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Salem A, Abdelhedi O, Sebii H, Ben Taheur F, Fakhfakh N, Jridi M, Zouari N, Debeaufort F. Techno-functional characterization of gelatin extracted from the smooth-hound shark skins: Impact of pretreatments and drying methods. Heliyon 2023; 9:e19620. [PMID: 37809726 PMCID: PMC10558885 DOI: 10.1016/j.heliyon.2023.e19620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/10/2023] Open
Abstract
Gelatin derived from marine by-products could be an interesting alternative to classic mammalian gelatin. The pretreatment and extraction conditions could influence the size of the resulting peptide chains and therefore their techno-functional properties. Thus, it is important to optimize the production process to get a gelatin for the appropriate applications. Skin pretreatment was done by microwaves or oven-drying and the extracted gelatin was dried by spray- or freeze-drying. Freeze-dried gelatin extracted from untreated skin (FGUS) had the highest gelatin yield (10.40%). Gelatin proximate composition showed that proteins were the major component (87.12-89.95%), while lipids showed the lowest contents (0.65-2.26%). Glycine showed the highest level (299-316/1000 residues) in the extracted gelatins. Proline and hydroxyproline residues of gelatins from untreated skin were significantly higher than those from pretreated skin-gelatin. FTIR spectra were characterized by peaks of the amide A (3430-3284 cm-1), B (3000-2931 cm-1), I (1636-1672 cm-1), II (1539-1586 cm-1) and III (1000-1107 cm-1). Spray-drying decreased the gelling properties of gelatins, since it reduced gelling and melting temperatures compared to freeze-drying. Skin pretreatment significantly reduced the gel strength of gelatin by about 50-100 g depending on the gelatin drying method. The FGUS showed better surface properties compared to other gelatins. The highest emulsion activity index (39.42 ± 1.02 m2/g) and foaming expansion (172.33 ± 2.35%) were measured at 3% FGUS. Therefore, the promising properties of freeze-dried gelatin derived from untreated skin, gave it the opportunity to be successfully used as a techno-functional ingredient in many formulations.
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Affiliation(s)
- Ali Salem
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, 9000, Beja, Tunisia
| | - Ola Abdelhedi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, 9000, Beja, Tunisia
| | - Haifa Sebii
- Food Valuation and Safety Analysis Laboratory, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Fadia Ben Taheur
- High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Nahed Fakhfakh
- High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Mourad Jridi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, 9000, Beja, Tunisia
| | - Nacim Zouari
- High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche-Comté/Agrosup Dijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab, 1 Esplanade Erasme, 21000, Dijon, France
- IUT Dijon-Auxerre, BioEngineering Department, University of Burgundy, 7 Blvd Docteur Petit Jean, 21078, Dijon Cedex, France
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Mabrouk M, Khorchani T, Debeaufort F, Jridi M, Zouari N. Development of active edible coatings based on fish gelatin enriched with
Moringa oleifera
extract: Application in fish (
Mustelus mustelus
) fillet preservation. Food Sci Nutr 2022; 10:3979-3992. [PMID: 36348780 PMCID: PMC9632210 DOI: 10.1002/fsn3.2993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/25/2022] Open
Abstract
An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth‐hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC50 = 0.53 ± 0.02 mg/ml) and reducing (Fe3+) power (EC0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20–35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB‐N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H2S‐producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin‐MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin‐MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin‐MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.
