Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products
Co-products from the frozen fish processing industry often lead to financial losses. Therefore, it is essential to transform these co-products into profitable goods. This study explores the production of fish protein hydrolysates (FPH) from three co-products: the heads and bones of black scabbardfis...
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2024-12-01
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| author | Maria Sapatinha Carolina Camacho Antónia Juliana Pais-Costa Ana Luísa Fernando António Marques Carla Pires |
| author_facet | Maria Sapatinha Carolina Camacho Antónia Juliana Pais-Costa Ana Luísa Fernando António Marques Carla Pires |
| author_sort | Maria Sapatinha |
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| description | Co-products from the frozen fish processing industry often lead to financial losses. Therefore, it is essential to transform these co-products into profitable goods. This study explores the production of fish protein hydrolysates (FPH) from three co-products: the heads and bones of black scabbardfish (<i>Aphanopus carbo</i>), the carcasses of gilthead seabream (<i>Sparus aurata</i>), and the trimmings of Nile perch (<i>Lates niloticus</i>). Four enzymatic hydrolysis systems were tested: an endopeptidase (Alcalase, A), an exopeptidase (Protana, P), two-stage hydrolysis with an endopeptidase followed by an exopeptidase (A + P), and a single stage with endo- and exopeptidase (AP). The results show that combined enzymatic treatments, especially single-stage Alcalase and Protana (AP), achieved high protein yields (80%) and enhanced degrees of hydrolysis (34 to 49%), producing peptides with lower molecular weights. FPH exhibited significant antioxidant activity, in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, with EC<sub>50</sub> values below 5 mg/mL. Additionally, AP hydrolysates demonstrated over 60% angiotensin-converting enzyme (ACE) inhibition at 5 mg/mL, indicating potential antihypertensive applications. Antidiabetic and anti-Alzheimer activities were present, but at relatively low levels. AP hydrolysates, especially from gilthead seabream, proved to be the most promising. This study highlights the value of fish co-products as sources of functional peptides, contributing to waste reduction, and their potential applications in food, agriculture, and nutraceuticals. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
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| series | Marine Drugs |
| spelling | doaj-art-b8340823bf8848828631c30c391476db2025-01-24T13:39:27ZengMDPI AGMarine Drugs1660-33972024-12-012311410.3390/md23010014Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-ProductsMaria Sapatinha0Carolina Camacho1Antónia Juliana Pais-Costa2Ana Luísa Fernando3António Marques4Carla Pires5Department of Chemistry, Nova School of Science and Technology, Nova University Lisbon, Campus da Caparica, 2829-516 Caparica, PortugalDivision of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, PortugalMEtRICs, Department of Chemistry, Nova School of Science and Technology, Nova University Lisbon, Campus da Caparica, 2829-516 Caparica, PortugalDivision of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, PortugalDivision of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, PortugalCo-products from the frozen fish processing industry often lead to financial losses. Therefore, it is essential to transform these co-products into profitable goods. This study explores the production of fish protein hydrolysates (FPH) from three co-products: the heads and bones of black scabbardfish (<i>Aphanopus carbo</i>), the carcasses of gilthead seabream (<i>Sparus aurata</i>), and the trimmings of Nile perch (<i>Lates niloticus</i>). Four enzymatic hydrolysis systems were tested: an endopeptidase (Alcalase, A), an exopeptidase (Protana, P), two-stage hydrolysis with an endopeptidase followed by an exopeptidase (A + P), and a single stage with endo- and exopeptidase (AP). The results show that combined enzymatic treatments, especially single-stage Alcalase and Protana (AP), achieved high protein yields (80%) and enhanced degrees of hydrolysis (34 to 49%), producing peptides with lower molecular weights. FPH exhibited significant antioxidant activity, in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, with EC<sub>50</sub> values below 5 mg/mL. Additionally, AP hydrolysates demonstrated over 60% angiotensin-converting enzyme (ACE) inhibition at 5 mg/mL, indicating potential antihypertensive applications. Antidiabetic and anti-Alzheimer activities were present, but at relatively low levels. AP hydrolysates, especially from gilthead seabream, proved to be the most promising. This study highlights the value of fish co-products as sources of functional peptides, contributing to waste reduction, and their potential applications in food, agriculture, and nutraceuticals.https://www.mdpi.com/1660-3397/23/1/14bioactive compoundsAlcalaseProtanasequential hydrolysissimultaneous hydrolysisanti-hypertensive |
| spellingShingle | Maria Sapatinha Carolina Camacho Antónia Juliana Pais-Costa Ana Luísa Fernando António Marques Carla Pires Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products Marine Drugs bioactive compounds Alcalase Protana sequential hydrolysis simultaneous hydrolysis anti-hypertensive |
| title | Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products |
| title_full | Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products |
| title_fullStr | Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products |
| title_full_unstemmed | Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products |
| title_short | Enzymatic Hydrolysis Systems Enhance the Efficiency and Biological Properties of Hydrolysates from Frozen Fish Processing Co-Products |
| title_sort | enzymatic hydrolysis systems enhance the efficiency and biological properties of hydrolysates from frozen fish processing co products |
| topic | bioactive compounds Alcalase Protana sequential hydrolysis simultaneous hydrolysis anti-hypertensive |
| url | https://www.mdpi.com/1660-3397/23/1/14 |
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