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Hydrolysis of Shrimp Cooking Juice Waste for the Production of Antioxidant Peptides and Proteases by Enterococcus faecalis DM19

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Abstract

The current increase in the number of wastes produced by the shrimp industry has generated the need to find new methods to valorize such materials as they can be an important source of bioactive compounds while preserving the environment. In this study, proteins from Pacific white shrimp (Litopenaeus vannamei [Penaeus vannamei]) cooking juice (SCJP) were tested as a fermentation substrate for growth and protease production by the proteolytic strain Enterococcus faecalis DM19. This microorganism grew well and exhibited protease activity when cultivated in a medium containing only SCJP, indicating that the strain can obtain its carbon and nitrogen source requirements directly from shrimp waste protein. Also, the crude protease extract from Enterococcus faecalis DM19 was used to hydrolyze SCJP, and the antioxidant properties of the protein hydrolysate (SCJH) were investigated. The peptides and amino acids formed during the hydrolysis of shrimp waste protein are likely to be responsible for the antioxidant activity observed in this sample. The increased antioxidant activity of SCJH could be useful for the preservation of several products, especially in those cases in which oxidation processes are a limiting factor determining shelf-life.

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Acknowledgements

This research was financed by the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52825-R) and cofounded with European Union ERDF funds (European Regional Development Fund). Author M. Djellouli was funded by The National Centre of Biotechnology Research (CNRBt) of Algeria and the ENP (Exceptional National Program) Scholarship provided by the Ministry of Higher Education and Scientific Research of Algeria.

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Authors and Affiliations

  1. Department of Biology, University centre of Relizane Ahmed Zabana, Bourmadia, 48000, Relizane, Algeria

    Mustapha Djellouli

  2. Laboratory for Biology of Microorganisms and Biotechnology, Department of Biotechnology, Faculty of Sciences of Nature and Life, University of Oran, 1 Ahmed Benbella, BP 1524 El-M’Naouer, 31000, Oran, Algeria

    Mustapha Djellouli & Salima Roudj

  3. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 28040, Madrid, Spain

    M. Elvira López-Caballero & Oscar Martínez-Álvarez

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  1. Mustapha Djellouli
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  2. M. Elvira López-Caballero
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  4. Oscar Martínez-Álvarez
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Djellouli, M., López-Caballero, M.E., Roudj, S. et al. Hydrolysis of Shrimp Cooking Juice Waste for the Production of Antioxidant Peptides and Proteases by Enterococcus faecalis DM19. Waste Biomass Valor 12, 3741–3752 (2021). https://doi.org/10.1007/s12649-020-01263-3

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