Fish By-products Research Articles

Assessment of the feed additive consisting of potassium diformate for all animal species for the renewal of its authorisation (Addcon GmbH).

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the assessment of the application for renewal of authorisation of potassium diformate for all animal species. The additive was initially evaluated in 2004 and re‐evaluated by the Panel in 2012, with the conclusion that the additive (i) was safe for the target species, the consumer and the environment when used under the proposed conditions; (ii) was an eye irritant and (iii) had the potential to increase the storage time of raw fish and fish by‐products for feed use in a dose‐dependent manner at low temperature. The FEEDAP Panel considered that the use of potassium diformate under the approved conditions of use remains safe for consumers and the environment, and that it is an eye irritant. Due to the absence of data, the FEEDAP Panel could not conclude on the potential of the additive to be a skin irritant or a respiratory or dermal sensitiser. Regarding the safety for the target species, the FEEDAP Panel considered that the mixture of different sources of potassium diformate remains safe for use in sows’ feed under the approved conditions of use (12,000 mg/kg complete feed). However, based on a tolerance trial, the Panel concluded that the maximum safe level of potassium diformate in weaned piglets should be reduced to 6,000 mg/kg complete feed and the same conclusion was extended to pigs for fattening. Owing to the lack of information provided, the Panel could not conclude on the safety of the additive for species other than pigs under the approved conditions. The present application does not include a proposal for amending or supplementing the conditions of the original authorisation that would have an impact on the efficacy of the additive.

Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate.

Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.

Characteristics of Fish Protein Hydrolysate from Mackerel (Scomber Japonicus) By-Products

Fishery processing industry produces a high number of by-products. Fortunately, some fish by-products can be reused and converted into valuable products, such as fish protein hydrolysates. Fish protein hydrolysate (FPH) is known to have a high functional value. This study aims to valorize the mackerel (Scomber japonicus) heads into FPH with biofunctional properties under different pH and hydrolysis duration. Hydrolysis was carried out at pH 0, 5, 7, and 9 for 12 and 24 hour. Response surface methodology was performed to determine the optimum production condition. The results showed that pH and hydrolysis duration had significant effects (p < 0.05) on yield, antioxidant activity, protein content, and degree of hydrolysis of mackerel FPH. The highest yield (59.89 ± 0.08%), with a protein content of 67.95 ± 0.49%, was obtained at pH 5 after 12 hour incubation. In addition, the mackerel fish protein hydrolysate had high antioxidant activity (36.95 ± 0.82%) with a degree of hydrolysis of 32.63 ± 1.12%. It was suggested that mackerel heads could be a potential resource to produce bio-functional fish protein hydrolysate. Further research on other properties of mackerel FPH and the use of different enzymes to produce better quality mackerel head FPH is recommended.

Pre-Treatment of Fish By-Products to Optimize Feeding of Tenebrio molitor L. Larvae.

Simple SummaryThe rapid population growth and the consequent increase in demand for protein-rich foods pose a challenge for the food industry. On the other hand, resources are limited and production must be sustainable. Currently, insects are accepted by the European Union as sustainable and nutritive food for humans, consequently allowing the use of seven insect species, including Tenebrio molitor (Linnaeus, 1758). From a nutritional point of view, T. molitor is rich in protein (42.2–67.7%) with a good ratio of essential amino acids. However, their lipidic fraction lacks n−3 long chain polyunsaturated fatty acids (LCPUFAs), while it is rich in n−6 polyunsaturated fatty acids. This poses a problem for human intake, since the beneficial effect of n−3 polyunsaturated fatty acids and a low n−6/n−3 ratio on the prevention of cardiovascular inflammation and heart disease is well known. The present study is focused on the improvement of the fatty acid profile and proximal composition of T. molitor larvae through fish discard-based diets subjected to different pre-treatments to increase the fish-based diet intake.Fish discards are organic waste with high and good-quality protein levels, as well as a fatty acid profile rich in n−3 LCPUFAs, mainly eicosapentaenoic acid and docosahexaenoic acid. These discards can be used as food for Tenebrio molitor (Linnaeus, 1758) larvae, thus increasing the nutritional value of this insect. This study focused on increasing larval acceptance of fish through different pre-treatments of the diets provided, as well as increasing the accumulation of EPA and DHA in fish-fed larvae. Four different diets were prepared: control (broiler feed), DGF50: 50% dried ground fish (Pagellus bogaraveo, Brünnich, 1768) + 50% broiler feed, for different periods, FGF100: 100% fresh ground P. bogaraveo and DUF100: 100% dried whole unground P. bogaraveo. Growth, mortality, proximate composition, fatty acid profile and lipid nutritional indices were determined. Larvae fed with FGF100 displayed better results among treatments, doubling the initial weight, as well as increasing their protein level and decreasing fat levels. Regarding fatty acids, eicosapentaenoic acid and docosahexaenoic acid were only detected in larvae fed with a fish-based diet for a period longer than 5 days. These results show that pre-treatment of fish-based diets causes changes in the growth and compositional parameters of T. molitor larvae.

