Characterization and Bioactivities of Gelatin Hydrolysates of Red Tilapia (<i>Oreochromis</i> spp.) Scale Byproducts
This study explores the production of gelatin hydrolysates with metal-chelating peptides derived from red tilapia scales and investigates their biofunctional properties. Gelatin was enzymatically hydrolyzed using Alcalase (Alc-GH), Flavourzyme (Flav-GH), or a sequential combination of Alcalase and Flavourzyme (Alc+Flav-GH). Alc-GH and Alc+Flav-GH were ultrafiltrated at 1 kDa cutoff. Alc+Flav-GH, characterized by a high proportion of small-sized peptides, exhibited superior metal-chelating ability, as determined by switchSENSE and was associated with enhanced antioxidant activity. Ultrafiltration improved the Fe2+-chelating properties of both fractions compared to their respective whole hydrolysates. All of the hydrolysates and their ultrafiltrates showed remarkable ACE inhibitory activity. Specifically, the ≤1 kDa Alc-GH fraction produced small-sized Fe2+-chelating peptides with ACE inhibitory activity, whereas the ≤1 kDa Alc+Flav-GH fraction efficiently generated Ni2+-chelating peptides with strong antioxidant potential. LC-MS/MS data showed peptides rich in Asp, Glu, Ser, Lys, and Arg, which may contribute to their metal-chelating and antioxidant properties.
Authors
- Arnaud Risler (ORCID: https://orcid.org/0000-0002-8227-1394)
- Philippe Arnoux (ORCID: https://orcid.org/0000-0002-6834-9597)
- Céline Cakir‐Kiefer (ORCID: https://orcid.org/0000-0002-4630-0864)
- Laetitia Canabady‐Rochelle (ORCID: https://orcid.org/0000-0003-2772-1556)
- Cédric Paris (ORCID: https://orcid.org/0000-0001-8673-3130)
- Katalin Selmeczi (ORCID: https://orcid.org/0000-0003-3291-3309)
- Rachel Irankunda (ORCID: https://orcid.org/0009-0009-4086-152X)
- Jean‐Michel Girardet (ORCID: https://orcid.org/0000-0002-1903-9031)
- Loïc Stefan (ORCID: https://orcid.org/0000-0001-8517-5982)
- Jairo Andrés Camaño Echavarría (ORCID: https://orcid.org/0000-0002-7145-3256)
- José E. Zapata (ORCID: https://orcid.org/0000-0003-2733-1515)
- Christelle Mathé
Institutions
- Centre National de la Recherche Scientifique (FR)
- Universidad de Antioquia (CO)
- Laboratoire Réactions et Génie des Procédés (FR)
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Laboratoire Animal et Agroécosystèmes (FR)
- Interactions Arbres-Microorganismes (FR)
- Laboratoire de Chimie-Physique Macromoléculaire (FR)
- Laboratoire Lorrain de Chimie Moléculaire (FR)
- Laboratoire d'Ingénierie des Biomolécules
- Université de Lorraine (FR)
Publication Details
- Journal
- ACS Food Science & Technology
- Published
- 2025-02-18
- DOI
- https://doi.org/10.1021/acsfoodscitech.4c00918
- Citations
- 3
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 2.42