Hydrolysates from tuna cooking juice as an anti-hypertensive agent

Hsu, Kuo‐Chiang; Cheng, Mei-Li; Hwang, Jyh-Sheng

doi:10.38212/2224-6614.2424

Cited by 7 publications

(4 citation statements)

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“…This effect could be related to the fact that bioactive peptides remain inactive in the amino acid sequence of the intact protein but, upon hydrolysis, these peptides are released and exhibit biological activity [51][52]. Hsu et al [9] reported that untreated tuna cooking water was unable to inhibit ACE activity. However, once this e uent was hydrolysed with the endopeptidase subtilisin from Bacillus subtilis, an ACE inhibitory effect was recorded, reaching IC 50 values of 46.89 mg/mL.…”

Section: Ace Inhibitory Activity Of Stickwater Protein Hydrolysatesmentioning

confidence: 99%

“…It has been shown that antioxidant and antihypertensive activities depend on structural and biochemical characteristics such as the degree of hydrolysis (DH), amino acid (AA) composition, molecular weight, and the AA sequence of the peptides released [8][9][10][11][12]. For instance, Amado et al [13] used ultra ltration followed by enzymatic hydrolysis (using Alcalase) to obtain protein fractions from e uents of cuttle sh (Illex argentinus) industrial processing.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates from Pacific Thread Herring (Ophistonema libertate) Stickwater

Martínez‐Montaño

Sarmiento-Machado

Osuna-Ruíz

et al. 2021

Waste Biomass Valor

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High amounts of rich-protein liquid wastes are produced during seafood processing. The e uent called stickwater resulting from the processing of Paci c thread herring (Ophistonema libertate) into shmeal, was evaluated as protein source to produce bioactive protein hydrolysates by using Alcalase as enzyme source. MethodsThe effect of degree of hydrolysis on biochemical properties (proximate analysis, molecular weight, amino acid composition) and antioxidant and antihypertensive activities of stickwater protein hydrolysates obtained with Alcalase was determined. ResultsDegree of hydrolysis (DH) of samples (5, 10 15 and 20%) in uences its biochemical and bioactive properties. The maximum ABTS and FRAP activity values (P < 0.05) were exhibited by hydrolysates at 15% DH (EC 50 = 2.8mg/mL and TEAC = 1.16 ± 0.03 mM TE/mg, respectively). Whereas the highest DPPH scavenging activity (P < 0.05) was found for hydrolysates at 5 and 10% of DH (EC 50 = 34.7 and 37 mg/mL respectively). Furthermore, enzymatic hydrolysis enhanced angiotensin converting enzyme (ACE)inhibitory activity, being those at 5 and 10% of DH, which exhibited lower IC 50 values (P < 0.05) compared to non-hydrolyzed stickwater. Peptide distribution of protein hydrolysates at < 1.35 kDa was in a range of 47 to 62% of total peptides and the presence of amino acids related to antioxidant activity such as His, Lys, Met, Tau, Tyr and Trp was detected in stickwater and protein hydrolysates. ConclusionThe production of protein hydrolysates from Paci c thread herring stickwater, represents an alternative to obtain added-value products with potential antioxidant and antihypertensive activity. Statement Of NoveltyStickwaters are shery e uents with a high amount of dissolved protein containing a good pro le of essential amino acids. Taking in account that biochemical and bioactive properties are dependent of the extent of protein hydrolysis, in the present study the effect of degree of hydrolysis of herring stickwater was evaluated on antioxidant and antihypertensive activities, which, to the best of our knowledge, in other

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Section: Ace Inhibitory Activity Of Stickwater Protein Hydrolysatesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates from Pacific Thread Herring (Ophistonema libertate) Stickwater

Martínez‐Montaño

Sarmiento-Machado

Osuna-Ruíz

et al. 2021

Waste Biomass Valor

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“…In recent years, many studies were conducted on protein hydrolysates in steaming juice. Findings indicated that salmon steaming juice was consisted of antioxidant, hypoglycemic, antihypertensive, anti-cancer, and other physiological activities [ 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. In addition, mackerel steaming juice (MSJ) contained antibacterial, antioxidant, and other physiological activities [ 19 , 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel (Scomber australasicus) Steaming Juice

