Characterization of Protein Hydrolysates from Fish Discards and By-Products from the North-West Spain Fishing Fleet as Potential Sources of Bioactive Peptides.

Andreia Henriques,José A Vázquez,Carla Pires,Jesus Valcarcel,Narcisa M Bandarra,Rogério Mendes

doi:10.3390/md19060338

Andreia Henriques, José A Vázquez + Show 4 more

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https://doi.org/10.3390/md19060338

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Journal: Marine Drugs	Publication Date: Jun 13, 2021
Citations: 36	License type: CC BY 4.0

Affiliation: Portuguese Sea and Atmosphere Institute

Abstract

Fish discards and by-products can be transformed into high value-added products such as fish protein hydrolysates (FPH) containing bioactive peptides. Protein hydrolysates were prepared from different parts (whole fish, skin and head) of several discarded species of the North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture and ash contents lower than 10% and 15%, respectively. The fat content of FPH varied between 1.5% and 9.4% and had high protein content (69.8–76.6%). The amino acids profiles of FPH are quite similar and the most abundant amino acids were glutamic and aspartic acids. All FPH exhibited antioxidant activity and those obtained from Atlantic horse mackerel heads presented the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard heads showed the highest ABTS radical scavenging activity and Fe2+ chelating activity. In what concerns the α-amylase inhibitory activity, the IC50 values recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and whole Atlantic horse mackerel, respectively. α-Glucosidase inhibitory activity of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme (ACE) inhibitory activity. Considering the biological activities, these FPH are potential natural additives for functional foods or nutraceuticals.

Highlights

According to the Food and Agriculture Organization [1] the total global fish production reached about 179 million tonnes in 2018, 88% of it (156 million tonnes) being used for direct human consumption
Moisture and ash contents were lower than 10% and 15%, respectively, in all fish protein hydrolysates (FPH) whereas organic matter ranged from 79% to 83%
Ash content of protein hydrolysates primarily depends on the hydrolysis process

Summary

Introduction

According to the Food and Agriculture Organization [1] the total global fish production reached about 179 million tonnes in 2018, 88% of it (156 million tonnes) being used for direct human consumption. The 2013 Reform of the Common Fisheries Policy and the introduction of the Landing Obligation, which requires all catches of regulated commercial species to be landed and counted against quota, is leading to an increase in fish landed that cannot be used in direct human consumption. In addition to this landed fish, there are large amounts of by-products from the fish processing factories, which may represent up to 70% of processed fish and can cause significant environmental problems. These by-products are usually composed of heads (9–12% of total fish weight), viscera (12–18%), skin (1–3%), bones (9–15%) and scales

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