جستجوی مقالات مرتبط با کلیدواژه « Alcalase » در نشریات گروه « شیلات »

Given the concerns regarding the use of synthetic antiviral compounds in the pharmaceutical industry, it seems necessary to pay attention to natural sources with antiviral activity. Sea cucumbers are one of these sources that numerous physiological properties are discussed in the scientific community. The present study aimed to produce bioactive peptides from Holothuria leucospilota using two microbial enzymes, alcalase and flavourzyme, and to evaluate their antiviral activity against Herpes simplex types 1 and 2, Chikungunya, and Dengue viruses. The results showed that the whole body of the sea cucumber has about 13% protein, which this amount reached more than 67% in the resulting hydrolyzed powders. The amount of protein, as well as the degree of hydrolysis in the hydrolyzed protein using alcalase enzyme (71.58±0.16 and 48.37±0.3%, respectively) was higher than the powder produced with flavourzyme (67.88±0.26 and 41.42±0.6%, respectively) (p<0.05). It was further found that both types of peptides produced at both concentrations of 4 and 5 mg/ml have antiviral properties. In this study, the type of enzyme used to produce bioactive peptides and also the concentration of peptides had a significant effect on their antiviral activity (p<0.05). The peptides produced using alcalase enzyme had significantly more antiviral activity against the studied viruses, while increasing the concentration of peptides from 4 to 5 mg/ml led to a significant increase in the antiviral activity (p<0.05). Among the studied viruses, Herpes type 1 and Dengue virus were the most resistant and susceptible viruses, respectively (p<0.05). According to the results of the present study, bioactive peptides extracted from the sea cucumber have the potential to be used in the pharmaceutical industry as a natural antiviral compound, however, it is necessary to carry out additional tests to evaluate their possible toxicity effects.

In this study, three protein hydrolysates were produced from muscle, fishmeal and fishmeal effluents (stickwater) of Anchovy Kilka fish (Clupeonella engrauliformis) using Alcalase (temperature=50ºC, pH=8.5, time=2 h) and their proximate compositions and amino acids profiles were analyzed. Based on the results, the highest protein content (81.97%) was in KMH and the lowest lipid (0.51%) and protein (70.31%) contents and the maximum ash (22.64%) were in SWH. The highest degree of hydrolysis was observed in SWH (17.23). KMH and FMH were rich in aspartic acid, glutamic acid and lysine while SWH was rich in glutamic acid, glycine and alanine. KMH had the highest content of hydrophobic and aromatic amino acids (p<0.05). SWH was the only treatment containing ornithine (1.44%). The results of amino acid profiles of hydrolysates and their calculated chemical scores showed that KMH and FMH were rich in the essential amino acids and met the nutritional needs to support optimal growth of human, common carp, rainbow trout, Nile tilapia and monodon shrimp. However, SWH could only meet the amino acid requirements of rainbow trout and the limiting amino acids for other species were methionine, threonine, arginine and isoleucine. Due to The high nutritional values and amino acid composition of KMH and FMH, they could be used as health promoting protein supplements. Also, the SWH composition showed that this effluent could be used for developing value-added products.

Lipid-containing Food and specially seafood products are vulnerable to oxidative deterioration, so it is vital to maintain its quality with different ways that are cost-effective. The aim of this study was to produce an antioxidant compound from fish by-product, in order to prevent the disposal of this by-product in the environment and to provide a product that can be used in the food industry. For this purpose, the viscera of common carp (Cyprinus carpio) was hydrolyzed with alcalase enzyme (concentration 1%, temperature 55 ° C and pH 8) at different times including 30, 60, 120 and 180 minutes and their antioxidant activity were compared. The results showed that the protein hydrolysate obtained after 180 minutes of hydrolysis, had significantly higher degree of hydrolysis and better antioxidant performance than 30, 60 and 120 minutes (P <0.05) The highest degree of hydrolysis was 56.66± 0.18%. According to the results of antioxidant activity, IC50 values ​​of DPPH and ABTS radical scavenging power at 180 minutes were 1.34±0.01 and 1.92±0.026 (mg/ml), respectively, and iron reducing power was 0.261±0.01 (OD at 700 nm). Overally, the results showed the protein hydrolysate derived from common carp viscera had antioxidant properties and the hydrolysis time (up to 180 min) affected on degree of hydrolysis and antioxidant properties.

