Production and characteristics of fish protein hydrolysate from parrotfish (<i>Chlorurus sordidus</i>) head

Prihanto, Asep Awaludin; Nurdiani, Rahmi; Bagus, Annas D

doi:10.7717/peerj.8297

Cited by 26 publications

(16 citation statements)

References 37 publications

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“…Few protein bands ranging from 10 to 85 kDa were observed for both control and optimal head extracts which was in a similar range to that obtained in parrotfish head protein hydrolysates [ 50 ]. Poorly defined bands were obtained in viscera samples.…”

Section: Resultssupporting

confidence: 59%

An Integrated Approach for the Valorization of Sea Bass (Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction

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Pallarés

Barba

et al. 2021

Foods

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In this study, the presence of As, Hg, Cd, Pb, and mycotoxins in sea bass side streams (muscle, head, viscera, skin, and tailfin) was evaluated as a preliminary step to assess the effect of an innovative extraction technique (Pressurized Liquid Extraction; PLE) to obtain antioxidant protein extracts. Then, a response surface methodology-central composite design was used to evaluate and optimize the PLE extraction factors (pH, temperature, and extraction time) in terms of total protein content and total antioxidant capacity (TEAC and ORAC). Heavy metals were found in all samples while DON mycotoxin only in viscera, both far below the safe limits established by authorities for fish muscle tissue and fish feed, respectively. The selected optimal PLE extraction conditions were pH 7, 20 °C, 5 min for muscle, pH 4, 60 °C, 15 min for heads, pH 7, 50 °C, 15 min for viscera, pH 7, 55 °C, 5 min for skin, and pH 7, 60 °C, 15 min for tailfins. Optimal PLE conditions allowed increasing protein content (1.2–4.5 fold) and antioxidant capacity (1–5 fold) of sea bass side stream extracts compared to controls (conventional extraction). The highest amount of protein was extracted from muscle while the highest protein recovery percentage was found in viscera. Muscle, head, and viscera extracts showed higher antioxidant capacity than skin and tailfin extracts. Moreover, different SDS-PAGE patterns were observed among samples and a greater quantity of protein fragments of lower molecular weight were found in optimal than control extracts.

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Section: Resultssupporting

confidence: 59%

An Integrated Approach for the Valorization of Sea Bass (Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction

Fuente

Pallarés

Barba

et al. 2021

Foods

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“…The head proteins (PLE) exhibited bands from 8 to 103 kDa while those of head control extract were from 8 to 86 kDa. This range of molecular weights was equivalent to that obtained in sea bass head PLE extracts (10–85 kDa), as well as similar to parrotfish head hydrolysates subjected to hydrolysis at pH 9 for 24 h (17–76 kDa) [ 23 ]. Few differences in protein profiles of sea bream viscera extracts obtained by PLE and conventional stirring were observed.…”

Section: Resultssupporting

confidence: 52%

Development of Antioxidant Protein Extracts from Gilthead Sea Bream (Sparus aurata) Side Streams Assisted by Pressurized Liquid Extraction (PLE)

et al. 2021

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The pressurized liquid extraction (PLE) technique was used, for the first time, to obtain protein extracts with antioxidant activity from side streams (muscle, heads, viscera, skin, and tailfins) of gilthead sea bream (Sparus aurata) in order to give added value to these underutilized matrices. Extraction conditions previously optimized for sea bass (Dicentrarchus labrax) side streams were applied. Protein recovery percentages were 22% (muscle), 33% (heads), 78% (viscera), 24% (skin), and 26% (tailfins), which represented an increase of 1.2–4.5-fold compared to control samples (extraction by stirring). The SDS-PAGE profiles revealed that PLE-assisted extraction influenced protein molecular weight distribution of the obtained extracts. PLE conditions also allowed increasing the antioxidant capacity measured by both Trolox equivalent antioxidant capacity (TEAC; 1.3–2.4 fold) and oxygen radical absorbance capacity (ORAC; 1.9–6.4) assays for all fish extracts. Inductively coupled plasma mass spectrometry (ICP-MS) and high-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-qTOF-MS) were used to investigate the presence of toxic metals and mycotoxins in sea bream side streams. The levels of As, Hg, Cd, and Pb were below those established by authorities for fish muscle for human consumption (except for Cd in viscera samples). Through a nontargeted screening approach, no mycotoxins or related metabolites were detected for all sea bream side streams. This study contributes to the research on the valorization of fish processing side streams using environmentally friendly technology.

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“…The hydrophobic amino acid content of eel skin (Proline + alanine + valine + methionine + glycine + isoleucine + leucine + phenilalanine) was relatively high (between 53.95 and 61.79% of total amino acids). These amino acids can contribute to antioxidant and angiotensin-converting enzyme inhibitory activity [34]. Peña-Ramos et al [35] pointed out that hydrophobic amino acid and histidine lowered lipid oxidation considerably.…”

Section: Amino Acid Profilementioning

confidence: 99%

Proximate composition and amino acid profile of European eel skin: influence of body weight

Gómez-Limia

Carballo

Rodríguez-González

et al. 2022

Eur Food Res Technol

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Fish processing industries worldwide are discarding million kilograms of fish waste per year. The disposal of these wastes is an important handicap in fish processing industry. The thick eel skin is considered a waste product in the fish processing industry and in the home and is usually converted into low market-value products. The aims of this study were to evaluate the variations in the general chemical composition and amino acid content of eel skin in relation to body weight. The moisture content decreased and the lipid content increased with the weight of the eels. Eel skin had a high protein content, which did not vary significantly with eel weight. Glycine was the most abundant amino acid. The predominant essential amino acid was leucine. The smaller eels contained higher levels of threonine, valine, isoleucine, leucine, lysine, glutamic acid and tyrosine than the other groups. The larger eels contained higher levels of methionine, hydroxyproline, glycine, arginine, alanine and proline than the other groups. The protein indices showed that the skin from smaller eels was of higher nutritional quality. Graphical abstract

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Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

Cited by 26 publications

References 37 publications

An Integrated Approach for the Valorization of Sea Bass (Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction

An Integrated Approach for the Valorization of Sea Bass (Dicentrarchus labrax) Side Streams: Evaluation of Contaminants and Development of Antioxidant Protein Extracts by Pressurized Liquid Extraction

Development of Antioxidant Protein Extracts from Gilthead Sea Bream (Sparus aurata) Side Streams Assisted by Pressurized Liquid Extraction (PLE)

Proximate composition and amino acid profile of European eel skin: influence of body weight

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