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Guilherme-Fernandes J, Aires T, Fonseca AJM, Yergaliyev T, Camarinha-Silva A, Lima SAC, Maia MRG, Cabrita ARJ. Squid meal and shrimp hydrolysate as novel protein sources for dog food. Front Vet Sci 2024; 11:1360939. [PMID: 38450029 PMCID: PMC10915000 DOI: 10.3389/fvets.2024.1360939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Accepted: 02/08/2024] [Indexed: 03/08/2024] Open
Abstract
The world's growing pet population is raising sustainability and environmental concerns for the petfood industry. Protein-rich marine by-products might contribute to mitigating negative environmental effects, decreasing waste, and improving economic efficiency. The present study evaluated two marine by-products, squid meal and shrimp hydrolysate, as novel protein sources for dog feeding. Along with the analysis of chemical composition and antioxidant activity, palatability was evaluated by comparing a commercial diet (basal diet) and diets with the inclusion of 150 g kg-1 of squid meal or shrimp hydrolysate using 12 Beagle dogs (2.2 ± 0.03 years). Two in vivo digestibility trials were conducted with six dogs, three experimental periods (10 days each) and three dietary inclusion levels (50, 100 and 150 g kg-1) of squid meal or shrimp hydrolysate in place of the basal diet to evaluate effects of inclusion level on apparent total tract digestibility (ATTD), metabolizable energy content, fecal characteristics, metabolites, and microbiota. Both protein sources presented higher protein and methionine contents than ingredients traditionally used in dog food formulation. Shrimp hydrolysate showed higher antioxidant activity than squid meal. First approach and taste were not affected by the inclusion of protein sources, but animals showed a preference for the basal diet. Effects on nutrient intake reflected the chemical composition of diets, and fecal output and characteristics were not affected by the increasing inclusion levels of both protein sources. The higher ATTD of dry matter, most nutrients and energy of diets with the inclusion of both by-products when compared to the basal diet, suggests their potential to be included in highly digestible diets for dogs. Although not affected by the inclusion level of protein sources, when compared to the basal diet, the inclusion of squid meal decreased butyrate concentration and shrimp hydrolysate increased all volatile fatty acids, except butyrate. Fecal microbiota was not affected by squid meal inclusion, whereas inclusion levels of shrimp hydrolysate significantly affected abundances of Oscillosperaceae (UCG-005), Firmicutes and Lactobacillus. Overall, results suggest that squid meal and shrimp hydrolysate constitute novel and promising protein sources for dog food, but further research is needed to fully evaluate their functional value.
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Affiliation(s)
- Joana Guilherme-Fernandes
- REQUIMTE, LAQV, ICBAS, School of Medicine and Biomedical Sciences, University of Porto, Porto, Portugal
| | - Tiago Aires
- SORGAL, Sociedade de Óleos e Rações S.A., Lugar da Pardala, S. João de Ovar, Portugal
| | - António J. M. Fonseca
- REQUIMTE, LAQV, ICBAS, School of Medicine and Biomedical Sciences, University of Porto, Porto, Portugal
| | - Timur Yergaliyev
- HoLMiR – Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, Stuttgart, Germany
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Amélia Camarinha-Silva
- HoLMiR – Hohenheim Center for Livestock Microbiome Research, University of Hohenheim, Stuttgart, Germany
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Sofia A. C. Lima
- REQUIMTE, LAQV, ICBAS, School of Medicine and Biomedical Sciences, University of Porto, Porto, Portugal
| | - Margarida R. G. Maia
- REQUIMTE, LAQV, ICBAS, School of Medicine and Biomedical Sciences, University of Porto, Porto, Portugal
| | - Ana R. J. Cabrita
- REQUIMTE, LAQV, ICBAS, School of Medicine and Biomedical Sciences, University of Porto, Porto, Portugal
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Wu K, Li Y, Chen J. Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish ( Thamnaconus septentrionalis) Skin. Mar Drugs 2024; 22:45. [PMID: 38248670 PMCID: PMC10817565 DOI: 10.3390/md22010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 01/23/2024] Open
Abstract
