Characterization and Bioactivities of Gelatin Hydrolysates of Red Tilapia (Oreochromis spp.) Scale Byproducts

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-18 DOI:10.1021/acsfoodscitech.4c0091810.1021/acsfoodscitech.4c00918

Jairo Andrés Camaño Echavarría*, Rachel Irankunda, Philippe Arnoux, Christelle Mathé, Jean-Michel Girardet, Céline Cakir-Kiefer, Arnaud Risler, Loïc Stefan, Cédric Paris, José Edgar Zapata Montoya, Katalin Selmeczi and Laetitia Canabady-Rochelle*,

{"title":"Characterization and Bioactivities of Gelatin Hydrolysates of Red Tilapia (Oreochromis spp.) Scale Byproducts","authors":"Jairo Andrés Camaño\r\nEchavarría*, Rachel Irankunda, Philippe Arnoux, Christelle Mathé, Jean-Michel Girardet, Céline Cakir-Kiefer, Arnaud Risler, Loïc Stefan, Cédric Paris, José Edgar Zapata Montoya, Katalin Selmeczi and Laetitia Canabady-Rochelle*, ","doi":"10.1021/acsfoodscitech.4c0091810.1021/acsfoodscitech.4c00918","DOIUrl":null,"url":null,"abstract":"This study explores the production of gelatin hydrolysates with metal-chelating peptides derived from red tilapia scales and investigates their biofunctional properties. Gelatin was enzymatically hydrolyzed using Alcalase (Alc-GH), Flavourzyme (Flav-GH), or a sequential combination of Alcalase and Flavourzyme (Alc+Flav-GH). Alc-GH and Alc+Flav-GH were ultrafiltrated at 1 kDa cutoff. Alc+Flav-GH, characterized by a high proportion of small-sized peptides, exhibited superior metal-chelating ability, as determined by switchSENSE and was associated with enhanced antioxidant activity. Ultrafiltration improved the Fe2+-chelating properties of both fractions compared to their respective whole hydrolysates. All of the hydrolysates and their ultrafiltrates showed remarkable ACE inhibitory activity. Specifically, the ≤1 kDa Alc-GH fraction produced small-sized Fe2+-chelating peptides with ACE inhibitory activity, whereas the ≤1 kDa Alc+Flav-GH fraction efficiently generated Ni2+-chelating peptides with strong antioxidant potential. LC-MS/MS data showed peptides rich in Asp, Glu, Ser, Lys, and Arg, which may contribute to their metal-chelating and antioxidant properties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"1100–1115 1100–1115"},"PeriodicalIF":2.6000,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00918","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study explores the production of gelatin hydrolysates with metal-chelating peptides derived from red tilapia scales and investigates their biofunctional properties. Gelatin was enzymatically hydrolyzed using Alcalase (Alc-GH), Flavourzyme (Flav-GH), or a sequential combination of Alcalase and Flavourzyme (Alc+Flav-GH). Alc-GH and Alc+Flav-GH were ultrafiltrated at 1 kDa cutoff. Alc+Flav-GH, characterized by a high proportion of small-sized peptides, exhibited superior metal-chelating ability, as determined by switchSENSE and was associated with enhanced antioxidant activity. Ultrafiltration improved the Fe²⁺-chelating properties of both fractions compared to their respective whole hydrolysates. All of the hydrolysates and their ultrafiltrates showed remarkable ACE inhibitory activity. Specifically, the ≤1 kDa Alc-GH fraction produced small-sized Fe²⁺-chelating peptides with ACE inhibitory activity, whereas the ≤1 kDa Alc+Flav-GH fraction efficiently generated Ni²⁺-chelating peptides with strong antioxidant potential. LC-MS/MS data showed peptides rich in Asp, Glu, Ser, Lys, and Arg, which may contribute to their metal-chelating and antioxidant properties.

Abstract Image

查看原文本刊更多论文

红罗非鱼（Oreochromis spp.）鳞副产物明胶水解物的表征及生物活性研究

本研究探讨了从红罗非鱼鳞片中提取的金属螯合肽水解明胶的生产，并研究了其生物功能特性。明胶采用Alcalase （Alc- gh）、flavour酶（flavr - gh）或Alcalase和flavour酶（Alc+ flavr - gh）的顺序组合进行酶解。Alc- gh和Alc+ flavo - gh在1 kDa截止时超滤。Alc+ flavo - gh具有高比例的小尺寸肽，表现出优越的金属螯合能力，并与增强的抗氧化活性有关。与它们各自的整体水解产物相比，超滤改善了两组分的Fe2+螯合性能。所有水解产物及其超滤液均表现出显著的ACE抑制活性。其中，≤1 kDa的Alc- gh片段可生成具有ACE抑制活性的小尺寸Fe2+螯合肽，而≤1 kDa的Alc+ flavo - gh片段可有效生成具有强抗氧化潜力的Ni2+螯合肽。LC-MS/MS数据显示多肽富含Asp、Glu、Ser、Lys和Arg，这可能有助于它们的金属螯合和抗氧化性能。

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

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量