Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe

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dc.contributor.authorThithi Phetchthumrongchai
dc.contributor.authorViroj Tachapuripunya
dc.contributor.authorSutasinee Chintong
dc.contributor.authorSittiruk Roytrakul
dc.contributor.authorTeerasak E-kobon
dc.contributor.authorWanwimol Klaypradit
dc.contributor.correspondenceW. Klaypradit; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, Thailand; email: ffiswak@ku.ac.th
dc.date.accessioned2025-03-10T07:35:06Z
dc.date.available2025-03-10T07:35:06Z
dc.date.issued2022
dc.description.abstractCurrently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it is a potentially valuable resource. This study aimed to investigate the physical and chemical characteristics of protein hydrolysates from tuna roe using autoclave and enzymes (alcalase and trypsin at 0.5 and 1.0% w/v). Bioinformatics was also applied to analyze the identified peptides. The hydrolysates were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility and foaming properties. The proteins were separated by SDS-PAGE before tryptic digestion and peptide identification by nano LC-ESI-MS/MS. The putative bioactivities of the identified peptides were predicted using bioinformatics prediction tools. The main amino acids found in all hydrolysates were cysteine, glycine and arginine (16.26Ð20.65, 10.67Ð13.61 and 10.87Ð12.08 g/100 g protein, respectively). The hydrolysates obtained from autoclaving showed lower molecular weights than those by the enzymatic method. The 0.1 g/mL concentration of hydrolysates provided higher antioxidant activities compared to the others. All hydrolysates had high solubility and exhibited foaming capacity and foam stability. Putative anti-hypertensive, anti-virus and anti-parasite activities were highly abundant within the obtained peptides. Moreover, predicted muti-bioactivity was indicated for seven novel peptides. In the future work, these peptides should be experimentally validated for further applications. © 2022 by the authors.
dc.identifier.citationFishes
dc.identifier.doi10.3390/fishes7050255
dc.identifier.issn24103888
dc.identifier.scopus2-s2.0-85140590282
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4623
dc.languageEnglish
dc.publisherMDPI
dc.rightsAll Open Access; Gold Open Access
dc.rights.holderScopus
dc.subjectautoclave hydrolysis
dc.subjectbioactive peptides
dc.subjectbioinformatics
dc.subjectenzymatic hydrolysis
dc.subjectfishery by-products
dc.subjectputative bioactivity
dc.subjecttuna roe
dc.titleProperties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85140590282&doi=10.3390%2ffishes7050255&partnerID=40&md5=9c1f558eace5112a4f98e21ec452257d
oaire.citation.issue5
oaire.citation.volume7
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