Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns

This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.

Detalles Bibliográficos
Autores: Gómez Estaca, Joaquín, Albertos, Irene, Martín Diana, Ana Belén, Rico, Daniel, Martínez Álvarez, Óscar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267173
Acceso en línea:http://hdl.handle.net/10261/267173
Access Level:acceso abierto
Palabra clave:Protein hydrolysates
Prolyl endopeptidase
Maillard reaction
Antioxidants
Shrimp by-products
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spelling Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawnsGómez Estaca, JoaquínAlbertos, IreneMartín Diana, Ana BelénRico, DanielMartínez Álvarez, ÓscarProtein hydrolysatesProlyl endopeptidaseMaillard reactionAntioxidantsShrimp by-productsThis article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.Grant AGL2014-52825-R funded by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe”; grant INIA-FPI-2011-21 funded by National Institute for Food and Agricultural Research (INIA); grant ITACYL-PEP-2011-769 funded by Agricultural Technological Institute of Castilla and León (ITACyL).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Instituto Tecnológico Agrario de Castilla y LeónConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/267173reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2014-52825-Rhttps://doi.org/10.3390/foods10112844Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2671732026-05-22T06:33:51Z
dc.title.none.fl_str_mv Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
title Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
spellingShingle Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
Gómez Estaca, Joaquín
Protein hydrolysates
Prolyl endopeptidase
Maillard reaction
Antioxidants
Shrimp by-products
title_short Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
title_full Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
title_fullStr Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
title_full_unstemmed Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
title_sort Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
dc.creator.none.fl_str_mv Gómez Estaca, Joaquín
Albertos, Irene
Martín Diana, Ana Belén
Rico, Daniel
Martínez Álvarez, Óscar
author Gómez Estaca, Joaquín
author_facet Gómez Estaca, Joaquín
Albertos, Irene
Martín Diana, Ana Belén
Rico, Daniel
Martínez Álvarez, Óscar
author_role author
author2 Albertos, Irene
Martín Diana, Ana Belén
Rico, Daniel
Martínez Álvarez, Óscar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Instituto Tecnológico Agrario de Castilla y León
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Protein hydrolysates
Prolyl endopeptidase
Maillard reaction
Antioxidants
Shrimp by-products
topic Protein hydrolysates
Prolyl endopeptidase
Maillard reaction
Antioxidants
Shrimp by-products
description This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/267173
url http://hdl.handle.net/10261/267173
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2014-52825-R
https://doi.org/10.3390/foods10112844
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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