Biofunctionality of Enzymatically Derived Peptides from Codfish ( Gadus morhua ) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

• Published in: Marine drugs Vol. 18; no. 12; p. 599
• Main Authors: Jafarpour, Ali, Gregersen, Simon, Marciel Gomes, Rocio, Marcatili, Paolo, Hegelund Olsen, Tobias, Jacobsen, Charlotte, Overgaard, Michael Toft, Sørensen, Ann-Dorit Moltke
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 27.11.2020; MDPI
• Subjects: Abundance; Animals; Antioxidants - metabolism; Antioxidants - pharmacology; antioxidative activity; Bioactive compounds; bioinformatic prediction; Bioinformatics; Chelating Agents - metabolism; Chelating Agents - pharmacology; Chelation; Cod; codfish; Computational Biology; Efficiency; Emulsifying Agents - metabolism; Emulsifying Agents - pharmacology; emulsifying properties; enzymatic hydrolysis; Enzymes; Fish; Fish Proteins - metabolism; Fish Proteins - pharmacology; Foaming; Food; Foods; Gadiformes - metabolism; Gadus morhua; Heat treatment; Hydrolysates; Hydrolysis; Identification; Marine fishes; Metalloendopeptidases - metabolism; Molecular weight; Peptide Fragments - metabolism; Peptide Fragments - pharmacology; Peptides; Predictions; Pretreatment; Processing fishery products; Processing industry; Properties; Properties (attributes); Protein Stability; Proteins; Proteolysis; Proteome; Proteomics; Scavenging; Sodium; Stability; Subtilisin; Subtilisins - metabolism; bioactive peptides; codfish; proteomics; bioinformatic prediction; antioxidative activity; emulsifying properties; enzymatic hydrolysis
• ISSN: 1660-3397; 1660-3397
• DOI: 10.3390/md18120599

Protein hydrolysates show great promise as bioactive food and feed ingredients and for valorization of side-streams from e.g., the fish processing industry. We present a novel approach for hydrolysate characterization that utilizes proteomics data for calculation of weighted mean peptide properties (length, molecular weight, and charge) and peptide-level abundance estimation. Using a novel bioinformatic approach for subsequent prediction of biofunctional properties of identified peptides, we are able to provide an unprecedented, in-depth characterization. The study further characterizes bulk emulsifying, foaming, and in vitro antioxidative properties of enzymatic hydrolysates derived from cod frame by application of Alcalase and Neutrase, individually and sequentially, as well as the influence of heat pre-treatment. All hydrolysates displayed comparable or higher emulsifying activity and stability than sodium caseinate. Heat-treatment significantly increased stability but showed a negative effect on the activity and degree of hydrolysis. Lower degrees of hydrolysis resulted in significantly higher chelating activity, while the opposite was observed for radical scavenging activity. Combining peptide abundance with bioinformatic prediction, we identified several peptides that are likely linked to the observed differences in bulk emulsifying properties. The study highlights the prospects of applying proteomics and bioinformatics for hydrolysate characterization and in food protein science.