• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.323-328
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• 2009

Cryotin F could be used for hydrolyzing shrimp byproducts into bioactive ingredients, which could be used as value-added products. The objective of this study was to investigate the optimum condition for antioxidative activities of the enzymatic hydrolysate produced with Cryotin F using response surface methodology with central composite rotatable design. Shrimp byproducts (shells and heads) were hydrolyzed with Cryotin F. The experimental ranges of the independent variables for 20 experimental runs were 28.2-61.8${^{\circ}C}$ reaction temperature, pH 6-10 and 0.5-5.5% enzyme concentration. The degree of hydrolysis for the reaction products was measured. Their antioxidative activities were measured using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity and Fe-chelating activity. The experimental method with central composite rotatable design was well designed to investigate the optimum condition for biofunctional ingredients with antioxidative activities using Cryotin F because of their high R2 values of 0.97 and 0.95 for DPPH-scavenging activity and Fe-chelating activity, respectively. Change in enzyme concentration did not significantly affect their antioxidative activities (p<0.05). Both DPPH scavenging activity and chelating activity against Fe for the enzyme hydrolysates were more affected by the pH of enzyme hydrolysis than by their action temperature. DPPH-scavenging activity was higher at acidic pH than alkali pH, while chelating activity against Few was inversely affected. Hydrolysate of shrimp byproducts showed high antioxidative activities depending on the treatment condition, so the optimum treatment of enzymatic hydrolysate with Cryotin F and other proteases can be applied to shrimp byproducts (shells) and other protein sources for biofunctional ingredients.

• Fisheries and Aquatic Sciences
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• v.19 no.7
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• pp.29.1-29.6
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• 2016

In the present study, we investigated to the antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of the northern shrimp (Pandalus borealis) by-products (PBB) hydrolysates prepared by enzymatic hydrolysis. The antioxidant and ACE inhibitory activities of five enzymatic hydrolysates (alcalase, protamex, flavourzyme, papain, and trypsin) of PBB were evaluated by the 2, 2'-azino-bis [3-ethylbenzothiazoline-6-sulfonic acid] ($ABTS^+$) radical scavenging and superoxide dismutase (SOD)-like activities, reducing power and Li's method for ACE inhibitory activity. Of these PBB hydrolysates, the protamex hydrolysate exhibited the most potent ACE inhibitory activity with $IC_{50}$ value of $0.08{\pm}0.00mg/mL$. The PBB protamex hydrolysate was fractionated by two ultrafiltration membranes with 3 and 10 kDa (below 3 kDa, between 3 and 10 kDa, and above 10 kDa). These three fractions were evaluated for the total amino acids composition, antioxidant, and ACE inhibitory activities. Among these fractions, the < 3 kDa and 3-10 kDa fractions showed more potent $ABTS^+$ radical scavenging activity than that of > 10 kDa fraction, while the > 10 kDa fraction exhibited the significant reducing power than others. In addition, 3-10 kDa and > 10 kDa fractions showed the significant ACE inhibitory activity. These results suggested that the high molecular weight enzymatic hydrolysate derived from PBB could be used for control oxidative stress and prevent hypertension.

• Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.367-379
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• 2023

The rapid expansion of shrimp production requires a huge amount of protein sources from soybeans and wild-caught fishmeal; both are becoming a shortage. Meanwhile, catfish production and processing is a giant industry in Vietnam, which produce hundred thousand tonnes of protein- and lipid-rich by-products, annually. Using catfish by-products to gradually replace the traditional protein sources in shrimp aquaculture may bring triple benefits: 1) reducing pressure on wild fish exploitation for fishmeal, 2) reducing the environmental impacts of catfish by-products, and 3) increasing the value and sustainability of aquaculture production. In this study, we used catfish by-products to produce fish protein hydrolysate (FPH) and nano-hydroxyapatite (HA) as additives in feed for Pacific white shrimp (Litopenaeus vannamei). The supplement mixture of FPH and HA was added into the commercial diet (Charoen Pokphand Group [CP], 38% protein, and 6.5% lipid) to reach 38%, 38.5%, 40%, 43%, and 44% of the crude protein content. The survival and growth of shrimps were weekly assessed to day 55. The results showed that the shrimp growth was highest at 43% crude protein content in the feed as indicated by an increase of 124% and 112% in shrimp weight and length, respectively, compared to the commercial reference diet. No negative effects of adding the mixture of FPH and HA on the water quality were observed. Vibrio density was lower than 6.5 × 10³ CFU/mL, which is the lowest Vibrio density negatively affecting the shrimp growth and development. These findings indicate that the mixture of FPH and HA are promising additive components in feed for post-larval shrimp L. vannamei diets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.209-215
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• 2007

