Extraction, Purification and Characterization of Collagen Peptide Prepared from Skin Hydrolysate of Sturgeon Fish

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Quality and Safety Pub Date : 2023-01-01 DOI:10.1093/fqsafe/fyad033
Nian-Ting Hou, Bing-Huei Chen
{"title":"Extraction, Purification and Characterization of Collagen Peptide Prepared from Skin Hydrolysate of Sturgeon Fish","authors":"Nian-Ting Hou, Bing-Huei Chen","doi":"10.1093/fqsafe/fyad033","DOIUrl":null,"url":null,"abstract":"Abstract Collagen peptides from marine organisms have drawn great attention in food, cosmetics and medicine owing to their multiple functions including antioxidant, anticancer, cardioprotection, skin protection, and wound healing effects. Recent reports have revealed that a large amount of solid waste is discarded from fisheries that could be used for producing high value-added products. This study aims to extract and purify collagens and peptides from sturgeon fish skin, a by-product obtained during the processing of sturgeon fish. A high yield of acid-soluble collagen was obtained by using acetic acid for extraction followed by sonication, while a high yield of pepsin-soluble collagen (PSC) was shown by acetic acid and sonication followed by adding acetic acid and pepsin to the residue for extraction and then sonication. Two-stage hydrolysis with pepsin first followed by flavourzyme was necessary to produce high yield of PSC peptide. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed the presence of type I collagen and the structural integrity was confirmed by Fourier transform infrared spectroscopy analysis. Flavourzyme was more effective in hydrolyzing PSC into peptides with low molecular weight (MW) than pepsin, papain, alcalase, and trypsin. Purification of PSC hydrolysate with a Sephadex G-10 column to exclude peptide with MW>700 Da or ultrafiltration with a dialysis membrane with MW cutoff of 500 Da produced PSC peptides with MW<700 Da and MW<728 Da accounting, respectively, accounting for 40% or 52% of all the fragments based on low resolution-matrix assisted laser desorption/ionization-mass spectrometry (LR-MALDI-MS). In conclusion, with sturgeon fish skin as raw material and flavourzyme level of 5%, the highest degree of hydrolysis and yield of PSC peptides with low MW was obtained by controlling the pH at 8, temperature at 50 °C, ratio of PSC to deionized water at 1:40 (mass concentration), hydrolysis time at 4 h, and ultrafiltration with dialyzing membrane MW cutoff of 500 Da.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"30 1","pages":"0"},"PeriodicalIF":3.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Safety","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1093/fqsafe/fyad033","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1

Abstract

Abstract Collagen peptides from marine organisms have drawn great attention in food, cosmetics and medicine owing to their multiple functions including antioxidant, anticancer, cardioprotection, skin protection, and wound healing effects. Recent reports have revealed that a large amount of solid waste is discarded from fisheries that could be used for producing high value-added products. This study aims to extract and purify collagens and peptides from sturgeon fish skin, a by-product obtained during the processing of sturgeon fish. A high yield of acid-soluble collagen was obtained by using acetic acid for extraction followed by sonication, while a high yield of pepsin-soluble collagen (PSC) was shown by acetic acid and sonication followed by adding acetic acid and pepsin to the residue for extraction and then sonication. Two-stage hydrolysis with pepsin first followed by flavourzyme was necessary to produce high yield of PSC peptide. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed the presence of type I collagen and the structural integrity was confirmed by Fourier transform infrared spectroscopy analysis. Flavourzyme was more effective in hydrolyzing PSC into peptides with low molecular weight (MW) than pepsin, papain, alcalase, and trypsin. Purification of PSC hydrolysate with a Sephadex G-10 column to exclude peptide with MW>700 Da or ultrafiltration with a dialysis membrane with MW cutoff of 500 Da produced PSC peptides with MW<700 Da and MW<728 Da accounting, respectively, accounting for 40% or 52% of all the fragments based on low resolution-matrix assisted laser desorption/ionization-mass spectrometry (LR-MALDI-MS). In conclusion, with sturgeon fish skin as raw material and flavourzyme level of 5%, the highest degree of hydrolysis and yield of PSC peptides with low MW was obtained by controlling the pH at 8, temperature at 50 °C, ratio of PSC to deionized water at 1:40 (mass concentration), hydrolysis time at 4 h, and ultrafiltration with dialyzing membrane MW cutoff of 500 Da.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
鲟鱼皮肤水解液胶原蛋白肽的提取、纯化及特性研究
摘要海洋生物胶原蛋白肽因其具有抗氧化、抗癌、保护心脏、保护皮肤和伤口愈合等多种功能,在食品、化妆品和医药领域受到广泛关注。最近的报告显示,大量可用于生产高附加值产品的渔业固体废物被丢弃。本研究旨在从鲟鱼加工过程中产生的副产物——鲟鱼皮中提取和纯化胶原蛋白和多肽。酸溶性胶原蛋白采用乙酸提取-超声处理的方法得率较高,而胃蛋白酶可溶性胶原蛋白采用乙酸-超声处理-乙酸-胃蛋白酶提取-超声处理的方法得率较高。为了获得高产量的PSC肽,必须先用胃蛋白酶再用风味酶进行两段水解。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析显示存在I型胶原蛋白,傅里叶变换红外光谱分析证实其结构完整。与胃蛋白酶、木瓜蛋白酶、alcalase和胰蛋白酶相比,风味酶能更有效地将PSC水解成低分子量肽。用Sephadex G-10柱纯化PSC水解液,排除MW>700 Da的多肽,或用透析膜超滤,MW<700 Da和MW<728 Da的PSC多肽,根据低分辨率基质辅助激光解吸/电离-质谱(LR-MALDI-MS),分别占所有片段的40%和52%。综上所述,以鲟鱼鱼皮为原料,风味酶水平为5%时,控制pH为8,温度为50℃,PSC与去离子水的比例为1:40(质量浓度),水解时间为4 h,超滤水解膜截流500 Da,可获得低分子量PSC肽的最高水解度和产率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Quality and Safety
Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.20
自引率
1.80%
发文量
31
审稿时长
5 weeks
期刊介绍: Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.
期刊最新文献
Comparative metabolomics analysis of a unique yellow hawthorn (Crataegus pinnatifida) and red-skinned cultivars reveals a different polyphenol biosynthesis flux and antioxidative and antidiabetic potential Metabolomics for Quality Assessment of Poultry Meat and Eggs Effect of cinnamaldehyde on Rhizopus stolonifer and on the conservation of sweetpotato Tolerance variations and mechanisms of Salmonella enterica serovar Newport in response to long-term hypertonic stress Development of a competitive array for discriminative determination of amphenicols in egg based on ribosomal protein L16
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1