Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a func...

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Autores principales:	Joaquín Gómez-Estaca, Irene Albertos, Ana Belén Martín-Diana, Daniel Rico, Óscar Martínez-Álvarez
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	protein hydrolysates Maillard reaction shrimp by-products antioxidant prolyl endopeptidase Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/979661f5a98f4f408531508135653721
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id	oai:doaj.org-article:979661f5a98f4f408531508135653721
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spelling	oai:doaj.org-article:979661f5a98f4f4085315081356537212021-11-25T17:36:22ZProtein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns10.3390/foods101128442304-8158https://doaj.org/article/979661f5a98f4f4085315081356537212021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2844https://doaj.org/toc/2304-8158The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.Joaquín Gómez-EstacaIrene AlbertosAna Belén Martín-DianaDaniel RicoÓscar Martínez-ÁlvarezMDPI AGarticleprotein hydrolysatesMaillard reactionshrimp by-productsantioxidantprolyl endopeptidaseChemical technologyTP1-1185ENFoods, Vol 10, Iss 2844, p 2844 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	protein hydrolysates Maillard reaction shrimp by-products antioxidant prolyl endopeptidase Chemical technology TP1-1185
spellingShingle	protein hydrolysates Maillard reaction shrimp by-products antioxidant prolyl endopeptidase Chemical technology TP1-1185 Joaquín Gómez-Estaca Irene Albertos Ana Belén Martín-Diana Daniel Rico Óscar Martínez-Álvarez Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
description	The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.
format	article
author	Joaquín Gómez-Estaca Irene Albertos Ana Belén Martín-Diana Daniel Rico Óscar Martínez-Álvarez
author_facet	Joaquín Gómez-Estaca Irene Albertos Ana Belén Martín-Diana Daniel Rico Óscar Martínez-Álvarez
author_sort	Joaquín Gómez-Estaca
title	Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
title_short	Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
title_full	Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
title_fullStr	Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
title_full_unstemmed	Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
title_sort	protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/979661f5a98f4f408531508135653721
work_keys_str_mv	AT joaquingomezestaca proteinhydrolysisandglycosylationasstrategiestoproducebioactiveingredientsfromunmarketableprawns AT irenealbertos proteinhydrolysisandglycosylationasstrategiestoproducebioactiveingredientsfromunmarketableprawns AT anabelenmartindiana proteinhydrolysisandglycosylationasstrategiestoproducebioactiveingredientsfromunmarketableprawns AT danielrico proteinhydrolysisandglycosylationasstrategiestoproducebioactiveingredientsfromunmarketableprawns AT oscarmartinezalvarez proteinhydrolysisandglycosylationasstrategiestoproducebioactiveingredientsfromunmarketableprawns
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Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

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