Assessment of the biological activity of fish muscle protein hydrolysates using in vitro model systems

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dc.contributor.authorHeffernan, Shauna
dc.contributor.authorGiblin, Linda
dc.contributor.authorO'Brien, Nora
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2021-05-27T10:27:55Z
dc.date.available2021-05-27T10:27:55Z
dc.date.issued2021-04-20
dc.date.updated2021-05-27T10:12:02Z
dc.description.abstractThe generation of biologically active fish protein hydrolysates (FPH) is a useful technique to produce value-added products with potential application in the functional food and nutraceutical industries. Fish muscle is an attractive substrate for the production of protein hydrolysates due to its rich protein content, containing 15-25% of total fish protein. This paper reviews the production of protein hydrolysates from fish muscle, most commonly via enzymatic hydrolysis, and their subsequent bioactivities including anti-obesity, immunomodulatory, antioxidant, angiotensin I-converting enzyme (ACE)-inhibitory, anti-microbial, and anti-cancer activities as measured by in vitro testing methods. Disease prevention with FPH potentially offers a safe and natural alternative to synthetic drugs. Small molecular weight (MW) FPHs generally exhibit favourable bioactivity than large MW fractions via enhanced absorption through the gastrointestinal tract. This review also discusses the relationship between amino acid (AA) composition and AA sequence of FPH and peptides and their exhibited in vitro bioactivity.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (FIRM project 17 F 260); Science Foundation Ireland (Grant Number 16/RC/3835 VistaMilk)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid129852en
dc.identifier.citationHeffernan, S., Giblin, L. and O'Brien, N. (2021) 'Assessment of the biological activity of fish muscle protein hydrolysates using in vitro model systems', Food Chemistry, 359, 129852 (18pp). doi: 10.1016/j.foodchem.2021.129852en
dc.identifier.doi10.1016/j.foodchem.2021.129852en
dc.identifier.endpage18en
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.journaltitleFood Chemistryen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11399
dc.identifier.volume359en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2021, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFish protein hydrolysatesen
dc.subjectEnzymatic hydrolysisen
dc.subjectIn vitroen
dc.subjectBioactivityen
dc.titleAssessment of the biological activity of fish muscle protein hydrolysates using in vitro model systemsen
dc.typeArticle (peer-reviewed)en
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