Collagen is an important biopolymer widely used in food, cosmetics and biomedical applications. Understanding the effect of pH on the structure and properties of collagen is beneficial for its further processing and exploitation. In this study, greenfin horse-faced filefish skin collagen (GHSC) was prepared and identified as a type I collagen. We systematically investigated the effect of pH on the structural, functional and rheological properties of GHSC. Scanning electron microscopy showed that the collagen morphology changed from an ordered stacked sheet structure to a rough silk-like structure as pH increased. Gaussian-fitted Fourier infrared spectroscopy results of the collagen revealed that it unfolded with increasing pH. Moreover, the ordered structure was reduced, and random coils became the dominant conformation. Its β-sheet and random coil contents increased from 18.43 ± 0.08 and 33.62 ± 0.17 to 19.72 ± 0.02 and 39.53 ± 1.03%, respectively, with increasing pH. α-helices and β-turns decreased from 35.00 ± 0.26 and 12.95 ± 0.01 to 29.39 ± 0.92 and 11.36 ± 0.10%, respectively. The increase in β-sheets and random coils allowed the pI-treated collagen to exhibit maximum water contact angle. The emulsification and foaming properties decreased and then increased with increasing pH in a V-shape. The increased net surface charge and β-sheets in collagen benefited its emulsification and foaming properties. The rheological results showed that the protoprotein exhibited shear-thinning properties in all pH ranges. The collagen solutions showed liquid-like behaviour in low-pH (2, 4) solutions and solid-like behaviour in high-pH (6, 7.83 and 10) solutions. Moreover, the frequency-dependent properties of the storage modulus (G') and loss modulus (G″) of the collagen solutions weakened with increasing pH. Collagen has considerable frequency-dependent properties of G' and G″ at low pH (2, 4). Thus, the importance of collagen raw material preparation for subsequent processing was emphasised, which may provide new insights into applying collagen-based materials in food, biomaterials and tissue engineering.
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Affiliation(s)
| | | | - Junde Chen
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (K.W.); (Y.L.)
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Kang MS, Jo HJ, Jang HJ, Kim B, Jung TG, Han DW. Recent Advances in Marine Biomaterials Tailored and Primed for the Treatment of Damaged Soft Tissues. Mar Drugs 2023; 21:611. [PMID: 38132932 PMCID: PMC10744877 DOI: 10.3390/md21120611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 12/23/2023] Open
Abstract
The inherent self-repair abilities of the body often fall short when it comes to addressing injuries in soft tissues like skin, nerves, and cartilage. Tissue engineering and regenerative medicine have concentrated their research efforts on creating natural biomaterials to overcome this intrinsic healing limitation. This comprehensive review delves into the advancement of such biomaterials using substances and components sourced from marine origins. These marine-derived materials offer a sustainable alternative to traditional mammal-derived sources, harnessing their advantageous biological traits including sustainability, scalability, reduced zoonotic disease risks, and fewer religious restrictions. The use of diverse engineering methodologies, ranging from nanoparticle engineering and decellularization to 3D bioprinting and electrospinning, has been employed to fabricate scaffolds based on marine biomaterials. Additionally, this review assesses the most promising aspects in this field while acknowledging existing constraints and outlining necessary future steps for advancement.
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Affiliation(s)
- Moon Sung Kang
- Department of Cogno-Mechatronics Engineering, Pusan National University, Busan 46241, Republic of Korea; (M.S.K.); (H.J.J.); (H.J.J.)
| | - Hyo Jung Jo
- Department of Cogno-Mechatronics Engineering, Pusan National University, Busan 46241, Republic of Korea; (M.S.K.); (H.J.J.); (H.J.J.)
| | - Hee Jeong Jang
- Department of Cogno-Mechatronics Engineering, Pusan National University, Busan 46241, Republic of Korea; (M.S.K.); (H.J.J.); (H.J.J.)
| | - Bongju Kim
- Dental Life Science Research Institute/Innovation Research & Support Center for Dental Science, Seoul National University Dental Hospital, Seoul 03080, Republic of Korea;
| | - Tae Gon Jung
- Medical Device Development Center, Osong Medical Innovation Foundation, Cheonju-si 28160, Republic of Korea
| | - Dong-Wook Han
- Department of Cogno-Mechatronics Engineering, Pusan National University, Busan 46241, Republic of Korea; (M.S.K.); (H.J.J.); (H.J.J.)
