Kemsawasd Varongsiri, Karnpanit Weeraya, Thangsiri Sirinapa, Wongputtisin Pairote, Kanpiengjai Apinun, Khanongnuch Chartchai, Suttisansanee Uthaiwan, Santivarangkna Chalat, Kittibunchakul Suwapat
Institute of Nutrition, Mahidol University, Nakhon Pathom, 73170, Thailand.
School of Molecular and Life Sciences, Curtin University, Western Australia, 6102, Australia.
Curr Res Food Sci. 2024 Sep 18;9:100850. doi: 10.1016/j.crfs.2024.100850. eCollection 2024.
This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation process were investigated. SPW broths were prepared from the head (SPW-SH) and body carapace (SPW-SS) of Pacific white shrimp () and fermented using a 5-day successive co-culture fermentation approach with TISTR-1880 and TBRC-388. This bacterial combination demonstrated optimal efficiency in extracting proteins (up to 93% deproteinization) and minerals (up to 83% demineralization) from SPW samples compared with other studied co-culture combinations. The resulting SPW-SH and SPW-SS hydrolysates were rich in proteins (∼70 and ∼59 g/100 g dry weight, respectively). They exhibited significantly enhanced antioxidant potential compared to their corresponding non-fermented controls at up to 2.3 and 3.7-fold higher, respectively as determined by the ORAC, FRAP, and DPPH radical scavenging assays. The two SPW hydrolysates also had significantly higher inhibitory activities against angiotensin-converting enzyme, α-amylase, and lipase than the controls, indicating their improved anti-hypertension, anti-diabetes, and anti-obesity properties, respectively; however, both SPW-SH and SPW-SS hydrolysates did not inhibit α-glucosidase at the tested concentrations. The SPW hydrolysates produced in this study showed high potential for use as functional ingredients in food and nutraceutical products. Knowledge gained from this study can promote the prospective valorization of industrial SPW as an inexpensive source of functional biomolecules for food-related applications using a fermentation approach. This will increase the commercial value of SPW and reduce the environmental impact.
本研究开发了一种食品级发酵工艺，可从虾加工废料（SPW）中高效分离蛋白质和矿物质。研究了通过发酵工艺获得的SPW水解产物的体外抗氧化和酶抑制作用。从太平洋白虾的头部（SPW-SH）和体壳（SPW-SS）制备SPW肉汤，并使用TISTR-1880和TBRC-388采用5天连续共培养发酵方法进行发酵。与其他研究的共培养组合相比，这种细菌组合在从SPW样品中提取蛋白质（脱蛋白率高达93%）和矿物质（脱矿率高达83%）方面表现出最佳效率。所得的SPW-SH和SPW-SS水解产物富含蛋白质（分别约为70和59 g/100 g干重）。通过ORAC、FRAP和DPPH自由基清除试验测定，它们的抗氧化潜力分别比相应的未发酵对照显著提高，最高分别高出2.3倍和3.7倍。这两种SPW水解产物对血管紧张素转换酶、α-淀粉酶和脂肪酶的抑制活性也显著高于对照，分别表明它们具有改善的抗高血压、抗糖尿病和抗肥胖特性；然而，在测试浓度下，SPW-SH和SPW-SS水解产物均未抑制α-葡萄糖苷酶。本研究中产生的SPW水解产物显示出作为食品和营养产品中功能成分的巨大潜力。从本研究中获得的知识可以促进工业SPW作为一种廉价的功能性生物分子来源在食品相关应用中的前瞻性增值，采用发酵方法。这将增加SPW的商业价值并减少环境影响。
