Molecular Glycobiotechnology Group, Biochemistry, School of Biological and Chemical Sciences, University of Galway, H91 TK33 Galway, Ireland.
Bio-Marine Ingredients Ireland, Unit 9, Lough Egish Food Park, Co., A75 WR82 Monaghan, Ireland.
Mar Drugs. 2024 Oct 1;22(10):452. doi: 10.3390/md22100452.
Fish protein hydrolysates (FPHs) were obtained from different fish sources using a combination of microbial enzymes. The industrially produced FPHs from blue whiting () and sprat () were compared to freeze-dried FPHs generated in-house from hake () and mackerel () in terms of their physicochemical composition and functionality. Significant differences ( < 0.05) were observed in the protein, moisture, and ash contents of the FPHs, with the majority having high levels of protein (73.24-89.31%). Fractions that were more extensively hydrolysed exhibited a high solubility index (74.05-98.99%) at different pHs. Blue whiting protein hydrolysate-B (BWPH-B) had the highest foaming capacity at pH 4 (146.98 ± 4.28%) and foam stability over 5 min (90-100%) at pH 4, 6, and 8. The emulsifying capacity ranged from 61.11-108.90 m/g, while emulsion stability was 37.82-76.99% at 0.5% (/) concentration. In terms of peptide bioactivity, sprat protein hydrolysate (SPH) had the strongest overall reducing power. The highest Cu chelating activity was exhibited by hake protein hydrolysate (HPH) and mackerel protein hydrolysate (MPH), with IC values of 0.66 and 0.78 mg protein/mL, respectively, while blue whiting protein hydrolysate-A (BWPH-A) had the highest activity against Fe (IC = 1.89 mg protein/mL). SPH scavenged DPPH and ABTS radicals best with IC values of 0.73 and 2.76 mg protein/mL, respectively. All FPHs displayed noteworthy scavenging activity against hydroxyl radicals, with IC values ranging from 0.48-3.46 mg protein/mL. SPH and MPH showed the highest scavenging potential against superoxide radicals with IC values of 1.75 and 2.53 mg protein/mL and against hydrogen peroxide with 2.22 and 3.66 mg protein/mL, respectively. While inhibition of α-glucosidase was not observed, the IC values against α-amylase ranged from 8.81-18.42 mg protein/mL, with SPH displaying the highest activity. The stability of FPHs following simulated gastrointestinal digestion (SGID) showed an irregular trend. Overall, the findings suggest that marine-derived protein hydrolysates may serve as good sources of natural nutraceuticals with antioxidant and antidiabetic properties.
鱼蛋白水解物（FPHs）是通过微生物酶的组合从不同的鱼类来源获得的。将商业生产的来自蓝鳕鱼（）和鲱鱼（）的 FPH 与在内部从牙鳕（）和鲐鱼（）产生的冻干 FPH 进行比较，比较其理化组成和功能。FPH 的蛋白质、水分和灰分含量存在显著差异（ < 0.05），大多数 FPH 的蛋白质含量较高（73.24-89.31%）。在不同的 pH 值下，水解程度较高的部分表现出高溶解度指数（74.05-98.99%）。蓝鳕鱼蛋白水解物-B（BWPH-B）在 pH4 时具有最高的起泡能力（146.98±4.28%），在 pH4、6 和 8 时 5 分钟内的泡沫稳定性为 90-100%。乳化能力范围为 61.11-108.90 m/g，而乳化稳定性在 0.5%（/）浓度时为 37.82-76.99%。就肽生物活性而言，鲱鱼蛋白水解物（SPH）具有最强的整体还原能力。牙鳕鱼蛋白水解物（HPH）和鲐鱼蛋白水解物（MPH）的铜螯合活性最高，IC 值分别为 0.66 和 0.78mg 蛋白/mL，而蓝鳕鱼蛋白水解物-A（BWPH-A）对铁的活性最高（IC=1.89mg 蛋白/mL）。SPH 对 DPPH 和 ABTS 自由基的清除能力最强，IC 值分别为 0.73 和 2.76mg 蛋白/mL。所有 FPH 对羟基自由基均表现出显著的清除活性，IC 值范围为 0.48-3.46mg 蛋白/mL。SPH 和 MPH 对超氧自由基的清除潜力最大，IC 值分别为 1.75 和 2.53mg 蛋白/mL，对过氧化氢的清除潜力分别为 2.22 和 3.66mg 蛋白/mL。虽然没有观察到对α-葡萄糖苷酶的抑制作用，但对α-淀粉酶的 IC 值范围为 8.81-18.42mg 蛋白/mL，其中 SPH 活性最高。模拟胃肠道消化（SGID）后 FPH 的稳定性呈现出不规则的趋势。总体而言，研究结果表明，海洋来源的蛋白水解物可能是具有抗氧化和抗糖尿病特性的天然营养保健品的良好来源。