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Affiliation(s)
- Maram Mezhoudi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ali Salem
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ola Abdelhedi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
| | - Nahed Fakhfakh
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Mahmoud Mabrouk
- Arid Regions Institute of Medenine Central Laboratory Medenine Tunisia
| | - Touhami Khorchani
- Arid Regions Institute of Medenine Research Laboratory of Livestock and Wild Life Medenine Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche‐Comté/AgrosupDijon, UMR PAM A02.102 Physical‐Chemistry of Food and Wine Lab Dijon France
- Institut Universitaire de Technologie de Dijon, BioEngineering Department Dijon Cedex France
| | - Mourad Jridi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- University of Jendouba Higher Institute of Biotechnology of Beja Beja Tunisia
| | - Nacim Zouari
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Debeaufort F, Jridi M, Zouari N. Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese. Food Measure 2022. [DOI: 10.1007/s11694-022-01472-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Salem A, Jridi M, Abdelhedi O, Fakhfakh N, Nasri M, Debeaufort F, Zouari N. Development and characterization of fish gelatin-based biodegradable film enriched with Lepidium sativum extract as active packaging for cheese preservation. Heliyon 2021; 7:e08099. [PMID: 34632129 PMCID: PMC8493584 DOI: 10.1016/j.heliyon.2021.e08099] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/19/2021] [Accepted: 09/27/2021] [Indexed: 11/18/2022] Open
Abstract
The physical and functional properties of gelatin-based films enriched with organic extracts from Lepidium sativum seeds were studied. Gelatin was extracted from the skin of dogfish (Squalus acanthias) and the functional gelatin-based films were used to preserve cheese during chilled storage. Ethanol extract (LSE3) and gelatin-based film enriched with LSE3 at 20 μg/mL showed high antioxidant potential using various complementary methods. No significant difference was measured in the mechanical parameters of the enriched films in terms of thickness, tensile strength and elongation at break. LSE3 incorporation at the highest level slighltly decreased the film L∗ value from 90.30 ± 0.10 to 88.10 ± 0.12, while the b∗ value increased from 0.91 ± 0.07 to 8.89 ± 0.12. Wrapping the cheese with gelatin-based film enriched with 20 μg LSE3/mL reduced the syneresis by 40% and stabilized the color, peroxidation and bacteria growth as compared to the unwrapped sample after 6 days of storage. In addition, cheese wrapped with the active gelatin-based film showed the lowest changes in texture parameters. Overall results suggest the use of the enriched gelatin film as active packaging material to preserve cheese quality.
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Affiliation(s)
- Ali Salem
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Mourad Jridi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Ola Abdelhedi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Nahed Fakhfakh
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche-Comté/AgrosupDijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab., 1 Esplanade Erasme, 21000 Dijon, France.,IUT Dijon-Auxerre, BioEngineering Department, 7 blvd Docteur Petitjean, 21078 Dijon Cedex, France
| | - Nacim Zouari
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
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Salem A, Fakhfakh N, Jridi M, Abdelhedi O, Nasri M, Debeaufort F, Zouari N. Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods. Int J Biol Macromol 2020; 162:1-10. [DOI: 10.1016/j.ijbiomac.2020.06.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 05/19/2020] [Accepted: 06/02/2020] [Indexed: 02/02/2023]
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Hammami A, Bayoudh A, Hadrich B, Abdelhedi O, Jridi M, Nasri M. Response‐surface methodology for the production and the purification of a new H
2
O
2
‐tolerant alkaline protease from
Bacillus invictae
AH1 strain. Biotechnol Prog 2020; 36:e2965. [DOI: 10.1002/btpr.2965] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/03/2020] [Accepted: 01/09/2020] [Indexed: 01/22/2023]
Affiliation(s)
- Amal Hammami
- Laboratory of Enzyme Engineering and MicrobiologyEngineering National School of Sfax (ENIS), University of Sfax Sfax Tunisia
| | - Ahmed Bayoudh
- Laboratory of Enzyme Engineering and MicrobiologyEngineering National School of Sfax (ENIS), University of Sfax Sfax Tunisia
| | - Bilel Hadrich
- Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of SfaxUniversity of Sfax Sfax Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and MicrobiologyEngineering National School of Sfax (ENIS), University of Sfax Sfax Tunisia
| | - Mourad Jridi
- Laboratory of Enzyme Engineering and MicrobiologyEngineering National School of Sfax (ENIS), University of Sfax Sfax Tunisia
- Higher Institute of Biotechnology of BejaUniversity of Jendouba Beja Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and MicrobiologyEngineering National School of Sfax (ENIS), University of Sfax Sfax Tunisia
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Abdelhedi O, Salem A, Souissi N, Nasri R, Nasri M, Jridi M. Physicochemical, structural and sensory properties of smooth hound autolysates-sugar conjugates formed using a glycosylation reaction. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Jridi M, Abdelhedi O, Kchaou H, Msaddak L, Nasri M, Zouari N, Fakhfakh N. Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Abdelhedi O, Khemakhem H, Nasri R, Jridi M, Mora L, Ben Amor I, Jamoussi K, Toldrá F, Gargouri J, Nasri M. Assessment of Cholesterol, Glycemia Control and Short- and Long-Term Antihypertensive Effects of Smooth Hound Viscera Peptides in High-Salt and Fructose Diet-Fed Wistar Rats. Mar Drugs 2019; 17:E194. [PMID: 30934709 PMCID: PMC6520678 DOI: 10.3390/md17040194] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 12/22/2022] Open
Abstract
In this study, the antihypertensive activity of Purafect®-smooth hound viscera protein hydrolysate (VPH) and its peptide fraction with molecular weight (MW) below 1 kDa (VPH-I) was investigated. In addition, the lipase inhibitory activity, as well the anticoagulant potential, in vitro, were assessed. The antihypertensive effects of VPH and VPH-I were studied during 24 h (short-term effect) and 30 days (long-term effect) using high-salt (18% NaCl) and -fructose (10%) diet (HSFD)-induced hypertension. Data showed that, 4 h post-administration of VPH and VPH-I (200 mg/kg BW), the systolic blood pressure of rats was reduced by about 6 and 9 mmHg, respectively. These effects were similar to that obtained with Captopril (~9 mmHg at t = 4 h). On the other hand, exposing the rats to daily to HSFD, coupled to the administration of viscera peptides, was found to attenuate hypertension. In addition, the proteins' treatments were able to correct lipid and glycemic disorders, by reducing the total cholesterol and triglyceride contents and resorting to the plasma glucose level, compared to the HSFD group. Overall, the present findings demonstrated the preventive effect of VPH-peptides from hypertension complications, as a result of their biological properties.
