Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

  1. Simal-Gandara, Jesus
  2. Tomasevic, Igor
  3. Ucak, Ilknur
  4. Barba, Francisco J.
  5. Afreen, Maliha
  6. Carrillo, Celia
  7. Montesano, Domenico
  1. 1 Niğde University
    info

    Niğde University

    Niğde, Turquía

    ROR https://ror.org/03ejnre35

  2. 2 Università di Perugia
    info

    Università di Perugia

    Perugia, Italia

    ROR https://ror.org/00x27da85

  3. 3 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

  4. 4 University of Belgrade
    info

    University of Belgrade

    Belgrado, Serbia

    ROR https://ror.org/02qsmb048

  5. 5 Universidade de Vigo
    info

    Universidade de Vigo

    Vigo, España

    ROR https://ror.org/05rdf8595

  6. 6 Universitat de València
    info

    Universitat de València

    Valencia, España

    ROR https://ror.org/043nxc105

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Revue:
Marine Drugs

ISSN: 1660-3397

Année de publication: 2021

Volumen: 19

Número: 2

Pages: 71

Type: Révision

DOI: 10.3390/MD19020071 GOOGLE SCHOLAR lock_openAccès ouvert editor

D'autres publications dans: Marine Drugs

Résumé

In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.

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