A comprehensive study of tuna dry fish protein hydrolysates (DFPH) via papain-mediated hydrolysis and fermentation with Lactobacillus delbrueckii

Tuna dry fish demonstrates remarkable potential in nutraceutical applications due to its high content of essential proteins and bioactive compounds. This research examines the bioactive characteristics of fermented tuna dry fish protein hydrolysate (DFPH) which was produced through enzymatic papain hydrolysis followed by Lactobacillus delbrueckii fermentation. The bioactivity assessment of both fermented and non-fermented DFPH involved antioxidant testing using DPPH radical scavenging evaluation and inflammatory response testing via albumin denaturation inhibition analysis alongside MTT testing against HCT 116 colorectal cancer cells to determine anticancer activity. This research demonstrates that fermenting DFPH led to enhanced bioactive properties resulting in improved radical scavenging ability at IC₅₀ = 107.91 μg/mL and enhanced anti-inflammatory capacity at IC₅₀ = 198.06 μg/mL along with cytotoxicity against cancer cells. The bioactive compounds identified by GC-MS analysis within fermented DFPH showed antioxidant, anticancer and anti-inflammatory properties. This study highlights that fermentation processes improve bioactive features of tuna dry fish hydrolysates making them suitable for food production and pharmaceutical applications.