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Advances in Aquatic Food Processing By-Products
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Advances in Aquatic Food Processing By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (15 April 2023) | Viewed by 3824

Special Issue Editor

Dr. Juan You

E-Mail Website
Guest Editor
College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
Interests: aquatic food processing by-products; new processing technology; products; nutrition, function, safety, and their possible mechanism

Special Issue Information

Dear Colleagues,

In the process of aquatic food processing, a large number of by-products such as fish scales, fish viscera, fish skin, and fish bones are produced. These by-products contain a large number of proteins, enzymes, oils, and other bioactive substances, such as polysaccharides, vitamins, and minerals. Therefore, the comprehensive utilization of by-products of aquatic products processing can greatly improve the added value of aquatic products, reduce the cost of leading products, and obtain higher economic, ecological, and social benefits.

This Special Issue will focus on the latest findings related to different new processing technologies of aquatic food processing by-products. It will include papers dealing with new findings about function, characteristics, and processing adaptability of aquatic food processing by-products. Papers on in vitro and in vivo biological activity and the potential health benefits of extracts or compounds isolated from by-products are also welcome, as well as papers dealing with their safety for human consumption. This Special Issue will include original research articles, reviews, and short communications.

Dr. Juan You
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • aquatic food
  • by-products
  • processing technology
  • nutrition
  • function
  • safety

Published Papers (2 papers)

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Research

13 pages, 1496 KiB  
Article
Isolation, Identification, and Biological Activity Analysis of Swim Bladder Polypeptides from Acipenser schrencki
by Xiao-Yan Zu, Wen-Bo Liu, Guang-Quan Xiong, Tao Liao and Hai-Lan Li
Foods 2023, 12(10), 1934; https://doi.org/10.3390/foods12101934 - 9 May 2023
Viewed by 1189
Abstract
Swim bladder polypeptides (SBPs) of Acipenser schrencki were analyzed for their antioxidant activity and physicochemical properties. The results showed the optimal enzymatic conditions were alkaline protease with a solid-to-liquid ratio of 1:20, an incubation time of 4 h, a temperature of 55 °C, [...] Read more.
Swim bladder polypeptides (SBPs) of Acipenser schrencki were analyzed for their antioxidant activity and physicochemical properties. The results showed the optimal enzymatic conditions were alkaline protease with a solid-to-liquid ratio of 1:20, an incubation time of 4 h, a temperature of 55 °C, and an enzyme dosage of 5000 U/g. Three different molecular weight fractions (F1, F2, and F3) were obtained via ultrafiltration. F3 (912.44–2135.82 Da) showed 77.90%, 72.15%, and 66.25% removal of O2•-, DPPH•, and •OH, respectively, at 10 mg/mL, which was significantly higher than the F1 and F2 fractions (p < 0.05). F3 contained proline (6.17%), hydroxyproline (5.28%), and hydrophobic amino acids (51.39%). The UV spectrum of F3 showed maximum absorption at 224 nm. Peptide sequence analysis showed that F3 contained antioxidant peptides (MFGF, GPPGPRGPPGL, and GPGPSGERGPPGPM) and exhibited inhibitory activities on angiotensin-converting enzyme and dipeptidyl peptidase III/IV (FRF, FPFL and LPGLF). F3 was considered a good raw material for obtaining bioactive peptides. Full article
(This article belongs to the Special Issue Advances in Aquatic Food Processing By-Products)
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16 pages, 3602 KiB  
Article
Purification, Identification and Molecular Docking of Immunomodulatory Peptides from the Heads of Litopenaeus vannamei
by Weiwei Jiang, Keyu Ren, Zhiyan Yang, Zhou Fang, Yan Li, Xi Xiang and Yishan Song
Foods 2022, 11(20), 3309; https://doi.org/10.3390/foods11203309 - 21 Oct 2022
Cited by 5 | Viewed by 1953
Abstract
In order to realize the high-value utilization of Litopenaeus vannamei (L. vannamei) heads, immunomodulatory peptides were prepared from the enzymatic hydrolysate of L. vannamei heads, and the action mechanism of immunomodulatory peptides was determined by molecular docking. The results showed that [...] Read more.
In order to realize the high-value utilization of Litopenaeus vannamei (L. vannamei) heads, immunomodulatory peptides were prepared from the enzymatic hydrolysate of L. vannamei heads, and the action mechanism of immunomodulatory peptides was determined by molecular docking. The results showed that six proteases were used to hydrolyze L. vannamei head proteins, with the animal protease hydrolysate exhibiting the highest macrophage relative proliferation rate (MRPR). The enzymatic products were then sequentially purified by ultrafiltration, Sephadex G-15 gel chromatography, identified by liquid chromatography-mass spectrometry (LC-MS/MS), and finally selected for six immunomodulatory peptides (PSPFPYFT, SAGFPEGF, GPQGPPGH, QGF, PGMR, and WQR). These peptides maintained good immune activity under heat treatment, pH treatment, and in vitro gastrointestinal digestion. Molecular docking analysis indicated that these peptides showed great binding to both toll-like receptor 2 and 4 (TLR2 and TLR4/MD-2), leading to immunomodulation. The discarded L. vannamei heads in this article are considered to be promising food-borne immunomodulators that contribute to enhancing the immune function of the body. Full article
(This article belongs to the Special Issue Advances in Aquatic Food Processing By-Products)
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