Investigation of the quality parameters of hydrolysates obtained from fish by‐products using response surface methodology

Fish protein hydrolysates (FPH), which comprise a combination of small protein or peptide and free amino acids, may be suitable for use in a variety of applications. For this purpose, the hydrolysis process was carried out for the by-products of trout, whiting, and anchovy with alkaline protease, protamex, and flavourzyme, and the quality of the protein hydrolysate generated under optimized conditions was determined by proximate compositions, amino acid contents, heavy metal, and trace element levels and peptide molecular weight sizes. The time, temperature, and enzyme proportions were determined according to the hydrolysis degree (DH%) under optimum conditions identified by response surface methodology (RSM). The crude protein, lipid, and ash contents of trout, whiting, and anchovy by-products hydrolysates ranged from 77.03% to 88.54%, 3.28% to 6.12%, and 8.18% to 16.8% for dry matter, respectively. Considering the total amino acid contents, the highest number of amino acids was aspartic and glutamic acid in all fish and enzyme groups. In terms of essential amino acids, the highest concentrations of cystine, histidine, lysine, and methionine were found in anchovy by-product hydrolysates produced using the flavourzyme. Using FAO/WHO reference protein as a base, lysine was found to have the highest chemical score for trout by-products hydrolysates using protamex (85.14%), whiting by-products hydrolysates using alkaline protease (83.66%), and anchovies by-products hydrolysates using flavourzyme (88.45%). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the electrophoresis pattern of the hydrolysates of trout, whiting, and anchovy by-products optimized with the RSM using alkaline protease, protamex, and flavourzyme enzymes showed variations depending on the enzyme type and fish by-products. Practical applications The enzymatic hydrolysis of proteins, which produces protein hydrolysates that are composed of free amino acids and short-chain peptides, has proven to be one of the most successful methods for recovering value-added proteins from fish by-products while maintaining their nutritional value. Because of the amino acid composition of these free amino acids and short-chain peptides of hydrolysate, they have several benefits as nutraceuticals or functional foods. As shown in this work, hydrolysates of fish by-products (trout, whiting, and anchovy) improved using the RSM applying alkaline protease, protamex, and flavourzyme enzymes demonstrated that it is an excellent source of important amino acids, particularly lysine and short-chain peptides. Consequently, recent research findings suggest that hydrolysates of trout, whiting, and anchovy by-products may be utilized as bioactive components in a variety of nutritional, pharmacological, cosmetic, and nutraceutical applications.

Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe

ABSTRACT Typically, in Ireland, male/female marine fish gonads are discarded at sea or processed onshore for low-value fishmeal. This study aimed at a) developing two new ready-to-eat fish spread products from underutilized herring milt with either cod roe or plaice roe and b) testing the products acceptance with consumers. Chi-square tests on contingency tables were used to analyze open-ended questions relating to consumer likes and dislikes of the products. The main characteristics showed sensory drivers for liking was flavor, color, and texture with similar characteristics also used for disliking. Colorimetry and texture analysis showed significant differences (P < .05) between the products which were also detected by panelists during sensory evaluation (color, texture, appearance, P < .05). Penalty analysis of JAR showed overall liking was most impacted by level of fishiness. Positive acceptance of products suggests that underutilized fish by-products could be used successfully in Irish ready-to-eat foods thereby adding value while reducing waste.

