Bioactive Peptides from Seafood and their Health Effects

Handbook of Seafood Quality, Safety and Health Applications

Volumn , Issue , 2010, Pages 485-493

  Samaranayaka, Anusha G P ^a   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

quot; Food derived bioactive peptides quot; regulatory functions in human system, beyond role as nutrient sources; Bioactive peptides from seafood and their health effects; Bioactive peptides, liberated from precursor proteins during food processing; Efficacy of using seafood derived peptides maintaining lower blood pressure; Enzymatic hydrolysis, common method of producing bioactive peptides from marine sources; Food products, supplements or natural health products bioactive peptides from seafood, commanding a huge market; Hormonal and hormone regulating peptides; Immunomodulatory potential of FPHs and fermented fish sauce; Peptides with opioid activities role in nervous system functioning; Sources of bioactive peptides from seafood

Indexed keywords

EID: 84885547584     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444325546.ch40     Document Type: Chapter

References (62)

1. Hartmann, R. & Meisel, H. (2007). Food-derived bioactive peptides with biological activity: from research to food applications. Current Opinion in Biotechnology, 18, 163-169.
2. Korhonen, H. & Pihlanto, A. (2003). Food-derived bioactive peptides-opportunities for designing future foods. Current Pharmaceutical Design, 9, 1297-1308.
3. Shahidi, F. (2005). Nutraceuticals from seafood and seafood by-products. In: Asian Functional Foods. Shi, J., Ho, C.-T. & Shahidi, F. (eds), CRC Press, Taylor & Francis Group, Boca Raton, FL, pp. 267-287.
4. Guérard, F. (2007). Enzymatic methods for marine by-products recovery. In: Maximizing the Value of Marine By-products. Shahidi, F. (ed.), Woodherd Publishing Limited, Cambridge, pp. 107-143.
5. Guérard, F., Sellos, D. & Gal, Y.L. (2005). Fish and shellfish upgrading, traceability. Advances in Biochemical Engineering/Biotechnology, 96, 127-163.
6. Fujita, H. & Yoshikawa, M. (1999). LKPNM: a prodrug type ACE-inhibitory peptide derived from fish protein. Immunopharmacology, 44, 123-127.
7. Cinq-Mars, C.D. & Li-Chan, E.C.Y. (2007). Optimizing angiotensin I-converting enzyme inhibitory activity of Pacific hake (Merluccius productus) fillet hydrolysate using response surface methodology and ultrafiltration. Journal of Agricultural and Food Chemistry, 55, 9380-9388.
8. Cinq-Mars, C., Hu, C., Kitts, D.D. & Li-Chan, E.C.Y. (2008). Investigations into inhibitor type and mode, simulated gastrointestinal digestion, and cell transport of the angiotensin I-converting enzymeinhibitory peptides in Pacific hake (Merluccius productus) fillet hydrolysate. Journal of Agricultural and Food Chemistry, 56, 410-419.
9. Liu, Z.,Dong, S., Xu, J., Zeng, M., Song, H.&Zhao,Y. (2008). Production of cysteine-rich antimicrobial peptide by digestion of oyster (Crossostrea gigas) with alcalase and bromelain. Food Control, 19, 231-235.
10. Rajapakse, N., Mendis, E., Byun, H.-G. & Kim, S.-K. (2005). Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. Journal of Nutritional Biochemistry, 16, 562-569.
11. Bordenave, S., Fruitier, I., Ballandier, I. et al. (2002). HPLC preparation of fish waste hydrolysate fractions. Effect on guinea pig ileum and ACE activity. Preparative Biochemistry and Biotechnology, 32, 65-77.
12. Jung, W.-K., Karawita, R., Heo, S.J., Lee, B.J., Kim, S.-K. & Jeon, Y.J. (2006). Recovery of a novel Cabinding peptide from Alaska pollock (Theragra Chalcogramma) backbone by pepsinolytic hydrolysis. Process Biochemistry, 41, 2097-2100.
13. Jung, W.-K. & Kim, S.-K. (2007). Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki (Johnius belengerii) frame. European Food Research and Technology, 224, 763-767.
14. Je, J.-Y., Park, P.-J. & Kim, S.-K. (2005). Antioxidant activity of a peptide isolated from Alaska pollock (Theragra chalcogramma) frame protein hydrolysate. Food Research International, 38, 45-50.
15. Jun, S.Y., Park, P.-J., Jung, W.-K. & Kim, S.-K. (2004). Purification and characterization of an antioxidant peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219, 20-26.
16. Samaranayaka, A.G.P. & Li-Chan, E.C.Y. (2008). Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry, 107, 768-776.
17. Sørensen, R., Kildal, E., Stepaniak, L., Pripp, A.H. & Sørhaug, T. (2004). Screening of peptides from fish and cheese inhibitory to prolyl endopeptidase. Nahrung/Food, 48, 53-56.
