Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch

[Display omitted] •Some fishes from bycatch can be sources of protein hydrolysates for industry.•The protein hydrolysates obtained from two fish species have antioxidant properties.•Protein hydrolysates showed no cellular toxicity at doses lower than 16 mg/mL.•Protein hydrolysates can modulate extra...

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Bibliographic Details
Published in:Food chemistry 2021-04, Vol.342, p.128361-128361, Article 128361
Main Authors: Rocha Camargo, Tavani, Ramos, Patrícia, Monserrat, José M., Prentice, Carlos, Fernandes, Célio J.C., Zambuzzi, Willian F., Valenti, Wagner C.
Format: Article
Language:English
Subjects:
Animals
Antioxidant activity
Antioxidants - metabolism
Antioxidants - pharmacology
Cell viability
DPPH
Fisheries
Fishes - metabolism
Hydrolysis
Peptides - pharmacology
Protein Hydrolysates - metabolism
Protein Hydrolysates - pharmacology
Seafood
Subtilisins - metabolism
Western Blotting
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Summary:[Display omitted] •Some fishes from bycatch can be sources of protein hydrolysates for industry.•The protein hydrolysates obtained from two fish species have antioxidant properties.•Protein hydrolysates showed no cellular toxicity at doses lower than 16 mg/mL.•Protein hydrolysates can modulate extra and intracellular pathways of cell adhesion. Shrimp trawling is an important socio-economic activity; however, the bycatch can be problematic to the environment. Thus, the present study investigated potential uses of the bycatch to generate value-added products. The biological activity of the protein hydrolysates obtained from the two most abundant fish species (Micropogonias furnieri and Paralonchurus brasiliensis) was evaluated. Muscle and skin samples of both species were hydrolyzed using two enzymes, Alcalase 2.4 L® or Protamex®. The in vitro antioxidant capacity against peroxyl radicals, DPPH, and sulfhydryl groups were analyzed. Cell viability, Western Blotting, Zymogram, and Real-time PCR analyses were performed. The results showed that the hydrolysates have antioxidant activity and no effect on cell viability at doses lower than 16 mg/mL. In addition, they can modulate extracellular remodelling and intracellular pathways related to cell adhesion. Thus, the hydrolysis of the fish bycatch allows the release of bioactive peptides with potential use in the food industry.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128361