Microalgal proteins for feed, food and health

Hayes, María; Skomedal, Hanne; Skjånes, Kari; Mazur‐Marzec, Hanna; Toruńska-Sitarz, Anna; Catalá, Myriam; Hoşoğlu, Müge İşleten; García‐Vaquero, Marco

doi:10.1016/b978-0-08-101023-5.00015-7

Cited by 34 publications

(37 citation statements)

References 95 publications

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“…Comparing with the protein sources from plants and terrestrial animals, proteins from aquatic sources have unique flavor, quality, and nutritional value. Based on some studies, several aquatic proteins have already been utilized in the food industry as functional ingredients due to their specific attributes for use as gelling agents, protein replacements, and stabilizing/thickening agents (Hayes et al., ). Currently, the amount of marine processing by‐products is enormous, and there are significant opportunities to develop valuable protein products from marine materials, such as fish, echinodermata, crustacean, and algae (Azadian, Moosavinasab, & Abedi, ; Lee et al., ; Wang et al., ).…”

Section: Introductionmentioning

confidence: 99%

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Han

Tang

et al. 2019

Journal of Food Science

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Protein isolates were recovered from scallop (Patinopecten yessoensis) gonads to develop a novel functional matrix by investigating their physiochemical and functional properties. Scallop gonad protein isolates (SGPIs) were prepared from degreased scallop gonads (DSGs) by an alkali extraction and isoelectric solubilization/precipitation (ISP) process. The protein compositions of the SGPIs were mainly vitellogenin and beta-actin with molecular weights of 266 and 42 kDa, respectively, as determined using Nano-liquid chromatography-mass/mass (Nano-LC-MS/MS). After the ISP process, the protein solubility of the SGPIs was significantly improved, and the surface hydrophobicity of SGPIs intensely increased by 1.1-fold, which were attributed to the exposure of aromatic residues such as phenylalanine, tyrosine, and tryptophan. However, the content of total/reactive sulfhydryl in SGPIs was decreased compared with that of DSGs. Meanwhile, the ISP process caused partial protein unfolding, as indicated by circular dichroism analysis, which exhibited a remarkable rise in the β-sheet content with a parallel decline in the α-helix and random coil contents (P < 0.05). SGPIs exhibited a better oil absorption capacity and foaming property than both DSGs and soybean protein isolates (SPIs). Moreover, the emulsifying capacity of SGPIs was greatly enhanced by the ISP process, which was superior to the effect of commercial SPIs and was ascribed to its favorable solubility as well as surface characteristics.Practical Application: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high-protein part, is usually discarded as processing by-products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods. Further reproduction without permission is prohibited Food ChemistryPhysiochemical and functionalities of scallop protein . . . Protein in-gel digestionAccording to the protocol described by Qin and Zhang (2002), after conventional SDS-PAGE, the protein bands from the gel were excised, diced into small pieces (1 mm 3 ), and then dehydrated with 100 mMNH 4 HCO 3 /50% acetonitrile (ACN). Afterward, the gel pieces were reduced by dithiothreitol (DTT) solution, followed by alkylation using iodoacetamide/NH 4 HCO 3 solution, and then

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Section: Introductionmentioning

confidence: 99%

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Han

Tang

et al. 2019

Journal of Food Science

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“…Microalgal biomass is considered a source of protein. It can be used in its entirety, or the proteins can be extracted and incorporated into human and/or animal foods . Table shows the proteins that were present in the largest fraction among the macromolecules under evaluation.…”

Section: Resultsmentioning

confidence: 99%

“…It can be used in its entirety, or the proteins can be extracted and incorporated into human and/or animal foods. 35 Table 1 shows the proteins that were present in the largest fraction among the macromolecules under evaluation. The highest protein concentrations were obtained in the control experiment (CE) and in the treatment receiving the 0.03% CO 2 , with a significant difference (p < .05) relative to the other treatments.…”

Section: Resultsmentioning

confidence: 99%

Bioprocess strategies for enhancing biomolecules productivity in Chlorella fusca LEB 111 using CO₂ a carbon source

