Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates

Food and Bioprocess Technology

Volumn 10, Issue 3, 2017, Pages 582-591

  Ketnawa, Sunantha ^a   Liceaga, Andrea M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Antigenicity; Antioxidant activity; Fish protein hydrolysates; Microwave heating

Indexed keywords

ANTIGENS; ANTIOXIDANTS; FISH; FREE RADICALS; HYDROLYSIS; MICROWAVE HEATING; MICROWAVES; PEPTIDES; PROTEINS; SOLUBILITY; TEMPERATURE;

ANTI-OXIDANT ACTIVITIES; ANTIGENICITY; DEGREE OF HYDROLYSIS; FISH PROTEIN HYDROLYSATE; FREE RADICAL SCAVENGING; MICROWAVE ASSISTED HYDROLYSIS; MICROWAVE PRETREATMENT; RADICAL SCAVENGING ACTIVITY;

ENZYMATIC HYDROLYSIS;

EID: 85001577045     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1841-8     Document Type: Article

References (51)

1. Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins. London: Elsevier Applied Science Publishers.
2. Alemán, A., Pérez-Santín, E., Bordenave-Juchereau, S., Arnaudin, I., Gómez-Guillén, M., & Montero, P. (2011). Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity. Food Research International, 44(4), 1044–1051.
3. Aluko, R. E. (2015). Amino acids, peptides, and proteins as antioxidants for food preservation. In S. Feridoon (Ed.), Handbook of antioxidants for food preservation (pp. 105–140). Cambridge: Woodhead Publishing.
4. Asaduzzaman, A. K. M., & Chun, B.-S. (2013). Recovery of functional materials with thermally stable antioxidative properties in squid muscle hydrolyzates by subcritical water. Journal of Food Science and Technology, 52(2), 793–802. doi:10.1007/s13197-013-1107-7.
5. Bannon, G. A. (2004). What makes a food protein an allergen? Current Allergy and Asthma Reports, 4(1), 43–46. doi:10.1007/s11882-004-0042-0.
6. Binsi, P. K., Viji, P., Panda, S. K., Mathew, S., Zynudheen, A. A., & Ravishankar, C. N. (2015). Characterisation of hydrolysates prepared from engraved catfish (Nemapteryx caelata) roe by serial hydrolysis. [journal article]. Journal of Food Science and Technology, 53(1), 158–170. doi:10.1007/s13197-015-1998-6.
7. Bohr, H., & Bohr, J. (2000). Microwave-enhanced folding and denaturation of globular proteins. Physical Review E, 61(4), 4310–4314.
8. Buchanan, B., Adamidi, C., Lozano, R., Yee, B., Momma, M., Kobrehel, K., & Frick, O. (1997). Thioredoxin-linked mitigation of allergic responses to wheat. Proceedings of the National Academy of Sciences, 94(10), 5372–5377.
9. Chalamaiah, M., Dinesh kumar, B., Hemalatha, R., & Jyothirmayi, T. (2012). Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food Chemistry, 135(4), 3020–3038. doi:10.1016/j.foodchem.2012.06.100.
10. Corsaro, A., Chiacchio, U., Pistará, V., & Romeo, G. (2006). Microwave-assisted chemistry of carbohydrates. In Microwaves in Organic Synthesis (pp. 579–614): Wiley-VCH Verlag GmbH.
11. El Mecherfi, K. E., Saidi, D., Kheroua, O., Boudraa, G., Touhami, M., Rouaud, O., et al. (2011). Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity. European Food Research and Technology, 233(5), 859–867. doi:10.1007/s00217-011-1581-y.
12. Farvin, K. S., Andersen, L. L., Nielsen, H. H., Jacobsen, C., Jakobsen, G., Johansson, I., & Jessen, F. (2014). Antioxidant activity of cod (Gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chemistry, 149, 326–334.
13. Garcia-Mora, P., Peñas, E., Frias, J., Gomez, R., & Martinez-Villaluenga, C. (2015). High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins. Food Chemistry, 171, 224–232. doi:10.1016/j.foodchem.2014.08.116.
14. Guo, L., Hou, H., Li, B., Zhang, Z., Wang, S., & Xue, Z. (2013). Preparation, isolation and identification of iron-chelating peptides derived from Alaska Pollock skin. Process Biochemistry, 48, 988–993.
15. He, S., Franco, C., & Zhang, W. (2013). Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Research International, 50(1), 289–297. doi:10.1016/j.foodres.2012.10.031.
16. Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. (2012). Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe. Food Chemistry, 135(4), 3039–3048. doi:10.1016/j.foodchem.2012.06.076.
17. Izquierdo, F. J., Alli, I., Yaylayan, V., & Gomez, R. (2007). Microwave-assisted digestion of β-lactoglobulin by pronase, α-chymotrypsin and pepsin. International Dairy Journal, 17(5), 465–470. doi:10.1016/j.idairyj.2006.05.007.
18. Izquierdo, F. J., Peñas, E., Baeza, M. L., & Gomez, R. (2008). Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins. International Dairy Journal, 18(9), 918–922.
19. Je, J.-Y., Lee, K.-H., Lee, M. H., & Ahn, C.-B. (2009). Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42(9), 1266–1272. doi:10.1016/j.foodres.2009.06.013.
20. Jiménez-Saiz, R., Benedé, S., Molina, E., & López-Expósito, I. (2015). Effect of processing technologies on the allergenicity of food products. Critical Reviews in Food Science and Nutrition, 55(13), 1902–1917. doi:10.1080/10408398.2012.736435.
21. Kangsanant, S., Murkovic, M., & Thongraung, C. (2014). Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis. International Journal of Food Science & Technology, 49(8), 1932–1938. doi:10.1111/ijfs.12551.
22. Koppelman, S. J., Nordlee, J. A., Lee, P. W., Happe, R. P., Hessing, M., Norland, R., et al. (2012). Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers? Food Additives & Contaminants: Part A, 29(9), 1347–1355. doi:10.1080/19440049.2012.698399.
23. Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition, 40(1), 43–81. doi:10.1080/10408690091189266.
24. Kuehn, A., Scheuermann, T., Hilger, C., & Hentges, F. (2010). Important variations in parvalbumin content in common fish species: a factor possibly contributing to variable allergenicity. International Archives of Allergy and Immunology, 153(4), 359–366.
25. Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680–685.
26. Lehrer, S. B., Horner, W. E., & Reese, G. (1996). Why are some proteins allergenic? Implications for biotechnology. Critical Reviews in Food Science and Nutrition, 36, 553–564.
27. Liceaga-Gesualdo, A. M., & Li-Chan, E. C. Y. (1999). Functional properties of fish protein hydrolysate from herring (Clupea harengus). Journal of Food Science, 64(6), 1000–1004. doi:10.1111/j.1365-2621.1999.tb12268.x.
28. Lin, Y.-J., Le, G.-W., Wang, J.-Y., Li, Y.-X., Shi, Y.-H., & Sun, J. (2010). Antioxidative peptides derived from enzyme hydrolysis of bone collagen after microwave assisted acid pre-treatment and nitrogen protection. International Journal of Molecular Sciences, 11(11), 4297–4308. doi:10.3390/ijms11114297.
29. Masilamani, M., Commins, S., & Shreffler, W. (2012). Determinants of food allergy. Immunology and Allergy Clinics of North America, 32(1), 11–33. doi:10.1016/j.iac.2011.12.003.
30. Mazumder, S., Laskar, D. D., Prajapati, D., & Roy, M. K. (2004). Microwave-induced enzyme-catalyzed chemoselective reduction of organic azides. Chemistry & Biodiversity, 1(6), 925–929. doi:10.1002/cbdv.200490074.
31. Moure, A., Sineiro, J., Domínguez, H., & Parajó, J. C. (2006). Functionality of oilseed protein products: a review. Food Research International, 39(9), 945–963.
32. Nchienzia, H., Morawicki, R., & Gadang, V. (2010). Enzymatic hydrolysis of poultry meal with endo-and exopeptidases. Poultry Science, 89(10), 2273–2280.
33. Ohlsson, T., & Bengtsson, N. (2001). Microwave technology and foods. In: Advances in food and nutrition research (Vol. Volume 43, pp. 65–140): Academic Press.
34. Ponne, C. T., & Bartels, P. V. (1995). Interaction of electromagnetic energy with biological material-relation to food processing. Radiation Physics and Chemistry, 45(4), 591–607. doi:10.1016/0969-806X(94)00073-S.
