Martí-Quijal Francisco J, Tornos Adrián, Príncep Andrea, Luz Carlos, Meca Giuseppe, Tedeschi Paola, Ruiz María-José, Barba Francisco J
Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain.
Department of Chemistry and Pharmaceutical Sciences, University of Ferrara, 35 - 44121 Ferrara, Italy.
Antioxidants (Basel). 2020 Mar 15;9(3):239. doi: 10.3390/antiox9030239.
The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken, fermenting different broths prepared with sea bass meat or byproducts. After the fermentation, the antioxidant activity, phenolic acids, and some proteins were evaluated. The main phenolic acids obtained were DL-3-phenyl-lactic acid and benzoic acid at a maximum concentration of 466 and 314 ppb, respectively. The best antioxidant activity was found in the extracts obtained after the fermentation of fish byproducts broth by bacteria isolated from the colon (6502 μM TE) and stomach (4797 μM TE). Moreover, a positive correlation was found between phenolic acids obtained after the fermentation process and the antioxidant activity of the samples. It was also concluded that the lactic acid bacteria isolated from sea bass had an important proteolytic capacity and were able to synthesize phenolic acids with antioxidant capacity. This work has shown the relevance of fermentation as a useful tool to valorize fish byproducts, giving them an added economic value and reducing their environmental impact.
本研究的目的是通过用从海鲈内脏分离出的细菌发酵鱼副产品来获得抗氧化化合物。为此，从海鲈的胃、肠和结肠中分离出细菌。利用所选细菌，开展了相关研究，对用海鲈肉或副产品制备的不同肉汤进行发酵。发酵后，对抗氧化活性、酚酸和一些蛋白质进行了评估。获得的主要酚酸为DL-3-苯基乳酸和苯甲酸，最大浓度分别为466和314 ppb。在从结肠（6502 μM TE）和胃（4797 μM TE）分离出的细菌发酵鱼副产品肉汤后获得的提取物中发现了最佳抗氧化活性。此外，发酵过程后获得的酚酸与样品的抗氧化活性之间存在正相关。还得出结论，从海鲈分离出的乳酸菌具有重要的蛋白水解能力，并且能够合成具有抗氧化能力的酚酸。这项工作表明了发酵作为一种有用工具来提高鱼副产品价值的相关性，赋予它们额外的经济价值并减少其对环境的影响。
