Abstract
Fish waste utilization to obtain protein hydrolysates has been demonstrated to be a useful strategy to face both environmental and economic impacts while obtaining high-value products with remarkable biological and nutritional properties. In the present study, protein hydrolysates obtained from anchovy Engraulis encrasicolus (APH) by-products were assessed for their potential biological activities in both in vitro and in vivo models. The treatment with APH exerted a significant protection against LPS-induced inflammation in RAW 264.7 cells, decreasing the protein expression of pro-inflammatory mediators (i.e., COX-2) and inhibiting the nuclear translocation of NF-κB through IκB-α. Moreover, APH modulated the expression of iNOS, MnSOD and HO-1, thus decreasing the severity of oxidative stress. The supplementation of APH in the diet of ApoE knockout mice down-regulated the proinflammatory cytokines (i.e., TNF-α, IL-1α, IL-1β, IL-6) in both aorta and heart tissues, and modulated the expression of oxidative stress-related genes (Cu/ZnSod, MnSod, Cat, Gpx and Ho), indicating that APH can exert a beneficial role, having anti-inflammatory and antioxidant activities. The nutritional properties of APH, together with their biological activities herein reported, highlight the possibility of obtaining bioactive molecules from fish waste and encourage their use as potential nutraceuticals in food and pharmaceutical industries in the next future.
Highlights
Worldwide, food waste represents one of the main concerns because of the adverse environmental and economic consequences arising from its current strategies of management
The so-called protein hydrolysates obtained from this process, contrary to non-hydrolyzed fish proteins, are characterized by highly balanced amino acid composition, as well as the presence of biological and nutritional properties such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic [5] that improve their commercial interest
Despite the potential economic advantages of converting fish by-products into valuable protein hydroysates and their reported bioactivities, studies focusing on the specific biological activity of fish protein hydrolysates in animal models are still scarce
Summary
Food waste represents one of the main concerns because of the adverse environmental and economic consequences arising from its current strategies of management. The so-called protein hydrolysates obtained from this process, contrary to non-hydrolyzed fish proteins, are characterized by highly balanced amino acid composition, as well as the presence of biological and nutritional properties such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic [5] that improve their commercial interest These properties are due to a better accessibility to the functional peptide sequences [6,7]. Enzymatic hydrolysis by proteolytic enzymes has been demonstrated to be an efficient process for obtaining high-added-value products with conserved nutritional value of the source protein and a high content of essential amino acids This process is able to generate peptides characterized by different bio-activities depending on the molecular size and composition with potential use as functional food ingredients [8,9]. The European anchovy is a high commercial value species with a widespread distribution and represents the most important pelagic fish resource in the Mediterranean Sea [20]
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