Hidrolisados enzimáticos de subprodutos de peixe: vantagens tecnológicas e propriedades bioativas

Robalo, Silvino Sasso; Silva, Leila Picolli Da; Menezes, Cristiano Regagnin De; Barin, Juliano Smanioto; Campagnol, Paulo Cezar Bastianello; Cichoski, Alexandre José

Acessibilidade / Reportar erro

Brasil
SciELO.org - Rede SciELO
Blog SciELO em Perspectiva

Abrir menu

Brasil

Español English

Ciência Rural

Submissão de manuscritos
Sobre o periódico
Corpo Editorial
Instruções aos autores
Contato

sumário « anterior atual seguinte »

Resumo (Inglês)
Resumo (Português)

Texto (Inglês)

Download PDF (Inglês)

Compartilhe

Compartilhe
E-mail
Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley

Sumário

Compartilhe
E-mail
Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley

Resumo (Inglês)
Resumo (Português)

Texto (Inglês)

Download PDF (Inglês)

FOOD TECHNOLOGY • Cienc. Rural 54 (8) • 2024 • https://doi.org/10.1590/0103-8478cr20230523 copiar

Hidrolisados enzimáticos de subprodutos de peixe: vantagens tecnológicas e propriedades bioativas

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

Milhões de toneladas de peixes são cortados em filés todos os anos, e uma porção significativa de carcaças indesejadas é descartada em todo o mundo. Uma abordagem alternativa para utilização desses materiais é por meio de reações de hidrólise, que permitem a produção de compostos com propriedades tecnológicas modificadas como solubilidade, capacidade de emulsificação, de formação de espuma e viscosidade. Além disso, podem apresentar diferentes atividades biológicas com efeitos benéficos, como propriedades antioxidantes, anti-hipertensivas, anticarcinogênicas, redutoras do perfil lipídico e neuroprotetoras. Assim, esses compostos podem ser incluídos em formulações de alimentos como coadjuvantes promissores em tratamentos, com benefícios à saúde dos consumidores. Este estudo teve como objetivo discutir as diferentes hidrólises enzimáticas utilizadas no tratamento de resíduos de pescado e avaliar os compostos e seus efeitos.

Palavras-chave:
antioxidante; nutracêuticos; promotor de saúde; enzimas; subprodutos

Autoria

Silvino Sasso Robalo

conceptualization

writing - original draft

writing - review and editing

Programa de Pós-graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria (UFSM), 97105-900, Santa Maria, RS, Brasil. Universidade Federal de Santa Maria (UFSM)BrasilSanta Maria, RS, BrasilPrograma de Pós-graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria (UFSM), 97105-900, Santa Maria, RS, Brasil.

Programa de Pós-graduação em Zootecnia, Departamento de Zootecnia, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brasil.Universidade Federal de Santa Maria (UFSM)BrasilSanta Maria, RS, BrasilPrograma de Pós-graduação em Zootecnia, Departamento de Zootecnia, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brasil.

https://orcid.org/0000-0002-6280-2194

Leila Picolli Da Silva

conceptualization

writing - original draft

writing - review and editing

https://orcid.org/0000-0002-1721-094X

Cristiano Regagnin De Menezes

conceptualization

writing - original draft

writing - review and editing

https://orcid.org/0000-0003-4523-8875

Juliano Smanioto Barin

conceptualization

writing - original draft

writing - review and editing

https://orcid.org/0000-0002-8351-3287

Paulo Cezar Bastianello Campagnol

conceptualization

writing - original draft

writing - review and editing

https://orcid.org/0000-0002-7404-5610

Alexandre José Cichoski ^*E-mail: cijoale@gmail.com. *Corresponding author.

conceptualization

writing - original draft

writing - review and editing

https://orcid.org/0000-0002-3996-0143

E-mail: cijoale@gmail.com. ^*Corresponding author.

Editors:

Rudi Weiblen (0000-0002-1737-9817)

Rubén Domínguez (0000-0002-2764-504X)

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflicts of interest.

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (1)
Tabelas (3)

Thumbnail

Figure 1
Enzymatic hydrolysis of fish by-products, conditions, peptides and effects.

Thumbnail

Table 1
Technological and antioxidant effects, conditions of enzymatic hydrolysis of fish by-products.

Thumbnail

Table 2
Bioactive effects and conditions of enzymatic hydrolysis of fish by-products.

Thumbnail

Table 3
Health benefits and conditions of enzymatic hydrolysis of fish by-products.

