Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

“… Sayd, Dufour, Chambon, Buffière, Redmon, & Santé-Lhoutellier, 2018 Duck meat < 5 kDa fractions Post-mortem aging Antioxidant assessed at 3 days of aging by DPPH (59.83%), FRAP (greater than 300 μM FeSO 4 ⋅7H 2 O Eq/g sample), and ORAC (1000 μMTEq approximately) Liu, Chen, Huang, Huang, & Zhou, 2017 Pork, beef, chicken, and turkey meat < 3 kDa fractions In vitro enzymatic digestion Antioxidant activity evaluated with ABTS (594.9, 535.2, 714.3, and 651.9 μmol Trolox/g of peptide of beef, chicken, pork, and turkey, respectively), ACE-inhibitory (IC 50 from 81.2 μg/mL (chicken) to 238.0 μg/mL (Turkey)), and DPP- IV (IC 50 from1.88 mg peptides/mL (pork) to 2.71 mg peptides/mL (chicken)) Martini, Conte, & Tagliazucchi, 2019 . Fish Fish skin gelatin Glycopeptides Enzymatic hydrolysis with alcalase and flavourzyme, and then glycosylated Antimicrobial activity against E. coli (MIC 40 mg/mL) and antioxidant activity evaluated with DPPH (EC 50 from 2.6 to 3.4 mg/mL) Hong, Gottardi, Ndagijimana, & Betti, 2014 Tilapia skin collagen GPAGPAGEK, DGPSGPKGDR, GLPGPSGEEGKR, and DGPSGPKGDRGETGL Enzymatic hydrolysis with trypsin, pepsin, neutral protease, alkaline protease and protamex Iron-chelating (83.47% at a hydrolysate concentration of 5 mg/mL) Lin et al, 2021 Other animal products Egg white Egg white peptides Enzymatic hydrolysis Calcium-chelating (44.1 mg of calcium/kg). Huang et al, 2021 Cereals Wheat gluten proteins YYP, IP, YVP, YP In silico analysis Opioid peptides identified using BIOPEP database Garg, Apostolopoulos, Nurgali, & Mishra, 2018 Maize 19ZP1, 19ZP2 and 19ZP3 In silico analysis ACE-inhibitory (IC 50 from 14.19 to 202.04 μM) and antioxidant evaluated by ORAC (from 9.47 to 1349.36 μM TE/g of peptide) Díaz-Gómez, Neundorf, López-Castillo, Castorena-Torres, Serna-Saldívar, & García-Lara, 2020 Brown rice FGGSGGPGG and FGGGGAGAGG Enzymatic hydrolysis with bromelain …”

Purification and Characterization of a Novel Calcium-Binding Heptapeptide from the Hydrolysate of Tilapia Bone with Its Osteogenic Activity

“…The global market demand for tilapia (Oreochromis niloticus) is gradually increasing [21]. Tilapia is an important economic fish in China, and the tilapia fish processing industry generates a variety of by-products, including bone, skeleton, skin, and head, which have high utilization values [22]. Chuesiang and Sanguandeekul obtained a protein hydrolysate from tilapia bone and evaluated its antioxidant and angiotensin-I-converting enzyme (ACE)inhibitory activities [23].…”

“…Chuesiang and Sanguandeekul obtained a protein hydrolysate from tilapia bone and evaluated its antioxidant and angiotensin-I-converting enzyme (ACE)inhibitory activities [23]. Lin et al studied the preparation, purification, and identification of iron-chelating peptides derived from tilapia skin collagen and characterized peptideiron complexes [22]. Chen et al isolated a calcium-binding peptide, DGDDGEAGKIG, from tilapia scale protein hydrolysate and examined its calcium bioavailability in rats [16].…”

Anti-fatigue effect of small molecule oligopeptides from tilapia (Oreochromis Mossambicus) in mice

“…Many studies have shown that peptides are safe and effective in reducing fatigue, such as peptides from oysters (Xiao et al, 2020), mackerel (Wang et al, 2014), hairtail (Wang et al, 2020). Aquatic animals are diverse and contain a large number of valuable protein resources, so there is a huge space for development and utilization (Chalamaiah et al, 2019)。 Tilapia (Oreochromis mossambicus) is one of the important farmed freshwater fish in China, but its deep processing industry lags behind and its added value is low (Lin et al, 2021;Shiyan et al, 2021). Therefore, improving its protein utilization rate has attracted widespread attention.…”

“…Therefore, improving its protein utilization rate has attracted widespread attention. So far, there have been more studies on tilapia scraps (Lin et al, 2021). However, its composition is relatively complex, and the content of blood, fat and other impurities is large, which makes the processing process more cumbersome (Huang et al, 2015a).…”