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Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities

  • Samaneh Pezeshk
  • Seyed Mahdi Ojagh
  • Masoud Rezaei
  • Bahareh Shabanpour
Article

Abstract

In this study, yellowfin tuna (Thunnus albacores) viscera were hydrolyzed with protamex to obtain hydrolysate that is separated by a membrane ultrafiltration into four molecular size fractions (< 3, 3–10, 10–30, and 30 kDa <). Antibacterial and antioxidant properties of the resulting hydrolysates and membrane fractions were characterized, and results showed that the lowermost molecular weight fraction (< 3 kDa) had significantly the highest (P < 0.05) percentage of bacteria inhibition against Gram-positive (Listeria and Staphylococcus) and Gram-negative (E. coli and Pseudomonas) pathogenic and fish spoilage-associated microorganisms and scavenging activity against DPPH and ABTS radical and ferric reducing antioxidant power among the fractionated enzymatic hydrolysates. These results suggest that the protein hydrolysate derived from yellowfin tuna by-products and its peptide fractions could be used as an antimicrobial and antioxidant ingredient in both nutraceutical applications and functional food.

Keywords

Antibacterial peptide Antioxidant peptide Yellowfin tuna by-products Amino acid composition Membrane ultrafiltration 

Notes

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Samaneh Pezeshk
    • 1
  • Seyed Mahdi Ojagh
    • 1
    • 2
  • Masoud Rezaei
    • 2
  • Bahareh Shabanpour
    • 1
  1. 1.Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences & Natural ResourcesGorganIran
  2. 2.Department of Seafood Processing, Faculty of Marin SciencesTarbiat Modares UniversityNoorIran

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