Optimization of some fish by-products using tilapia and mullet head fortification of rice

Fish processing waste is either discarded or considered as a low-value raw material. The chemical composition and fatty acid profile of the tilapia and mullet by-products (heads, viscera, and liver) were determined. Also, the possibility of rice fortification with tilapia head flour (THF) and mullet head flour (MHF) and its effect on the chemical composition and sensory properties of rice were evaluated. Results indicated that, the tilapia and mullet by-products could be considered as a good source of protein and ether extract. Furthermore, the Head had significantly the highest content of crude protein, ash, crude fiber and unsaturated fatty acids among other different parts of tilapia and Mullet by-products. Apparent, fortification rice with various levels of THF and MHF lead to increased significantly protein, ether extract, and ash content. Also, Sensory properties were significantly ((P&lt;0.05) decrease in cooked rice sample fortified with mullet head at the 6 and 9 % compared with the control sample. Finally, THF and MHF is an inexpensive and environmentally friendly alternative source of protein, ether extract, and ash can be converted to the healthy value-added products to increase of the amount of protein, ether extract, and mineral content in food production.

Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food

The effect of incorporating a fish (D. labrax) by-product on pasta quality was evaluated to assess its technological viability in comparison with a common pasta. Two enriched pastas, both dried and fresh and including or not a natural antioxidant (R. officinalis) were analyzed and compared to traditional pasta (durum and spelt). Findings indicated that enriched pasta showed a decrease in their texture properties, except for adhesiveness which was higher compared to traditional pasta. The addition of fish caused slight changes in color. Regarding the technological quality, it was moderately affected by fish inclusion, presenting lower gains in weight respect to control pasta (>15% of difference). Therefore, enriched pasta appears to be a good alternative to offer food with an improved nutritional profile with a low impact on the quality of the product from a technological point of view since the introduction of fish does not extensively affect pasta quality. Novelty impact statement The enrichment of pasta from fish by-product is a good alternative to improve its nutritional value. The cooking had a beneficial effect on the bioavailability of nutrients in enriched pasta with fish. Technological properties of enriched pasta with fish after cooking was similar to traditional pasta made with durum wheat.

Properties of gelatin extracted from snakehead fish (Chitala striata) by-products at various temperatures and times

Properties of gelatin extracted from snakehead fish (Chitala striata) by-products at various temperatures and times

ВЕТЕРИНАРНО-САНИТАРНАЯ ЭКСПЕРТИЗА КАРПА, ВЫРАЩЕННОГО СОВМЕСТНО С ДВУСТВОРЧАТЫМИ МОЛЛЮСКАМИ В УСЛОВИЯХ УСТАНОВКИ ЗАМКНУТОГО ВОДОСНАБЖЕНИЯ

This article deals with the problem of growing carp with bivalves Anadonta cygnea in closed water supply installation. It is promising direction of utilization of fish by-products with the possibility of obtaining additional products from growing plants. Parasitological and microbiological investigation of fish and aquarium water has been conducted. Based on the research findings this fish was up to quality of regulatory documents, this production is safety for consumer.

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties.

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

Novel Liquid Chitosan-Based Biocoagulant for Treatment Optimization of Fish Processing Wastewater from a Moroccan Plant

