Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches

• Published in: International journal of biological macromolecules 2017-08, Vol.101, p.304-313
• Main Authors: Pal, Gaurav Kumar, Suresh, P.V.
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants - chemistry; Antioxidants - metabolism; Antioxidative collagen peptides; Carp swim bladder collagen; Carps - metabolism; Carps - physiology; Collagen - chemistry; Collagen - metabolism; Collagen hydrolysates; Computer Simulation; Hydrolysis; In silico analysis; Peptide Fragments - chemistry; Peptide Fragments - metabolism; Swimming; Valorization
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2017.03.061

•Carp swim bladder collagens were extracted and characterized as type I.•In silico proteolysis of carp collagens released various bioactive peptide sequences.•Toxicity and sensory characteristics of antioxidative peptides were evaluated.•Understanding the fisheries by-products significance for sustainable valorization.•Carp collagens can be used as potential functional ingredients in food industries. This study explores the sustainable valorization of carp swim bladder by-products. The high-value molecule collagens were successfully extracted from carp swim bladder with a yield of ∼60% (dry weight basis) and characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis, UV-spectrum and Fourier transform infrared spectroscopy. The extracted collagens showed the fibril-forming ability and high denaturation temperature (38–39°C). Furthermore, the extracted collagens subjected to preparing bioactive collagen hydrolysates with potential antioxidant activities. In vitro and In silico approaches (PepDraw, BIOPEP, PeptideRanker, Pepcalc and ToxinPred) were employed to evaluate the potential of carp collagens as a potential source of bioactive peptides. Furthermore, primary structure, biological potential, physicochemical, sensory and toxicity characteristics of the theoretically release antioxidative collagen peptides were predicted. Overall, the present study highlights the carp collagens hydrolysate could be a promising precursor of bioactive peptides for developing functional food or nutraceutical products.