Figure 1 Enzymatic hydrolysis of fish by-products, conditions, peptides and effects.

Table 1 Technological and antioxidant effects, conditions of enzymatic hydrolysis of fish by-products.

Effects of hydrolysates	Application conditions (enzyme, E/S ratio, pH, temperature, time)	Raw material used (species) - type of by-product	References
---------------------------------------------------------------------------Technological-------------------------------------------------------------------------
Increased solubility, emulsifying activity, foam formation, and emulsion stability index	Trypsin, E/S 5.5%, pH 8.5, 55 ºC, 40 min Alcalase, E/S 0.25%, pH 8.0, 55 ºC, 30 min	Starry trigger fish (Abalistes stellaris) - muscle Bycatch fish - skins, heads, and skeletons	(SRIPOKAR et al, 2019SRIPOKAR, P. et al. Antioxidant and functional properties of protein hydrolysates obtained from starry triggerfish muscle using trypsin from albacore tuna liver. Biocatalysis and Agricultural Biotechnology, v.17, p.447-454, 2019. Available from: <Available from: https://doi.org/10.1016/j.bcab.2018.12.013 >. Accessed: Nov. 16, 2022. https://doi.org/10.1016/j.bcab.2018.12.0... ). (ZAMORANO-APODACA et al., 2020ZAMORANO-APODACA, J. C. et al. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species. Food Chemistry, v.331, p.127350, 2020. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2020.127350 >. Accessed: Oct. 15, 2023. https://doi.org/10.1016/j.foodchem.2020.... )
Increased solubility, emulsifying, foam formation, and emulsion stability.	Alcalase, E/S 3%, pH 8.0, 55 ºC, 10-35 min	Tilapia (Oreochromis niloticus) - head, tail and fins	(HEMKER et al., 2020HEMKER, A. K. et al. Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. Lwt, v.122, p.109003, 2020. Available from: <Available from: https://doi.org/10.1016/j.lwt.2019.109003 >. Accessed: Feb. 05, 2023. https://doi.org/10.1016/j.lwt.2019.10900... )
Increased solubility and emulsifying properties	Papain, E/S 0.5%, pH 7.0, 50 ºC, 1.5 h	Pugnose ponyfish (Secutor insidiator) - muscle	(DINAKARKUMAR et al., 2022DINAKARKUMAR, Y. et al. Production and characterization of fish protein hydrolysate: Effective utilization of trawl by-catch. Food Chemistry Advances, v.1, n.February, p.100138, 2022. Available from: <Available from: https://doi.org/10.1016/j.focha.2022.100138 >. Accessed: Jan. 25, 2023. https://doi.org/10.1016/j.focha.2022.100... )
-------------------------------------------------------------------------Antioxidant------------------------------------------------------------------------------
Chelating and radical scavenging	Alcalase, E/S 0.25%, pH 8.0, 55ºC, 30 min	Bycatch fish - skins, heads, and skeletons		(ZAMORANO-APODACA et al., 2020ZAMORANO-APODACA, J. C. et al. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species. Food Chemistry, v.331, p.127350, 2020. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2020.127350 >. Accessed: Oct. 15, 2023. https://doi.org/10.1016/j.foodchem.2020.... )
Scavenging, reducing power, and lipid peroxidation inhibition	Alcalase, E/S 1%, pH 9.0, 60 ºC, 30 min Bromelain, E/S 0.5%, pH 6.5, 50 ºC, 60 min Flavourzyme, E/S 1%, pH 6.5, 50 ºC, 75 min Protamex^®, E/S 2%, pH 6.5, 50 ºC, 60 min	Chinese carp (Catla catla) - muscle		(ELAVARASAN et al, 2014ELAVARASAN, K. et al. Antioxidant and functional properties of fish protein hydrolysates from fresh water carp (Catla catla) as influenced by the nature of enzyme. Journal of Food Processing and Preservation, v.38, n.3, p.1207-1214, 2014. Available from: <Available from: https://doi.org/10.1111/jfpp.12081 >. Accessed: Jan. 25, 2023. https://doi.org/10.1111/jfpp.12081... ).
