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The Radical-Scavenging Activity of a Purified and Sequenced Peptide from Lactic Acid Fermentation of Thunnus albacares By-Products

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Abstract

Yellowfin tuna by-products (Thunnus albacares) were processed to produce radical-scavenging peptides from hydrolysis by lactic acid fermentation (LAF) with Lactobacillus plantarum, papaya fruit (Carica papaya), and molasses as a carbon source for 72 h. A 15-kDa peptide was purified; after de novo sequencing, it was determined that fragments are rich in hydrophobic and neutral amino acids. The results suggest this effect is mainly to the hydrophobicity of the amino acids in their sequence. Further work is on progress to assess the ability of peptides to provide stability in lipids or in other types of samples sensitive to the action of free radicals.

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Abbreviations

LAF:

Lactic acid fermentation

LA:

Lactic acid

RSA:

Radical-scavenging activity

Ab :

Absorbance of sample without protein

As :

Absorbance of sample with protein

DM:

Dark meat

V:

Viscera

HBF:

Heads, bones, and fins

TTA:

Total titrable acidity

U:

One unit of enzymatic activity

DPPH:

2,2-diphenyl-1-picrylhydrazyl

EPR:

Electron paramagnetic resonance

pI:

Isoelectric point

NCBI:

National Center for Biotechnology Information

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Funding

This research was funded by Consejo Nacional de Ciencia y Tecnologia (CONACyT) for funding Project No. [237292] and scholarship grant (M.P.C-S.) was funded by CONACyT.

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Authors and Affiliations

  1. Biotechnology Department, Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P. 09340. Iztapalapa, Mexico City, Mexico

    Marco P. Carballo-Sánchez & Keiko Shirai

  2. Food and Biotechnology Department, Faculty of Chemistry, Universidad Nacional Autónoma de México, Ciudad Universitaria, 04510, Mexico City, Mexico

    Miquel Gimeno

  3. Centre for Sustainable Development PR1 2HE, University of Central Lancashire, Preston, Lancashire, UK

    George M. Hall

  4. Institute of Agricultural and Forestry Research, Universidad Michoacana de San Nicolás de Hidalgo, San Juanito Itzícuaro s/n, 58330, Morelia, Mexico

    María Gisela Ríos-Durán

Authors
  1. Marco P. Carballo-Sánchez
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  2. Miquel Gimeno
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  3. George M. Hall
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  4. María Gisela Ríos-Durán
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  5. Keiko Shirai
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Correspondence to Marco P. Carballo-Sánchez or Keiko Shirai.

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Carballo-Sánchez, M.P., Gimeno, M., Hall, G.M. et al. The Radical-Scavenging Activity of a Purified and Sequenced Peptide from Lactic Acid Fermentation of Thunnus albacares By-Products. Appl Biochem Biotechnol 189, 1084–1095 (2019). https://doi.org/10.1007/s12010-019-03045-7

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