Anti-Inflammatory, antioxidant, and antimicrobial effects of underutilized fish protein hydrolysate

Antimicrobial, anti-inflammatory, and antioxidant activities of protein hydrolysates from Argentine croaker (Umbrina canosai) protein isolate (CPI) or Argentine croaker myofibrillar protein with different degrees of hydrolysis (DH: 10–20%) prepared using Alcalase or Protamex were determined. Results showed that an increase in the DH resulted in higher content of hydrophobic and aromatic amino acids (AAAs) and in a decrease in molecular weight (MW) distribution for all hydrolysates obtained. Furthermore, the enzyme and raw material used influenced the amino acid content and MW determined. Hydrolysates from CPI with a 20% DH by Alcalase had higher 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity, metal chelation, and ferric-reducing antioxidant power (p < 0.05). All hydrolysate samples decreased the pro-inflammatory capacity. In all the evaluated microorganisms, only seven were inhibited, most being Gram-positive. Alcalase was found to exert a considerable influence on antibacterial activity. These hydrolysates are an alternative as natural antimicrobials, anti-inflammatory, and antioxidant compounds.

Bibliographic Details

Main Authors:	Da Rocha, Meritaine, Alemán, Ailén, Baccan, G. C., López Caballero, M. E., Gómez Guillén, M. C., Montero García, Pilar, Prentice, Carlos
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Published:	Taylor & Francis 2018
Subjects:	Health, RAW 264.7, Degrees of hydrolysis, Enzyme, Inhibitionzone, Fish protein,
Online Access:	http://hdl.handle.net/10261/170832 http://dx.doi.org/10.13039/501100003593 http://dx.doi.org/10.13039/501100004263 http://dx.doi.org/10.13039/501100003329
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