18. Rajapakse, N., Mendis, E., Jung, W.-K., Je, J.-Y. & Kim, S.-K. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International, 38, 175-182.
19. Thongthai, C. & Gildberg, A. (2005). Asian fish sauce as a source of nutrition. In: Asian Functional Foods. Shi, J., Ho, C.-T & Shahidi, F. (eds), CRC Press, Taylor & Francis Group, Boca Raton, FL, pp. 215-265.
20. Ichimura, T., Hu, J., Aita, D.Q. & Maruyama, S. (2003). Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce. Journal of Bioscience and Bioengineering, 96, 469-499.
21. Je, J.-Y., Park, J.-Y., Jung, W.-K., Park, P.-J. & Kim, S.-K. (2005). Isolation of Angiotensin I-converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigas. Food Chemistry, 90, 809-814.
22. Jung, W-K., Qian, Z.J., Lee, S.H. et al. (2007). Free radical scavenging activity of a novel antioxidative peptide isolated from in vitro gastrointestinal digests of Mytilus coruscus. Journal of Medicinal Food, 10, 197-202.
23. Chan, K.M. & Decker, E.A. (1994). Endogenous muscle antioxidants. Critical Reviews in Food Science and Nutrition, 34(4), 403-426.
24. Chan, J.C.K. & Li-Chan, E.C.Y. (2006). Antimicrobial peptides. In: Nutraceutical Proteins and Peptides in Health and Disease. Mine, Y. & Shahidi, F. (eds). CRC Press, Taylor & Francis Group, Boca Raton, FL, pp. 99-136.
25. Kristinsson, H.G. & Rasco,B. (2000). Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition, 40, 43-81.
26. Yamamoto, N., Masahiro, E. & Mizuno, S. (2003). Biogenic peptides and their potential use. Current Pharmaceutical Design, 9, 1345-1355.
27. Vermeirssen, V., Van Camp, J. & Verstraete, W. (2004). Bioavailability of angiotensin-I-converting enzyme inhibitory peptides. British Journal of Nutrition, 92, 357-366.
28. Fujita, H., Yokoyama, K. & Yoshikawa, M. (2000). Classification and antihypertensive activity of angiotensin-I-converting enzyme inhibitory peptides derived from food proteins. Journal of Food Science, 65, 564-569.
29. Nagasawa, T., Yonekura, T., Nishizawa, N.&Kitts, D.D. (2001). In vitro and in vivo inhibition of muscle lipid and protein oxidation by carnosine. Molecular and Cellular Biochemistry, 225, 29-34.
30. Ririe, D.G., Roberts, P.R., Shouse, M.N. & Zaloga, G.P. (2000). Vasodilatory actions of the dietary peptide carnosine. Nutrition, 16, 168-172.
31. Reddy, V.R., Garrett, M.R., Perry, G. & Smith, M.A. (2005). Carnosine: a versatile antioxidant and antiglycating agent. Science of Aging Knowledge Environment, 18, 12-17.
32. Snyder, S.H. (1980). Brain peptides as neurotransmitters. Science, 209, 976-983.
33. Murray, B.A. & FitzGerald, R.J. (2007). Angiotensin converting enzyme inhibitory peptides derived from food proteins: biochemistry, bioactivity and production. Current Pharmaceutical Design, 13, 773-791.
34. Vercruysse, L., Van Camp, J. & Smagghe, G. (2005). ACE inhibitory peptides derived from enzymatic hydrolysates of animal muscle protein: a review. Journal of Agricultural and Food Chemistry, 53, 8106-8115.
35. Suetsuna, K. & Osajima, K. (1986). The inhibitory activities against angiotensin I-converting enzyme of basic peptides originating from sardine and hair tail meat. Bulletin of the Japanese Society of Scientific Fisheries, 52, 1981-1984.
36. Fujita, H., Yamagami, T. & Ohshima, K. (2001). Effects of an ACE-inhibitory agent, katsuobushi oligopeptide, in the spontaneously hypertensive rat and borderline and mildly hypertensive subjects. Nutrition Research, 21, 1149-1158.
37. US FDA (2001). New Dietary Ingredients in Dietary Supplements. Published on-line at: http://www.cfsan.fda.gov/~dms/ds-ingrd.html, last accessed 10 November 2008.
38. Amarowicz, R. & Shahidi, F. (1997) Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chemistry, 58, 355-359.
39. Jao, C.L. & Ko, W.C. (2002). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice. Fisheries Science, 68, 430-435.
40. Mendis, E., Rajapakse, N. & Kim, S.-K. (2005). Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry, 53, 581-587.
41. Kim, S-K., Kim, Y-T., Byun, H-G., Nam, K.S., Joo, D.S. & Shahidi, F. (2001) Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollock skin. Journal of Agricultural and Food Chemistry, 49, 1984-1989.
42. Gildberg, A., Bøgwald, J., Johansen, A. & Stenberg, E. (1996). Isolation of acid peptide fractions from a fish protein hydrolysate with a strong simulatory effect on Atlantic salmon (Salmo salar) head kidney leucocytes. Comparative Biochemistry and Physiology, 114B, 97-101.
