Silver carp (Hypophthalmichthys molitrix) by-product hydrolysates: A new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12

Zhang, Huijuan; Huang, Xinrou; Zhang, Yan; Zou, Xuefeng; Li, Tian; Hong, Hui; Tan, Yuqing

doi:10.1016/j.foodchem.2022.134630

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…The moisture, protein, ash, and fat of hydrolysates and red tilapia were carried out according to the AOAC methods 934.01, 955.04, 942.05, 2003.06, respectively 11 . The nitrogen recovery was calculated by the previous method 12 …”

Section: Methodsmentioning

confidence: 99%

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Red tilapia by‐product hydrolysates: A new nitrogen source for Bifidobacterium lactisHN019

Jiang

Chen

et al. 2023

JSFA Reports

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Background Red tilapia by‐products possess ample protein and are either discarded or processed into low‐value products. The nitrogen source is the most expensive part of the microbial culture, so finding a cheap alternative can better promote the microbial economy. In this study, different combinations of enzymes were used to hydrolyze the by‐products of red tilapia, and its effects on the growth of Bifidobacterium lactis HN019 were investigated. Results The results showed that hydrolysate hydrolyzed by enzyme combination 4 (alcalase: neutrase: papain: flavorzyme = 1:1:2:1) (EC4) obtained the highest nitrogen recovery (53.63%) and >2000 Da peptide proportion (5.07%). Hydrolysate hydrolyzed by enzyme combination 2 (alcalase: neutrase: papain: flavorzyme = 2:1:1:1) (EC2) has less hydrophobic amino acids and could improve the growth rate in 10 h–14 h in 50% nitrogen source substitution but had worst viable count after 24 h cultivation. Conclusion These results indicated that red tilapia by‐product hydrolysate was an excellent nitrogen source substitution and suggested that the hydrophobic amino acids in the nitrogen source might be an essential factor affecting the growth of Bifidobacterium lactis HN019. This research enhanced the economic value of red tilapia by‐products, minimized the waste of aquatic resources, and provided directions for the utilization of red tilapia by‐products.

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Section: Methodsmentioning

confidence: 99%

“…11 The nitrogen recovery was calculated by the previous method. 12 Determination of molecular weight distribution…”

Section: Proximate Analysismentioning

confidence: 99%

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Red tilapia by‐product hydrolysates: A new nitrogen source for Bifidobacterium lactisHN019

Jiang

Chen

et al. 2023

JSFA Reports

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“…These peptones are typically derived from hydrolyzed sources such as fish, casein, meat, or soybean. However, there are barriers to the use of these sources, including high costs and the potential risk of bovine spongiform encephalopathy (BSE) virus contamination during beef hydrolysis ( Zhang et al, 2023 ). These limitations have ignited the pursuit for feasible alternatives.…”

Section: Introductionmentioning

confidence: 99%

An alternative peptone preparation using Hermetia illucens (Black soldier fly) hydrolysis: process optimization and performance evaluation

Liu,

Tiang,

et al. 2024

PeerJ

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Background Hermetia illucens (HI), commonly known as the black soldier fly, has been recognized for its prowess in resource utilization and environmental protection because of its ability to transform organic waste into animal feed for livestock, poultry, and aquaculture. However, the potential of the black soldier fly’s high protein content for more than cheap feedstock is still largely unexplored. Methods This study innovatively explores the potential of H. illucens larvae (HIL) protein as a peptone substitute for microbial culture media. Four commercial proteases (alkaline protease, trypsin, trypsase, and papain) were explored to hydrolyze the defatted HIL, and the experimental conditions were optimized via response surface methodology experimental design. The hydrolysate of the defatted HIL was subsequently vacuum freeze-dried and deployed as a growth medium for three bacterial strains (Staphylococcus aureus, Bacillus subtilis, and Escherichia coli) to determine the growth kinetics between the HIL peptone and commercial peptone. Results The optimal conditions were 1.70% w/w complex enzyme (alkaline protease: trypsin at 1:1 ratio) at pH 7.0 and 54 °C for a duration of 4 h. Under these conditions, the hydrolysis of defatted HIL yielded 19.25% ±0.49%. A growth kinetic analysis showed no significant difference in growth parameters (μmax, Xmax, and λ) between the HIL peptone and commercial peptone, demonstrating that the HIL hydrolysate could serve as an effective, low-cost alternative to commercial peptone. This study introduces an innovative approach to HIL protein resource utilization, broadening its application beyond its current use in animal feed.

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“…Silver carp (Hypophthalmichthys molitrix) is one of the most economically important freshwater fish species in Asia, Europe, Africa and North America [1]. It is characterized by a wide distribution, high-efficiency cultivation and fine meat quality [2].…”

Section: Introductionmentioning

confidence: 99%

Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix)

Zhang,

Peng

et al. 2023

Foods

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Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.

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Silver carp (Hypophthalmichthys molitrix) by-product hydrolysates: A new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12

Cited by 9 publications

References 36 publications

Red tilapia by‐product hydrolysates: A new nitrogen source for Bifidobacterium lactisHN019

Red tilapia by‐product hydrolysates: A new nitrogen source for Bifidobacterium lactisHN019

An alternative peptone preparation using Hermetia illucens (Black soldier fly) hydrolysis: process optimization and performance evaluation

Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix)

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