Valorization of Chum Salmon (Oncorhynchus keta) Processing By-Products: High-Value Functional Food Ingredients for Skin Health

The strategic recycling of fish processing byproducts as functional materials has attracted increasing attention for sustainable development and human health. In this study, we investigated the dermatological impact of chum salmon (Oncorhynchus keta) byproduct enzyme hydrolysates (OKPE) administered as a dietary supplement in mice. After eight weeks of OKPE administration, epidermal integrity was improved, as evidenced by a significant attenuation of transepidermal water loss (TEWL). These phenotypic improvements were associated with the regulation of aquaporin-mediated water transport, hyaluronan metabolism, and epidermal differentiation programs. Furthermore, OKPE intake promoted accelerated collagen biosynthesis. Amino acid profiling revealed that OKPE is uniquely enriched in residues essential for both natural moisturizing factor (NMF) synthesis and collagenous scaffold formation. Collectively, these findings suggest that OKPE has potential as a functional food ingredient for reinforcing the skin barrier and improving skin hydration.