Panjaitan

Chen

et al. 2022

Foods

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Mackerel (Scomber australasicus) steaming juice (MSJ) can be a good source of proteins. However, it is often treated as food waste during the canning process. The objective of this study was to investigate the Angiotensin-I converting enzyme (ACE-I) inhibitory and antioxidant activities from MSJ hydrolysates using in silico and in vitro approaches. Proteins extracted from MSJ were identified by proteomic techniques, followed by sulfate polyacrylamide gel electrophoresis (SDS-PAGE), in-gel digestion, tandem mass spectrometry and on-line Mascot database analysis. Myosin heavy chain (fast skeletal muscle), actin, myosin light chain 1 (skeletal muscle isoform), collagen alpha-2(I) chain, tropomyosin alpha-1 chain, beta-enolase, fructose-bisphosphate aldolase A and glyceraldehyde-3- phosphate dehydrogenase were identified and further analyzed using BIOPEP-UWM database. In silico results indicated that MSJ proteins had potential bioactive peptides of antioxidant and ACE-I inhibitory activities. MSJ was then hydrolyzed using six proteases (papain, pepsin, proteinase k, alcalase, bromelain, thermolysin). In particular, pepsin hydrolysates (5 mg/mL) showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (61.54%) among others. Alcalase hydrolysates (5 mg/mL) exhibited the highest metal chelating activity (89.76%) and proteinase K hydrolysates (5 mg/mL) indicated the highest reducing power activity (1.52 abs). Moreover, pepsin hydrolysates (0.1 mg/mL) possessed the highest ACE inhibitory activity (86.15%). Current findings suggest that MSJ hydrolysates can be a potential material to produce ACE-I inhibitory and antioxidant peptides as nutraceutical or pharmaceutical ingredients/products with added values.

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Section: Introductionmentioning

confidence: 99%

Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates From Pacific Thread Herring (Ophistonema Libertate) Stickwater.

Martínez‐Montaño

Sarmiento-Machado

Osuna-Ruíz

et al. 2021

Preprint

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Purpose High amounts of rich-protein liquid wastes are produced during seafood processing. The effluent called stickwater resulting from the processing of Pacific thread herring (Ophistonema libertate) into fishmeal, was evaluated as protein source to produce bioactive protein hydrolysates by using Alcalase as enzyme source. Methods The effect of degree of hydrolysis on biochemical properties (proximate analysis, molecular weight, amino acid composition) and antioxidant and antihypertensive activities of stickwater protein hydrolysates obtained with Alcalase was determined. Results Degree of hydrolysis (DH) of samples (5, 10 15 and 20%) influences its biochemical and bioactive properties. The maximum ABTS and FRAP activity values (P < 0.05) were exhibited by hydrolysates at 15% DH (EC50 = 2.8mg/mL and TEAC = 1.16 ± 0.03 mM TE/mg, respectively). Whereas the highest DPPH scavenging activity (P < 0.05) was found for hydrolysates at 5 and 10% of DH (EC50 = 34.7 and 37 mg/mL respectively). Furthermore, enzymatic hydrolysis enhanced angiotensin converting enzyme (ACE)-inhibitory activity, being those at 5 and 10% of DH, which exhibited lower IC50 values (P < 0.05) compared to non-hydrolyzed stickwater. Peptide distribution of protein hydrolysates at < 1.35 kDa was in a range of 47 to 62% of total peptides and the presence of amino acids related to antioxidant activity such as His, Lys, Met, Tau, Tyr and Trp was detected in stickwater and protein hydrolysates. Conclusion The production of protein hydrolysates from Pacific thread herring stickwater, represents an alternative to obtain added-value products with potential antioxidant and antihypertensive activity.

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Hydrolysates from tuna cooking juice as an anti-hypertensive agent

Cited by 7 publications

References 0 publications

Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates from Pacific Thread Herring (Ophistonema libertate) Stickwater

Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates from Pacific Thread Herring (Ophistonema libertate) Stickwater

In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel (Scomber australasicus) Steaming Juice

Effect of Degree of Hydrolysis on Biochemical Properties and Biological Activities (Antioxidant and Antihypertensive) of Protein Hydrolysates From Pacific Thread Herring (Ophistonema Libertate) Stickwater.

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