Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries
Abstract
Hydrolysates with antioxidant and antihypertensive activities were obtained from sarcoplasmic proteins of canned sardine by-product and proteases extracted from Brewer’s spent yeast. Using response surface methodology, hydrolysis time and temperature were selected to achieve the maximum bioactivity. Hydrolysates produced using the substrate/enzyme ratio 1:0.27 (mg/U), 7 h and 50ºC, presenting an angiotensin I-converting enzyme-inhibitory activity of 164 µg protein/mL and an antioxidant activity of 293 μM TE/mL. Experimental results agreed with predicted values within a 95% confidence interval. Within this work the simultaneous valorisation of two agro-industrial by-products was successfully achieved.
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Hydrolysates produced from sardine sarcoplasmic proteins via brewer's spent yeast proteases exhibited antioxidant and ACE inhibitory properties.
“Vieira and Ferreira (2017) found that hydrolysates produced from sardine sarcoplasmic proteins via BSY proteases exhibited antioxidant and ACE inhibitory properties [56].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [56]
Cites
Bioprocess optimization using design-of-experiments methodology
Mandenius, C., & Brundin, A. (2008) · Biotechnology Progress · doi:10.1002/btpr.67 · Cited by 422 · see citing works
Bioactive peptides of animal origin: a review
Bhat, Z. F., Kumar, S., & Bhat, H. F. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1731-5 · Cited by 308 · see citing works
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Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172 · see citing works
“Vieira and Ferreira (2017) found that hydrolysates produced from sardine sarcoplasmic proteins via BSY proteases exhibited antioxidant and ACE inhibitory properties [56].”
Background
- Authors
- Vieira, E. F., & Ferreira, I. M. P. L. V. O.
- Affiliations
- Universidade do Porto (PT)
- Corresponding author
- Ferreira, Isabel M.P.L.V.O.
- Venue
- International Journal of Food Properties
- Publisher
- Informa UK Limited
- Published
- 2016-10-13
- Volume
- 20
- Issue
- 3
- Pages
- 662-673
- ISSN
- 1094-2912 (ISSN-L)
- 1532-2386
- OpenAlex
- W2346788395
- Cited by
- 38
- References
- 2
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 6 · 2023: 3 · 2022: 3 · 2021: 5 · 2020: 10 · 2019: 1 · 2018: 3 · 2017: 3
- FWCI
- 1.21
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Properties (publishedVersion)
- Funders
- FCT, Fundação para a Ciência e Tecnologia (UID/QUI/50006/2013)
- Fundação Ciência Tecnologia grant (SFRH/BD/81845/2011)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- canned sardines, spent brewer's yeast, proteolytic enzymes, protein hydrolysates, angiotensin-converting enzyme inhibition, antioxidant activity, sarcoplasmic proteins, hydrolysis condition optimization
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