Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe

Abstract

Currently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it is a potentially valuable resource. This study aimed to investigate the physical and chemical characteristics of protein hydrolysates from tuna roe using autoclave and enzymes (alcalase and trypsin at 0.5 and 1.0% w/v). Bioinformatics was also applied to analyze the identified peptides. The hydrolysates were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility and foaming properties. The proteins were separated by SDS-PAGE before tryptic digestion and peptide identification by nano LC-ESI-MS/MS. The putative bioactivities of the identified peptides were predicted using bioinformatics prediction tools. The main amino acids found in all hydrolysates were cysteine, glycine and arginine (16.26–20.65, 10.67–13.61 and 10.87–12.08 g/100 g protein, respectively). The hydrolysates obtained from autoclaving showed lower molecular weights than those by the enzymatic method. The 0.1 g/mL concentration of hydrolysates provided higher antioxidant activities compared to the others. All hydrolysates had high solubility and exhibited foaming capacity and foam stability. Putative anti-hypertensive, anti-virus and anti-parasite activities were highly abundant within the obtained peptides. Moreover, predicted muti-bioactivity was indicated for seven novel peptides. In the future work, these peptides should be experimentally validated for further applications.

Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste

“…5). The functional properties of FPH; water binding capacity, oil binding capacity, protein solubility, foaming capacity and stability are affected by many factors include pH value, size of protein particles, and surface hydrophobicity (Phetchthumrongchai et al ., 2022).…”

Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound

“…Enzymatic hydrolysis increases the usability of protein resources while maintaining their intrinsic nutritional value [ 26 ] and, in some cases, it exerts physiological benefits, such as antioxidant, immunostimulatory, and antihypertensive activities [ 11 , 12 ]. However, the bitter taste associated with the EPH, which is a weakness when applied to food condiments, has been highlighted in many studies [ 7 ].…”

“…Enzymatic hydrolysis using commercial proteases is a powerful method for developing extracts rich in flavorful peptides and free amino acids from protein resources [ 7 , 8 ]. Fish or crab processing by-products have been considered into utilization of enzymatic protein hydrolysates (EPHs) for their valorization [ 9 , 10 ] and, in some cases, their physiological benefits, such as antioxidant, immunostimulatory, and antihypertensive activities [ 11 , 12 ]. However, many studies have highlighted the bitter taste of EPHs, which is a weakness when applied to seasoning products [ 7 ].…”

Amino Acids Biostimulants and Protein Hydrolysates in Agricultural Sciences

“…Their utilization can significantly affect nitrogen metabolism in plants, and boost productivity, particularly when applied as a seed pre-treatment [ 144 ]. For separating the amino acids in protein hydrolysates, a liquid chromatography process can be used [ 145 , 146 ]. Numerous methods have been considered to produce hydrolysates from fish and fish by-products such as thermal hydrolysis, autolysis, chemical hydrolysis, and enzymatic hydrolysis [ 146 , 147 ].…”

“…For separating the amino acids in protein hydrolysates, a liquid chromatography process can be used [ 145 , 146 ]. Numerous methods have been considered to produce hydrolysates from fish and fish by-products such as thermal hydrolysis, autolysis, chemical hydrolysis, and enzymatic hydrolysis [ 146 , 147 ]. The basic procedures utilized following hydrolysis of protein are heat inactivation, which has a function in the inactivation of proteolytic enzymes; ultrafiltration, which is important in the removal of high molecular weight peptides and proteins; use of specific enzymes, which can reduce the content of specific amino acids; hydrolysis by exoproteases, which is active in hydrolysis and the reduction of bitterness; carob activation, which has a notable role in the reduction of bitterness; and absorption chromatography, which can decrease the content of aromatic amino acids.…”