Efficient recovery of functional biomolecules from shrimp (Litopenaeus vannamei) processing waste for food and health applications via a successive co-culture fermentation approach

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100850

Varongsiri Kemsawasd , Weeraya Karnpanit , Sirinapa Thangsiri , Pairote Wongputtisin , Apinun Kanpiengjai , Chartchai Khanongnuch , Uthaiwan Suttisansanee , Chalat Santivarangkna , Suwapat Kittibunchakul

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Abstract

This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation process were investigated. SPW broths were prepared from the head (SPW-SH) and body carapace (SPW-SS) of Pacific white shrimp (Litopenaeus vannamei) and fermented using a 5-day successive co-culture fermentation approach with Bacillus amyloliquefaciens TISTR-1880 and Lactobacillus casei TBRC-388. This bacterial combination demonstrated optimal efficiency in extracting proteins (up to 93% deproteinization) and minerals (up to 83% demineralization) from SPW samples compared with other studied co-culture combinations. The resulting SPW-SH and SPW-SS hydrolysates were rich in proteins (∼70 and ∼59 g/100 g dry weight, respectively). They exhibited significantly enhanced antioxidant potential compared to their corresponding non-fermented controls at up to 2.3 and 3.7-fold higher, respectively as determined by the ORAC, FRAP, and DPPH radical scavenging assays. The two SPW hydrolysates also had significantly higher inhibitory activities against angiotensin-converting enzyme, α-amylase, and lipase than the controls, indicating their improved anti-hypertension, anti-diabetes, and anti-obesity properties, respectively; however, both SPW-SH and SPW-SS hydrolysates did not inhibit α-glucosidase at the tested concentrations. The SPW hydrolysates produced in this study showed high potential for use as functional ingredients in food and nutraceutical products. Knowledge gained from this study can promote the prospective valorization of industrial SPW as an inexpensive source of functional biomolecules for food-related applications using a fermentation approach. This will increase the commercial value of SPW and reduce the environmental impact.

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通过连续共培养发酵方法从对虾（Litopenaeus vannamei）加工废弃物中高效回收功能性生物大分子，用于食品和健康应用

本研究开发了一种食品级发酵工艺，可从虾加工废弃物（SPW）中有效分离出蛋白质和矿物质。研究了发酵过程中获得的 SPW 水解产物的体外抗氧化和酶抑制作用。从太平洋南美白对虾（Litopenaeus vannamei）的头部（SPW-SH）和体表（SPW-SS）制备 SPW 肉汤，并使用淀粉芽孢杆菌 TISTR-1880 和干酪乳杆菌 TBRC-388 进行为期 5 天的连续共培养发酵。与其他已研究过的共培养组合相比，这种细菌组合在从 SPW 样品中提取蛋白质（去蛋白率高达 93%）和矿物质（去矿物质率高达 83%）方面表现出最佳效率。所得的 SPW-SH 和 SPW-SS 水解产物含有丰富的蛋白质（每 100 克干重分别为 70 ∼ 70 克和 59 ∼ 59 克）。经 ORAC、FRAP 和 DPPH 自由基清除试验测定，与相应的非发酵对照组相比，它们的抗氧化潜力明显增强，分别高达 2.3 倍和 3.7 倍。两种 SPW 水解产物对血管紧张素转换酶、α-淀粉酶和脂肪酶的抑制活性也明显高于对照组，这分别表明它们具有更好的抗高血压、抗糖尿病和抗肥胖特性；不过，在测试浓度下，SPW-SH 和 SPW-SS 水解产物对α-葡萄糖苷酶均无抑制作用。本研究中生产的 SPW 水解产物在用作食品和营养保健品的功能成分方面具有很大的潜力。从本研究中获得的知识可促进利用发酵方法将工业刨花作为一种廉价的功能性生物大分子来源用于食品相关应用的前景。这将提高刨花的商业价值并减少对环境的影响。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.