Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19
The current increase in the number of wastes produced by the shrimp industry has generated the need to find new methods to valorize such materials as they can be an important source of bioactive compounds while preserving the environment. In this study, proteins from Pacific white shrimp (Litopenaeus vannamei [Penaeus vannamei]) cooking juice (SCJP) were tested as a fermentation substrate for growth and protease production by the proteolytic strain Enterococcus faecalis DM19. This microorganism grew well and exhibited protease activity when cultivated in a medium containing only SCJP, indicating that the strain can obtain its carbon and nitrogen source requirements directly from shrimp waste protein. Also, the crude protease extract from Enterococcus faecalis DM19 was used to hydrolyze SCJP, and the antioxidant properties of the protein hydrolysate (SCJH) were investigated. The peptides and amino acids formed during the hydrolysis of shrimp waste protein are likely to be responsible for the antioxidant activity observed in this sample. The increased antioxidant activity of SCJH could be useful for the preservation of several products, especially in those cases in which oxidation processes are a limiting factor determining shelf-life.
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2021
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dig-ictan-es-10261-2670912024-05-13T10:51:08Z Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 Djellouli, Mustapha López Caballero, M. E. Roudj, Salima Martínez Álvarez, Óscar Ministerio de Economía y Competitividad (España) European Commission Ministère de l'Enseignement Supérieur et de la Recherche Scientifique (Algerie) The current increase in the number of wastes produced by the shrimp industry has generated the need to find new methods to valorize such materials as they can be an important source of bioactive compounds while preserving the environment. In this study, proteins from Pacific white shrimp (Litopenaeus vannamei [Penaeus vannamei]) cooking juice (SCJP) were tested as a fermentation substrate for growth and protease production by the proteolytic strain Enterococcus faecalis DM19. This microorganism grew well and exhibited protease activity when cultivated in a medium containing only SCJP, indicating that the strain can obtain its carbon and nitrogen source requirements directly from shrimp waste protein. Also, the crude protease extract from Enterococcus faecalis DM19 was used to hydrolyze SCJP, and the antioxidant properties of the protein hydrolysate (SCJH) were investigated. The peptides and amino acids formed during the hydrolysis of shrimp waste protein are likely to be responsible for the antioxidant activity observed in this sample. The increased antioxidant activity of SCJH could be useful for the preservation of several products, especially in those cases in which oxidation processes are a limiting factor determining shelf-life. This research was financed by the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52825-R) and cofounded with European Union ERDF funds (European Regional Development Fund). Author M. Djellouli was funded by The National Centre of Biotechnology Research (CNRBt) of Algeria and the ENP (Exceptional National Program) Scholarship provided by the Ministry of Higher Education and Scientific Research of Algeria. Peer reviewed 2022-04-18T12:22:17Z 2022-04-18T12:22:17Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Waste and Biomass Valorization 12: 3741-3752 (2021) http://hdl.handle.net/10261/267091 10.1007/s12649-020-01263-3 1877-265X http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO//AGL2014-52825-R/ES/APROVECHAMIENTO DE PLANTAS HALOFILAS DEL LITORAL Y DESCARTES DE LA PESCA PARA EL DISEÑO Y DESARROLLO DE PRODUCTOS PESQUEROS FUNCIONALES/ Postprint https://doi.org/10.1007/s12649-020-01263-3 Sí open Springer Nature |
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The current increase in the number of wastes produced by the shrimp industry has generated the need to find new methods to valorize such materials as they can be an important source of bioactive compounds while preserving the environment. In this study, proteins from Pacific white shrimp (Litopenaeus vannamei [Penaeus vannamei]) cooking juice (SCJP) were tested as a fermentation substrate for growth and protease production by the proteolytic strain Enterococcus faecalis DM19. This microorganism grew well and exhibited protease activity when cultivated in a medium containing only SCJP, indicating that the strain can obtain its carbon and nitrogen source requirements directly from shrimp waste protein. Also, the crude protease extract from Enterococcus faecalis DM19 was used to hydrolyze SCJP, and the antioxidant properties of the protein hydrolysate (SCJH) were investigated. The peptides and amino acids formed during the hydrolysis of shrimp waste protein are likely to be responsible for the antioxidant activity observed in this sample. The increased antioxidant activity of SCJH could be useful for the preservation of several products, especially in those cases in which oxidation processes are a limiting factor determining shelf-life. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Djellouli, Mustapha López Caballero, M. E. Roudj, Salima Martínez Álvarez, Óscar |
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author |
Djellouli, Mustapha López Caballero, M. E. Roudj, Salima Martínez Álvarez, Óscar |
spellingShingle |
Djellouli, Mustapha López Caballero, M. E. Roudj, Salima Martínez Álvarez, Óscar Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 |
author_sort |
Djellouli, Mustapha |
title |
Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 |
title_short |
Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 |
title_full |
Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 |
title_fullStr |
Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 |
title_full_unstemmed |
Hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by Enterococcus faecalis DM19 |
title_sort |
hydrolysis of shrimp cooking juice waste for the production of antioxidant peptides and proteases by enterococcus faecalis dm19 |
publisher |
Springer Nature |
publishDate |
2021 |
url |
http://hdl.handle.net/10261/267091 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
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