A novel liquid chitosan-based biocoagulant for treating wastewater from a Moroccan fish processing plant was successfully prepared from shrimp shells (Parapenaeus longirostris), the most abundant fish by-products in the country. The shells were characterized using scanning electron microscopy, energy-dispersive X-ray spectroscopy, X-ray diffraction, and Fourier transforms infrared spectroscopy. Using chitosan without adding acetic acid helps to minimize its negative impact on the environment. At the same time, the recovery of marine shellfish represents a promising solution for the management of solid fish waste. In order to test the treatment efficiency of the biocoagulant developed, a qualitative characterization of these effluents was carried out beforehand. The optimization process was conducted in two steps: jar-test experiments and modeling of the experimental results. The first step covered the preliminary assessment to identify the most influential operational parameters (experimental conditions), whereas the second step concerned the study of the effects of three significant operational parameters and their interactions using a Box–Behnken experimental design. The variables involved were the concentration of coagulant (X1), the initial pH (X2), and the temperature (X3) of the wastewater samples, while the responses were the removal rates of turbidity (Y1) and BOD5 (Y2). The regression models and response surface contour plots revealed that chitosan as a liquid biocoagulant was effective in removing turbidity (98%) and BOD5 (53%) during the treatment. The optimal experimental conditions were found to be an alkaline media (pH = 10.5) and a biocoagulant dose of 5.5 mL in 0.5 L of fish processing wastewater maintained at 20 °C.

Market Infrastructure and Species Availability of Four Wholesale Fish Markets in Dhaka City, Bangladesh

The study was conducted on species availability and infrastructure analysis of four different wholesale fish markets in Dhaka City. Two markets were selected from Dhaka South City Corporation, Showari Ghat and Jatrabari fish market, and two from Dhaka North City Corporation, Karwan Bazar and Abdullahpur fish market. The investigation was carried out from November 2018 to October 2019. Questionnaire based survey, FGDs (Focus Group Discussion) and KIIs (Key Informant Interviews) were conducted to get quantitative and qualitative data for present study. A total number of 62 fishes and 6 crustacean species were recorded during the study period. Among all species, 39 freshwater, 10 marine and 13 exotic fishes were recorded. Infrastructure facilities were very poor for all four markets in the matter of hygiene and quality control. Fish shades were not enough, improper sanitation and drainage system indicates the possibilities of disease transmission and deteriorate fish quality. Electricity and water supplies were good but no system was present to determine the distillation of those supplied water. Thus, infrastructural condition of the markets does not support a hygienic condition for fish marketing to provide quality fish and fish byproducts. The study highlighted the need for national initiatives, awareness building, and law implementation for improving the wholesale markets infrastructure to a minimum standard so that fish trade could provide good quality to the people of Dhaka City Bangladesh J. Zool. 49 (2): 289-300, 2021

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8.

Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its fermentative synthesis and the increasing market demand of LA have prompted scientists to look for inexpensive raw materials from which it can be produced. This research was aimed at determining the optimum conditions of lactic acid (LA) production from pineapple by-products and an inexpensive nitrogen source using Lactiplantibacillus plantarum strain 4O8. After collection and preparation of the carbon source (pineapple by-products) and nitrogen sources (by-products from fish, chicken, and beer brewing industries), they were used for the formulation of 4 different media in terms of nitrogen sources. Then, the proximate compositions of promising nitrogen sources were determined. This was followed by the screening of factors (temperature, carbon source, nitrogen source, MgSO4, MnSO4, FeSO4, KH2PO4, and KHPO4) influencing the production of LA using the definitive plan. Lastly, the optimization process was done using the central composite design. The highest LA productions (14.64 ± 0.05 g/l and 13.4 ± 0.02 g/l) were obtained in production medium supplemented with chicken and fish by-products, respectively, making them the most promising sources of nitrogen. The proximate analysis of these nitrogen sources revealed that their protein contents were 83.00 ± 1.41% DM and 74.00 ± 1.41% DM for chicken by-products and fish by-products, respectively. Concerning the screening of factors, temperature, nitrogen source, and carbon source were the factors that showed a major impact on LA production in the production medium containing chicken by-products as nitrogen source. A pineapple by-product concentration of 141.75 g/l, a nitrogen source volume of 108.99 ml/l, and a temperature of 30.89°C were recorded as the optimum conditions for LA production. The optimization led to a 2.73-fold increase in LA production when compared with the production medium without nitrogen source. According to these results, chicken by-products are a promising and an inexpensive nitrogen source that can be an alternative to yeast extract in lactic acid production.

Hepatoprotective and Anti-Obesity Properties of Sardine By-Product Oil in Rats Fed a High-Fat Diet.

