Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities
- 68 Downloads
In this study, yellowfin tuna (Thunnus albacores) viscera were hydrolyzed with protamex to obtain hydrolysate that is separated by a membrane ultrafiltration into four molecular size fractions (< 3, 3–10, 10–30, and 30 kDa <). Antibacterial and antioxidant properties of the resulting hydrolysates and membrane fractions were characterized, and results showed that the lowermost molecular weight fraction (< 3 kDa) had significantly the highest (P < 0.05) percentage of bacteria inhibition against Gram-positive (Listeria and Staphylococcus) and Gram-negative (E. coli and Pseudomonas) pathogenic and fish spoilage-associated microorganisms and scavenging activity against DPPH and ABTS radical and ferric reducing antioxidant power among the fractionated enzymatic hydrolysates. These results suggest that the protein hydrolysate derived from yellowfin tuna by-products and its peptide fractions could be used as an antimicrobial and antioxidant ingredient in both nutraceutical applications and functional food.
KeywordsAntibacterial peptide Antioxidant peptide Yellowfin tuna by-products Amino acid composition Membrane ultrafiltration
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors
- 4.Aissaoui N, Chobert J-M, Haertlé T, Marzouki MN, Abidi F (2017) Purification and biochemical characterization of a neutral serine protease from Trichoderma harzianum. Use in antibacterial peptide production from a fish by-product hydrolysate. Biotechnol Appl Biochem 182:831–845CrossRefGoogle Scholar
- 20.Gómez-Guillén MC, López-Caballero ME, Alemán A, López de Lacey A, Giménez B, Montero P (2010) Antioxidant and antimicrobial peptide fractions from squid and tuna skin gelatin. Sea By-Products as Real Material: New Ways of Application 89–115Google Scholar