43. Bøgwald, J., Dalmo, R.A., Leifson, R.M., Stenberg, E. & Gildberg, A. (1996). The stimulatory effect of a muscle protein hydrolysate from Atlantic cod, Gadus morhua L., on Atlantic salmon, Salmo salar L., head kidney leucocytes. Fish and Shellfish Immunology, 6, 3-16.
44. Sørensen O.E., Cowland, J.B., Theilgaard-Mönch, K., Liu, L., Ganz, T.&Borregaard, N. (2003).Wound healing and expression of antimicrobial peptides/polypeptides in human keratinocytes, a consequence of common growth factors. Journal of Immunology, 170, 5583-5589.
45. Shahidi, F., Naczk, M., Pegg, R.B. & Synowiecki, J. (1991). Chemical composition and nutritional value of processing discards of cod (Gadus morhua). Food Chemistry, 42, 145-151.
46. Fouchereau-Péron, M., Duvail, L., Michel, C., Gildberg, A., Batista, I. & Le Gal, Y. (1999). Isolation of an acid fraction from a fish protein hydrolysate with a calcitonin-gene-related-peptide-like biological activity. Biotechnology and Applied Biochemistry, 29, 87-92.
47. Rousseau, M., Batista, I., Le Gal, Y. & Fouchereau-Peron, M. (2001). Purification of a functional competitive antagonist for calcitonin gene related peptide action from sardine hydrolysates. Electronic Journal of Biotechnology, 4, 25-32.
48. Martínez-Alvarez, O., Guimas, L., Delannoy, C. & Fouchereau-Peron, M. (2007). Occurrence of a CGRP-like molecule in siki (Centroscymnus coelolepsis) hydrolysate of industrial origin. Journal of Agricultural and Food Chemistry, 55, 5469-5475.
49. Shekhar, Y.C., Anand, I.S., Sarma, R., Ferrari, R., Wahi, P.L. & Poole-Wilson, P.A. (1991). Effects of prolonged infusion of human alpha calcitonin gene-related peptide on hemodynamics, renal blood flow and hormone levels in congestive heart failure. American Journal of Cardiology, 67, 732-736.
50. Dubois-Randé, J.L., Merlet, P., Benvenuti, C. et al. (1992). Effects of calcitonin gene related peptide on cardiac contractility, coronary hemodynamics and myocardial energetic in idiopathic dilated cardiomyopathy. American Journal of Cardiology, 70, 906-912.
51. Van Rossum, D., Hanisch, U.K. & Quirion, R. (1997). Neuroanatomical localization, pharmacological characterization and functions of CGRP, related peptides and their receptors. Neuroscience and Biobehavioral Reviews, 21, 649-678.
52. Beglinger, C., Born, W., Hildebrand, P. et al. (1988). Calcitonin gene related peptides I and II and calcitonin: distinct effects on gastric acid secretion in humans. Gastroenterology, 95, 958-965.
53. Hancock, R.E.W. & Diamond, G. (2000). The role of cationic antimicrobial peptides in innate host defences. Trends in Microbiology, 8, 402-410.
54. Wergedahl, H., Liaset, B., Gudbrandsen, O.A. et al. (2004). Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol, and lowers acyl-CoA: cholesterol acyltransferase activity in liver of Zuker rats. Journal of Nutrition, 134, 1320-1327.
55. Lavigne, C., Marette, A. & Jacques, H. (2000). Cod and soy proteins compared with casein improve glucose tolerance and insulin sensitivity in rats. American Journal of Physiology-Endocrinology and Metabolism, 278, E491-E500.
56. Chuang, W.L., Sun Pan, B. & Tsai, J.S. (2000). Inhibition of lipoxygenase and blood thinning effects of mackerel protein hydrolysate. Journal of Food Biochemistry, 24, 333-343.
57. Rajapakse, N., Jung,W.-K., Mendis, E., Moon, S.H.&Kim, S.-K. (2005). Anovel anticoagulant purified from fish protein hydrolysate inhibits factor XIIa and platelet aggregation. Life Science, 76, 2607-2619.
58. Berge, R. (2005). Fish Protein Hydrolyzate. International patent No. WO 2005002605, Bergen, Norway.
59. Sathivel, S.&Bechtel, P.J. (2007). Engineering and functional properties of powders from under-utilized marine fish and seafood products. In: Maximizing the Value of Marine By-products. Shahidi, F. (ed.), Woodhead Publishing Limited, Cambridge, pp. 249-257.
60. Kawasaki, T., Jun, C.J., Fukushima, Y. et al. (2002). Antihypertensive effect and safety evaluation of vegetable drink with peptides derived from sardine protein hydrolysates on mild hypertensive, highnormal and normal blood pressure subjects. Zasshi Fukuoka Igaku, 93, 208-218.
61. Fitzgerald, A.J., Rai, P.S., Marchbank, T. et al. (2005). Reparative properties of a commercial fish protein hydrolysate preparation. Gut, 54, 775-781.
62. Dorman, T., Bernard, L., Glaze, P. et al. (1995). The effectiveness of Garum armoricum (stabilium) in reducing anxiety in college students. Journal of Advanced Medicine, 8, 193-200.