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.2
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• pp.135-141
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• 2018

This study investigated the immuno-potentiating activities of Japanese mud shrimp Upogebia major. We examined the effects of enzymatic hydrolysate from U. major on the production of nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) and on the expression of pro-inflammation cytokines including $TNF-{\alpha}$, IL-6 and $IL-1{\beta}$ in RAW 264.7 cells. The treatment of six enzymatic hydrolysates of U. major (alcalase, ${\alpha}$-chymotrypsin [${\alpha}-Chy$], trypsin, pepsin, neutrase, protamex) significantly increased the production of NO in RAW 264.7 cells, with ${\alpha}-Chy$ having the greatest effect. This hydrolysate was fractionated by two ultrafiltration membranes at 3 and 10 kDa to created three fractions (below 3 kDa, between 3 and 10 kDa, and above 10 kDa). Of these, the <3 kDa and >10 kDa fractions showed significant increases in NO production. These two fractions also induced $PGE_2$ production in RAW 264.7 cells and showed significant increases in the expression of all cytokines studied. These results suggest that enzymatic hydrolysate from U. major is a potentially useful food material with immune-potentiating effects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.4
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• pp.497-504
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• 2024

This study investigated the effects of dietary supplementation with Sargassum horneri celluclast hydrolysate (SHCH) on the growth performance, feed utilization, non-specific immunity and antioxidant capacity of the Pacific white shrimp Penaeus vannamei. Six diets were prepared by SHCH supplemention levels of 0, 5, 10, 20, 40 and 80 g/kg (designated as Con, S5, S10, S20, S40 and S80, respectively). A total of 540 shrimp were randomly distributed in triplicate across 18 tanks and fed one of the diets for five weeks. Weight gain did not differ significantly among the groups except for S80. The feed conversion ratio was significantly lower in S10 than in S80. Phenoloxidase and nitro-blue tetrazolium activities were significantly higher in S5 than in Con. The prophenoloxidase gene was significantly upregulated in S10 compared to that in Con. The gene expression of crustin, glutathione peroxidase, lipopolysaccharide and β-1,3-glucan-binding protein were significantly upregulated in S5 compared to Con. The superoxide dismutase gene was significantly upregulated in S20 and S80 compared to Con. Supplementing shrimp diets with up to 8% of SHCH did not impair non-specific immunity or antioxidant capacity. However, based on growth results, supplementation up to 4% was considered appropriate.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.309-315
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• 2010

A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.304-308
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• 2010

Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.

• Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.403-408
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• 2014

Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.2
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• pp.127-134
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• 2018

Arteriosclerosis is the major cause of coronary artery and cerebrovascular disease, which are leading causes of death. Pro-inflammatory cytokines induce injury to vascular endothelial cells by increasing cell adhesion molecules, leading to vascular inflammation, a major risk factor for the development of arteriosclerosis. In the current study, we investigated the inhibitory effect of enzymatic hydrolysate from Japanese mud shrimp Upogebia major on the inflammation of tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$)-stimulated human umbilical vein endothelial cells (HUVECs). We first evaluated the antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of eight U. major enzymatic hydrolysates: alcalase, papain, ${\alpha}$-chymotrypsin (${\alpha}-Chy$), trypsin, pepsin, neutrase, protamex and flavourzyme. Of these, ${\alpha}-Chy$ exhibited potent antioxidant and ACE inhibitory activities. The ${\alpha}-Chy$ hydrolysate was fractionated by two ultrafiltration membranes of 3 and 10 kDa. The ${\alpha}-Chy$ hydrolysate of U. major and its molecular weight cut-off fractions resulted in a significant reduction in NO production and a decrease in cell adhesion molecules [vascular cell adhesion molecule-1 (VCAM-1), intercellular adhesion molecule-1 (ICAM-1) and endothelial-selectin (E-selectin)] and pro-inflammatory cytokines [interleukin-6 (IL-6), interleukin-8 (IL-8) and monocyte chemoattractant protein-1 (MCP-1)] in $TNF-{\alpha}$-stimulated HUVECs. These results suggest that enzymatic hydrolysate from U. major can be used in the control and prevention of vascular inflammation and arteriosclerosis.