Skip to main content

An Autolytic Process for Recovery of Antioxidant Activity Rich Carotenoprotein from Shrimp Heads

Marine Biotechnology volume 13, pages 918–927 (2011)Cite this article

Abstract

Studies were carried out to utilize in situ proteases of shrimp heads to recover carotenoproteins possessing antioxidant activity. Highest protease activity of the buffer extract was found at pH 8.0 (9.85 ± 0.61 units). The protease activity increased with temperature up to 50°C and reduced thereafter with highest activity being 19.32 ± 2.0 units. Thus, the autolysis of shrimp heads for recovery of carotenoprotein was carried out at pH 8.0 and at 50°C. Waste to buffer ratio had a significant (p < 0.05) effect on recovery of carotenoids in carotenoprotein filtrate with a maximum of 58.5 ± 6.4% recovery with a waste to buffer ratio of 1:2.5 (w:v). The carotenoid recovery increased significantly to 63.4% ± 3.6% at the end of a 4-h autolysis. The studies on combined effect of waste to buffer ratio and autolysis time indicated increase in protein recovery with increase in waste to buffer ratio but not with autolysis time. DPPH scavenging activity of the carotenoprotein isolate increased with autolysis time up to 100 min, and thereafter, reduced above 160 min of autolysis time. With increase in waste to buffer ratio, the scavenging activity increased, reaching more than 12.5 mg TBHQ equivalent/mg protein at waste to buffer ratio of 1:5. The optimum autolysis condition for obtaining antioxidant activity rich carotenoprotein from shrimp heads was found to be waste to buffer (pH 8.0) ratio of 1:5 and an autolysis time of 2 h at 50°C. The isolated carotenoprotein was found to have antioxidant activity with respect to singlet oxygen quenching, reducing power and metal chelating activity.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

References

  • Aoki H, Ahsan M, Matsuo K, Hagiwara T, Watabe S (2004) Partial purification of proteases that are generated by processing of the Northern shrimp Pandalus borealis and which can tenderize beef. Intl J Food Sci Technol 39:471–480

    Article  CAS  Google Scholar 

  • Armenta RE, Guerrero-Legarreta I (2009) Amino acid profile and enhancement of the enzymatic hydrolysis of fermented shrimp carotenoproteins. Food Chem 112:310–315

    Article  CAS  Google Scholar 

  • Bhaskar N, Suresh PV, Sakhare PZ, Lalitha RG, Sachindra NM (2010) Yield and chemical composition of fractions obtained from fermented shrimp biowaste. Waste Manage Res 28:64–70

    Article  Google Scholar 

  • Binsan W, Benjakul S, Visessanguan W, Roytrakul S, Tanaka M, Kisimura H (2008) Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem 106:185–193

    Article  CAS  Google Scholar 

  • Cano-Lopez A, Simpson BK, Haard NF (1987) Extraction of carotenoprotein from shrimp process wastes with the aid of trypsin from Atlantic cod. J Food Sci 52:503–504

    Article  CAS  Google Scholar 

  • Cao W, Zhang C, Hong P, Ji H (2008) Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis. Food Chem 109:176–183

    Article  CAS  Google Scholar 

  • Cao W, Zhang C, Hong P, Ji H, Hao J, Zhang J (2009) Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate. LWT Food Sci Technol 42:244–249

    Article  CAS  Google Scholar 

  • Cavalheiro JMO, Souza SO, Bora PS (2007) Utilization of shrimp industry waste in the formulation of tilapia (Oreochromisniloticus Linnaeus) feed. Bioresource Technology 98:602–606

    Article  Google Scholar 

  • Chen H, Meyers SP (1982) Extraction of astaxanthin pigment from crawfish waste using a soy oil process. J Food Sci 47:892–900

    Article  CAS  Google Scholar 

  • Chong ASC, Hashim R, Chow-Yang L, Ali AB (2002) Partial characterization and activities of proteases from the digestive tract of discus fish (Symphysodon aequifasciata). Aquaculture 203:321–333

    Article  CAS  Google Scholar 

  • Cremades O, Parrado J, Alvarez-Osorio M, Jover M, Collantes de Teran L, Gutierrez J, Bautista J (2003) Isolation and characterization of carotenoproteins from crayfish (Procambarus clarkii). Food Chem 82:559–566

    Article  CAS  Google Scholar 

  • Duan XJ, Zhang WW, Li XM, Wang BG (2006) Evaluation of antioxidant property of extract and fractions obtained from red alga, Polysiphonia urceolata. Food Chem 95:37–43

    Article  CAS  Google Scholar 

  • Fernadez-Gimenez AV, Garcia-Carreno FL, Navarrete del Toro MA, Fenucci JL (2001) Digestive proteinases of red shrimp Pleoticus muelleri (Decapoda, Penaeoidea): partial characterization and relationship with molting. Comp Biochem Physiol 130:331–338

    Google Scholar 

  • Gildberg A, Stenberg E (2001) A new process for advanced utilization of shrimp waste. Process Biochem 36:809–812

    Article  CAS  Google Scholar 

  • Gu CG, Wang JJ (1991) Development of shrimp head sauce. J Food Sci China 12:23–24

    Google Scholar 

  • Guerin M, Huntley ME, Olaizola M (2003) Haematococcus astaxanthin: applications for human health and nutrition. Trends Biotechnol 21:210–216

    PubMed  Article  CAS  Google Scholar 

  • He H, Chen X, Sun C, Zhang Y, Gao P (2006) Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp. SM98011. Bioresource Technology 97:385–390

    PubMed  Article  CAS  Google Scholar 

  • Heu MS, Kim JS, Shahidi F, Jeong YH, Jeon YJ (2003) Characteristics of protease from shrimp processing discards. J Food Biochem 27:221–236