- Institute of Nano-Bio Convergence, Pusan National University, Busan 46241, Republic of Korea
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Venugopal V, Sasidharan A, Rustad T. Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17494-17509. [PMID: 37938980 DOI: 10.1021/acs.jafc.3c03126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
A major challenge facing sustainable seafood production is the voluminous amounts of nutrient-rich seafood side streams consisting of by-catch, processing discards, and process effluents. There is a lack of a comprehensive model for optimal valorization of the side streams. Upcoming green chemistry-based processing has the potential to recover diverse valuable compounds from seafood side streams in an ecofriendly manner. Microbial and enzymatic bioconversions form major green processes capable of releasing biomolecules from seafood matrices under mild conditions. Novel green solvents, because of their low toxicity and recyclable nature, can extract bioactive compounds. Nonthermal technologies such as ultrasound, supercritical fluid, and membrane filtration can complement green extractions. The extracted proteins, peptides, polyunsaturated fatty acids, chitin, chitosan, and others function as nutraceuticals, food supplements, additives, etc. Green processing can address environmental, economic, and technological challenges of valorization of seafood side streams, thereby supporting sustainable seafood production. Green processing can also encourage bioenergy production. Multiple green processes, integrated in a marine biorefinery, can optimize valorization on a zero-waste trade-off, for a circular blue economy. A green chemistry-based valorization framework has the potential to meet the Sustainable Development Goals (SDGs) of the United Nations.
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Affiliation(s)
- Vazhiyil Venugopal
- Formerly of Food Technology Division, Bhabha Atomic Research Center, Mumbai, India 400085
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kerala, India 682506
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway 7491
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway 7491
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Gao P, Khong HY, Mao W, Chen X, Bao L, Wen X, Xu Y. Tunicates as Sources of High-Quality Nutrients and Bioactive Compounds for Food/Feed and Pharmaceutical Applications: A Review. Foods 2023; 12:3684. [PMID: 37835337 PMCID: PMC10572860 DOI: 10.3390/foods12193684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Tunicates are widely distributed worldwide and are recognized as abundant marine bioresources with many potential applications. In this review, state-of-the-art studies on chemical composition analyses of various tunicate species were summarized; these studies confirmed that tunicates contain nutrients similar to fish (such as abundant cellulose, protein, and ω-3 fatty acid (FA)-rich lipids), indicating their practical and feasible uses for food or animal feed exploration. However, the presence of certain toxic elements should be evaluated in terms of safety. Moreover, recent studies on bioactive substances extracted from tunicates (such as toxins, sphingomyelins, and tunichromes) were analyzed, and their biological properties were comprehensively reviewed, including antimicrobial, anticancer, antioxidant, antidiabetic, and anti-inflammatory activities. In addition, some insights and prospects for the future exploration of tunicates are provided which are expected to guide their further application in the food, animal feed, and pharmaceutical industries. This review is critical to providing a new pathway for converting the common pollution issues of hydroponic nutrients into valuable marine bioresources.
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Affiliation(s)
- Pingping Gao
- Faculty of Applied Sciences, Universiti Teknologi MARA, Sarawak Branch, Kota Samarahan 94300, Malaysia
| | - Heng Yen Khong
- Faculty of Applied Sciences, Universiti Teknologi MARA, Sarawak Branch, Kota Samarahan 94300, Malaysia
| | - Wenhui Mao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (Y.X.)
| | - Xiaoyun Chen
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (Y.X.)
| | - Lingxiang Bao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (Y.X.)
| | - Xinru Wen
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (Y.X.)
| | - Yan Xu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (Y.X.)
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