Lipid peroxidation	Flavourozyme, E/S 2%, pH 7.0, 50 ºC, 2 h	Whitemouth croaker (Micropogonias furnieri) - muscle and by-products		(DA ROSA et al., 2014DA ROSA, Z. E. et al. Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct. LWT - Food Science and Technology, v.59, n.2P1, p.841-848, 2014. Available from: <Available from: https://doi.org/10.1016/j.lwt.2014.05.013 >. Accessed: Feb. 16, 2022. https://doi.org/10.1016/j.lwt.2014.05.01... )
Scavenging activity	Papain, E/S 15%, pH 7.0, 50 ºC, 5 h	Bluefin leatherjacket (Navodon septentrionalis) - heads		(CHI et al., 2015CHI, C. F. et al. Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) heads. Journal of Functional Foods, v.12, p.1-10, 2015. Available from: <Available from: https://doi.org/10.1016/j.jff.2014.10.027 >. Accessed: Feb. 14, 2022. https://doi.org/10.1016/j.jff.2014.10.02... ).
Superoxide and lipid peroxidation,	Alcalase, E/S 2.5%, pH 9.5, 55 ºC, 3.5 h	Miiuy croaker (Miichthys miiuy) - swim bladder		ZHAO (2018ZHAO, W. H. et al. Preparation, identification, and activity evaluation of ten antioxidant peptides from protein hydrolysate of swim bladders of miiuy croaker (Miichthys miiuy). Journal of Functional Foods, v.47, p.503-511, 2018. Available from: <Available from: https://doi.org/10.1016/j.jff.2018.06.014 >. Accessed: Aug. 23, 2023. https://doi.org/10.1016/j.jff.2018.06.01... )
Hydroxyl capture, lipid peroxidation inhibition	Alkaline protease E/S^, pH 8.0, T ºC^, 2 h, + Neutral protease, E/S^, pH 8.0, T ºC^, 3 h.	Anchovy (^*) by-products		(WANG et al., 2018WANG, L. et al. Isolation and identification of novel antioxidant and antimicrobial oligopeptides from enzymatically hydrolyzed anchovy fish meal. Process Biochemistry, v.74, p.148-155, 2018. Available from: <Available from: https://doi.org/10.1016/j.procbio.2018.08.021 >. Accessed: Jan. 15, 2023. https://doi.org/10.1016/j.procbio.2018.0... )
Scavenging and reducing power	Neutrase + Trypsin, E/S 0.3%, pH 7.5, 50 °C, 2 - 6 h	Round scad (Decapterus maruadsi)- by-products		(HU et al., 2019HU, X. et al. Purification and identification of antioxidant peptides from round scad (Decapterus maruadsi) hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food and Chemical Toxicology, v.135, p.110882, 2019. Available from: <Available from: https://doi.org/10.1016/j.fct.2019.110882 >. Accessed: Feb. 28, 2023. https://doi.org/10.1016/j.fct.2019.11088... ).
Scavenging and reducing power	Alcalase, E/S 3%, pH 8.0, 55 ºC, 10-35 min	Tilapia - head, tail and fins		(HEMKER et al., 2020HEMKER, A. K. et al. Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. Lwt, v.122, p.109003, 2020. Available from: <Available from: https://doi.org/10.1016/j.lwt.2019.109003 >. Accessed: Feb. 05, 2023. https://doi.org/10.1016/j.lwt.2019.10900... )
Scavenging and reducing power	Alcalase, E/S 2%, pH 8.0, 50 ºC, 4 h Protamex^®, E/S 2%, pH 7.0, 50 ºC, 4 h	Whitemouth croaker and Banded Croaker (Paralonchurus brasiliensis) -skin and muscle		(ROCHA et al., 2021ROCHA, T. et al. Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch. Food Chemistry, v.342, n.April 2020, p.128361, 2021. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2020.128361 >. Accessed: Sept. 13, 2023. https://doi.org/10.1016/j.foodchem.2020.... )

