Skip to main content

Advertisement

SpringerLink
Log in

Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview

  • Review Article
  • Published:
Marine Biotechnology Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • 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 86:9–23

    Article  CAS  Google Scholar 

  • Adler-Nissen J (1984) Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes. J Chem Technol Biotechnol 34:215–222

    Article  Google Scholar 

  • Agyei D, Danquah MK (2011) Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides. Biotechnol Adv 29:272–277

    Article  CAS  PubMed  Google Scholar 

  • Ahn CB, Je JY, Cho YS (2012a) Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Res Int 49:92–98

    Article  CAS  Google Scholar 

  • Ahn CB, Jeon YJ, Kim YT, Je JY (2012b) Angiotensin I converting enzyme (ACE) inhibitory peptides from salmon byproduct protein hydrolysate by Alcalase hydrolysis. Process Biochem 47:2240–2245

    Article  CAS  Google Scholar 

  • Ahn CB, Kim JG, Je JY (2014) Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chem 147:78–83

    Article  CAS  PubMed  Google Scholar 

  • Amado LL, Garcia ML, Ramos PB, Freitas RF, Zafalon B, Ferreira JL, Yunes JS, Monserrat JM (2009) A method to measure total antioxidant capacity against peroxyl radicals in aquatic organisms: application to evaluate microcystins toxicity. Sci Total Environ 407:2115–2123

    Article  CAS  PubMed  Google Scholar 

  • Andrews PR, Carson JM, Caselli A, Spark MJ, Woods R (1985) Conformational analysis and active site modeling of angiotensin converting enzyme inhibitors. J Med Chem 28:393–399

    Article  CAS  PubMed  Google Scholar 

  • Benhabiles MS, Abdi N, Drouiche N, Lounici H, Pauss A, Goosend MFA, Mameri N (2012) Fish protein hydrolysate production from sardine solid waste by crude pepsin enzymatic hydrolysis in a bioreactor coupled to an ultrafiltration unit. Mater Sci Eng 32:922–928

    Article  CAS  Google Scholar 

  • Cai L, Wu X, Zhang Y, Li X, Ma S, Li J (2015) Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin. J Funct Foods 16:234–242

    Article  CAS  Google Scholar 

  • Celus I, Brijs K, Delcour JA (2007) Enzymatic hydrolysis of brewers’ spent grain proteins and technofunctional properties of the resulting hydrolysates. J Agric Food Chem 55:8703–8710

    Article  CAS  PubMed  Google Scholar 

  • Centenaro GS, Salas-Mellado MM, Pires C, Batista I, Nunes ML, Prentice C (2014) Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity. Appl Biochem Biotech 172:2877–2893

    Article  CAS  Google Scholar 

  • Chi CF, Wang B, Hu FY, Wang YM, Zhang B, Deng SG, Wu CW (2015a) Purification and identification of three novel antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) skin. Food Res Int 73:124–129

    Article  CAS  Google Scholar 

  • Chi CF, Wang B, Wang YM, Zhang B, Deng SG (2015b) Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) heads. J Funct Foods 12:1–10

    Article  Google Scholar 

  • Choonpicharn S, Jaturasitha S, Rakariyatham N, Suree N, Niamsup H (2015) Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin. J Food Sci Technol 52:3134–3139

    Article  PubMed  Google Scholar 

  • Chuesiang P, Sanguandeekul R (2015) Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties. Int J Food Sci Technol 50:1436–1444

    Article  CAS  Google Scholar 

  • Clemente A (2000) Enzymatic protein hydrolysates in human nutrition. Trends Food Sci Technol 11:254–262

    Article  CAS  Google Scholar 

  • Cudennec B, Ravallec-Plé R, Courois E, Fouchereau-Peron M (2008) Peptides from fish and crustacean by-products hydrolysates stimulate cholecystokinin release in STC-1 cells. Food Chem 111:970–975

    Article  CAS  Google 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 90:226–235

    Article  PubMed  Google Scholar 

  • Ennaas N, Hammami R, Beaulieu L, Fliss I (2015) Purification and characterization of four antibacterial peptides from protamex hydrolysate of Atlantic mackerel (Scomber scombrus) by-products. Biochem Bioph Res Co 462:195–200

    Article  CAS  Google Scholar 

  • Frankel EN, Meyer AS (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80:1925–1941

    Article  CAS  Google Scholar 

  • García-Moreno PJ, Batista I, Pires C, Bandarra NM, Espejo-Carpio FJ, Guadix A, Guadix EM (2014) Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Res Int 65:469–476

    Article  Google 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 5:107–129

    Google Scholar 

  • Gu RZ, Li CY, Liu WY, Yi WX, Cai MY (2011) Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmo salar L.) skin. Food Res Int 44:1536–1540

