海洋生物活性肽生物学和功能特性的研究进展

海洋生物活性肽具有抗氧化、抗高血压和抗动脉粥样硬化等生物学特性。海洋来源的抗氧化肽分子质量一般低于3 kDa,多数为胃蛋白酶水解产生。海洋来源的抗高血压肽分子质量一般低于1.5 kDa,具有血管紧张素转化酶抑制活性。小球藻中提取的多肽可抑制内皮细胞选择素的产生,具有抗动脉粥样硬化活性。唇贻贝中性蛋白酶水解多肽可促进血小板内皮细胞黏附分子-1、成纤维细胞生长因子和表皮生长因子增殖,具有皮肤伤口修复功能。在鱼类副产物及其水解蛋白中提取的多肽,水解度越高溶解性越高,起泡和乳化性能良好。本文旨在综述从不同海洋来源分离的生物活性肽的信息,重点介绍其不同的生物活性和功能特性,以及不同的工业应用,以期推动海洋生物活性肽功能产品开发,并为其生物学和功能特性的深入研究提供理论参考。     

Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering

Fish protein hydrolysates (FPH) possess various bioactivities making them a desirable ingredient in health foods. Saithe is an underutilized fish species and an excellent candidate for FPH. To produce high quality FPH removing undesirable components prior to the hydrolysis process is preferred and possible via the pH-shift process. The objective was to produce and investigate the properties of hydrolyzed protein isolates produced from minced saithe trimmings. Saithe trimmings were minced, homogenized in water and subjected to two variations of a pH shift process with (A) and without (B) dewatering. The latter process has the advantage of being less complicated and less expensive which is beneficial to the industry. Both systems were adjusted to 3% protein, pH 8 and 45 °C and subjected to enzyme hydrolysis. Both hydrolysis processes led to almost identical SDS-page peptide makeup. Both FPHs had similar antioxidative activities evaluated using oxygen radical absorbance capacity (ORAC), iron chelation ability and (DPPH) radical scavenging ability assays. FPH from process A had significantly higher ACE inhibition ability compared to FPH from process B.These results demonstrate that saithe FPH has good antioxidative activities and a strong ability to inhibit ACE, and may thus have a potential as a bioactive food ingredient.     

Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates

ABSTRACT: The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze-dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein. The degree of hydrolysis was 18.3%, 13%, 13%, and 10.1%, respectively, for head, whole fish, body, and gonad after 75 min digestion. All FPH powders had desirable essential amino acid profiles and mineral contents. The emulsifying capacity and stability of all FPH powders were lower than those of egg albumin and soy protein; the fat adsorption was comparable to that of egg albumin. The antioxidative activity of whole herring FPH was highest, followed by that of body, gonad, and head.     

鱼类加工副产物的食用化及其在鱼肉重组制品中的应用

在鱼类加工过程中会产生大量的副产物,其中具有多种生物活性物质,如胶原蛋白、明胶、甲壳素、脂肪酶、蛋白酶及生物活性多肽等。本文介绍了鱼类加工副产物的营养保健功能和风味特征,列举了常见副产物的基本营养成分和氨基酸组成,并系统归纳了具体副产物中含有的生物活性成分,同时概括了鱼肉重组制品的分类及其重组技术,综述了副产物在鱼肉重组制品中的应用现状,并结合实际展望了鱼类加工副产物的发展与应用前景。以期为高效利用鱼类加工产生的副产物提供借鉴,并为其进一步开发利用提供有益参考。     

Enzymatic hydrolysis of blue whiting (Micromesistius poutassou); functional and bioactive properties

