Abstract
Protein hydrolysates from low-value underutilised fish species are potential sources of high-quality dietary protein and health enhancing peptides. Six blue whiting soluble protein hydrolysates (BW-SPH-A_F), generated at industrial scale using different hydrolysis conditions, were assessed in terms of their protein equivalent content, amino acid profile and score and physicochemical properties in addition to their ability to inhibit dipeptidyl peptidase IV (DPP-IV) and stimulate the secretion of insulin from BRIN-BD11 cells. Furthermore, the effect of simulated gastrointestinal digestion (SGID) on the stability of the BW-SPHs and their associated in vitro antidiabetic activity was investigated. The BW-SPHs contained between 70–74% (w/w) protein and all essential and non-essential amino acids. All BW-SPHs mediated DPP-IV inhibitory (IC50: 2.12–2.90 mg protein/mL) and insulin secretory activity (2.5 mg/mL; 4.7 to 6.4-fold increase compared to the basal control (5.6 mM glucose alone)). All BW-SPHs were further hydrolysed during SGID. While the in vitro DPP-IV inhibitory and insulin secretory activity mediated by some BW-SPHs was reduced following SGID, the activity remained high. In general, the insulin secretory activity of the BW-SPHs were 4.5–5.4-fold higher than the basal control following SGID. The BW-SPHs generated herein provide potential for anti-diabetic related functional ingredients, whilst also enhancing environmental and commercial sustainability.
Highlights
Fishery resources are an excellent source of high-quality dietary protein
The nitrogen content of the samples ranged from 13.76% to 14.45% (w/w) and using sample specific nitrogen to protein (N:P) conversion factors (5.04 to 5.24) all six blue whiting soluble protein hydrolysates (BW-SPHs) (BW-SPH-A_F) generated at industrial scale were shown to have high protein equivalent contents ranging from 70.37% to 73.60% (w/w) (Table 1)
The results presented indicate that protein hydrolysates generated from blue whiting, a low-value underutilised fish species, provide potential as a source of high-quality protein for human nutrition
Summary
Fishery resources are an excellent source of high-quality dietary protein. Fish meat contains between 17% and 22% (w/w) protein which is readily digestible and contains all essential amino acids in quantities that meet human dietary requirements [1,2]. Reports indicate that fish consumption per capita globally in 2016 was 19.7 kg, which equated to approximately 17.40% of the population’s intake of animal protein worldwide and approximately 6.90% of all proteins consumed [3]. Emerging trends show an increased consumer demand in the developed world for fish-based proteins, among others, which are perceived to be healthier than terrestrial animal derived equivalents. With the global demand for high-quality protein rapidly increasing and the over-stretched land-based resources, emerging proteins derived from non-land based sources will be a key component and driver of food companies’ future business strategies. There is a growing need to increase sustainable practices within the marine sector
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