Moraes

Santos

Costa

2019

Biotechnology Progress

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The aim of this study was to evaluate the influence of different carbon dioxide (CO2) concentrations on the distribution of carbon forms in the culture medium and the biomass production and biomolecules productivity of the strain Chlorella fusca LEB 111. In this study, experiments were carried out in which C. fusca cultures were exposed to different CO2 concentrations, 0.03% (0.08 mlCO2 mlmedium−1 days−1), 5% (0.18 mlCO2 mlmedium−1 days−1), and 15% vol/vol CO2 (0.54 mlCO2 mlmedium−1 days−1). Among the carbon chemical species distributions in the culture medium, bicarbonate was predominant (94.2–98.9%), with the highest quantitative percentage in the experiment receiving a 15% CO2 injection. C. fusca LEB 111 cultivated with 15% CO2 showed the highest biomass productivity (194.3 mg L−1 days−1) and CO2 fixation rate (390.9 mg L−1 days−1). The carbohydrate productivity in the culture that received 15% CO2 was 46.2% higher than the value verified for the culture with the addition of CO2 from the air (0.03% CO2). In addition, CO2 concentration providing increases of 0.03–15% to C. fusca cultures resulted in a 31.6% increase in the lipid productivity. These results showed that C. fusca can be used for CO2 bioconversion and for producing biomass with potential applications for biofuels and bioproducts.

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“…Microalgae are an underutilised resource of valuable bioactive compounds and biochemicals such as proteins, pigments, antioxidants, polysaccharides, sterols, fatty acids and vitamins. Microalgae contribute Bioactive properties of microalgal protein hydrolysates Stack et al indirectly to the human diet due to their frequent use as feed additives in aquaculture and agriculture (Hayes et al, 2017). Additionally, some microalgae such as Aphanizomenon flos-aquae, Chlorella vulgaris and Spirulina platensis are consumed directly in the human diet as whole-biomass because of their good nutritional properties (Saha et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, some microalgae such as Aphanizomenon flos-aquae, Chlorella vulgaris and Spirulina platensis are consumed directly in the human diet as whole-biomass because of their good nutritional properties (Saha et al, 2015). The high protein content of various microalgal species and their amino acid profile, which compares favourably with that of other food proteins, make microalgae an alternative human food protein source (Hayes et al, 2017). Spirulina, for instance, is high in protein (60-70% depending on the strain).…”

Section: Introductionmentioning

confidence: 99%

Protein extraction and bioactive hydrolysate generation from two microalgae, Porphyridium purpureum and Phaeodactylum tricornutum

Stack¹,

Gouic²,

Tobin³

et al. 2018

Journal of Food Bioactives

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Microalgae are a relatively underutilised source of valuable nutritional compounds and biochemicals. Their high protein contents make them an interesting target for the generation of bioactive peptides for the functional food industry. Here, the nitrogenous components of the red microalga Porphyridium purpureum and the diatom- Phaeodactylum tricornutum were quantified, and their SDS-PAGE profiles analysed. Proteinswere isolated from these species by solubilisation at alkaline pH followed by precipitation at acidic pH. The protein extracts were hydrolysed with the food-grade proteolytic preparations Alcalase 2.4 L and Flavourzyme 500 L. The P. purpureum and P. tricornutum hydrolysates were examined for their in vitroanti-diabetic and antioxidant properties. The microalgal-derived protein hydrolysates had dipeptidyl peptidase (DPP) IV inhibitory activity, with IC50 values of 2.28 ± 0.36 and 2.68 ± 0.19 mg/mL for P. purpureum and P. tricornutum, respectively. The oxygen radical absorbance capacity (ORAC) and ferric reducing power (FRAP) values were, respectively, 13.98 ± 0.97 and 478.94 ± 34.43 for P. purpureum, and 15.04 ± 0.54 and 155.74 ± 38.30 for P. tricornutum expressed in μmol Trolox Equivalent (TE) per gram of dry matter.The results suggest that protein hydrolysates from these microalgae have potential use as functional food ingredients.

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Microalgal proteins for feed, food and health

Cited by 34 publications

References 95 publications

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Bioprocess strategies for enhancing biomolecules productivity in Chlorella fusca LEB 111 using CO₂ a carbon source

Protein extraction and bioactive hydrolysate generation from two microalgae, Porphyridium purpureum and Phaeodactylum tricornutum

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Microalgal proteins for feed, food and health

Cited by 34 publications

References 95 publications

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Bioprocess strategies for enhancing biomolecules productivity in Chlorella fusca LEB 111 using CO2 a carbon source

Protein extraction and bioactive hydrolysate generation from two microalgae, Porphyridium purpureum and Phaeodactylum tricornutum

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Product

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Bioprocess strategies for enhancing biomolecules productivity in Chlorella fusca LEB 111 using CO₂ a carbon source