Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp.
- 524 Downloads
Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus strain exhibiting high proteolytic activity. Three FPH with 1, 2, and 4 % of cod protein hydrolysate (CPH) and 0.5 % of yeast extract in the culture were prepared. The yields achieved varied between 30 and 58 % based on protein content. A general decrease of leucine, isoleucine, valine, alanine, arginine, threonine, proline, and glutamic acid was observed. All FPHs showed higher reducing power and DPPH radical scavenging activity than CPH, but similar ABTS radical scavenging activity. However, FPHs exhibited lower Cu+2-chelating activity than CPH. The ACE inhibitory activity of FPHs was not improved relatively to that recorded in CPH. The fermentative process seems to have potential to obtaining hydrolysates with improved biological activities or even to produce protein hydrolysates from native fish proteins.
KeywordsFish protein hydrolysates Bacillus sp. Fermentative process Antioxidant properties
Bárbara Teixeira acknowledges the project SECUREFISH - “Improving Food Security by Reducing Post Harvest Losses in the Fisheries Sector” FP 7 EU PROJECT THEME: KBBE.2011.2.5-02 (Grant agreement No 289282) for supporting her grant.
- 2.Venugopal, V. (1994). In fisheries processing: biotechnological applications., (Martin, A. M., ed.), Chapman & Hall,, London, UK, pp. 223-243.Google Scholar
- 8.Jemil, I., Jridi, M., Nasri, R., Ktari, N., Ben Slama-Ben Salem, R., 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 Biochemistry, 49, 963–972.CrossRefGoogle Scholar
- 11.AOAC. (1998). Amino acids in feeds - AOAC official method 994.12 (16th ed.). Washington, DC: Association of Official Analytical Chemistry.Google Scholar
- 12.AOAC. (1998). Tryptophan in foods and food and feed ingredients - AOAC official method 988.15 (16th ed.). Washington, DC: Association of Official Analytical Chemistry.Google Scholar
- 13.Henderson, J. W., Ricker, R. D., Bidlingmeyer, B. A., & Woodward, C. (2000). Rapid, accurate, sensitive and reproducible analysis of amino acids. Palo Alto: Agilent Technologies.Google Scholar
- 16.Picot, L., Ravallec, R., Fouchereau-Péron, M., Vandanjon, L., Jaouen, P., Chaplain-Derouiniot, M., Guérard, F., Chabeaud, A., LeGal, Y., Alvarez, O. M., Bergé, J.-P., Piot, J.-M., Batista, I., Pires, C., Thorkelsson, G., Delannoy, C., Jakobsen, G., Johansson, I., & Bourseau, P. (2010). Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties. Journal of the Science of Food and Agriculture, 90, 1819–1826.Google Scholar
- 22.Geirsdottir, M., Sigurgisladottir, S., Hamaguchi, P. Y., Thorkelsson, G., Johannsson, R., Kristinsson, H. G., & Kristjansson, M. M. (2011). Enzymatic hydrolysis of blue whiting (Micromesistius poutassou); functional and bioactive properties. Journal of Food Science, 76, C14–C20.CrossRefGoogle Scholar
- 23.Souissi, N., Ellouz-Triki, Y., Bougatef, A., Blibech, M., & Nasri, M. (2008). Preparation and use of media for protease-producing bacterial strains based on by-products from cuttlefish (Sepia officinalis) and wastewaters from marine-products processing factories. Microbiological Research, 163, 473–480.CrossRefGoogle Scholar
- 24.Priest, F. G. (1977). Extracellular enzyme synthesis in the genus Bacillus. Bacteriological Reviews, 41, 711–753.Google Scholar
- 25.Razak, C. N. A., Tang, S. W., Basri, M., & Salleh, A. B. (1997). Preliminary study on the production of extracellular protease from a newly isolated Bacillus sp. (No.1) and the physical factors affecting its production. Pertanika Journal of Science & Technology, 5, 169–177.Google Scholar
- 27.Cheng, S.-W., Wang, Y.-F., & Wang, M.-L. (2012). Statistical optimization of medium compositions for alkaline protease production by newly isolated Bacillus amyloliquefaciens. Chemical and Biochemical Engineering Quarterly, 26, 225–231.Google Scholar
- 29.Fakhfakh, N., Ktari, N., Haddar, A., Mnif, I. H., Dahmen, I., & Nasri, M. (2011). Total solubilisation of the chicken feathers by fermentation with a keratinolytic bacterium, Bacillus pumilus A1, and the production of protein hydrolysate with high antioxidative activity. Process Biochemistry, 46, 1731–1737.CrossRefGoogle Scholar
- 33.Carrasco-Castilla, J., Hernández-Álvarez, A. J., Jiménez-Martínez, C., Jacinto-Hernández, C., Alaiz, M., Girón-Calle, J., Vioque, J., & Dávila-Ortiz, G. (2012). Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates. Food Chemistry, 135, 1789–1795.CrossRefGoogle Scholar
- 35.Moat, A. G., Foster, J. W., Spector, M. P. (2003). in microbial physiology, John Wiley & Sons, Inc., pp. 475-502.Google Scholar
- 36.Cooper, G. M. (2000) The biosynthesis of cell constituent. In G. M. Cooper (Ed.), The cell: a molecular approach: 2nd edition. Sinauer Associates Inc, Boston University.Google Scholar