Bioactive peptides (BAPs), derived through enzymatic hydrolysis of food proteins, have demonstrated potential for application as health-promoting agents against numerous human health and disease conditions, including cardiovascular disease, inflammation, and cancer. The feasibility of pharmacological application of these peptides depends on absorption and bioavailability in intact forms in target tissues, which in turn depends on structure of the peptides. Therefore, production and processing of peptides based on important structure-function parameters can lead to the production of potent peptides. This article reviews the literature on BAPs with emphasis on strategic production and processing methods as well as antihypertensive, anticancer, anticalmodulin, hypocholesterolemic, and multifunctional properties of the food protein-derived peptides. It is recommended that future research efforts on BAP should be directed toward elucidation of their in vivo molecular mechanisms of action, safety at various doses, and pharmacological activity in maintaining homeostasis during aberrant health conditions in human subjects.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2011.02455.x

Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

Fish wastes offer tremendous unexploited potential for value adding for such materials, collagen, gelatin, and hydrolysate. Additionally, fish waste may be suitable for the production of bioactive peptides that exhibit strong antihypertensive, antioxidative, and anticancer activities. This paper reviews the production of purified bioactive peptides from various fish waste protein hydrolysates via enzymatic hydrolysis after enzyme screening and optimization. The purification of bioactive peptides is carried out using ultra- and gel filtration as well as the RP-HPLC method. Purified peptide characterizations in terms of molecular weight, amino acid sequence, and composition are also provided, illustrating that peptides with low molecular weight and short amino acid sequences are more potent as bioactive peptides. Hence, further studies are encouraged to examine the bioactivity and bioavailability of protein peptides derived from fish wastes, especially those with anticancer characteristics.

A Review of Protein Hydrolysates and Bioactive Peptides Deriving from Wastes Generated by Fish Processing

Global populations are growing and ageing, with each generation expecting a higher standard of living than their predecessor. Proteins are essential in daily diets because of their nutritional value and roles in food structure, and proteins are generally expensive. Rising awareness of food security and meeting the needs of ageing populations motivate food researchers to explore alternative protein sources and sustainable and optimized use of proteins to increase their bioavailability and digestibility. Proteins behave differently as a function of pH, ionic strength, temperature, pressure or enzymatic mechanism, prompting approaches to modify their structure and functionality. Proteins may lose their native structure and impart sensory changes as a result of processing and storage. Modified proteins are considered as value-added food ingredients, i.e. specialty proteins prepared using enzymatic reactions, hydrolysis, fermentation, heat treatment, acidification, dehydration, emulsification and ultrafiltration. Food formulation influences proteins at both molecular and macro-polymer levels. This review presents case studies from previous research and demonstrates approaches for improving protein stability, extractability and bioactivity. The need for combining protein modification and smart food formulation is highlighted. Synergies achieved between conventional ingredients and added bioactives through careful food formulation and processing are emphasized. Comprehensive characterization of chemical composition, particle size, surface activity, microstructure, freezing-thawing properties of proteins and derived foods is required, to explain structure-function relationships. Data suggest that specialty proteins will play an increasing role in current and future global food sectors. Convenient concept foods for addressing the global food security and ageing population issues are proposed.

Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

Marine collagen peptide (MCP), usually obtained from the scales/skin of fish is a promising functional component possessing various health benefits. An attempt was made to indicate the potential application of MCP as dietary supplement. MCP was incorporated (0–10%) in the biscuit flour and its effects on physical, textural and sensorial behaviour of biscuits were assessed. The functional properties of MCP-flour mix were also evaluated. Water holding capacity was significantly (p

Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes

Fish discards and by-products can be transformed into high value-added products such as fish protein hydrolysates (FPH) containing bioactive peptides. Protein hydrolysates were prepared from different parts (whole fish, skin and head) of several discarded species of the North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture and ash contents lower than 10% and 15%, respectively. The fat content of FPH varied between 1.5% and 9.4% and had high protein content (69.8-76.6%). The amino acids profiles of FPH are quite similar and the most abundant amino acids were glutamic and aspartic acids. All FPH exhibited antioxidant activity and those obtained from Atlantic horse mackerel heads presented the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard heads showed the highest ABTS radical scavenging activity and Fe2+ chelating activity. In what concerns the α-amylase inhibitory activity, the IC50 values recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and whole Atlantic horse mackerel, respectively. α-Glucosidase inhibitory activity of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme (ACE) inhibitory activity. Considering the biological activities, these FPH are potential natural additives for functional foods or nutraceuticals.

/pdf/characterization-of-protein-hydrolysates-from-fish-discards-2ppc59cyeg.pdf

Characterization of Protein Hydrolysates from Fish Discards and By-Products from the North-West Spain Fishing Fleet as Potential Sources of Bioactive Peptides.

This study was conducted to obtain hydrolysates with potent antioxidative activity from rockfish skin gelatin. Gelatin was extracted under high temperature/high pressure using a two-step enzymatic hydrolysis with commercial enzymes such as Alcalase, Flavourzyme, Neutrase, and Protamex. The second rockfish-skin gelatin hydrolysate (SRSGH) was prepared by further incubating the first gelatin hydrolysate (FRSGH), which had been hydrolyzed with Alcalase for 1-h (FRSGH-A1), with Flavourzyme for 2-h (SRSGH-F2). The second gelatin hydrolysate showed higher antioxidative activity of 3.72 as measured by a Metrohm Rancimat and superior angiotensin I-converting enzyme (ACE) inhibiting activity of 0.82 mg/mL. Compared with the gelatin, the relative proportion in SRSGH-F2 was markedly decreased in the 100-kDa peak, whereas it was increased in that less than 100-kDa. The amino acid composition of SRSGH-F2 was rich in glycine (25.9%), proline (10.8%), alanine (9.1%), and glutamic acid (9.1%). In contrast, it was poor in cystine (not detected), methionine (1.6%), tyrosine (0.4%), hydroxylysine (0.9%), and histidine (0.9%). In recent years, demand for natural functional foods has been increasing, and SRSGH-F2 can be used as a functional food ingredient in the food industries. However, further detailed studies on SRSGH-F2 with regard to its antioxidant activity in vivo and the various antioxidant mechanisms are needed.

/pdf/antioxidant-and-ace-inhibiting-activities-of-the-rockfish-4clram4q8b.pdf

Antioxidant and ACE Inhibiting Activities of the Rockfish Sebastes hubbsi Skin Gelatin Hydrolysates Produced by Sequential Two-step Enzymatic Hydrolysis

This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at 5˚C for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was 1,257 g×cm, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.Key words: Surimi, Surimi gel, Bastard halibut surimi, Bastard halibut

http://koreascience.or.kr:80/article/JAKO201106239852556.pdf

Optimization of Processing of Surimi Gel from Unmarketable Cultured Bastard Halibut Paralichthys olivaceus using RSM

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

/pdf/dha-enrichment-of-salmon-patty-using-emulsion-curd-and-its-28md3kl471.pdf

DHA Enrichment of Salmon Patty using Emulsion Curd and Its Component Characteristics

Keeping Stability of Boiled-dried Anchovy Coated with an Invisible Edible Collagen Peptides Film During Storage

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Antioxidant and ACE Inhibiting Activities of the Rockfish Sebastes hubbsi Skin Gelatin Hydrolysates Produced by Sequential Two-step Enzymatic Hydrolysis

Optimization of Processing of Surimi Gel from Unmarketable Cultured Bastard Halibut Paralichthys olivaceus using RSM

DHA Enrichment of Salmon Patty using Emulsion Curd and Its Component Characteristics

Keeping Stability of Boiled-dried Anchovy Coated with an Invisible Edible Collagen Peptides Film During Storage