Functional and biochemical properties of fish protein hydrolysates (FPH) from blue whiting (BW) were studied. FPH (2.5%, 5%, 10%, and 15% degree of hydrolysis [DH]) were made from isolated proteins from headed and gutted BW with Alcalase 2.4 L. The properties of dried BW mince and protein isolate compared to 4 reference proteins (soy and milk protein) were studied: color, solubility, water-holding capacity (WHC), oil-binding capacity (OBC), emulsion capacity (EC), and emulsion stability (ES). The angiotensin I-converting enzyme (ACE) inhibitory activities of the soluble fraction of BW powders were also investigated. Furthermore, the products were characterized by analyzing their chemical composition. Chemical composition, solubility, OBC, and EC of the BW powders was significantly (P < 0.05) different with different DH, while color, ES, and WHC were not significantly (P > 0.05) different. Salt content of the FPH was high (4% to 19%) and increased with increased DH. Protein solubility varied from 10% to 70% and increased with increased DH. WHC of the FPH was around 97% and was higher than that of all the reference proteins tested. OBC decreased with increased DH (from 3.5 to 2.1 g oil/g protein) and was higher than OBC of the soy and milk proteins (1.6 to 1.9 g oil/g protein). EC of FPH was similar or lower than the reference proteins. ES of FPH (60% to 90%) was similar to or lower than soy and whey proteins (60% to 98%) but higher than casein (20%). ACE inhibition activity increased as DH was increased. Practical Application: The results from this study demonstrate that a functional bioactive hydrolysate can be produced from BW, which is an underutilized fish species, and may aid the industry in better utilizing this raw material. The novelty of this research was the use of BW as a raw material where the protein has been isolated with the pH shift method. Furthermore, it was novel that bioactivity and functionality was measured in the same samples.     

Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production

A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a processing aid where protein hydrolysis is required.     

Microbial enzymes for bioconversion of poultry waste into added-value products

The continuous growth of poultry industry results in an increased amount of waste provided from both production facilities and processing plants. The processing of poultry meat results in massive quantities of solid waste as feathers, viscera, bones, and dead on arrival. The use of enzymes for bioconversion of such byproducts into materials with increased value is an interesting strategy. Enzymes can be useful to convert poultry waste into feed and fertilizers. The hydrolysis of animal byproducts can also generate bioactive peptides, which are important molecules that may exert physiological effects in vivo, as antioxidant, angiotensin-I converting enzyme (ACE)-inhibitory and dipeptidyl peptidase-IV (DPP-IV)-inhibitory activities. Thus, poultry byproduct hydrolysates show potential for use as functional ingredients. This review presents an overview on useful microbial enzymes for bioconversion of poultry waste, such as proteases, lipases, combined enzyme preparations and, especially, keratinases for bioconversion of feathers. A discussion about production, purification and properties of keratinases is presented. Main areas for further studies are large scale production and purification of keratinases, and development of effective processes for production of bioactive molecules from poultry waste.     

Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties

BACKGROUND: Numerous studies have demonstrated that in vitro controlled enzymatic hydrolysis of fish and shellfish proteins leads to bioactive peptides. Ultrafiltration (UF) and/or nanofiltration (NF) can be used to refine hydrolysates and also to fractionate them in order to obtain a peptide population enriched in selected sizes. This study was designed to highlight the impact of controlled UF and NF on the stability of biological activities of an industrial fish protein hydrolysate (FPH) and to understand whether fractionation could improve its content in bioactive peptides. RESULTS: The starting fish protein hydrolysate exhibited a balanced amino acid composition, a reproducible molecular weight (MW) profile, and a low sodium chloride content, allowing the study of its biological activity. Successive fractionation on UF and NF membranes allowed concentration of peptides of selected sizes, without, however, carrying out sharp separations, some MW classes being found in several fractions. Peptides containing Pro, Hyp, Asp and Glu were concentrated in the UF and NF retentates compared to the unfractionated hydrolysate and UF permeate, respectively. Gastrin/cholecystokinin‐like peptides were present in the starting FPH, UF and NF fractions, but fractionation did not increase their concentration. In contrast, quantification of calcitonin gene‐related peptide (CGRP)‐like peptides demonstrated an increase in CGRP‐like activities in the UF permeate, relative to the starting FPH. The starting hydrolysate also showed a potent antioxidant and radical scavenging activity, and a moderate angiotensin‐converting enzyme (ACE)‐1 inhibitory activity, which were not increased by UF and NF fractionation. CONCLUSION: Fractionation of an FPH using membrane separation, with a molecular weight cut‐off adapted to the peptide composition, may provide an effective means to concentrate CGRP‐like peptides and peptides enriched in selected amino acids. The peptide size distribution observed after UF and NF fractionation demonstrates that it is misleading to characterize the fractions obtained by membrane filtration according to the MW cut‐off of the membrane only, as is currently done in the literature. Copyright © 2010 Society of Chemical Industry     

