Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview

The inadequate management of fish processing waste or by-products is one of the major problems that fish industry has to face nowadays. The mismanagement of this raw material leads to economic loss and environmental problems. The demand for the use of these by-products has led to the development of several processes in order to recover biomolecules from fish by-products. An efficient way to add value to fish waste protein is protein hydrolysis. Protein hydrolysates improve the functional properties and allow the release of peptides of different sizes with several bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic among others. This paper reviews different methods for the production of protein hydrolysates as well as current research about several fish by-products protein hydrolysates bioactive properties, aiming the dual objective: adding value to these underutilized by-products and minimizing their negative impact on the environment.     

Phylogenetic Survey of Proteins Related to Synapsin I and Biochemical Analysis of Four Such Proteins from Fish Brain

A phylogenetic survey of proteins immunologically related to Synapsin I, a major synaptic vesicle-associated phosphoprotein in mammals was carried out. Proteins antigenically related to Synapsin I were found by use of radioimmunoassay and other radioimmunochemical techniques in the nervous systems of several vertebrate and invertebrate species, which included birds, reptiles, amphibians, fish, echinoderms, arthropods, and mollusks. Four proteins present in fish brain, antigenically related to Synapsin I, were further studied and found to resemble mammalian Synapsin I in several respects. Like Synapsin I, the fish proteins were present in high amounts in nervous tissue, were enriched in synaptosomal fractions of brain where they were substrates for endogenous protein kinases, were acid extractable, and were sensitive to digestion by collagenase. In addition, two-dimensional peptide-mapping analysis revealed some homology between major phosphopeptide fragments of Synapsin I and the fish proteins. The results indicate that proteins related to Synapsin I are wide-spread in the animal kingdom.     

Hydrolysates from Atlantic cod (Gadus morhua L.) viscera as components of microbial growth media

Three hydrolysates made from cod viscera by different enzymatic hydrolysis procedures were tested as a combined source for nitrogen, amino acids and vitamins in microbial growth media. Using a panel of five different microbes: Escherichia coli, Bacillus subtilis, Lactobacillus sakei, Saccharomyces cerevisiae and Aspergillus niger, the performance of these viscera hydrolysates was compared to the performance of common commercial peptones in an automated growth analyzer (Bioscreen C). The results show that the fish hydrolysates in general are promising alternatives to currently available commercial nitrogen sources of other origins. In the case of the food-grade and nutritionally fastidious L. sakei, two of the fish hydrolysates were clearly superior to all tested commercial peptones. For several microbes, the choice of the proteolytic enzymes used to produce the fish hydrolysate had considerable impact on performance of the resulting hydrolysate, both in terms of maximum growth rate and biomass production. In terms of hydrolysate performance, the generally best enzyme for production of a fish peptone from cod viscera was found to be Alcalase.     

Secretagogues and Growth Factors in Fish and Crustacean Protein Hydrolysates

The search for new molecules in fish protein hydrolysates is of great interest in animal feeding as it is in aquaculture, fertilizer, cosmetic, and pharmacologic domains. Different sources of hydrolysates such as shrimp waste (Pandalus borealis), cod (Gadus morhua) head, and head and viscera of sardine (Sardina pilchardus), obtained after hydrolysis or autolysis, were tested on fibroblast cell cultures and by gastrin radioimmunoassay. The level of hydrolysis seems to play an important role in the presence of biological peptides. Elution profile on a gel filtration Sephadex G-50 column was used to estimate the degree of hydrolysis of the fractions studied. Growth-factor-like activities were found in less-hydrolyzed fractions. Conversely, the most-hydrolyzed fractions showed gastrin and cholecystokinin immunoreactivity. Received January 22, 1999; accepted April 13, 1999     

干扰素诱导的鱼类Mx蛋白

Mx蛋白是干扰素诱导表达的蛋白家族中的成员,当机体和细胞受病毒感染或诱生剂处理时产生。Mx蛋白和其它干扰素诱导蛋白一起构成宿主细胞的抗病毒状态,以达到抗病毒的目的。研究表明,Mx蛋白具有抗病毒活性,还可能与其它基本生命活动如发育或分化,蛋白质分送和生长有关。在鱼类也发现多种Mx蛋白,具有Mx蛋白家族的共有特征;在肽链末端有一个三联ATP／GTP结合区和发动蛋白家族的结构特征序列;在蛋白C端存在使Mx蛋白形成三聚体的Leu拉链结构以及定位信号。但是迄今没有发现鱼类Mx蛋白的抗病毒活性。文章最后对目前鱼类病毒病的防治及利用抗病毒基因进行鱼类基因工程抗病毒育种进行了探讨。     

鱼鳞中胶原蛋白的提取纯化及应用

总结了鱼鳞中胶原蛋白的提取、分离和纯化方法及其结构特点、生物学功能,并探讨了其在食品、生物、医学、造纸、饲料等方面的应用及发展前景。     

Antioxidant Activity of Purified Protein Hydrolysates from Northern Whiting Fish (Sillago sihama) Muscle

