Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp.

Abstract

Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus strain exhibiting high proteolytic activity. Three FPH with 1, 2, and 4 % of cod protein hydrolysate (CPH) and 0.5 % of yeast extract in the culture were prepared. The yields achieved varied between 30 and 58 % based on protein content. A general decrease of leucine, isoleucine, valine, alanine, arginine, threonine, proline, and glutamic acid was observed. All FPHs showed higher reducing power and DPPH radical scavenging activity than CPH, but similar ABTS radical scavenging activity. However, FPHs exhibited lower Cu(+2)-chelating activity than CPH. The ACE inhibitory activity of FPHs was not improved relatively to that recorded in CPH. The fermentative process seems to have potential to obtaining hydrolysates with improved biological activities or even to produce protein hydrolysates from native fish proteins.

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

“…Lactobacillus plantarum fermented alone can increase reducing power and ABTS + and DPPH radical scavenging activities [21]. Moreover, Bacillus sp.fermented cod protein hydrolysate can increase reducing power and DPPH radical scavenging activity [22]. In the present study, the DPPH and ABTS + radical scavenging activities, and relative reducing powers, of F3 and F6 were significantly higher than those in FB.…”

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

“…Fermentation is a cost-effective method for generating bioactive peptides and food-grade proteins hydrolysates through the action of microorganisms (Ozyurt et al, 2017). Microbial fermentation has been reported as an ideal method to produce bioactive peptides at the industrial level as it is economically feasible and more eco-friendly than the enzymatic method (Godinho et al, 2015;Jemil et al, 2016). Moreover, fermentation plays a significant role in improving the organoleptic and physicochemical properties of products (Najafian and Babji, 2018).…”

“…Lactic acid bacteria are frequently used to produce antioxidant peptides from different protein sources. Several studies reported the production of antioxidant protein hydrolysates and peptides from the protein of different plant, animal and marine sources, and their industrial by-products fermented by Bacillus subtilis A26, Bacillus amyloliquefaciens An6, Streptococcus spp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus gallinarum (Godinho et al, 2015;Jemil et al, 2016;Najafian and Babji, 2018;Ozyurt et al, 2017;Rajendran et al, 2018). Najafian and Salam (2018) identified two new antioxidant peptides, Ala-Ile-Pro-Pro-His-Pro-Tyr-Pro and Ile-Ala-Glu-Val-Phe-Leu-Ile-Tre-Asp-Pro-Lys, from Loma fish protein hydrolysate fermented by Lactobacillus plantarum IFRPD P15.…”

“…Taking the limitation of the chemical methods, enzyme hydrolysis and fermentation have gained a significant consideration to produce quality protein hydrolysates having better functional properties and bioactivities because they use mild conditions and they are more precise in the cleavage of peptide bonds ( Najafian and Babji, 2018 ; Wang et al., 2017a ). Furthermore, there are no or limited side reactions that take place and they are found easily in recovery and purification procedures of the peptides ( Auwal et al., 2017 ; Bashir et al., 2017 ; Godinho et al., 2015 ).…”

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

“…That is, protein hydrolysates may form an oil-in-water emulsion more easily than intact proteins because of their efficiency in absorbing oil. The reported dated (Hebishy et al, 2015) have made the researchers upgrade the protein-to-protein hydrolysates in order to increase the emulsifying capacity of raw materials, regardless of the source of raw material is either fish protein derived from something such as cod (Godinho et al, 2016) or plant-based protein derived from something such as soy . The results in Figure 3 illustrate that as the processing time increased, the emulsifying capacity of the protein hydrolysates decreased (from 150 m 2 g −1 at 5 min to 30 m 2 g −1 at 120 min).…”