    Article  CAS  Google Scholar 

  • Holanda HD, Netto FM (2006) Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis. J Food Sci 71:C298–C303

    Article  Google Scholar 

  • Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK (2009) Extraction of carotenoprotein from black tiger shrimp shells with the aid of bluefish trypsin. J Food Biochem 33:201–217

    Article  CAS  Google Scholar 

  • Klompong V, Benjakul S, Kanatachote D, Shahidi F (2006) Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem 102:1317–1327

    Article  Google Scholar 

  • Kristinsson HG, Rasco BA (2000) Fish protein hydrolysates: production, biochemical, and functional properties. Cri Rev Food Sci Nutr 40:43–81

    Article  CAS  Google Scholar 

  • Lowry OH, Fan AL, Randall RJ, Rosebrough NJ (1951) Protein measurement with Folin Phenol reagent. J Biol Chem 193:265–275

    PubMed  CAS  Google Scholar 

  • Mukai K, Itoh S, Daifuku K, Morimoto H, Inoue K (1993) Kinetic study of the quenching reaction of singlet oxygen by biological hydroquinones and related compounds. Biochim Biophys Acta 1183:323–326

    Article  CAS  Google Scholar 

  • Omondi JG, Stark JR (2001) Studies on digestive proteases from midgut glands of a shrimp, Penaeus indicus, and a lobster, Nephrops norvegicus. Appl Biochem Biotechnol 90:137–153

    PubMed  Article  CAS  Google Scholar 

  • Sachindra NM, Bhaskar N (2008) In vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresource Technology 99:9013–9016

    PubMed  Article  CAS  Google Scholar 

  • Sachindra NM, Mahendrakar NS (2005) Extractability of carotenoids from shrimp waste in vegetable oils and process optimization. Bioresource Technology 96:1195–1200

    PubMed  Article  CAS  Google Scholar 

  • Sachindra NM, Bhaskar N, Mahendrakar NS (2006) Recovery of carotenoids from shrimp waste in organic solvents. Waste Manag 26:1092–1098

    PubMed  Article  CAS  Google Scholar 

  • Sachindra NM, Bhaskar N, Mahendrakar NS (2005) Carotenoids in different body components of Indian shrimps. J Sci Food Agric 85:167–172

    Article  CAS  Google Scholar 

  • Sachindra NM, Hosokawa M, Miyashita K (2007a) Biofunctions of marine carotenoids. In: Hou CT, Shaw J (eds) Biocatalysis and biotechnology for functional foods and industrial products. CRC Press, NY, pp 91–110

    Google Scholar 

  • Sachindra NM, Sato E, Maeda H, Hosokawa M, Niwano Y, Kohno M, Miyashita K (2007b) Radical scavenging and singlet oxygen quenching activity of marine carotenoid fucoxanthin and its metabolites. J Agric Food Chem 55:8516–8522

    PubMed  Article  CAS  Google Scholar 

  • Seymour TA, Li SJ, Morrissey MT (1996) Characterisation of a natural antioxidant from shrimp shell waste. J Agric Food Chem 44:682–685

    Article  CAS  Google Scholar 

  • Shahidi F, Metusalach, Brown JA (1998) Carotenoid pigments in seafoods and aquaculture. Crit Rev Food Sci Nutr 38:1–67

    PubMed  Article  CAS  Google Scholar 

  • Simpson BK, Haard NF (1985) The use of enzymes to extract carotenoprotein from shrimp waste. J Appl Biochem 7:212–222

    CAS  Google Scholar 

  • Statsoft (1999) Statistics for windows. Statsoft Inc, Tulsa

    Google Scholar 

  • Suetsuna K (2000) Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle. Mar Biotechnol 2:5–10

    PubMed  CAS  Google Scholar 

  • Vega-Villasante F, Nolasco H, Civera R (1995) The digestive enzymes of the Pacific brown shrimp Panaeus californiensis-II. Properties of protease activity in the whole digestive tract. Comp Biochem Physiol 112B:123–129

    CAS  Google Scholar 

  • Wada M, Kido H, Ohyama K, Ichibangase T, Kishikawa N, Ohba Y, Nakashima MN, Kuroda N, Nakashima K (2007) Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives. Food Chem 101:980–986

    Article  CAS  Google Scholar 

  • Wathene E, Bjerken B, Storeabakken T, Vassvik V, Odaland AB (1998) Pigmentation of Atlantic salmon (Salmo salar) fed astaxanthin in all meals or in alternating meals. Aquaculture 159:217–231

    Article  Google Scholar 

  • Wu HC, Chen HM, Shiau CY (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackeral (Scomber austriasicus). Food Res Int 36:949–957

    Article  CAS  Google Scholar 

  • Zhang CH, Deng SG, Hong PZ (1999) Fast autolysis technique of Metapenacus enisi tissues. J Fish China 23:387–391

    Google Scholar 

Download references

Acknowledgments

Authors wish to thank Dr V. Prakash, Director of CFTRI, for his encouragement and for the facilities provided. This study formed a part of the project funded by the Department of Biotechnology, Government of India.

Author information

Affiliations

  1. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, India, 570020

    R. Sowmya, K. Rathinaraj & N. M. Sachindra

Authors
  1. R. Sowmya
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. Rathinaraj
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. N. M. Sachindra
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to N. M. Sachindra.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Sowmya, R., Rathinaraj, K. & Sachindra, N.M. An Autolytic Process for Recovery of Antioxidant Activity Rich Carotenoprotein from Shrimp Heads. Mar Biotechnol 13, 918–927 (2011). https://doi.org/10.1007/s10126-010-9353-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10126-010-9353-4

Keywords

  • Shrimp heads
  • Autolysis
  • Antioxidant
  • Singlet oxygen quenching
  • Metal chelating