    Article  CAS  Google Scholar 

  • Guastadisegni C, Nicolini A, Balduzzi M, Ajmone-Cat MA, Minghetti L (2002) Modulation of pge2 and tnfα by nitric oxide in resting and lps-activated raw 264.7 cells. Cytokine 19:175–180

    Article  CAS  PubMed  Google Scholar 

  • Guerard F (2007) In: Shahidi F (ed) Maximising the value of marine by-products. Cambridge, Woodhead Publishing Ltd

    Google Scholar 

  • Halim NRA, Yusof HM, Sarbon NM (2016) Functional and bioactive properties of fish protein hydolysates and peptides: a comprehensive review. Trends Food Sci Technol 51:24–33

    Article  CAS  Google Scholar 

  • Halldorsdottir SM, Sveinsdottir H, Gudmundsdottir A, Thorkelsson G, Kristinsson HG (2014) High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract. J Funct Foods 9:10–17

    Article  CAS  Google Scholar 

  • He S, Franco C, Zhang W (2013) Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Res Int 50:289–297

    Article  CAS  Google Scholar 

  • Himaya SWA, Ngo DH, Ryu B, Kim SK (2012) An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress. Food Chem 132:1872–1882

    Article  CAS  Google Scholar 

  • Hsu KC (2010) Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product. Food Chem 122:42–48

    Article  CAS  Google Scholar 

  • Hsu KC, Li-Chan ECY, Jao CL (2011) Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7. Food Chem 126:617–622

    Article  CAS  Google Scholar 

  • Hung CC, Yang YH, Kuo PF, Hsu KC (2014) Protein hydrolysates from tuna cooking juice inhibit cell growth and induce apoptosis of human breast cancer cell line MCF-7. J Funct Foods 11:563–570

    Article  CAS  Google Scholar 

  • Intarasirisawat R, Benjakul S, Wu J, Visessanguan W (2013) Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe. J Funct Foods 5:1854–1862

    Article  CAS  Google Scholar 

  • Je JY, Qian ZJ, Byun HG, Kim SK (2007) Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem 42:840–846

    Article  CAS  Google Scholar 

  • Jemil I, Jridi M, Nasri R, Ktari N, Salem RBS, Mehiri M, Hajji M, Nasri M (2014) Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26. Process Biochem 49:963–972

    Article  CAS  Google Scholar 

  • Jones DP (2006) Disruption of mitochondrial redox circuitry in oxidative stress. Chem Biol Interact 163:38–53

    Article  CAS  PubMed  Google Scholar 

  • Kang DG, Oh H, Chung HT, Lee HS (2003) Inhibition of angiotensin converting enzyme by lithospermic acid B isolated from radix Salviae miltiorrhiza Bunge. Phytother Res 17:917–920

    Article  CAS  PubMed  Google Scholar 

  • Karnjanapratum S, O’Callaghan YC, Benjakul S, O’Brien N (2016) Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysate from unicorn leatherjacket skin. J Sci Food Agric 96:3220–3226

    Article  CAS  PubMed  Google Scholar 

  • Ketnawa S, Martínez-Alvarez O, Benjakul S, Rawdkuen S (2016) Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion. Food Chem 192:34–42

    Article  CAS  PubMed  Google Scholar 

  • Kim SK (2014) Marine cosmeceuticals. J Cosmet Dermatol 13:56–67

    Article  PubMed  Google Scholar 

  • Kim SK, Wijesekara I (2010) Development and biological activities of marine-derived bioactive peptides: a review. J Funct Foods 2:1–9

    Article  CAS  Google Scholar 

  • Klaunig JE, Kamendulis LM (2004) The role of oxidative stress in carcinogenesis. Annu Rev Pharmacol 44:239–267

    Article  CAS  Google Scholar 

  • Kristinsson HG, Rasco BA (2000) Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 40:43–81

    Article  CAS  PubMed  Google Scholar 

  • Lassoued I, Mora L, Nasri R, Jridi M, Toldrá F, Aristoy M, Barkia A, Nasri M (2015) Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. J Funct Foods 13:225–238

    Article  CAS  Google Scholar 

  • Lee SY, Hur SJ (2017) Antihypertensive peptides from animal products, marine organisms, and plants. Food Chem 228:506–517

    Article  CAS  PubMed  Google Scholar 

  • Lee SH, Lee MY, Kang HM, Han DC, Son KH, Yang DC, Sung ND, Lee CW, Kim HM, Kwon BM (2003) Anti-tumor activity of the farnesyl-protein transferase inhibitors arteminolides, isolated from Artemisa. Bioorg Med Chem 11:4545–4549

    Article  CAS  PubMed  Google Scholar 

  • Li-Chan ECY, Hunag SL, Jao CL, Ho KP, Hsu KC (2012) Peptides derived from atlantic salmon skin gelatin as dipeptidyl-peptidase IV inhibitors. J Agric Food Chem 60:973–978

