The effect of boarfish protein hydrolysate on postprandial glycaemic response and satiety in healthy adults

Crowe, William E.; McLaughlin, Chris M.; Allsopp, Philip J.; Slevin, Mary; Harnedy, Pádraigín A.; Cassidy, Yvonne M.; Baird, J.; Devaney, Martin; Fitzgerald, Richard J.; O’Harte, Finbarr; McSorley, Emeir M.

doi:10.1017/s002966511800109x

Cited by 10 publications

(7 citation statements)

References 2 publications

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“…There has been much less interest in the protein fraction of Atlantic herring, with only a few published studies investigating protein hydrolysates derived from this species (Sathivel et al, 2003;Beaulieu et al, 2009;Pampanin et al, 2012). In contrast, research on processing and product development for blue whiting and boarfish has focussed on the protein fraction with little or no research on their lipid fraction (Huidobro & Tejada, 1995;Pérez-Mateos et al, 1997;Fernández-Martín et al, 1998;Cudennec et al, 2012;Nobile et al, 2016;Ojha et al, 2016;McLaughlin et al, 2017;Crowe et al, 2018;Egerton et al, 2018;Parthsarathy et al, 2019). Only two studies related to boarfish lipids could be found: a magazine article that briefly investigated the omega-3 content of boarfish (Gormley, 2015) and a peerreviewed article that reported the lipid composition and fatty acids profile in selected fish meals, of which boarfish was an ingredient (Mika et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

The proximate composition of three marine pelagic fish: blue whiting (Micromesistius poutassou), boarfish (Capros aper) and Atlantic herring (Clupea harengus)

Egerton

Mannion

Culloty

et al. 2020

Irish Journal of Agricultural and Food Research

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This study presents data from an in-depth proximate compositional analysis of three marine fish species: blue whiting (Micromesistius poutassou), boarfish (Capros aper) and Atlantic herring (Clupea harengus). These fish contained significant amounts of protein (16–17%), lipids (4–11%) and minerals (2–6% ash). The proteins, particularly from boarfish, had close to optimum amino acid profiles for human and fish nutrition. They compared favourably with other fish species in terms of total lipids and relative concentration of the omega-3 fatty acids docosahexaenoic acid and eicosapentaenoic acid (11.8–13.3% and 5.9–8.1% in triacylglycerols [TG] and 24.6–35.4% and 5.8–12.0% in phospholipids [PL]). Atlantic herring had the highest lipid content among the three fish and was found to contain high levels of PL poly-unsaturated fatty acids, including omega-3 fatty acids. Minerals detected in the fish included calcium (272–1,520 mg/100 g), phosphorus (363–789 mg/100 g), iron (1.07–2.83 mg/100 g), magnesium (40.70–62.10 mg/100 g), potassium (112.00–267.00 mg/100 g), selenium (0.04–0.06 mg/100 g), sodium (218.00–282.00 mg/100 g) and zinc (1.29–5.57 mg/100 g). Boarfish had the highest ash fraction and also the highest levels of all the minerals, except potassium. Atlantic herring had considerably lower mineral content compared with the other two species and, levels detected were also lower than those reported in previously published studies. Heavy metals contents were quantified, and levels were significantly below the maximum allowable limits for all elements except arsenic, which ranged from 1.34 to 2.44 mg/kg in the three fish species. Data outlined here will be useful for guiding product development. Future studies would benefit from considering catch season, sex and developmental stage of the fish.

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Section: Introductionmentioning

confidence: 99%

The proximate composition of three marine pelagic fish: blue whiting (Micromesistius poutassou), boarfish (Capros aper) and Atlantic herring (Clupea harengus)

Egerton

Mannion

Culloty

et al. 2020

Irish Journal of Agricultural and Food Research

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“…The in vitro results obtained here can be extrapolated to those previously obtained in vivo with other fish protein hydrolysates on food intake and glycemic managements in healthy mice [ 20 ] and rats [ 16 ], in high-fat-diet-induced obese mice [ 35 ] or diabetic and obese rats and as in several clinical studies [ 18 , 21 , 33 , 36 , 37 , 38 ].…”

