Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorFederal University of Rio Grande (FURG) Rio Grande-
Autor(es): dc.contributorFederal University of Rio Grande (FURG)-
Autor(es): dc.creatorRocha Camargo, Tavani [UNESP]-
Autor(es): dc.creatorRamos, Patrícia-
Autor(es): dc.creatorMonserrat, José M.-
Autor(es): dc.creatorPrentice, Carlos-
Autor(es): dc.creatorFernandes, Célio J.C. [UNESP]-
Autor(es): dc.creatorZambuzzi, Willian F. [UNESP]-
Autor(es): dc.creatorValenti, Wagner C. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:47:54Z-
Data de disponibilização: dc.date.available2022-02-22T00:47:54Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-04-16-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2020.128361-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/206702-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/206702-
Descrição: dc.descriptionShrimp trawling is an important socio-economic activity; however, the bycatch can be problematic to the environment. Thus, the present study investigated potential uses of the bycatch to generate value-added products. The biological activity of the protein hydrolysates obtained from the two most abundant fish species (Micropogonias furnieri and Paralonchurus brasiliensis) was evaluated. Muscle and skin samples of both species were hydrolyzed using two enzymes, Alcalase 2.4 L® or Protamex®. The in vitro antioxidant capacity against peroxyl radicals, DPPH, and sulfhydryl groups were analyzed. Cell viability, Western Blotting, Zymogram, and Real-time PCR analyses were performed. The results showed that the hydrolysates have antioxidant activity and no effect on cell viability at doses lower than 16 mg/mL. In addition, they can modulate extracellular remodelling and intracellular pathways related to cell adhesion. Thus, the hydrolysis of the fish bycatch allows the release of bioactive peptides with potential use in the food industry.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionAquaculture Center São Paulo State University (UNESP), Campus Jaboticabal-
Descrição: dc.descriptionMarine Station of Aquaculture Aquaculture postgraduate Oceanography Institute Federal University of Rio Grande (FURG) Rio Grande-
Descrição: dc.descriptionInstitute of Biological Sciences (ICB) Federal University of Rio Grande (FURG)-
Descrição: dc.descriptionDepartment of Chemistry and Biochemistry Bioscience Institute São Paulo State University (UNESP), Campus Botucatu-
Descrição: dc.descriptionAquaculture Center São Paulo State University (UNESP), Campus Jaboticabal-
Descrição: dc.descriptionDepartment of Chemistry and Biochemistry Bioscience Institute São Paulo State University (UNESP), Campus Botucatu-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectCell viability-
Palavras-chave: dc.subjectDPPH-
Palavras-chave: dc.subjectHydrolysis-
Palavras-chave: dc.subjectWestern Blotting-
Título: dc.titleBiological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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