Optimization of protein hydrolysate from head and arms of cuttlefish (Sepia pharaonis) was examined. For this purpose, response surface methodology (RSM) was employed to investigate the effects of different operating conditions on hydrolysis process of cuttlefish protein by the application of alcalase enzyme. A Box-Behnken design with three factors at three levels was used for hydrolysis optimization and to check any individual or interaction effects between the experimental factors. In this method, the effects of three independent variables, including temperature, pH and enzyme to substrate ratio, were investigated on hydrolysis rate as a surface response. The mathematical model showed a good fitness with experimental data. Optimum conditions for temperature, pH and enzyme quantity were determined as 54.33 ˚C, 8.49 and 1.97 %, respectively, which caused nearly 14.5 % hydrolysis degree. Based on the lack of fitness factor which was not significant, it was deduced that the resulted model was capable of prediction at different studied levels of variables. In this study, in order to confirm the conditions that proposed by mathematical equation, the hydrolyzed protein was produced accordingly at which resulted in a 16.8% hydrolysis degree. This finding was according to the aim of present trial by producing a protein hydrolysate with maximum hydrolysis degree. Then the functional properties of protein hydrolysate powder from optimized conditions were measured. Functional properties of this protein powders indicated a good solubility, but weak levels of emulsifying and foaming capacities.

In order to optimization of protein hydrolysis condition (including enzyme to substrate ratio (E/S), temperature and time) for achieving the highest antioxidant activity, the green tiger prawn (P. semisulcatus) mince was tested via commercial protease (Alcalase® 2.4L) based on the response surface designed method in 18 treatments and then dried to obtain powder in freeze dryer. The antioxidant activity experiments were tested in three ways including DPPH radical scavenging activity, hydroxyl radical scavenging activity and reducing power. Overall, in comparison with hydroxyl radical scavenging activity and reducing power, the products had better response to DPPH radical scavenging activity. Alcalase inhibited degree of hydrolysis 49.7% and protein content 86.9 % (on dry basis). Among the treatments, which were produced by Alcalase, treatment number 11 (E/S 2.5%, Temperature 75°C and Time 85 min) was selected as the optimum condition on the basis of antioxidant activity.

The response surface methodology was employed to optimize the effects of pH, temperature (˚C), time (min) and the ratio of enzyme to substrate (% of substrate) on the hydrolysis process of cuttlefish muscle by alcalase. Central composite rotatable design with 5 levels and 4 factors and α=2 was used for the optimization of the process to gain the highest degree of hydrolysis. pH, temperature, time, enzyme concentration, interaction of temperature-enzyme concentration, square of pH, temperature, time and enzyme concentration had significant effects on the process. The R2 = 0.95, lack of fit

Protein hydrolysate (PH) from viscera of cultured Siberian sturgeon (Acipenser baerii) was produced. To optimize the production conditions, Response Surface Method (RSM) was employed to examine the effects of three different operating conditions, including time, pH, and enzymatic concentration (Alcalase) on the degree of hydrolysis.The mathematical model showed acceptable fitness of the experimental data as R2 equaled 0.97, which indicated that major part of the variability within the range of values could be explained by the model. The results showed that the highest degree of hydrolysis (58.21%) was related to the treatment which happened at the enzymatic concentration of 2%, 60 minutes time, and pH=8. Treatment under hydrolysis condition (i.e., E/S = 2%, Time = 45 min, and pH = 8.5) had the highest protein content (42.37g/l), which was used as an alternative to commercial peptone medium (Triptic soy broth) to assess the growth of Salmonella typhi bacteria from 0 to 48 hours. Although there was an upward trend in growth rate of S. typhi both in control and No. 15 (Alcalase) treatments, the log growth of control treatment was found to be better than that of Alcalase treatment. However, there existed no significant difference between the two treatments.