Article
Agriculture, Multidisciplinary
Joanna Tkaczewska, Piotr Kulawik, Ewelina Jamroz, Martina Cagalj, Roberta Frleta Matas, Vida Simat
Summary: This study developed a technology to use waste from prawn and shrimp processing as a source of active ingredients for healthy foods. The obtained protein hydrolysates from prawn and shrimp shells were characterized for their protein content, degree of hydrolysis, and antioxidant and antimicrobial activity. The hydrolysate with the best antioxidant properties was selected and tested for its potential use in functional foods. Furthermore, the possibility of using carotenoproteins from prawn waste to form emulsions was investigated.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul
Summary: In this study, gelatin hydrolysate (TGH) was prepared from Nile tilapia skin using papaya latex enzymes. The TGH products with different degrees of hydrolysis were obtained. TGH-3 and TGH-6 showed the highest cryoprotective and antioxidative activities. TGH also exhibited increased radical scavenging and chelating activities as the hydrolysis time increased. TGH-3 could maintain the protein structure and slow down lipid oxidation in freeze-thawed shrimp.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yi-Ping Yu, Shu-Jung Lai, Chien-Ru Chang, Wen-Chi Chen, Shih-Hsiung Wu, Chun-Ping Lu
Summary: This study prepared lotus seed protein hydrolysate (LSPH) using Flavourzyme and evaluated its antioxidant activities. The results showed that the low molecular weight fragments generated from Flavourzyme hydrolysis of lotus seed protein have potential as nutraceutical or health promoting supplements due to their antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wenqian Wang, Shibo Zhao, Jinjin Pei, Pengfei Jiang, Wengang Jin, Ruichang Gao
Summary: This study investigated the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during heating. The results showed that the pH value of the MRPs decreased with heating time while the browning extent and antioxidant capacity increased. A total of 58 volatile compounds were detected among the MRPs and principal component analysis revealed good differentiation of volatile compounds at different reaction times. Correlation analysis showed that antioxidant activity was positively associated with browning extent, ketones, furans, and pyrazines.
JOURNAL OF FOOD QUALITY
(2023)
Article
Chemistry, Applied
Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu
Summary: This study successfully prepared and characterized antioxidative hydrolysate and lipophilic peptides derived from mung bean protein. The hydrolysate exhibited excellent radical scavenging and metal ion-chelating activities, and effectively inhibited lipid oxidation. The lipophilic peptide fraction extracted from the hydrolysate showed significant suppression of oxidation products in bulk oil. LC-MS/MS analysis identified lipophilic peptides with high amounts of hydrophobic amino acids and histidine, suggesting their potential as natural antioxidants.
Article
Food Science & Technology
Zahra Tahsiri, Mehrdad Niakousari
Summary: Protein hydrolysates were synthesised from wild almond protein isolate (WAPI) using free and immobilised ficin, and were characterised. The zeta potential decreased over time due to differences in molecular mass distribution. The immobilised ficin-treated hydrolysate showed a suitable level of DPPH radical scavenging and enhanced oxidative stability of linoleic acid, sunflower oil and O/W emulsion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Fisheries
Ghasem Rashidian, Abdolmohammad Abedian Kenari, Maryam Nikkhah
Summary: The study focused on evaluating the antioxidant and antibacterial activities of fractions from white leg shrimp head wastes hydrolysate. Results showed that fractions smaller than 10 kDa exhibited potent antioxidant and antimicrobial properties against Streptococcus iniae and Yersinia ruckeri.
AQUACULTURE RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Jie Zhou, Qiuyu Han, Tomoyuki Koyama, Shoichiro Ishizaki
Summary: After enzymatic hydrolysis, protein hydrolysates from shrimp heads exhibited significant antibacterial and ACE inhibitory activities. Two peptides, VTVP and ARL/I, were successfully isolated from the active fractions. These bioactive peptides have potential applications in the food and pharmaceutical industries.
Article
Fisheries
Chaiw-Yee Teoh, Yin-Ying Wong
Summary: The study found that supplementing with fish hydrolysate (FH) and shrimp hydrolysate (SH) had a positive impact on the growth and feed conversion ratio of juvenile striped catfish, with FH showing more significant improvement in growth performance. Additionally, SH led to higher hepatosomatic and viscerosomatic indices compared to the control group.
AQUACULTURE INTERNATIONAL
(2021)
Article
Green & Sustainable Science & Technology
G. Shanthi, M. Premalatha, N. Anantharaman
Summary: The fish processing industry generates solid biological waste that has serious environmental impacts. Fish waste can be valorized as fish protein hydrolysate (FPH) for cultivating Spirulina, leading to improved growth, biomass productivity, protein content, and pigment quality. Using fish waste as an organic nitrogen source is a potential sustainable and environmentally friendly solution for both fish waste valorization and Spirulina cultivation.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Biotechnology & Applied Microbiology
Kamon Yakul, Tanyawat Kaewsalud, Charin Techapun, Phisit Seesuriyachan, Kittisak Jantanasakulwong, Masanori Watanabe, Shinji Takenaka, Thanongsak Chaiyaso
Summary: Enzymatic valorization of cocoon waste into antioxidative sericin hydrolysate and fibroin film was demonstrated in this study, showing promising applications in various fields. The enzymatic process using protease SE5 was found to be superior to conventional methods, producing bioactive peptides with high radical scavenging activities and improving the mechanical properties of fibroin film.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Nair de Los Angeles Pereira, Maria Florencia Fangio, Yamila Eliana Rodriguez, Maria Cecilia Bonadero, Nora Selma Haran, Analia Veronica Fernandez-Gimenez
Summary: Proteases from shrimp wastes were used to obtain shrimp protein hydrolysates with good hydrolysis degree and antioxidant properties. The addition of low-cost food preservatives ensured a longer shelf life for the product at room temperature.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Fisheries
Wang-Jing Liu, Yun-Shiang Chang, Kou-Chun Tseng, Meng-Hua Yu
Summary: White spot syndrome virus (WSSV) is a prominent pathogen in shrimp farming worldwide. However, there is currently no effective treatment for this virus. In this study, the antiviral properties of bovine lactoferrin (bLF) against WSSV were investigated, and it was found that bLF treatment significantly reduced shrimp mortalities caused by WSSV infection. The ability of bLF to bind to both host cells and WSSV virions suggests its potential as an anti-WSSV agent in shrimp culture, and the identified interaction proteins may play a role in WSSV infection.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY
(2023)
Review
Chemistry, Applied
Ana Lemus-Conejo, Fernando Rivero-Pino, Sergio Montserrat-de la Paz, Maria C. Millan-Linares
Summary: Narrow-leafed lupin is a nutrient-rich plant, widely used for human food and animal fodder. There is a growing interest in plant protein-derived products due to their ecological benefits and lower production costs. This review summarizes the chemical components and health benefits of narrow-leafed lupin, focusing on its protein fraction and biological properties. The seed and protein by-products of narrow-leafed lupin can be valuable sources for high value-added compounds in diverse food products, maximizing economic value.
Article
Fisheries
Songlin Li, Min Dai, Hongjie Qiu, Naisong Chen
Summary: By partially replacing fishmeal with a mixture of shrimp hydrolysate and plant proteins, growth performance of largemouth bass can be significantly improved, with fishmeal content in diets reduced to 30%. The replacement of fishmeal increased the apparent digestibility coefficients of protein and amino acids, and activated the TOR pathway.