M, Colussi R, Assis LM, Castro LAS, Dias ARG, Prentice-Hernández C (2014) Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct. LWT-Food Sci Technol 59:841–848