Ultrasonicated Atlantic herring side streams as source of multifunctional bioactive and bioavailable peptides.

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Gilda Aiello, Janna Cropotova, Kristine Kvangarsnes, Lorenza d'Adduzio, Melissa Fanzaga, Carlotta Bollati, Giovanna Boschin, Gabriella Roda, Carmen Lammi
{"title":"Ultrasonicated Atlantic herring side streams as source of multifunctional bioactive and bioavailable peptides.","authors":"Gilda Aiello, Janna Cropotova, Kristine Kvangarsnes, Lorenza d'Adduzio, Melissa Fanzaga, Carlotta Bollati, Giovanna Boschin, Gabriella Roda, Carmen Lammi","doi":"10.1038/s41538-025-00388-w","DOIUrl":null,"url":null,"abstract":"<p><p>This study demonstrates the effectiveness of ultrasonication, as a pre-treatment technology, coupled to enzymatic hydrolysis of herring side streams, yielding multifunctional peptide mixtures with antioxidant, hypotensive (ACE inhibitory activity), and hypoglycemic (DPP-IV inhibitory and GLP-1 enhancer activity) properties. The ultrasound pre-treatment modulates the biological activity of the hydrolysates, enhancing certain bioactive properties (antioxidant, ACE inhibitory, and GLP-1 enhancer activities, respectively) while reducing others (DPP-IV inhibitory activity). The study also highlights the importance of simulating gastrointestinal digestion and using Caco-2 cells to assess the bioaccessibility, intestinal bioavailability, and metabolic resistance of herring peptides. These findings support the use of ultrasonication and enzymatic hydrolysis in obtaining multifunctional bioactive peptide mixture for the prevention of metabolic syndrome. Results clearly suggest that this approach represent sustainable solutions in food science and technology, since it allowed us to obtain a bioactive mixture of peptides starting from fish by-products pre-treated with green methodologies.</p>","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"25"},"PeriodicalIF":6.3000,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11847024/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NPJ Science of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1038/s41538-025-00388-w","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This study demonstrates the effectiveness of ultrasonication, as a pre-treatment technology, coupled to enzymatic hydrolysis of herring side streams, yielding multifunctional peptide mixtures with antioxidant, hypotensive (ACE inhibitory activity), and hypoglycemic (DPP-IV inhibitory and GLP-1 enhancer activity) properties. The ultrasound pre-treatment modulates the biological activity of the hydrolysates, enhancing certain bioactive properties (antioxidant, ACE inhibitory, and GLP-1 enhancer activities, respectively) while reducing others (DPP-IV inhibitory activity). The study also highlights the importance of simulating gastrointestinal digestion and using Caco-2 cells to assess the bioaccessibility, intestinal bioavailability, and metabolic resistance of herring peptides. These findings support the use of ultrasonication and enzymatic hydrolysis in obtaining multifunctional bioactive peptide mixture for the prevention of metabolic syndrome. Results clearly suggest that this approach represent sustainable solutions in food science and technology, since it allowed us to obtain a bioactive mixture of peptides starting from fish by-products pre-treated with green methodologies.

超声处理的大西洋鲱鱼侧流是多功能生物活性肽和生物可用肽的来源。
本研究证明了超声波作为预处理技术的有效性,结合酶水解鲱鱼侧流,产生具有抗氧化、降血压(ACE抑制活性)和降血糖(DPP-IV抑制和GLP-1增强活性)特性的多功能肽混合物。超声预处理可调节水解产物的生物活性,增强某些生物活性(分别为抗氧化、ACE抑制和GLP-1增强活性),同时降低其他生物活性(DPP-IV抑制活性)。该研究还强调了模拟胃肠道消化和使用Caco-2细胞评估鲱鱼肽的生物可及性、肠道生物利用度和代谢抗性的重要性。这些发现支持使用超声和酶水解获得多功能生物活性肽混合物,以预防代谢综合征。结果清楚地表明,这种方法代表了食品科学和技术的可持续解决方案,因为它使我们能够从用绿色方法预处理的鱼副产品中获得生物活性肽混合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信