Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview
The inadequate management of fish processing waste or by-products is one of the major problems that fish industry has to face nowadays. The mismanagement of this raw material leads to economic loss and environmental problems. The demand for the use of these by-products has led to the development of several processes in order to recover biomolecules from fish by-products. An efficient way to add value to fish waste protein is protein hydrolysis. Protein hydrolysates improve the functional properties and allow the release of peptides of different sizes with several bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic among others. This paper reviews different methods for the production of protein hydrolysates as well as current research about several fish by-products protein hydrolysates bioactive properties, aiming the dual objective: adding value to these underutilized by-products and minimizing their negative impact on the environment.
KeywordsFish by-product Hydrolysis methods Protein hydrolysates Bioactive peptides
This work was supported by the Brazilian Council of Research (CNPq) and the Coordination for the Improvement of High Education Personnel (CAPES) from the Ministry of Education of Brazil.
- Abdelhedi O, Jridi M, Jemil I, Mora L, Toldrá F, Aristoy M, Boualga A, Nasri M, Nasri R (2016) Combined biocatalytic conversion of smooth hound viscera: protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities. Food Res Int 86:9–23CrossRefGoogle Scholar
- Di Bernardini R, Mullen AM, Bolton D, Kerry J, O'Neill E, Hayes M (2012) Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions. Meat Sci 90:226–235CrossRefPubMedGoogle Scholar
- Ghaly AE, Ramakrishnan VV, Brooks MS, Budge SM, Dave D (2013) Fish processing wastes as a potential source of proteins, amino acids and oils: a critical review. J Microb Biochem Technol 5:107–129Google Scholar
- Guerard F (2007) In: Shahidi F (ed) Maximising the value of marine by-products. Cambridge, Woodhead Publishing LtdGoogle Scholar
- Monserrat JM, Lima JV, Ferreira JLR, Acosta D, Garcia ML, Ramos PB, Moraes TB, Dos Santos LC, Amado LL (2008) Modulation of antioxidant and detoxification responses mediated by lipoic acid in the fish Corydoras paleatus (Callychthyidae). Comp Biochem Physiol C 148:287–292Google Scholar
- Sila A, Hedhili K, Przybylski R, Ellouz-Chaabouni S, Dhulster P, Bougatef A, Nedjar-Arroume N (2014) Antibacterial activity of new peptides from barbel protein hydrolysates and mode of action via a membrane damage mechanism against Listeria monocytogenes. J Funct Foods 11:322–329CrossRefGoogle Scholar
- Wang TY, Hsieh CH, Hung CC, Jao CL, Chen MC, Hsu KC (2015) Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: a comparison between warm- and cold-water fish. J Funct Foods 19:330–340CrossRefGoogle Scholar
- World Health Organization (2010) Causes of death 2008: data sources and methods. World Health Organization, Geneva. Available at http://www.who.int/healthinfo/global_burden_disease/cod_2008_sources_methods.pdf Google Scholar
- Zavareze RE, Telles AC, Mello El Halal SL, Rocha M, Colussi R, Assis LM, Castro LAS, Dias ARG, Prentice-Hernández C (2014) Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct. LWT-Food Sci Technol 59:841–848CrossRefGoogle Scholar