Chapter 31 - Upgrading of Sea By-products: Potential Nutraceutical Applications

Since many years, numerous kinds of processes based on enzymatic hydrolysis at various pH, involving added plant or bacterial enzymes after inactivation by heating of endogenous enzymes present in the raw material or, alternatively, based on the action of endogenous enzymes, have contributed to the...

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Bibliographic Details
Published inAdvances in food and nutrition research Vol. 65; p. 479
Main Authors Cudennec, B, Caradec, T, Catiau, L, Ravallec, R
Format Journal Article
LanguageEnglish
Published 01.01.2012
Subjects
Bacteria
Biological
Byproducts
Enzymes
Marine
Nutraceuticals
Peptides
Proteins
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Summary:Since many years, numerous kinds of processes based on enzymatic hydrolysis at various pH, involving added plant or bacterial enzymes after inactivation by heating of endogenous enzymes present in the raw material or, alternatively, based on the action of endogenous enzymes, have contributed to the degradation of marine by-product proteins in order to produce fractions exerting biological activities. Peptides obtained by enzymatic hydrolysis of fish proteins exhibit not only nutritional but also biological properties of dietary uses, or even therapeutic potential. In this review, we have focused on the different enzymatic processes able to generate bioactive peptides from marine by-products and exerting high potential in nutraceutical applications to fight against important public health issues like obesity, stress, hypertension, and migraine. Beyond the nutraceutical and pharmaceutical aspects, this way of valorization is also included in the necessary development of by-product fishing industries for economic and ecological reasons in the worldwide context of marine resources depletion.
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ISSN:1043-4526
DOI:10.1016/B978-0-12-416003-3.00031-7