Functional and physiochemical properties of protein isolates from different body parts of North Atlantic sea cucumber (Cucumaria frondosa)

Senadheera, Tharindu R. L.; Hossain, Abul; Dave, Deepika; Shahidi, Fereidoon

doi:10.1016/j.fbio.2023.102511

Cited by 15 publications

(11 citation statements)

References 55 publications

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“…As presented in Fig. 3 A, SPI had a high WHC of 4.44 g water /g protein but a low OHC of 1.59 g oil /g protein , which was lower than values reported in the literatures [41] , [42] . However, after hydrolysis with bromelain at 12 % DH, SPIH showed a decrease in WHC to 1.03 g water /g protein , but an increase in OHC to 3.55 g oil /g protein .…”

Section: Resultscontrasting

confidence: 61%

Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

Yolandani,

Ma,

Liu

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultscontrasting

confidence: 61%

Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

Yolandani,

Ma,

Liu

et al. 2024

Ultrasonics Sonochemistry

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“…The production of protein hydrolysates using enzymatic methods is an efficient way to recover bioactive peptides, which exhibit the potential for disease risk reduction and health promotion [ 2 ]. Enzymatic hydrolysis could improve functional properties, such as water/oil-holding capacity, solubility, and emulsifying and foaming properties, through influencing the hydrophobicity, molecular size, and polar groups of peptides [ 5 ]. Apart from functional properties, protein hydrolysates are involved in numerous biological functions, including antihypertension, antithrombotic, immunomodulatory, anticancer, antioxidant, and antimicrobial activities [ 6 ]; for example, protein hydrolysates derived from sea cucumber have shown antioxidant, angiotensin-converting enzyme (ACE) inhibitory, immunomodulatory, and anti-inflammatory properties, among others, which are closely related to the structural properties of hydrolysates/peptides [ 7 , 8 , 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and ACE-Inhibitory Activity of Protein Hydrolysates Produced from Atlantic Sea Cucumber (Cucumaria frondosa)

et al. 2023

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Atlantic sea cucumber is a benthic marine echinoderm found in Northwest Atlantic waters and is harvested mainly for its body wall. The body wall, along with internal organs and aquaphyrangeal bulb/flower, is a rich source of proteins, where the latter parts are often considered as processing discards. The objective of this research was to produce protein hydrolysates from sea cucumber tissues (body wall, flower, and internal organs) with bioactive properties associated with antioxidants, DNA and LDL cholesterol oxidation inhibition, and angiotensin-I-converting enzyme (ACE) inhibitory effects. The protein hydrolysates were prepared using food-grade commercial enzymes, namely Alcalase, Corolase, and Flavourzyme, individually and in combination, and found that the combination of enzymes exhibited stronger antioxidant potential than the individual enzymes, as well as their untreated counterparts. Similar trends were also observed for the DNA and LDL cholesterol oxidation inhibition and ACE-inhibitory properties of sea cucumber protein hydrolysates, mainly those that were prepared from the flower. Thus, the findings of this study revealed potential applications of sea cucumber-derived protein hydrolysates in functional foods, nutraceuticals, and dietary supplements, as well as natural therapeutics.

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“…Traditionally, protein hydrolysates are prepared using several chemical extraction methods. However, techniques such as enzyme hydrolysis, microwave-assisted extraction, ultrasound-assisted extraction, high-pressure processing-assisted extraction, supercritical fluid extraction, pressurized solvent extraction, pulsed electric field-assisted extraction and fermentation are preferred [44,45]. Protein hydrolysates obtained from these processes are used in the food industry as milk replacers, protein supplements, stabilizers in beverages and flavor enhancers, among others.…”

Section: Production Of Protein Hydrolysatesmentioning

confidence: 99%

Salmon Processing Discards: A Potential Source of Bioactive Peptides – A Review

Ramakrishnan¹,

Hossain²,

Dave³

et al. 2023

Preprint

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Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, viscera, trimming, frames, bones, and roes. These by-products are an excellent source of protein, which can be converted to protein hydrolysates through enzymatic hydrolysis and non-enzymatic processes such as chemical hydrolysis (acid and alkaline) and salt extraction. Several studies have reported that peptides from salmon protein hydrolysates possess bioactivities, including antihypertensive, antioxidant, anticancer, antimicrobial, antidiabetic, anti-allergic, and cholesterol-lowering effects. Incorporating in-silico computational methods is gaining more attention to identify potential peptides from source protein. The in-silico methods can be used to predict the properties of the peptides and thereby predetermine the processing, isolation, and purification steps that can be used for the peptides of interest. Therefore, it is essential to implement robust, standardized, and cost-effective processing techniques that can easily be transferrable and scale up for industrial applications. This contribution summarizes the latest research information on Atlantic salmon, production statistics, growth lifecycle, processing, protein production techniques, nutritional and functional properties, peptide production and purification processes, as well as potential health benefits as a nutraceutical product.

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Functional and physiochemical properties of protein isolates from different body parts of North Atlantic sea cucumber (Cucumaria frondosa)

Cited by 15 publications

References 55 publications

Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

Antioxidant and ACE-Inhibitory Activity of Protein Hydrolysates Produced from Atlantic Sea Cucumber (Cucumaria frondosa)

Salmon Processing Discards: A Potential Source of Bioactive Peptides – A Review

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