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Affiliation(s)
- Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
| | - Hana Khemakhem
- Laboratory of Biochemistry, CHU HediChaker, University of Sfax, Sfax 3000, Tunisia.
| | - Rim Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
- Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir 5000, Tunisia.
| | - Mourad Jridi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
- Higher Institute of Biotechnology of Beja, University of Jendouba, Beja 9000, Tunisia.
| | - Leticia Mora
- Instituto de Agroquímica y Tecnologíade Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain.
| | - Ikram Ben Amor
- Centre Régional de Transfusion Sanguine de Sfax, Route El-Ain Km 0.5, Sfax 3003, Tunisia.
| | - Kamel Jamoussi
- Laboratory of Biochemistry, CHU HediChaker, University of Sfax, Sfax 3000, Tunisia.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnologíade Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain.
| | - Jalel Gargouri
- Centre Régional de Transfusion Sanguine de Sfax, Route El-Ain Km 0.5, Sfax 3003, Tunisia.
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
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Souissi N, Boughriba S, Abdelhedi O, Hamdi M, Jridi M, Li S, Nasri M. Extraction, structural characterization, and thermal and biomedical properties of sulfated polysaccharides from razor clam Solen marginatus. RSC Adv 2019; 9:11538-11551. [PMID: 35520239 PMCID: PMC9063433 DOI: 10.1039/c9ra00959k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 03/24/2019] [Indexed: 11/21/2022] Open
Abstract
In this study, the antioxidant, antibacterial and anticoagulant activities of sulfated polysaccharides extracted from Solen marginatus flesh were investigated via physicochemical characterization of the crude polysaccharide SM-CP and its deproteinized fraction (SM-DP); their total sugar contents were 47.15% and 66.01%. The results obtained via molecular weight evaluation showed that SM-CP mainly had a high molecular weight (1075 kDa), whereas SM-DP had a lower molecular weight (almost 237.9 kDa); in addition, thermal analysis (differential scanning calorimetry and thermogravimetry) was conducted; the results indicated that SM-CP was thermally more stable as its degradation temperature was 307 °C, whereas SM-DP was thermally less stable, with the degradation temperature of 288 °C. Moreover, the results obtained via the investigation of biological properties revealed that the extracted polysaccharides exhibited strong antioxidant and anticoagulant activities. Subsequently, SM-CP was fractionated using the DEAE-cellulose column. The peak (FII) eluted at high NaCl concentrations indicated highest anticoagulant activity as designated by the prolongation of the activated partial thromboplastin time (over 120 s), prothrombin time (28 s) and low level of fibrinogen (0.7 g l−1). The overall data demonstrated the significant therapeutic potential of the polysaccharides extracted from razor clam flesh. In this study, some biological activities of sulfated polysaccharides extracted from Solen marginatus flesh were investigated via physicochemical characterization of the crude polysaccharide SM-CP and its deproteinized fraction SM-DP.![]()
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Affiliation(s)
- Nabil Souissi
- Laboratoire de Biodiversité Marine
- Institut National des Sciences et Technologies de la Mer
- Centre de Sfax
- Sfax
- Tunisia
| | - Soumaya Boughriba
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Ola Abdelhedi
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Marwa Hamdi
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Mourad Jridi
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
| | - Suming Li
- Institut Européen des Membranes
- UMR CNRS 5635
- Université de Montpellier
- 34095 Montpellier Cedex 5
- France