Section: Discussionmentioning

confidence: 59%

New Bioactive Peptides Identified from a Tilapia Byproduct Hydrolysate Exerting Effects on DPP-IV Activity and Intestinal Hormones Regulation after Canine Gastrointestinal Simulated Digestion

et al. 2020

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Like their owners, dogs and cats are more and more affected by overweight and obesity-related problems and interest in functional pet foods is growing sharply. Through numerous studies, fish protein hydrolysates have proved their worth to prevent and manage obesity-related comorbidities like diabetes. In this work, a human in vitro static simulated gastrointestinal digestion model was adapted to the dog which allowed us to demonstrate the promising effects of a tilapia byproduct hydrolysate on the regulation of food intake and glucose metabolism. Promising effects on intestinal hormones secretion and dipeptidyl peptidase IV (DPP-IV) inhibitory activity were evidenced. We identify new bioactive peptides able to stimulate cholecystokinin (CCK) and glucagon-like peptide 1 (GLP-1) secretions, and to inhibit the DPP-IV activity after a transport study through a Caco-2 cell monolayer.

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“…This in turn equates to a protein equivalent content of 4.16% and 1.64% (w/v), respectively, and an overall dose of 2.50 and 2.46 g protein equivalent, respectively. The fortified tomato‐based soup sample utilised in this study was the same as that used in a randomised controlled human intervention crossover study designed to assess the effect of hydrolysate intake (3.50 g) equivalent to 2.50 g protein on biomarkers of glycaemic control and satiety in healthy adults (Crowe et al ., 2018). Thermal processing is conventionally used in the food industry to inactivate microorganisms and enzymes and to thereby extend the shelf life of food products.…”

Section: Resultsmentioning

confidence: 99%

“…In a previous study, we have shown that a boarfish‐derived protein hydrolysate (BPH) exhibits promising anti‐diabetic activity both in vitro (DPP‐IV inhibition and pancreatic β cells and enteroendocrine cells in culture) and in a small animal study (Parthsarathy et al ., 2019). While the hydrolysate had no effect on biomarkers of glycaemic control and satiety at the dose given in a randomised controlled human intervention crossover study with healthy adults, a significant increase in satiety rating was reported at 180 min following consumption of a beverage fortified with the hydrolysate compared to the unfortified control (Crowe et al ., 2018). Furthermore, a number of peptides with in vitro and in situ cell‐based (Caco‐2) DPP‐IV inhibitory activity and in situ insulin secretory activity have been identified within the BPH (Harnedy‐Rothwell et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Stability to thermal treatment of dipeptidyl peptidase‐IV inhibitory activity of a boarfish (Capros aper) protein hydrolysate when incorporated into tomato‐based products

Harnedy‐Rothwell

McLaughlin

Crowe

et al. 2020

Int J of Food Sci Tech

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Biofunctional peptide ingredients should retain their stability following standard processing operations in food-based delivery vehicles. A boarfish protein hydrolysate, exhibiting anti-diabetic activity, was subjected to a range of thermal treatments following incorporation into tomato-based soup and juice products. The dipeptidyl peptidase-IV (DPP-IV) inhibitory activity and peptide profile of the hydrolysate within the products were assessed before and after thermal treatment. The treatments applied had no effect on the DPP-IV inhibitory activity or peptide profile of the protein hydrolysate. The heat-treated (90°C 9 1 min and 121°C 9 42 s) juice-fortified beverage had microbial counts within the acceptable limits for consumption when stored at 4°C for 30 days. Furthermore, the hydrolysate within the beverage products was resistant to simulated gastrointestinal digestion (SGID) regardless of whether it was heat-or non-heat-treated, or stored for 30 days at 4°C. Therefore, tomato-based beverages are suitable delivery vehicles for biofunctional peptide ingredients.

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The effect of boarfish protein hydrolysate on postprandial glycaemic response and satiety in healthy adults

Cited by 10 publications

References 2 publications

The proximate composition of three marine pelagic fish: blue whiting (Micromesistius poutassou), boarfish (Capros aper) and Atlantic herring (Clupea harengus)

The proximate composition of three marine pelagic fish: blue whiting (Micromesistius poutassou), boarfish (Capros aper) and Atlantic herring (Clupea harengus)

New Bioactive Peptides Identified from a Tilapia Byproduct Hydrolysate Exerting Effects on DPP-IV Activity and Intestinal Hormones Regulation after Canine Gastrointestinal Simulated Digestion

Stability to thermal treatment of dipeptidyl peptidase‐IV inhibitory activity of a boarfish (Capros aper) protein hydrolysate when incorporated into tomato‐based products

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