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Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the Edible Coats

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Abstract

Marine by-products contain valuable protein components that can be extracted and analyzed to determine their quality, composition, and performance. In the present study, Bighead carp (Hypophthalmichthys nobilis) heads were hydrolyzed by Alcalase and extracted alkaline protease from rainbow trout (Oncorhynchus mykiss) viscera and fractionated by membrane ultrafiltration into four molecular size fractions (< 3, 3–10, 10–30, 30 < kDa). Amino acid composition, foaming, emulsifying, and solubility properties of the fractions were characterized. Also, the antioxidant and antibacterial activity of the obtained fractions was assessed via ABTS, DPPH, metal chelating, and disc diffusion methods. Fractions of < 3 kDa showed the best activity in the antioxidant and antibacterial tests, so these fractions were used to develop the edible coats. Edible coatings based on these fractions and developed coats incorporating them into the alginate and starch solution coat were used to preserve rainbow trout fillets during cold storage. Based on obtained results, developed starch or alginate coatings enriched with 3 kDa fractions reduced 2-thiobarbituric acid (TBA), peroxide value (PV), total volatile basic nitrogen (TVB-N), and bacterial growth (TVC and PTC) more effectively than control treatments. According to the findings, these peptide fractions could be used in the development of active packaging as antimicrobial and antioxidant components.

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All data generated or analyzed during this study are included in this manuscript.

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Acknowledgements

The authors are grateful for the support of the Baqiyatullah University of Medical Sciences and the Marine Sciences Faculty, Tarbiat Modares University.

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Authors and Affiliations

  1. Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Shahab Naghdi & Mehrdad Moosazadeh Moghaddam

  2. Centro Tecnológico de La Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, 32900, Spain

    Jose M. Lorenzo

  3. Facultade de Ciencias, Area de Tecnoloxia dos Alimentos, Universidade de Vigo, 32004, Ourense, Spain

    Jose M. Lorenzo

  4. Molecular Biology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Reza Mirnejad

  5. Department of Fisheries, Faculty of Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural, Sari, Iran

    Mohsen Ahmadvand

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Contributions

Study concept and design were performed by MMM and SN; analysis and interpretation of data by SN, JML, RM, and MA; drafting of the manuscript by SN; critical revision of the manuscript for important intellectual content by MMM and JML; statistical analysis by SN and MA.

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Correspondence to Mehrdad Moosazadeh Moghaddam.

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The study was confirmed by the Ethics Committee of the Baqiyatullah University of Medical Sciences (IR.BMSU.REC.1400.149).

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Naghdi, S., Lorenzo, J.M., Mirnejad, R. et al. Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the Edible Coats. Food Bioprocess Technol 16, 1128–1148 (2023). https://doi.org/10.1007/s11947-022-02986-y

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