^*
Information not provided by the author.

Table 2 Bioactive effects and conditions of enzymatic hydrolysis of fish by-products.

Effects of hydrolysates	Application conditions (enzyme, E/S ratio, pH, temperature, time)	Raw material used (species) - type of by-product	References
Antimicrobial activity against Bacillus cereus and Staphylococcus aureus	Bromelain, E/S 0.5%, pH ^*, 50 ºC, 10 h	Leatherjacket (Meuchenias sp.) - muscle	(SALAMPESSY, 2010SALAMPESSY, J. et al. Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins. Food Chemistry, [s. l.], v.120, n.2, p.556-560, 2010. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2009.10.054 >. Accessed: Oct. 15, 2023. https://doi.org/10.1016/j.foodchem.2009.... ).
Antimicrobial activity (Bacillus subtilis, Micrococcus luteus, Streptococcus sp., Aeromonas hydrophila, Escherichia coli, and Vibrio parahaemolyticus)	Trypsin, E/S 1%, pH ^*, 37 ºC, 1 h	Yellowfin tuna (Thunnus albacares) - skin	(SEO et al., 2012SEO, J. K. et al. Purification and characterization of YFGAP, a GAPDH-related novel antimicrobial peptide, from the skin of yellowfin tuna, Thunnus albacares. Fish and Shellfish Immunology, [s. l.], v.33, n.4, p.743-752, 2012. Available from: <Available from: https://doi.org/10.1016/j.fsi.2012.06.023 >. Accessed: Oct. 16, 2023. https://doi.org/10.1016/j.fsi.2012.06.02... )
Nutritional value, essential amino acids, high antihypertensive activity	Alcalase, E/S 2.5%, pH 7.5, 60 ºC, 2 h	Tilapia (Oreochromis niloticus) - head, frames, and tail	(ROSLAN et al., 2014ROSLAN, J. et al. Characterization of Fish Protein Hydrolysate from Tilapia (Oreochromis Niloticus) by-Product. Agriculture and Agricultural Science Procedia, v.2, p.312-319, 2014. Available from: <Available from: https://doi.org/10.1016/j.aaspro.2014.11.044 >. Accessed: Feb. 22, 2023. https://doi.org/10.1016/j.aaspro.2014.11... ).
Antimicrobial activity (S. aureus and E. coli.), greater zinc complexing capacity.	Flavuorozyme, E/S 1%, pH 7.0, 50 °C, 2, 4, 6, 20 h	Silver carp (Hypophthalmichthys molitrix) - muscle	(JIANG et al., 2014JIANG, L. et al. Preparation and identification of peptides and their zinc complexes with antimicrobial activities from silver carp (Hypophthalmichthys molitrix) protein hydrolysates. Food Research International, [s. l.], v.64, p.91-98, 2014. Available from: <Available from: https://doi.org/10.1016/j.foodres.2014.06.008 >. Accessed: Apr. 18, 2023. https://doi.org/10.1016/j.foodres.2014.0... )
Increased feed conversion capacity and weight gain of Wistar rats' weight.	Autolise, E/S ^, pH ^, 45 ºC, 3 h	Shrimp (Litopenaeus vannamei) - heads	(DA SILVA et al., 2017DA SILVA, C. P. et al. Biological value of shrimp protein hydrolysate by-product produced by autolysis. LWT - Food Science and Technology, v.80, p.456-461, 2017. Available from: <Available from: https://doi.org/10.1016/j.lwt.2017.03.008 >. Accessed: Oct. 14, 2022. https://doi.org/10.1016/j.lwt.2017.03.00... )
Growth of smooth muscle cells (A7r5 lineage). Reduction of oxidative stress.	Alcalase, E/S 1%, pH 8.0, 58.5 ºC, 55 min	Red tilapia (Oreochromis sp.) - scales	(SIERRA et al., 2021SIERRA, L. et al. Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp.) scale. Lwt, v.146, p. 111631, 2021. Available from: <Available from: https://doi.org/10.1016/j.lwt.2021.111631 >. Accessed: Oct. 16, 2023. https://doi.org/10.1016/j.lwt.2021.11163... ).
Reduction in polyphagia, glucose and insulin secretion in diabetic mice. Protective effect on hepatic and renal function, increase in the enzymes SOD, CAT and GPX.	Trypsin,E/S 3000 U/g, pH 8.0, 37 ºC, 4 h	Golden pompano (Trachinotus ovatus) - muscle	(WAN et al., 2023WAN, P. et al. Antidiabetic effects of protein hydrolysates from Trachinotus ovatus and identification and screening of peptides with α-amylase and DPP-IV inhibitory activities. Current Research in Food Science, v.6, p.100446, 2023. Available from: <Available from: https://doi.org/10.1016/j.crfs.2023.100446 >. Accessed: Dec. 01, 2023. https://doi.org/10.1016/j.crfs.2023.1004... ).

^*
Information not provided by the author.

Table 3 Health benefits and conditions of enzymatic hydrolysis of fish by-products.