Excess lipid intake can trigger liver lipid accumulation and oxidative responses, which can lead to metabolic disturbances and contribute to hepatic steatosis and obesity and increase the risk of cardiovascular disease. Production of fish oil rich in omega-3 is a good opportunity for valorizing fish by-products in the therapeutic field. In this study, we explored the effects of oil from Sardina pilchardus by-products on cardiometabolic and oxidative disorders caused by toxic effects of excess lipids in obese rats. Three groups of obese rats received either 20% sardine by-product oil (SBy-Ob-HS; experimental group), 20% fillet oil (SF-Ob-HS; positive control group), or a high-fat diet (Ob-HS). Normal weight rats received a standard diet (normal). There was a significant decrease in serum total cholesterol (TC), triacylglycerols (TG), and insulin concentrations in the SBy-Ob-HS group compared with the SF-Ob-HS group. Compared with the Ob-HS group, TC and TG, glycemia, glycosylated hemoglobin, and insulinemia were decreased in the SBy-Ob-HS (more notably) and SF-Ob-HS groups. Furthermore, hepatic lipids, low density lipoprotein-cholesterol (C), the non-esterified cholesterol/phos-pholipids ratio, serum transaminases activities and lipid peroxidation were lower and serum high density lipoproteins-C were higher in the SBy-Ob-HS and SF-Ob-HS groups compared with the Ob-HS group. Serum isoprostane concentrations were reduced in the SBy-Ob-HS (more notably) and SF-Ob-HS groups compared with the Ob-HS and normal groups. The activities of antioxidant enzymes in tissues were enhanced, particularly in the by-product oil group. The oil extracted from by-products demonstrate anti-obesity properties (hypolipemiant, hepatoprotective, antiatherogenic, antidiabetic, and antioxidant) that may be beneficial for the management of obesity and its complications, such as hepatic steatosis.

PHARMACOLOGICAL SCREENING OF MUCUS PRODUCED BY THE PACAMÃ FISH, Lophiosilurus alexandri

Recently, fish byproducts have been appraised as a source of structurally diverse bioactive compounds. In this context, fish mucus has revealed a myriad of pharmacological activities. This study describes a new bioactive molecule release system composed of protein nanoparticles from pacamã ( Lophiosilurus alexandri ) mucus, an endemic fish to the São Francisco River (Brazil). The process of obtaining and applying these nanoparticles, composed of proteins present in the pacamã mucus, as biocompatible carriers of bioactive molecules is also addressed herein. Therefore, the external mucus of the fish was collected, lyophilized and hydrated in deionized water containing the template molecule. After pH adjustment to 7.5, followed by sonication and centrifugation, the formed nanoparticles were collected in the supernatant. Additionally, the mucus and the particles were characterized, and pharmacological effects were evaluated regarding their antifungal, antibacterial, anticancer, anti or pro-inflammatory and antinociceptive proprieties. NP-Mucus did not exhibit antibacterial activity against Pseudomonas aeruginosa or Staphylococcus aureus . However, it showed potential effects against Candida albicans with a minimum inhibitory concentration (MIC) of 1 µg/mL, and significant pro-inflammatory role, reflected by cellular recruitment activity and healing effects. Therefore, future studies are now needed in order to identify specific compounds in NP-mucus responsible for the observed effects in order to provide new pharmacological and therapeutic strategies.

Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods

The use of alternative sources for gelatin extraction is in demand in today's industries. Fish skins are an economical and sustainable source option. However, there is a lack of information about the preservation state of skins (fresh, frozen, salted, etc.) and how that affects the gelatin yield and properties, and therefore, compromise the final product.In this study we present a comparative analysis between different reported gelatin extraction processes for fresh and salted codfish (Gadus morhua) skins. The extracted products were characterized based on yield of extraction, amino acid composition, molecular weight distribution, rheological properties and gel strength, as well as the cell compatibility of the gelatins envisaging future biomedical applications.Results showed that extraction method affected the yield and gelatin properties within the same type of fish skin. Thus, it was found that water acidification step, demonstrated higher extraction yield, while other methods produced gelatins rich in OH-proline + proline, promoting enhanced gel strength and rheological properties. There is thus a compromise between yield and gelatin properties that industries need to understand before selecting their gelatin extraction method. Results, also showed that gelatins derived from salted skins demonstrated lower viscoelastic properties and gel strength, when compared with gelatins from fresh skins.Our research represents a unique comparative compilation of different extraction methods in cod skins differently conserved, as a tool on the quest for the sustainable valorization of fish by-products, included in a circular economy framework.

Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin.

Recent studies demonstrate that fish byproducts can be used as sources of bioactive peptides for functional foods. Sturgeon skin contains abundant proteins but it has commonly been discarded during sturgeon processing. The objective of the present work was to identify and characterize the bioactive peptides from protein hydrolysates of sturgeon skin. Sturgeon skin protein extract (SKPE) hydrolyzed by flavourzyme for 60 min exhibited high antioxidant activity, dipeptidyl peptidase IV (DPP-IV) and angiotensin converting enzyme (ACE) inhibitory activity. The sequences of peptides from flavourzyme hydrolysates were identified using high-performance liquid chromatography-tandem mass spectrometry. Gly-Asp-Arg-Gly-Glu-Ser-Gly-Pro-Ala (P1) showed the highest DPPH radical scavenging activity (DPPH IC50 =1.93 mmol L-1 ). Gly-Pro-Ala-Gly-Glu-Arg-Gly-Glu-Gly-Gly-Pro-Arg (P11) (DPP-IV IC50 =2.14 mmol L-1 ) and Ser-Pro-Gly-Pro-Asp-Gly-Lys-Thr-Gly-Pro-Arg (P12) (DPP-IV IC50 =2.61 mmol L-1 ) exhibited the strongest DPP-IV inhibitory activity. Gly-Pro-Pro-Gly-Ala-Asp-Gly-Gln-Ala-Gly-Ala-Lys (P6) displayed the highest ACE inhibitory activity (ACE IC50 =3.77 mmol L-1 ). The molecular docking analysis revealed that DPP-IV inhibition of P11 and P12 are mainly attributed to hydrogen bonds and hydrophobic interactions, whereas ACE inhibition of P6 is mainly attributed to strong hydrogen bonds. These results indicate that SKPE hydrolysates generated by flavourzyme are potential sources of bioactive peptides that could be used in the health food industry. © 2021 Society of Chemical Industry.

Fish protein hydrolysates as a health-promoting ingredient-recent update.

Dietary habits and lifestyle-related diseases indicate that food has a direct impact on individual health. Hence, a diet containing essential nutrients is important for healthy living. Fish and fish products are important in diets worldwide because of their nutritional value, especially their easily digestible proteins with essential amino acids. Similarly, fish protein hydrolysate (FPH) obtained from fish muscle and by-products has been reported to exhibit various biological activities and to have functional properties, which make FPH a suitable nutraceutical candidate. This review focuses on the health-promoting ability of FPH in terms of skin health, bone and cartilage health, blood lipid profile, and body-weight management studied in rats and human model systems. The absorption and bioavailability of FPH in humans is discussed, and challenges and obstacles of FPH as a functional food ingredient are outlined.

Production of Omega-3 Fatty Acids by Enzymatic Hydrolysis from Lemuru Fish By-Products

Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to study the effect of these parameters on omega-3 (EPA, docosahexaenoic acid (DHA), and α-linolenic acid (ALA)) content. The % free fatty acid (FFA), acid index, peroxide index, iodine index, and saponification index of lemuru fish oil was 0.925, 2.52, 42.5, 97.28, and 160.11%, respectively. GC-MS analysis results showed that unsaturated fatty acids content (62.34%), which are consisted of omega-3 (EPA, DHA, and ALA), omega-6 and omega-9, was much higher than saturated acids (12.97%). The experiment data showed that the highest EPA (1.221%) and DHA (0.312%) content were reached at 50 ℃ and 24 h with 150 rpm of agitation. However, through the RSM-Box Bhenken analysis and 3D surface plot, it was suggested that the optimum condition was obtained at 45 ℃ and 24 h with 150 rpm of agitation with the content of EPA, DHA, and ALA were 1.709, 0.49, and 1.237%, respectively.