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie
- Université de Sfax
- Ecole Nationale d’Ingénieurs de Sfax
- B. P. 1173-3038 Sfax
- Tunisia
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Kchaou H, Benbettaïeb N, Jridi M, Abdelhedi O, Karbowiak T, Brachais CH, Léonard ML, Debeaufort F, Nasri M. Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.011] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hammami A, Bayoudh A, Abdelhedi O, Nasri M. Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1352-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Jridi M, Mezhoudi M, Abdelhedi O, Boughriba S, Elfalleh W, Souissi N, Nasri R, Nasri M. Bioactive potential and structural characterization of sulfated polysaccharides from Bullet tuna (Auxis Rochei) by-products. Carbohydr Polym 2018; 194:319-327. [PMID: 29801845 DOI: 10.1016/j.carbpol.2018.04.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 03/30/2018] [Accepted: 04/09/2018] [Indexed: 10/17/2022]
Abstract
The present study deals with the isolation of sulfated polysaccharides (Ps) from the Bullet tuna by-products (head, skin and bones). Results of chemical characterization revealed that Ps-bones showed the highest total sugar, uronic acid and sulfate group contents. Tuna extracted-Ps contained a mixture of neutral sugars, with high amounts of glucuronic and galacturonic acids and presented different molecular weights. The presence of sulfate groups in different Ps was confirmed by FTIR analysis. Interestingly, Ps-bones showed the highest antioxidant activity among all the extracted Ps. Moreover, results revealed that all polysaccharides displayed varying degrees of antibacterial activity. Ps-bones exhibited high and wide spectrum of activities, inhibiting the growth of all bacteria tested. Ps-bones incorporated during fillet cooking offered an excellent protection of fish fillet by avoiding pH change, color loss, lipid oxidation and spoilage. Overall, the results demonstrated that Ps could be potentially used as natural antioxidant and antibacterial agents.
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Affiliation(s)
- Mourad Jridi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia.
| | - Maram Mezhoudi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Ola Abdelhedi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Soumaya Boughriba
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Walid Elfalleh
- UR Catalyse et Matériaux pour l'Environnement et les Procédés URCMEP (UR11ES85), Faculté des Sciences de Gabès, Université de Gabès, 6072, Tunisia
| | - Nabil Souissi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia; Laboratoire de Biodiversité Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, Avenue Madagascar BP, 1035-3018, Sfax, Tunisia
| | - Rim Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
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Khemakhem I, Abdelhedi O, Trigui I, Ayadi MA, Bouaziz M. Structural, antioxidant and antibacterial activities of polysaccharides extracted from olive leaves. Int J Biol Macromol 2018; 106:425-432. [DOI: 10.1016/j.ijbiomac.2017.08.037] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 07/18/2017] [Accepted: 08/04/2017] [Indexed: 12/28/2022]
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Nasri R, Abdelhedi O, Jemil I, Ben Amor I, Elfeki A, Gargouri J, Boualga A, Karra-Châabouni M, Nasri M. Preventive effect of goby fish protein hydrolysates on hyperlipidemia and cardiovascular disease in Wistar rats fed a high-fat/fructose diet. RSC Adv 2018; 8:9383-9393. [PMID: 35541829 PMCID: PMC9078641 DOI: 10.1039/c7ra13102j] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Accepted: 02/15/2018] [Indexed: 11/21/2022] Open
Abstract
This study was carried out to investigate the hypolipidemic, cardioprotective and anticoagulant properties of fish goby protein hydrolysates (GPHs) in rats fed a high fat and fructose diet (HFFD).
