Optimization of Hydrolysis Conditions for the Production of Iron-Binding Peptides from Mackerel Processing Byproducts

Wang, Pan-Feng; Huang, Guangrong; Jiang, Jiaxin

doi:10.19026/ajfst.5.3183

Cited by 14 publications

(8 citation statements)

References 24 publications

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“…Enzymatic hydrolysis: Enzymatic hydrolysis conditions of horse mackerel processing product were according to Wang et al (2013). Hydrolysis experiments were conducted in a 500 mL glass reactor.…”

Section: Methodsmentioning

confidence: 99%

Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids

Zhang¹,

Sun²,

Huang³

2015

American J. of Food Technology

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The aim of this study was to investigate the stability of mackerel (Trachurus japonicas) processing byproducts protein hydrolysate with iron-binding capacity in vitro simulated gastrointestinal systems. The changes in molecular weight distribution and iron-binding capacity were used for evaluating the stability of the hydrolysate in simulated gastrointestinal digestion. The molecular weight of mackerel hydrolysate with iron-binding capacity was mostly less than 1300 Da and composted mainly by tripeptides to undepeptides. The hydrolysate was stable in gastric or intestinal digestion separately for 5 h, or two-stage gastrointestinal digestion. The iron-binding capacity did not change significantly during gastrointestinal digestion. The mackerel processing byproducts hydrolysate had potential in iron fortification functional ingredients of food industry.

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Section: Methodsmentioning

confidence: 99%

Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids

Zhang¹,

Sun²,

Huang³

2015

American J. of Food Technology

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“…Iron chelates of protein hydrolysates have attracted a great amount of attention as a new type of iron supplement [18]. Amino acids [12], small peptides [85] and polypeptides [36] have been confirmed to be able to improve iron bioavailability or absorption. They also have the potential to be used in the food and feed industries, and many of them are already being used.…”

Section: Usages Advantages and Challenges Of Protein Hydrolysatesmentioning

confidence: 99%

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

Jiang

Huang

2017

Nutrients

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Iron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates to chelate iron is thought to be a key attribute for the promotion of iron absorption. Iron-chelatable protein hydrolysates are categorized by their absorption forms: amino acids, di- and tri-peptides and polypeptides. Their structural characteristics, including their size and amino acid sequence, as well as the presence of special amino acids, influence their iron chelation abilities and bioavailabilities. Protein hydrolysates promote iron absorption by keeping iron soluble, reducing ferric iron to ferrous iron, and promoting transport across cell membranes into the gut. We also discuss the use and relative merits of protein hydrolysates as iron supplements.

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“…Furthermore, we purified MPH (<2.5 kDa) and investigated its effect and mechanism for anti-fatigue ( Wang et al, 2014a ). Although there were many researches on the processing and utilization of mackerel ( Morales-Medina et al, 2016 ; Sampath Kumar, Nazeer & Jaiganesh, 2012 ; Wang et al, 2013 ; Wang, Huang & Jiang, 2013 ), studies were seldom conducted on mackerel by-products such as viscera, head and tail and their biological activities. In order to increase the demand for utilization of mackerel by-products, our study was to optimize the enzymatic protein hydrolysis from mackerel viscera to obtain the antioxidant peptide with the higher nitrogen recovery (NR).…”

Section: Introductionmentioning

confidence: 99%

Optimization of antioxidative peptides from mackerel (Pneumatophorus japonicus) viscera

Wang

Xing

et al. 2018

PeerJ

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Mackerel (Pneumatophorus japonicus) viscera contain large amount of protein. We used five proteases to hydrolyze the viscera, and the hydrolysate treated by neutrase exhibited the highest nitrogen recovery (NR). Then we optimized the preparation conditions for mackerel viscera hydrolysate (MVH) by response surface methodology and investigated the antioxidant activity of MVH. The optimal conditions were as follows: enzyme concentration of 1,762.87 U/g, pH of 6.76, temperature of 43.75 °C, extraction time of 6.0 h and water/material ratio of 20.37 (v/w), and the maximum NR was 37.84%. Furthermore, the molecular weight distribution of MVH was almost below 3,000 Da determined by TSK G2000 SWXL gel filtration chromatography, and the MVH exhibited good antioxidant activities in various in vitro assays, including DPPH radical, hydroxyl radical and superoxide anion scavenging activities, reducing power and similar effectivelness as butylated hydroxytoluene and Vitamin E to inhibit lipid peroxidation. The results suggested that MVH could be used as a potential source of antioxidant peptide in food industries.

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Optimization of Hydrolysis Conditions for the Production of Iron-Binding Peptides from Mackerel Processing Byproducts

Cited by 14 publications

References 24 publications

Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids

Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

Optimization of antioxidative peptides from mackerel (Pneumatophorus japonicus) viscera

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