Effects of hydrolysates	Application conditions (enzyme, E/S ratio, pH, temperature, time)	Raw material used (species) - type of by-product	References
Improved memory and learning ability in elderly mice. Acting against neuronal aging.	Complex protease, E/S 3000 U/g protein, pH 8.0, 40 ºC, 3 h	Chum Salmon (Oncorhynchus keta) - skin	(PEI et al., 2010PEI, X. et al. Marine collagen peptide isolated from Chum Salmon (Oncorhynchus keta) skin facilitates learning and memory in aged C57BL/6J mice. Food Chemistry, v.118, n.2, p.333-340, 2010. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2009.04.120 >. Accessed: Oct. 20, 2022. https://doi.org/10.1016/j.foodchem.2009.... )
Antiproliferative effect, prevent uncontrolled cell growth, protecting against the diferente types of cancer. Prostate cancer (DU-145), Liver cancer (HepG2), and Esophageal cancer (Eso-109).	Papain, E/S 1%, pH 6.2, 25 ºC, 6 h Pepsin, E/S 1,000 U/g, pH 3.0, 37 ºC, 5 h	Blackfin tuna (Thunnus atlanticus) - muscle Half-fin anchovy (Setipinna tenuifilis), - muscle	(HSU et al., 2011HSU, K. C. et al. Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7. Food Chemistry, v.126, n.2, p.617-622, 2011. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2010.11.066 >. Accessed: Feb. 27, 2023. https://doi.org/10.1016/j.foodchem.2010.... ) (SONG et al., 2011SONG, R. et al. Antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (Setipinna taty). Marine Drugs, v.9, n.6, p.1142-1156, 2011. Available from: <Available from: https://doi.org/10.3390/md9061142 >. Accessed: Aug. 03, 2022. https://doi.org/10.3390/md9061142... )
Hypolipidemic effects (increase in HDL, decrease in total cholesterol, triglycerides, and LDL). Reduction in lipoperoxidation and increase in the activity of SOD, GPx, and CAT.	SPHA1, E/S 3, pH 8.5, 50 °C, 5 h SPHA21, E/S 3, pH 10.0, 50 °C, 5.5 h PHEE, E/S 3, pH 8.0, 45 °C, 5.5 h	Sardine (Sardinella aurita) - muscle	(KHALED et al., 2012KHALED, H. B. et al. Effect of protein hydrolysates from sardinelle (Sardinella aurita) on the oxidative status and blood lipid profile of cholesterol-fed rats. Food Research International, [s. l.], v.45, n.1, p.60-68, 2012. Available from: <Available from: https://doi.org/10.1016/j.foodres.2011.10.003 >. Accessed: Accessed: Apr. 18, 2023. https://doi.org/10.1016/j.foodres.2011.1... )
Antihypertensive effect by inhibiting ACE	Subtilisin + Trypsin, pH 8.0, 50 °C, 4 h	Horse mackerel (T. mediterraneus), small-spotted catshark (S. canicula) - whole fish	(GARCÍA-MORENO et al., 2015GARCÍA-MORENO, P. J. et al. Production and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides from Mediterranean fish discards. Journal of Functional Foods, v.18, p.95-105, 2015. Available from: <Available from: https://doi.org/10.1016/j.jff.2015.06.062 >. Accessed: Jan, 26. 2023. https://doi.org/10.1016/j.jff.2015.06.06... ).
Neuroprotective, effects on memory, and protection against neurodegeneration.	Protease N, E/S 0.1%, pH 6.5, 50 °C, 2 h	Lantern fish (Benthosema pterotum) - whole fish	(CHAI et al., 2016CHAI, H. J. et al. Peptides from hydrolysate of lantern fish (Benthosema pterotum) proved neuroprotective in vitro and in vivo. Journal of Functional Foods, v.24, p.438-449, 2016. Available from: <Available from: https://doi.org/10.1016/j.jff.2016.04.009 >. Accessed: Feb. 14, 2022. https://doi.org/10.1016/j.jff.2016.04.00... )
Protection of heart DNA. Increase in the activities of GPx, SOD, and CAT which limit the effects of oxidant molecules in tissues and act in the defense against oxidative cell injury.	Endogenous alkaline protease, E/S 3 U/mg, pH 8.0, 45 °C, 7 h	Zebra blenny (Meiacanthus grammistes) - fillets	(KTARI et al., 2017KTARI, N. et al. Zebra blenny protein hydrolysates as a source of bioactive peptides with prevention effect against oxidative dysfunctions and DNA damage in heart tissues of rats fed a cholesterol-rich diet. Food Research International, v.100, n.April, p.423-432, 2017. Available from: <Available from: https://doi.org/10.1016/j.foodres.2017.07.040 >. Accessed: Aug. 08, 2023. https://doi.org/10.1016/j.foodres.2017.0... )
