Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)
Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzym...
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2021
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Online Access: | http://dx.doi.org/10.1186/s43014-020-00049-3 http://link.springer.com/content/pdf/10.1186/s43014-020-00049-3.pdf http://link.springer.com/article/10.1186/s43014-020-00049-3/fulltext.html |
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crspringernat:10.1186/s43014-020-00049-3 2023-05-15T15:59:38+02:00 Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) Senadheera, Tharindu R. L. Dave, Deepika Shahidi, Fereidoon Natural Sciences and Engineering Research Council of Canada 2021 http://dx.doi.org/10.1186/s43014-020-00049-3 http://link.springer.com/content/pdf/10.1186/s43014-020-00049-3.pdf http://link.springer.com/article/10.1186/s43014-020-00049-3/fulltext.html en eng Springer Science and Business Media LLC https://creativecommons.org/licenses/by/4.0 https://creativecommons.org/licenses/by/4.0 CC-BY Food Production, Processing and Nutrition volume 3, issue 1 ISSN 2661-8974 journal-article 2021 crspringernat https://doi.org/10.1186/s43014-020-00049-3 2022-01-04T16:42:30Z Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo- and exopeptidase functions. These were employed individually or in combination under controlled conditions. The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time. Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals. The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes (C + F and A + F). All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system. In addition, sea cucumber protein hydrolysates were more than 75% soluble over a pH range of 2–12. Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts. The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed. These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients. Graphical abstract Article in Journal/Newspaper Cucumaria frondosa North Atlantic Springer Nature (via Crossref) Food Production, Processing and Nutrition 3 1 |
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Springer Nature (via Crossref) |
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English |
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Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo- and exopeptidase functions. These were employed individually or in combination under controlled conditions. The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time. Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals. The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes (C + F and A + F). All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system. In addition, sea cucumber protein hydrolysates were more than 75% soluble over a pH range of 2–12. Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts. The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed. These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients. Graphical abstract |
author2 |
Natural Sciences and Engineering Research Council of Canada |
format |
Article in Journal/Newspaper |
author |
Senadheera, Tharindu R. L. Dave, Deepika Shahidi, Fereidoon |
spellingShingle |
Senadheera, Tharindu R. L. Dave, Deepika Shahidi, Fereidoon Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) |
author_facet |
Senadheera, Tharindu R. L. Dave, Deepika Shahidi, Fereidoon |
author_sort |
Senadheera, Tharindu R. L. |
title |
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) |
title_short |
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) |
title_full |
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) |
title_fullStr |
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) |
title_full_unstemmed |
Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa) |
title_sort |
antioxidant potential and physicochemical properties of protein hydrolysates from body parts of north atlantic sea cucumber (cucumaria frondosa) |
publisher |
Springer Science and Business Media LLC |
publishDate |
2021 |
url |
http://dx.doi.org/10.1186/s43014-020-00049-3 http://link.springer.com/content/pdf/10.1186/s43014-020-00049-3.pdf http://link.springer.com/article/10.1186/s43014-020-00049-3/fulltext.html |
genre |
Cucumaria frondosa North Atlantic |
genre_facet |
Cucumaria frondosa North Atlantic |
op_source |
Food Production, Processing and Nutrition volume 3, issue 1 ISSN 2661-8974 |
op_rights |
https://creativecommons.org/licenses/by/4.0 https://creativecommons.org/licenses/by/4.0 |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1186/s43014-020-00049-3 |
container_title |
Food Production, Processing and Nutrition |
container_volume |
3 |
container_issue |
1 |
_version_ |
1766395559224016896 |