Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides
Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients. The aim of this study was to assess the antidiabetic potential of salmon skin gelatin and trimmingderived protein...
Published in: | Food Research International |
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Online Access: | https://doi.org/10.1016/j.foodres.2018.01.025 |
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ftunivderby:oai:repository.derby.ac.uk:93659 2023-06-11T04:10:21+02:00 Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides Harnedy, Pàdraigín A. Parthsarathy, Vadivel McLaughlin, Chris M. O'Keeffe, Martina B. Allsopp, Philip J. McSorley, Emeir M. O'Harte, Finbarr P. M. FitzGerald, Richard J. 2018 https://doi.org/10.1016/j.foodres.2018.01.025 unknown Elsevier https://repository.derby.ac.uk/item/93659/atlantic-salmon-salmo-salar-co-product-derived-protein-hydrolysates-a-source-of-antidiabetic-peptides ISSN:0963-9969 https://doi.org/10.1016/j.foodres.2018.01.025 Harnedy, Pàdraigín A., Parthsarathy, Vadivel, McLaughlin, Chris M., O'Keeffe, Martina B., Allsopp, Philip J., McSorley, Emeir M., O'Harte, Finbarr P. M. and FitzGerald, Richard J. 2018. Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides. Food Research International. 106, pp. 598-606. https://doi.org/10.1016/j.foodres.2018.01.025 salmon co-products gelatin muscle protein hydrolysate peptide antidiabetic trimmings journal-article PeerReviewed 2018 ftunivderby https://doi.org/10.1016/j.foodres.2018.01.025 2023-05-08T13:33:18Z Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients. The aim of this study was to assess the antidiabetic potential of salmon skin gelatin and trimmingderived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p<0.001) insulin and GLP-1 secretory activity from pancreatic BRIN-BD11 and enteroendocrine GLUTag cells, respectively, when tested at 2.5 mg/mL compared to hydrolysates generated with Alcalase 2.4L or Promod 144MG. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L showed significantly more potent (p<0.01) DPP-IV inhibitory activity than those generated with Alcalase 2.4L or Promod 144MG. No significant difference was observed in the insulinotropic activity mediated by any of the trimming-derived hydrolysates when tested at 2.5 mg/mL. However, the trimmings hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher DPP-IV inhibitory (p<0.05:Alcalase 2.4L and p<0.01:Promod 144MG) and GLP-1 (p<0.001, 2.5 mg/mL) secretory activity than those generated with Alcalase 2.4L or Promod 144MG. The salmon trimmings hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L when subjected to simulated gastrointestinal digestion (SGID) was shown to retain its GLP-1 secretory and DPP-IV inhibitory activities, in addition to improving its insulin secretory activity. However, the gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L was shown to lose GLP-1 secretory activity following SGID. A significant increase in membrane potential (p<0.001) and intracellular calcium (p<0.001) by both co-product hydrolysates generated with Alcalase 2.4L and Flavourzyme 500L suggest that both hydrolysates mediate their insulinotropic activity through the KATP channel-dependent pathway. Additionally, by stimulating a ... Article in Journal/Newspaper Atlantic salmon Salmo salar UDORA - The University of Derby Online Research Archive Food Research International 106 598 606 |
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Open Polar |
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UDORA - The University of Derby Online Research Archive |
op_collection_id |
ftunivderby |
language |
unknown |
topic |
salmon co-products gelatin muscle protein hydrolysate peptide antidiabetic trimmings |
spellingShingle |
salmon co-products gelatin muscle protein hydrolysate peptide antidiabetic trimmings Harnedy, Pàdraigín A. Parthsarathy, Vadivel McLaughlin, Chris M. O'Keeffe, Martina B. Allsopp, Philip J. McSorley, Emeir M. O'Harte, Finbarr P. M. FitzGerald, Richard J. Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides |
topic_facet |
salmon co-products gelatin muscle protein hydrolysate peptide antidiabetic trimmings |
description |
Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients. The aim of this study was to assess the antidiabetic potential of salmon skin gelatin and trimmingderived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p<0.001) insulin and GLP-1 secretory activity from pancreatic BRIN-BD11 and enteroendocrine GLUTag cells, respectively, when tested at 2.5 mg/mL compared to hydrolysates generated with Alcalase 2.4L or Promod 144MG. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L showed significantly more potent (p<0.01) DPP-IV inhibitory activity than those generated with Alcalase 2.4L or Promod 144MG. No significant difference was observed in the insulinotropic activity mediated by any of the trimming-derived hydrolysates when tested at 2.5 mg/mL. However, the trimmings hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher DPP-IV inhibitory (p<0.05:Alcalase 2.4L and p<0.01:Promod 144MG) and GLP-1 (p<0.001, 2.5 mg/mL) secretory activity than those generated with Alcalase 2.4L or Promod 144MG. The salmon trimmings hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L when subjected to simulated gastrointestinal digestion (SGID) was shown to retain its GLP-1 secretory and DPP-IV inhibitory activities, in addition to improving its insulin secretory activity. However, the gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L was shown to lose GLP-1 secretory activity following SGID. A significant increase in membrane potential (p<0.001) and intracellular calcium (p<0.001) by both co-product hydrolysates generated with Alcalase 2.4L and Flavourzyme 500L suggest that both hydrolysates mediate their insulinotropic activity through the KATP channel-dependent pathway. Additionally, by stimulating a ... |
format |
Article in Journal/Newspaper |
author |
Harnedy, Pàdraigín A. Parthsarathy, Vadivel McLaughlin, Chris M. O'Keeffe, Martina B. Allsopp, Philip J. McSorley, Emeir M. O'Harte, Finbarr P. M. FitzGerald, Richard J. |
author_facet |
Harnedy, Pàdraigín A. Parthsarathy, Vadivel McLaughlin, Chris M. O'Keeffe, Martina B. Allsopp, Philip J. McSorley, Emeir M. O'Harte, Finbarr P. M. FitzGerald, Richard J. |
author_sort |
Harnedy, Pàdraigín A. |
title |
Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides |
title_short |
Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides |
title_full |
Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides |
title_fullStr |
Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides |
title_full_unstemmed |
Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides |
title_sort |
atlantic salmon (salmo salar) co-product-derived protein hydrolysates: a source of antidiabetic peptides |
publisher |
Elsevier |
publishDate |
2018 |
url |
https://doi.org/10.1016/j.foodres.2018.01.025 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
https://repository.derby.ac.uk/item/93659/atlantic-salmon-salmo-salar-co-product-derived-protein-hydrolysates-a-source-of-antidiabetic-peptides ISSN:0963-9969 https://doi.org/10.1016/j.foodres.2018.01.025 Harnedy, Pàdraigín A., Parthsarathy, Vadivel, McLaughlin, Chris M., O'Keeffe, Martina B., Allsopp, Philip J., McSorley, Emeir M., O'Harte, Finbarr P. M. and FitzGerald, Richard J. 2018. Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides. Food Research International. 106, pp. 598-606. https://doi.org/10.1016/j.foodres.2018.01.025 |
op_doi |
https://doi.org/10.1016/j.foodres.2018.01.025 |
container_title |
Food Research International |
container_volume |
106 |
container_start_page |
598 |
op_container_end_page |
606 |
_version_ |
1768384715841077248 |