    Article  CAS  PubMed  Google 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 148:287–292

    Google Scholar 

  • Morales-Medina R, Tamm F, Guadix AM, Guadix EM, Drusch S (2016) Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying. Food Chem 194:1208–1216

    Article  CAS  PubMed  Google Scholar 

  • Najafian L, Babji AS (2012) A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications. Peptides 33:178–185

    Article  CAS  PubMed  Google Scholar 

  • Ngo DH, Qian ZJ, Ryu B, Park JW, Kim S (2010) In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. J Funct Foods 2:107–117

    Article  CAS  Google Scholar 

  • Ngo DH, Ryu B, Kim SK (2014) Active peptides from skate (Okamejei kenojei) skin gelatin diminish angiotensin-I converting enzyme activity and intracellular free radical-mediated oxidation. Food Chem 143:246–255

    Article  CAS  PubMed  Google Scholar 

  • Nikoo M, Benjakul S, Xu X (2015) Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chem 181:295–303

    Article  CAS  PubMed  Google Scholar 

  • Oosterveer P (2008) Governing global fish provisioning: ownership and management of marine resources. Ocean Coast Manag 51:797–805

    Article  Google Scholar 

  • Pan X, Zhao YQ, Hu FY, Wang B (2016) Preparation and identification of antioxidant peptides from protein hydrolysate of skate (Raja porosa) cartilage. J Funct Foods 25:220–230

    Article  Google Scholar 

  • Pasupuleti VK, Braun S (2010) In: Pasupuleti VK, Demain AL (eds) Protein hydrolysates in biotechnology. Springer Dordrecht Heidelberg, New York

    Chapter  Google Scholar 

  • Picot L, Bordenave S, Didelot S, Fruitier-Arnaudin I, Sannier F, Thorkelsson G, Bergé JP, Guérard F, Chabeaud A, Piot JM (2006) Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process Biochem 41:1217–1222

    Article  CAS  Google Scholar 

  • Raghavan S, Kristinsson HG (2008) Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes. J Agric Food Chem 56:1434–1441

    Article  CAS  PubMed  Google Scholar 

  • Rajanbabu V, Chen JY (2011) Applications of antimicrobial peptides from fish and perspectives for the future. Peptides 32:415–420

    Article  CAS  PubMed  Google Scholar 

  • Robert M, Zatylny-Gaudin C, Fournier V, Corre E, Le Corguillé G, Bernay B, Henry J (2015) Molecular characterization of peptide fractions of a tilapia (Oreochromis niloticus) by-product hydrolysate and in vitro evaluation of antibacterial activity. Process Biochem 50:487–492

    Article  CAS  Google Scholar 

  • Roblet C, Akhtar MJ, Mikhaylin S, Pilon G, Gill T, Marette A, Bazinet L (2016) Enhancement of glucose uptake in muscular cell by peptide fractions separated by electrodialysis with filtration membrane from salmon frame protein hydrolysate. J Funct Foods 22:337–346

    Article  CAS  Google Scholar 

  • Sabeena Farvin KH, Andersen LL, Nielsen HH, Jacobsen C, Jakobsen G, Johansson I, Jessen F (2014) Antioxidant activity of cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chem 149:326–334

    Article  CAS  Google Scholar 

  • Sae-leaw T, O’Callaghan YC, Benjakul S, O’Brien NM (2016) Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins. Int J Food Sci Tech 51:1545–1551

    Article  CAS  Google Scholar 

  • Saidi S, Deratani A, Belleville M-P, Ben Amar R (2014) Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process. Food Res Int 65:329–336

    Article  CAS  Google Scholar 

  • Sai-Ut S, Benjakul S, Sumpavapol P, Kishimura H (2015) Antioxidant activity of gelatin hydrolysate produced from fish skin gelatin using extracellular protease from Bacillus amyloliquefaciens H11. J Food Process Pres 39:394–403

    Article  CAS  Google Scholar 

  • Samaranayaka AGP, Li-Chan ECY (2011) Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. J Funct Foods 3:229–254

    Article  CAS  Google Scholar 

  • Sampath Kumar NS, Nazeer RA, Jaiganesh R (2012) Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber). Amino Acids 42:1641–1649

    Article  CAS  PubMed  Google Scholar 

  • Santos SD, Martins VG, Salas-Mellado M, Prentice C (2011) Evaluation of functional properties in protein hydrolysates from bluewing searobin (Prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Tech 4:1399–1406

    Article  Google Scholar 

  • Sarmadi BH, Ismail A (2010) Antioxidative peptides from food proteins: a review. Peptides 31:1949–1956

    Article  CAS  PubMed  Google Scholar 

  • Sayari N, Sila A, Haddar A, Balti R, Ellouz-Chaabouni S, Bougatef A (2016) Valorisation of smooth hound (Mustelus mustelus) waste biomass through recovery of functional, antioxidative and antihypertensive bioactive peptides. Environ Sci Pollut Res 23:366–376