海产品加工副产品中的生物活性物质

海产品加工副产品中含有丰富的蛋白质、氨基酸、维生素、矿物质、不饱和脂肪酸等营养成分,可制成各种天然的功能食品。本文介绍了这些活性物质及其潜在的功用。     

Bioactive compounds from marine processing byproducts – A review

Generation of immense quantity of underutilized marine processing byproducts has long been recognized as wastes and greater efforts were given to use these materials in various applications. With a great number of researches on these byproducts, some biologically active compounds were identified and applicated to the useful compounds for human utilization. Potential applications of proteins, lipids, chitin and minerals in marine bioprocessing leftovers as bioactive materials have increased the value of processing byproducts in recent years. In this review, we have focused on the utilization of marine processing byproducts to screen bioactive compounds and their potential applications.     

鱼皮胶原蛋白寡肽的生物活性及应用研究进展

我国是水产加工大国,鱼类加工过程产生大量的加工副产物鱼皮。研究发现富含胶原蛋白的鱼皮经蛋白酶 酶解后可以得到具有多种生理功能的小分子肽类。其中含2～20 个氨基酸残基的寡肽因生物活性强、安全性高,且 易于被人体吸收而得到广泛关注。据报道,鱼皮胶原蛋白寡肽可发挥抗氧化、控制血压、螯合金属离子、调节免疫 等多种生理功能,在功能性食品、医药品、化妆品等领域展现出高度的应用潜力,相关研究开发备受瞩目。本文对 近年来国内外文献报道的鱼皮胶原蛋白寡肽的制备、生理活性及应用研究进行梳理总结,以期为功能性肽类产品的 研发以及我国水产资源的高效、高值化、可持续开发利用提供参考。     

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

Among the most important agro-industrial activities in the Mediterranean basin, olive oil production has a high impact on the economy of many Mediterranean countries. However, olive oil extraction generates huge quantities of byproducts, including leaves, pomace residues, stones and wastewater, which have severe environmental impacts mainly because of their phytotoxicity and great organic content. Olive oil byproducts are regarded as inexpensive and abundant raw materials rich in bioactive compounds with high and varied health-related activities. Several phenolic compounds and terpenoids were recovered from olive byproducts using different conventional and advanced extraction methods due to their potential to be used in food, packaging, pharmaceutical, and cosmetic industries. Recently, the use of olive byproducts and their functional compounds to enhance the functional properties of packaging systems was investigated as a sustainable strategy for food preservation, fostering the sustainability of the olive-oil chain, and promoting circular economy. In this framework, the main goals of this review are to summarize the main bioactive compounds in olive byproducts, to review the main advancements in their extraction, purification, and characterization, and finally to discuss their applications in food packaging systems as well as safety-related aspects.     

Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By‐Products: Use of Protein Glycation as an Alternative Method

ABSTRACT: The recovery of proteins from fish by‐products for their utilization as food ingredients is becoming of increasing interest in the food industry as they may possess good functional and nutritional properties. This article reviews the main processing methods, such as enzymatic hydrolysis, pH shifting, membrane filtration, and some emerging technologies, used for the recovery of proteins from fish processing by‐products. The impact of these methods on the yield and, especially, on the functionality of the recovered proteins is discussed in detail. Considering that there is a huge amount of fish by‐products destined for nonfood use, one of the current challenges of the food industry is the development of technologies that allow the recovery of ingredients from the fish processing by‐products with potential to provide new and natural sources of high‐value functional ingredients for human consumption. In this sense, this review explores the potential use of the glycation reaction to increase the yield of proteins extracted from fish by‐products, as well as the effect of this reaction on their functional and biological properties.     