Antiallergic, inhibiting hyaluronidase and mast cell degranulation, preventing the release of inflammatory mediators.	Alcalase, E/S 1%, pH 7.0, 50 ºC , 8 h Neutrase, E/S 1%, pH 8.0, 50ºC, 8 h Trypsin, E/S 1%, pH 8.0, 37 ºC, 8 h Pepsin, E/S 1%, pH 2.0, 37 ºC, 8 h	Salmon (Salmo salar) - viscera	(WANG, K. et al., 2020WANG, K. et al. Purification and identification of anti-allergic peptide from Atlantic Salmon (Salmo salar) byproduct enzymatic hydrolysates. Journal of Functional Foods, v.72, p.104084, 2020. Available from: <Available from: https://doi.org/10.1016/j.jff.2020.104084 >. Accessed: Sept. 05, 2023. https://doi.org/10.1016/j.jff.2020.10408... ).
Improving flow-mediated dilation without altering blood pressure.	Alcalase, E/S: 2%, pH 7.5, 55 ºC, 4h	Tilapia (Oreochromis niloticus) - frame, fins, muscle, skin and bones	(OLIVEIRA et al., 2020OLIVEIRA, G. V. et al. Fish protein hydrolysate supplementation improves vascular reactivity in individuals at high risk factors for cardiovascular disease: A pilot study. PharmaNutrition, v.12, p.100186, 2020. Available from: <Available from: https://doi.org/10.1016/j.phanu.2020.100186 >. Accessed: Aug. 22, 2022. https://doi.org/10.1016/j.phanu.2020.100... ).
Increased calcium absorption, bone formation stimulation, prevention of bone resorption.	Complex protease, E/S 5%, pH 6.0, 55 ºC, 4 h	Tilapia - skin	(LIU et al., 2022LIU, B. et al. Protective effects of tilapia (Oreochromis niloticus) skin gelatin hydrolysates on osteoporosis rats induced by retinoic acid. Food Science and Human Wellness, v.11, n.6, p.1500-1507, 2022. Available from: <Available from: https://doi.org/10.1016/j.fshw.2022.06.007 >. Accessed: Aug. 13, 2023. https://doi.org/10.1016/j.fshw.2022.06.0... )
Stimulating macrophage activity, enhanced phagocytic capacity, and release of nitric oxide and cytokine secretion.	Trypsin, E/S 3000 U/g, pH 8.0, 37 ºC, 6 h	Yellowfin tuna (Thunnus albacares) - trimming	(CAI et al., 2022CAI, B. et al. Isolation and identification of immunomodulatory peptides from the protein hydrolysate of tuna trimmings (Thunnus albacares). Lwt, v.164, p.113614, 2022. Available from: <Available from: https://doi.org/10.1016/j.lwt.2022.113614 >. Accessed: Jan. 23, 2023. https://doi.org/10.1016/j.lwt.2022.11361... )
Anti-inflammatory, upregulation of interleukin-10 expression.	Alcalase 1.5%, pH 7.9, 55.8 ºC, 1.5 h	Tilapia - viscera	(RIYADI et al., 2022RIYADI, P. H. et al. Tilapia viscera protein hydrolysate maintain regulatory T cells and protect acute lung injury in mice challenged with lipopolysaccharide. Journal of King Saud University - Science, v.34, n.5, p.102020, 2022. Available from: <Available from: https://doi.org/10.1016/j.jksus.2022.102020 >. Accessed: Aug. 15, 2023. https://doi.org/10.1016/j.jksus.2022.102... )

^*
Information not provided by the author.

Como citar

copiar

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

Acompanhe os números deste periódico no seu leitor de RSS

Versão para download de PDF

PDF

Inglês

Versões e tradução automática

Versão original do texto

English

Tradução automática

Google Translator
Microsoft Translator

Como citar

RIS

BIBTEX

Outros formatos de citação e exportação:

SciELO - Scientific Electronic Library Online
Rua Dr. Diogo de Faria, 1087 – 9º andar – Vila Clementino 04037-003 São Paulo/SP - Brasil
E-mail: scielo@scielo.org

Leia a Declaração de Acesso Aberto

Métricas

Hidrolisados enzimáticos de subprodutos de peixe: vantagens tecnológicas e propriedades bioativas

PlumX

Mensagem

[1] E-mail: cijoale@gmail.com. ^*Corresponding author.