In the present study, northern whiting fish (Sillago sihama) muscle was hydrolyzed with gastrointestinal enzymes (pepsin, trypsin and α-chymotrypsin) separately and the resulted protein hydrolysates were tested for antioxidant activities using DPPH radical scavenging activity and reducing power assays. The protein hydrolysate obtained from trypsin exhibited highest antioxidant activity. Further, it was fractionated by consecutive chromatography using anion exchange and gel filtration chromatography; the separated fractions were collected and evaluated for antioxidant activity. The results showed that fraction 2 exhibited high chelating activity (73.15 % at 0.5 mg/mL) and best radical scavenging activity for DPPH radical (55.16 % at 0.5 mg/mL), ABTS radical (57.98 % at 50 μg/mL), superoxide radical (39.55 % at 200 μg/mL) and hydroxyl radical (51.33 % at 100 μg/mL). In addition, the active fraction showed strong antioxidant activity in the inhibition of linoleic acid autooxidation (60 % at 0.5 mg/mL) and also it exhibited significant protective effect on DNA damage caused by hydroxyl radicals. The size of the active fraction was found to be <360.2 Da using mass spectroscopy. These results demonstrate that muscle protein hydrolysate from northern whiting fish could be a best alternative to produce natural antioxidant peptides.     

Hydrolysis of Soybean Proteins with Kamchatka Crab Hepatopancreas Enzyme Complex

To perform hydrolysis with the enzyme complex from the hepatopancreas of the Kamchatka crab, a protein mixture was isolated from soybean meal by extraction at alkaline pH values. Extractable low-molecular impurities were removed by ultrafiltration and precipitation of proteins with alcohol. The amino acid composition of the obtained protein extract turned out to be similar to the composition of the fish meal traditionally used in the production of fish feeds. Analysis of the products of fermentolysis by DDS-electrophoresis, HPLC, and mass spectrometry showed a high degree of hydrolysis of soybean proteins. Depending on the time of fermentolysis, the hydrolysates contained up to 60% (18 h of hydrolysis) of free amino acids (the fraction of the weight of the hydrolyzed protein mixture) and short peptides (2–20 amino acid residues).     

Proteins from fish eggs that protect DNA from acid precipitation and inhibit DNA synthesis

We partially characterized proteins that inhibit DNA acid precipitation from various fish eggs (Sparus aurata, Dicentrarchus labrax, Mugil cephalus and Zeus faber). The active proteins were purified by acetone fractionation. The activity was found to be heat resistant. Of bivalent cations tested only Co(2+) and Cu(2+) exerted a profound promoting effect in the activity from all fish. The protein fraction from Sparus aurata inhibited DNA synthesis in PCR performed by different DNA polymerases. The possible role of DNA protective proteins in fish egg physiology is discussed.     

Sperm Nuclear Basic Proteins (SNBPs) of Agnathans and Chondrichthyans: Variability and Evolution of Sperm Proteins in Fish

We have characterized for the first time SNBPs from the hagfish Eptatratus stouti (Myxini) and the lamprey Lampetra tridentatus (Cephalaspidomorphi) and have found that histones are the major protein components of the sperm of these agnathans. We have also conducted a systematic analysis of SNBPs from different groups of chondrichthyan fishes, including the skate Raja rhina and seven species of sharks. Together with our previous data showing the sporadic nature of SNBP evolution in bony fish (Saperas, N., Ausio, J., Lloris, D. and Chiva, M. [1994] J. Mol. Evol. 39: 282–295), the present study provides a unique insight into the overall evolutionary complexity and variability of the nuclear sperm proteins of fishes. It would appear that despite the discontinuous evolution of these proteins, the macroevolutionary pattern of histone (H type) → protamine-like (PL type) → protamine (P type) has been conserved in fish evolution, as it has in the evolution of other Deuterostomes. Received: 11 June 1996 / Accepted: 6 August 1996     

植物抗冻蛋白研究进展

抗冻蛋白(AFPs)最初是从极区海鱼中发现的一种适应低温的特异蛋白质, 它能阻止体液内冰核的形成与生长,维持体液的非冰冻状态.对近年来植物AFPs的发现过程,AFP的生化特性,抗冻作用机制,抗冻蛋白基因工程及其应用前景等作了系统的综述.     

Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream

The interaction and synergetic effect of soy protein isolate (SPI) and its hydrolysates with different concentrations of monoglycerides were explored at the air-water/oil interfaces in recombined low-fat whipped cream (20%). The creams were made with 20% palm oil, 18% carbohydrate, 0.22% stabilizers, and 0.25–1.00% monoglycerides. The proteins used were native soy protein isolate (NSPI), commercial soy protein isolate (CSPI), soy protein hydrolysates by pepsin (SPHPe), soy protein hydrolysates by papain (SPHPa), and SC (sodium caseinate). Overrun, stability, rheological behavior, and texture of recombined low-fat whipped cream were studied. Results indicated that increasing concentration of monoglycerides was effective in improving the textural, whipping properties, and stability of recombined low-fat whipped cream. Increasing concentration of monoglycerides in the mix prompted the displacement of adsorbed protein from fat globules, built up a firmer structure of fat aggregates, and stabilized the trapped air bubbles in the structure of recombined low-fat whipped cream. At the same level of monoglycerides, SPHPa whipped cream produced a similar overrun, stability, and texture as SC. Due to the high proportion of β-conglycinin in SPHPe, a low degree of fat globule partial coalescence occurred and led to low overrun and weakened structure in recombined low-fat whipped cream.

     

Enzymatic Production of Novel European Eel Proteins Hydrolysates: Biological Activities,Techno-Functional Properties and Maltodextrin-Hydrolysates Efficient Electrosprayability

International Journal of Peptide Research and Therapeutics - European eel proteins hydrolysates (EPHs) were produced from A. anguilla muscle protein and protein isolate using Purafect®, goby...     

Pannexin1 Channel Proteins in the Zebrafish Retina Have Shared and Unique Properties

In mammals, a single pannexin1 gene (Panx1) is widely expressed in the CNS including the inner and outer retinae, forming large-pore voltage-gated membrane channels, which are involved in calcium and ATP signaling. Previously, we discovered that zebrafish lack Panx1 expression in the inner retina, with drPanx1a exclusively expressed in horizontal cells of the outer retina. Here, we characterize a second drPanx1 protein, drPanx1b, generated by whole-genome duplications during teleost evolution. Homology searches strongly support the presence of pannexin sequences in cartilaginous fish and provide evidence that pannexins evolved when urochordata and chordata evolution split. Further, we confirm Panx1 ohnologs being solely present in teleosts. A hallmark of differential expression of drPanx1a and drPanx1b in various zebrafish brain areas is the non-overlapping protein localization of drPanx1a in the outer and drPanx1b in the inner fish retina. A functional comparison of the evolutionary distant fish and mouse Panx1s revealed both, preserved and unique properties. Preserved functions are the capability to form channels opening at resting potential, which are sensitive to known gap junction and hemichannel blockers, intracellular calcium, extracellular ATP and pH changes. However, drPanx1b is unique due to its highly complex glycosylation pattern and distinct electrophysiological gating kinetics. The existence of two Panx1 proteins in zebrafish displaying distinct tissue distribution, protein modification and electrophysiological properties, suggests that both proteins fulfill different functions in vivo.     

Purification and Structure Analysis of Antifreeze Proteins from Ammopiptanthus mongolicus

Abstract

We purified many kinds of antifreeze proteins with high activity from the leaves of Ammopiptanthus mongolicus by several biochemical techniques. The antifreeze activities of these AFPs were measured by both osmometry and differential scanning calorimetry, and the inhibition of growth of ice crystals by the AFPs was obvious. Additionally, the antifreeze proteins were analyzed by sequencing, glycosylation reaction, mass spectroscopy, and circular dichroism spectroscopy. Both samples have some other unique structures different from those of fishes and of insects. It was suggested that plant AFPs might have a particular antifreeze mechanism in comparison with that of fish and insects.     

Type I Antifreeze Proteins Enhance Ice Nucleation above Certain Concentrations

In this study, we examined the effects that antifreeze proteins have on the supercooling and ice-nucleating abilities of aqueous solutions. Very little information on such nucleation currently exists. Using an automated lag time apparatus and a new analysis, we show several dilution series of Type I antifreeze proteins. Our results indicate that, above a concentration of ∼8 mg/ml, ice nucleation is enhanced rather than hindered. We discuss this unexpected result and present a new hypothesis outlining three components of polar fish blood that we believe affect its solution properties in certain situations.     

Buffalo Cheese Whey Proteins,Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion

Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.     

Phosphate Acceptor Amino Acid Residues in Structural Proteins of Rhabdoviruses

Partial acid hydrolysates of the [(32)P]phosphate- or [(3)H]serine-labeled proteins of purified vesicular stomatitis, rabies, Lagos bat, Mokola, or spring viremia of carp virions and of purified intracellular nucleocapsids of these viruses have been analyzed by paper electrophoresis for the presence of phosphorylated amino acids. Both phosphoserine and phosphothreonine, with the former predominant, were present in virion and nucleocapsid preparations that contained phosphoproteins. An exception was the fish rhabdovirus, which contained only phosphoserine. When vesicular stomatitis or rabies virus proteins were phosphorylated in a cell-free system by the virion-associated protein kinase and analyzed for the presence of phosphorylated amino acid residues, phosphoserine was again found to be more abundant than phosphothreonine. After in vitro protein phosphorylation, another phospho-compound, possibly a third phosphoamino acid, was detected in the partial acid hydrolysates of these viruses.