Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

Lin, Jun; Hong, Hui; Zhang, Longteng; Zhang, Chi; Luo, Yongkang

doi:10.1016/j.foodchem.2019.05.142

Cited by 79 publications

(55 citation statements)

References 36 publications

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“…Certainly, protein hydrolysates from head of skipjack tuna (Katsuwonus pelamis) [49] or those from the backbones of sheela (Sphyraena barracuda) and ribbon fishes (Lepturacanthus savala) [50] displayed strong antioxidant activity. In this study, the higher antioxidant capacity shown by the gills extract with respect to heads and bones could be due to higher concentration of peptides whose activity increased as their molecular weight decreased [48]. It is known that the treatment with PEF can hydrolyze proteins, and the proteolysis of fish residues promotes the breaking of peptide bonds.…”

Section: Antioxidant Activity Of Extracts From Residuesmentioning

confidence: 76%

“…Regarding type of residue, gills have also demonstrated to be an important source of bioactive compounds with antioxidant capacity. Indeed, Lin et al [48] obtained antioxidant peptides from the carp gills through enzymatic hydrolysis that they were used to decrease protein oxidation in surimi. Concerning heads and bones, previous studies have demonstrated their possibilities as a source of natural antioxidants.…”

Section: Antioxidant Activity Of Extracts From Residuesmentioning

confidence: 99%

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Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

et al. 2020

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Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.

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Section: Antioxidant Activity Of Extracts From Residuesmentioning

confidence: 76%

Section: Antioxidant Activity Of Extracts From Residuesmentioning

confidence: 99%

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

et al. 2020

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“…Lin et al indicated that the gill hydrolysate of bighead carp had high Fe 2+ -chelating and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (DPPH·) scavenging activity. In addition, surimi with the gill hydrolysate had greater Ca 2+ -ATPase activity, higher salt-soluble and sulfhydryl protein concentrations, lower disulfide bonds, carbonyls, and hydrophobicity, as well as better gel strength and texture [16]. Therefore, APs from food resources, especially from seafoods and their byproducts, have huge potential for use in functional foods and other dietary interventions of food preservation, disease control, and health promotion.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Peptides from the Protein Hydrolysate of Spanish Mackerel (Scomberomorous niphonius) Muscle by in Vitro Gastrointestinal Digestion and Their In Vitro Activities

et al. 2019

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For the full use of Spanish mackerel (Scomberomorous niphonius) muscle to produce antioxidant peptides, the proteins of Spanish mackerel muscle were separately hydrolyzed under five kinds of enzymes and in vitro gastrointestinal digestion, and antioxidant peptides were isolated from the protein hydrolysate using ultrafiltration and multiple chromatography methods. The results showed that the hydrolysate (SMPH) prepared using in vitro GI digestion showed the highest degree of hydrolysis (27.45 ± 1.76%) and DPPH radical scavenging activity (52.58 ± 2.68%) at the concentration of 10 mg protein/mL among the six protein hydrolysates, and 12 peptides (SMP-1 to SMP-12) were prepared from SMPH. Among them, SMP-3, SMP-7, SMP-10, and SMP-11 showed the higher DPPH radical scavenging activities and were identified as Pro-Glu-Leu-Asp-Trp (PELDW), Trp-Pro-Asp-His-Trp (WPDHW), and Phe-Gly-Tyr-Asp-Trp-Trp (FGYDWW), and Tyr-Leu-His-Phe-Trp (YLHFW), respectively. PELDW, WPDHW, FGYDWW, and YLHFW showed high scavenging activities on DPPH radical (EC50 1.53, 0.70, 0.53, and 0.97 mg/mL, respectively), hydroxyl radical (EC50 1.12, 0.38, 0.26, and 0.67 mg/mL, respectively), and superoxide anion radical (EC50 0.85, 0.49, 0.34, and 1.37 mg/mL, respectively). Moreover, PELDW, WPDHW, FGYDWW, and YLHFW could dose-dependently inhibit lipid peroxidation in the linoleic acid model system and protect plasmid DNA (pBR322DNA) against oxidative damage induced by H2O2 in the tested model systems. In addition, PELDW, WPDHW, FGYDWW, and YLHFW could retain their high activities when they were treated under a low temperature (<60 °C) and a moderate pH environment (pH 5–9). These present results indicate that the protein hydrolysate, fractions, and isolated peptides from Spanish mackerel muscle have strong antioxidant activity and might have the potential to be used in health food products.

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“…After 120 days of frozen storage, the Ca 2+ ‐ATPase activity in control shrimp mud significantly ( P < 0.05) decreased to 30.4% of the initial value. This phenomenon could explain by an increase in ionic strength, variation in myosin tertiary structure, and protein–protein interactions of shrimp mud mixture (Lin, Hong, Zhang, Zhang, & Luo, 2019). The activities of Ca 2+ ‐ATPase maintained at 36.6% in Na 4 P 2 O 7 samples, 42.2% in the carrageenan group, and 46.5% in oligosaccharide treatment over 120 days of storage time, which were ( P < 0.05) higher than that in control samples.…”

Section: Resultsmentioning

confidence: 99%

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

Shui

Hatab

et al. 2020

Journal of Food Science

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As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ‐carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia‐Hua remain poorly understood. Compared to the control and Na4P2O7 treatments, the physicochemical properties of MPs in κ‐carrageenan and its oligosaccharides‐incorporated Xia‐Hua were evaluated during 120 days of frozen storage. The results showed that cold stress increased the susceptibility of MPs to denaturation and oxidation during frozen storage. Carrageenan oligosaccharides maintained the turbidity, emulsifying activity, stability, and foaming capacity of MPs. Oxidation analysis showed that the incorporation of carrageenan oligosaccharides significantly retarded the rapid decrease of Ca2+‐ATPase activity, total sulphydryl and active sulphydryl contents, and also effectively inhibited the increases of carbonyl content and surface hydrophobicity of MPs. Thermal stability results confirmed that the oligosaccharides improved the denaturation temperature and enthalpy of MPs compared to the control, Na4P2O7, and carrageenan treatments. This study suggests that κ‐carrageenan and its oligosaccharides maintain the properties of MPs in Xia‐Hua during frozen storage.Practical ApplicationThe cryoprotection and antioxidant effects of carrageenan oligosaccharides on the stability of MPs in frozen shrimp mud can be used to extend the shelf‐life and maintain the quality of frozen Xia‐Hua products. Furthermore, it can drive the development of aquatic product health industry, improve the quality and safety of aquatic products, reduce the occurrence of public food safety incidents, and maintain social stability.

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Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

Cited by 79 publications

References 36 publications

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Antioxidant Peptides from the Protein Hydrolysate of Spanish Mackerel (Scomberomorous niphonius) Muscle by in Vitro Gastrointestinal Digestion and Their In Vitro Activities

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage

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