    Article  CAS  Google Scholar 

  • Senphan T, Benjakul S (2014) Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp. J Funct Foods 6:147–156

    Article  CAS  Google Scholar 

  • Shackelford RE, Kaufmann WK, Paules RS (2000) Oxidative stress and cell cycle checkpoint function1. Free Radic Bio Med 28:1387–1404

    Article  CAS  Google Scholar 

  • Shahidi F, Han XQ, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285–293

    Article  CAS  Google Scholar 

  • Sheriff SA, Sundaram B, Ramamoorthy B, Ponnusamy P (2014) Synthesis and in vitro antioxidant functions of protein hydrolysate from backbones of Rastrelliger kanagurta by proteolytic enzymes. Saudi J Biol Sci 21:19–26

    Article  CAS  PubMed  Google Scholar 

  • Sila A, Bougatef A (2016) Antioxidant peptides from marine by-products: isolation, identification and application in food systems: a review. J Funct Foods 21:10–26

    Article  CAS  Google 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 11:322–329

    Article  CAS  Google Scholar 

  • Sohal RS (2002) Role of oxidative stress and protein oxidation in the aging process. Free Radic Bio Med 33:37–44

    Article  CAS  Google Scholar 

  • Suarez-Jimenez G, Burgos-Hernandez A, Ezquerra-Brauer J (2012) Bioactive peptides and depsipeptides with anticancer potential: sources from marine animals. Mar Drugs 10:963–986

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Tang W, Zhang H, Wang L, Qian H, Qi X (2015) Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis. Food Chem 168:115–123

    Article  CAS  PubMed  Google Scholar 

  • Udenigwe CC, Aluko RE (2012) Food protein-derived bioactive peptides: production, processing, and potential health benefits. J Food Sci 77:11–24

    Article  Google Scholar 

  • Valavanidis A, Vlahogianni T, Dassenakis M, Scoullos M (2006) Molecular biomarkers of oxidative stress in aquatic organisms in relation to toxic environmental pollutants. Ecotoxicol Environ Saf 64:178–189

    Article  CAS  PubMed  Google Scholar 

  • Vermeirssen V, Camp JV, Verstraete W (2004) Bioavailability of angiotensin I converting enzyme inhibitory peptides. Brit J Nutr 92:357–366

    Article  CAS  PubMed  Google Scholar 

  • Wald M, Schwarz K, Rehbein H, Bußmann B, Beermann C (2016) Detection of antibacterial activity of an enzymatic hydrolysate generated by processing rainbow trout by-products with trout pepsin. Food Chem 205:221–228

    Article  CAS  PubMed  Google Scholar 

  • Wang W, Li Z, Liu J, Wang Y, Liu S, Sun M (2013) Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates. Czech J Food Sci 31:1–4

    Article  Google 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 19:330–340

    Article  CAS  Google Scholar 

  • Weng W, Tang L, Wang B, Chen J, Su W, Osako K, Tanaka M (2014) Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates. J Funct Foods 11:342–351

    Article  CAS  Google Scholar 

  • Wijesekara I, Kim S-K (2010) Angiotensin-I-converting enzyme (ACE) inhibitors from marine resources: prospects in the pharmaceutical industry. Mar Drugs 8:1080–1093

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Wiriyaphan C, Chitsomboon B, Yongsawadigul J (2012) Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chem 132:104–111

    Article  CAS  PubMed  Google 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 59:841–848

    Article  Google Scholar 

Download references

Funding

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.

Author information

Authors and Affiliations

  1. FURG, Universidade Federal do Rio Grande, Escola de Química e Alimentos, Laboratório de Tecnologia de Alimentos, Avenida Itália km 8 Campus Carreiros, Cx. P. 474, 96.203-900, Rio Grande, RS, Brazil

    Juan Zamora-Sillero & Carlos Prentice

  2. FURG, Universidade Federal do Rio Grande, Estação Marinha de Aquicultura, Rua do Hotel 2 Querência, Cx. P. 474, Rio Grande, RS, 96210-030, Brazil

    Juan Zamora-Sillero & Carlos Prentice

  3. Univ Lyon, Université Lyon 1-ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EA n°3733, IUT Lyon 1, Technopole Alimentec—Rue Henri de Boissieu, 01000, Bourg-en-Bresse, France

    Adem Gharsallaoui

Authors
  1. Juan Zamora-Sillero
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Adem Gharsallaoui
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Carlos Prentice
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Carlos Prentice.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zamora-Sillero, J., Gharsallaoui, A. & Prentice, C. Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview. Mar Biotechnol 20, 118–130 (2018). https://doi.org/10.1007/s10126-018-9799-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10126-018-9799-3

Keywords

Search

Navigation