Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

Jemil, Ines; Jridi, Mourad; Nasri, Rim; Ktari, Naourez; Salem, Rabeb Ben Slama-Ben; Mehiri, Mohamed; Hajji, Mohamed; Nasri, Monçef

doi:10.1016/j.procbio.2014.03.004

Cited by 145 publications

(114 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…namely B. subtilis and B. amyloliquefaciens. Furthermore, Jemil et al (2014) prepared protein hydrolysate from sardinelle, zebra blenny, goby, and ray via fermentation by Bacillus subtilis and found that the hydrolysate had antioxidant and antimicrobial effects. Zhao et al (2016a, b) produced protein hydrolysate from surimi through fermentation by Actinomucor elegans; they stated that the end product had a higher sensory acceptability compared to surimi before fermentation.…”

Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

View full text Add to dashboard Cite

Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

show abstract

Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

View full text Add to dashboard Cite

show abstract

“…Furthermore, enhanced protein hydrolysate content can be attributed to the release of small soluble peptides and new carboxylic and amine groups from aminoacids, increasing exposure of more polar and charged groups to surrounding water [44], therefore reducing hydrophobicity values.…”

Section: Optimization Of the Hydrolysis Processmentioning

confidence: 99%

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin

Fernández‑Fernández¹,

López-Pedemonte²,

Medrano-Fernández³

2017

FNS

View full text Add to dashboard Cite

Whey proteins are known for their high nutritional value and bioactivity, notably great potential is found on α-lactalbumin. The objective of this study was to evaluate antioxidant, antiglycant and ACE (angiotensin converting enzyme)-inhibitory activity of α-lactalbumin peptides obtained from enzymatic hydrolysis with Alcalase through different hydrolysis conditions. The optimization of enzymatic hydrolysis was studied by response surface methodology variating enzyme:substrate ratio (0.0050%, 0.0525% and 0.1000% w/w) and time (0, 30 and 60 minutes) measuring antioxidant activity by ABTS and ORAC-FL (response variables), founding an augment of this activity with time. Characterization of seven samples showed increasing hydrolysis with time. Hydrolysate obtained with 0.1000% w/w and 60 minutes demonstrated higher antioxidant activity related to greater hydrolysis. This hydrolysate did not show antiglycant activity but promoted advanced glycation end products formation with methylglyoxal and glucose. In contrast, this sample showed 30% of ACE inhibition when compared to Captopril, having great potential by enhancing hydrolysis.

show abstract

“…Fermented sardinelle protein hydrolysates were prepared using B. subtilis A26 (CTM 50700) and B. amyloliquefaciens An6 as described in our previous work (Jemil et al 2014). After 24 h of fermentation the degree of hydrolysis (DH) was measured using o-phthaldialdehyde (OPA) following the method referred by Nielsen et al (2001).…”

Section: Production Of Fermented Sardinelle Protein Hydrolysatesmentioning

confidence: 99%

“…In our previous study, we reported the production of protein hydrolysates from different fish species prepared by fermentation with Bacillus subtilis A26, exhibiting antioxidant activities (Jemil et al 2014). …”

Section: Introductionmentioning

confidence: 99%

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

et al. 2017

Self Cite

View full text Add to dashboard Cite

This study investigated the potential effects of fermented sardinelle protein hydrolysates (FSPHs) obtained by two proteolytic bacteria, Bacillus subtilis A26 (FSPH-A26) and Bacillus amyloliquefaciens An6 (FSPHAn6), on hypercaloric diet (HCD) induced hyperglycemia and oxidative stress in rats. Effects of FSPHs on blood glucose level, glucose tolerance, a-amylase activity and hepatic glycogen content were investigated, as well as their effect on the oxidative stress state. Biochemical findings revealed that, while undigested sardinelle proteins did not exhibit hypoglycemic activity, oral administration of FSPHs to HCD-fed rats reduced significantly a-amylase activity as well as glycemia and hepatic glycogen levels. Further, the treatment with FSPHs improved the redox status by decreasing the levels of lipid peroxidation products and increasing the activities of the antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and the level of glutathione in the liver and kidneys, as compared to those of HCD-fed rats. FSPHs were also found to exert significant protective effects on liver and kidney functions, evidenced by a marked decrease in alkaline phosphatase activity and a modulation of creatinine and uric acid contents. These results indicated the beneficial effect of FSPHs on the prevention from hyperglycemia and oxidative stress.

show abstract

Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

Cited by 145 publications

References 53 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

Contact Info

Product

Resources

About

Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

Cited by 145 publications

References 53 publications

Peptides: Production, bioactivity, functionality, and applications

Peptides: Production, bioactivity, functionality, and applications

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of &lt;i&gt;α&lt;/i&gt;-Lactalbumin

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

Contact Info

Product

Resources

About

Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of <i>α</i>-Lactalbumin