35. Quansah, J. K., Udenigwe, C. C., Saalia, F. K., & Yada, R. Y. (2013). The effect of thermal and ultrasonic treatment on amino acid composition, radical scavenging and reducing potential of hydrolysates obtained from simulated gastrointestinal digestion of cowpea proteins. Plant Foods for Human Nutrition, 68(1), 31–38. doi:10.1007/s11130-013-0334-4.
36. Rejasse, B., Lamare, S., Legoy, M.-D., & Besson, T. (2007). Influence of microwave irradiation on enzymatic properties: applications in enzyme chemistry. Journal of Enzyme Inhibition and Medicinal Chemistry, 22(5), 519–527. doi:10.1080/14756360701424959.
37. Roy, I., Mondal, K., & Gupta, M. N. (2003). Accelerating enzymatic hydrolysis of chitin by microwave pretreatment. Biotechnology Progress, 19(6), 1648–1653. doi:10.1021/bp0340943.
38. Saiga, A., Tanabe, S., & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry, 51(12), 3661–3667. doi:10.1021/jf021156g.
39. Samaranayaka, A. G. P., & Li-Chan, E. C. Y. (2011). Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. Journal of Functional Foods, 3(4), 229–254. doi:10.1016/j.jff.2011.05.006.
40. Shuguo, S., Tao, Y., Qinlu, L., Meihu, M., Feijun, L., & Junwen, L. (2013). Effects of two pre-treatment methods on functional properties of egg white protein hydrolysates obtained by pepsin. Advance Journal of Food Science & Technology, 5(8), 1043–1048.
41. Taylor, S. L., Hefle, S. L., Bindslev-Jensen, C., Bock, S. A., Burks Jr., A. W., Christie, L., et al. (2002). Factors affecting the determination of threshold doses for allergenic foods: how much is too much? Journal of Allergy and Clinical Immunology, 109(1), 24–30. doi:10.1067/mai.2002.120564.
42. Udenigwe, C. C., & Aluko, R. E. (2011). Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates. International Journal of Molecular Sciences, 12(5). doi:10.3390/ijms12053148.
43. Udenigwe, C. C., Wu, S., Drummond, K., & Gong, M. (2014). Revisiting the prospects of plastein: thermal and simulated gastric stability in relation to the antioxidative capacity of casein plastein. Journal of Agricultural and Food Chemistry, 62(1), 130–135. doi:10.1021/jf403405r.
44. Uluko, H., Zhang, S., Liu, L., Chen, J., Sun, Y., Su, Y., et al. (2013). Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes. International Journal of Food Science & Technology, 48(11), 2250–2257. doi:10.1111/ijfs.12211.
45. Uluko, H., Zhang, S., Liu, L., Tsakama, M., Lu, J., & Lv, J. (2015). Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates. Journal of Functional Foods, 18, 1138–1146.
46. Wathey, B., Tierney, J., Lidström, P., & Westman, J. (2002). The impact of microwave-assisted organic chemistry on drug discovery. Drug Discovery Today, 7(6), 373–380. doi:10.1016/S1359-6446(02)02178-5.
47. Wu, H. C., Chen, H. M., & Shiau, C. Y. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36(9–10), 949–957. doi:10.1016/S0963-9969(03)00104-2.
48. Xiong, Y. L. (2010). Antioxidant Peptides. In Y. Mine, E. Li-Chan, & B. Jiang (Eds.), Bioactive proteins and peptides as functional foods and nutraceuticals (pp. 29–42). Hoboken: Wiley-Blackwell.
49. Yang, T., S., S., Lin, Q., Ma, M., Luo, F., & Liu, J. (2013). Effects of microwave irradiation pre-treatment of egg white proteins on antioxidative activity of their hydrolysates prepared with pepsin. Advance Journal of Food Science and Technology, 5(07), 936–940.
50. Zhang, S., Wang, Z., & Xu, S. (2008). Antioxidant and antithrombotic activities of rapeseed peptides. Journal of the American Oil Chemistsʼ Society, 85(6), 521–527. doi:10.1007/s11746-008-1217-y.
51. Zhao, W., Yang, R., Tang, Y., Zhang, W., & Hua, X. (2009). Investigation of the protein–protein aggregation of egg white proteins under pulsed electric fields. Journal of Agricultural and Food Chemistry, 57(9), 3571–3577. doi:10.1021/jf803900f.