鱼内脏蛋白水解物的制备及其生理活性研究进展

鱼内脏是鱼类加工的主要副产物之一,通常被认为是低价值资源,绝大部分被丢弃。鱼内脏含有较高含量的蛋白质,水解后得到的蛋白水解物（FPH）具有抗氧化、降血糖、抗炎、降血压等功能活性,可作为潜在的功能性成分和食品添加剂。本文对鱼内脏蛋白水解物的制备工艺和生理活性研究现状进行了综述,以期为鱼内脏的深度加工利用提供参考。     

Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.     

Functional components of grape pomace: their composition,biological properties and potential applications

The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.     

Antihypertensive activity of fish protein hydrolysates and its peptides

ABSTRACT

The rising interest to utilize nutritionally exorbitant fish proteins has instigated research activities in fish waste utilization. The development of newer technologies to utilize fish waste has fostered use of bioactive value-added products for specific health benefits. Enzymatically obtained Fish Protein Hydrolysate (FPH) is a rich source of biologically active peptides possessing anti-oxidant, anticancer, antimicrobial and anti-hypertensive activity. Isolating natural remedies to combat alarming negative consequences of synthetic drugs has been the new trend in current research promoting identification of antihypertensive peptides from FPH. In this review, we aim to culminate data available to produce antihypertensive peptides from FPH, its composition and potential to be used as a therapeutic agent. These purified peptides are known to be rich in arginine, valine and leucine. Reports reveal peptides with low molecular weight (<1 kDa) and shorter chain length (<20 amino acids) exhibited higher antihypertensive activity. As these peptides have proven Angiotensin Converting Enzyme – I inhibitory activity in vitro and in vivo, their potential to be used as antihypertensive drugs is outrageous. However, current focus on research in the field of molecular docking is necessary to have improved understanding of interaction of the peptides with the enzyme.     

美拉德反应及其产物在递送生物活性物质方面的应用研究进展

生物活性物质作为许多食品和药品中的功能性成分,具有广泛的应用前景。但是生物活性物质在加工、贮存和胃肠道环境中极容易分解,这大大限制了它们的应用。因此,如何设计食品级的递送体系成为研究的热点问题。美拉德反应无需添加化学试剂即可自然发生,已被广泛应用于改善蛋白质的功能特性,蛋白质和多糖经美拉德反应得到的复合物具有良好的稳定性,是近年来应用最广泛的载体之一。本文综述了美拉德反应对蛋白质功能特性的影响,以及近年来蛋白质-多糖共价复合物在乳状液、纳米粒子、纳米凝胶和微胶囊等生物活性物质递送体系中的应用,讨论了递送体系在消化系统中的变化,并展望了美拉德反应在制备递送体系方面的应用前景和需要解决的问题。     

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Exotic fruit consumption and processing is increasing worldwide due to the improvement in preservation techniques, transportation, marketing systems and consumer awareness of health benefits. The entire body of tropical exotic fruits is rich in bioactive compounds, such as phenolic constituents, carotenoids, vitamins and dietary fiber. However, the fruit processing industry deals with the large percentage of byproducts, such as peels, seeds and unused flesh, generated in the different steps of the processing chains. In most cases, the wasted byproducts can present similar or even higher contents of bioactive compounds than the final produce does. The aim of this review is to promote the production and processing of exotic fruits highlighting the possibility of the integral exploitation of byproducts rich in bioactive compounds. Amongst the possible uses for these compounds that can be found in the food industry are as antioxidants (avoiding browning and lipid oxidation and as functional food ingredients), antimicrobials, flavoring, colorants and texturizer additives. Finally, the importance of extraction techniques of bioactive compounds designated as food additives is also included.     

Legume byproducts as ingredients for food applications: Preparation,nutrition, bioactivity,and techno-functional properties

The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties. Correlation-based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume-based food ingredient and is present at levels of 2%–30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf-life are promising applications thanks to the techno-functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco-friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno-functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume-based foods achieve wider industrial and consumer acceptance.