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Affiliation(s)
- Rim Nasri
- Laboratory of Enzyme Engineering and Microbiology
- University of Sfax
- National School of Engineering of Sfax (ENIS)
- Sfax 3038
- Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology
- University of Sfax
- National School of Engineering of Sfax (ENIS)
- Sfax 3038
- Tunisia
| | - Ines Jemil
- Laboratory of Enzyme Engineering and Microbiology
- University of Sfax
- National School of Engineering of Sfax (ENIS)
- Sfax 3038
- Tunisia
| | - Ikram Ben Amor
- Centre Régional de Transfusion Sanguine de Sfax
- Route El-Ain Km 0.5
- CP 3003 Sfax
- Tunisia
| | - Abdelfattah Elfeki
- Laboratory of Animal Ecophysiology
- University of Sfax
- Faculty of Sciences of Sfax (FSS)
- Sfax 3052
- Tunisia
| | - Jalel Gargouri
- Centre Régional de Transfusion Sanguine de Sfax
- Route El-Ain Km 0.5
- CP 3003 Sfax
- Tunisia
| | - Ahmed Boualga
- Laboratoire de Nutrition Clinique et Métabolique
- Faculté des Sciences
- de la nature et de la vie
- Université d'Oran
- Oran
| | - Maha Karra-Châabouni
- Laboratory of Enzyme Engineering and Microbiology
- University of Sfax
- National School of Engineering of Sfax (ENIS)
- Sfax 3038
- Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology
- University of Sfax
- National School of Engineering of Sfax (ENIS)
- Sfax 3038
- Tunisia
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Abdelhedi O, Nasri R, Mora L, Jridi M, Toldrá F, Nasri M. In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration. Food Chem 2018; 239:453-463. [DOI: 10.1016/j.foodchem.2017.06.112] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/16/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
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Abdelhedi O, Nasri R, Jridi M, Kchaou H, Nasreddine B, Karbowiak T, Debeaufort F, Nasri M. Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hammami A, Fakhfakh N, Abdelhedi O, Nasri M, Bayoudh A. Proteolytic and amylolytic enzymes from a newly isolated Bacillus mojavensis SA: Characterization and applications as laundry detergent additive and in leather processing. Int J Biol Macromol 2017; 108:56-68. [PMID: 29180048 DOI: 10.1016/j.ijbiomac.2017.11.148] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 11/06/2017] [Accepted: 11/23/2017] [Indexed: 10/18/2022]
Abstract
The present work aims to study the simultaneous production of highly alkaline proteases and thermostable α-amylases by a newly isolated bacterium Bacillus mojavensis SA. The optimum pH and temperature of amylase activity were 9.0 and 55°C, respectively, while those of the proteolytic activity were 12.0 and 60°C, respectively. Both α-amylase and protease enzymes showed a high stability towards a wide range of pH and temperature. Furthermore, SA crude enzymes were relatively stable towards non-ionic (Tween 20, Tween 80 and Triton X-100) and anionic (SDS) surfactants, as well as oxidizing agents. Both activities were improved by the presence of polyethylene glycol 4000 and glycerol. Additionally, the crude enzymes showed excellent stability against various solid and liquid detergents. Wash performance analysis revealed that the SA crude enzymes exhibited a remarkable efficiency in the removal of a variety type of stains, such as blood, chocolate, coffee and oil. On the other side, SA proteases revealed a potential dehairing activity of animal hide without chemical assistance or fibrous proteins hydrolysis. Thus, considering their promising properties, B. mojavensis SA crude enzymes could be used in several biotechnological bioprocesses.
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Affiliation(s)
- Amal Hammami
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Nahed Fakhfakh
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia.
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Ahmed Bayoudh
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
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Souissi N, Abdelhedi O, Mbarek A, Kammoun W, Kechaou H, Nasri M. Gelatin based bio-films prepared from grey triggerfish' skin influenced by enzymatic pretreatment. Int J Biol Macromol 2017; 105:1384-1390. [PMID: 28893684 DOI: 10.1016/j.ijbiomac.2017.08.181] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/22/2017] [Accepted: 08/24/2017] [Indexed: 11/18/2022]
Abstract
Gelatins from grey triggerfish skin were extracted with different methods. The treatment by pepsin (PG) improved the yield of extraction when compared with untreated gelatin (UG) and acidic gelatin (AG). The outputs of gelatins AG, UG and PG, obtained respectively, with acitic acid, glycine buffer and glycine buffer added with 5U of pepsin/g of the skin beforehand treated by alkali, were 6.9%, 7.9% and 9.7%, respectively. The enzymatic treatment of the alkali-pretreated skin of grey triggerfish altered the electrophoresis profile, biophysical, gellification, rheological and thermal properties of the prepared gelatins extracted under acidic condition. However, the untreated gelatin obtained without pepsin exhibited the highest transition and enthaply temperatures. In addition, the properties of the prepared films were interconnected to their microstructure as demonstrated by scanning electron microscopy. Furthermore, films with PG and UG had a regular surface and a more condensed structure, whereas films prepared with AG had rougher surface.
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Affiliation(s)
- Nabil Souissi
- Laboratoire de Biodiversité Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, Avenue Madagascar BP, 1035-3018 Sfax, Tunisia.
| | - Ola Abdelhedi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, BP, 1173-3038 Sfax, Tunisia
| | - Aïcha Mbarek
- Laboratoire de Chimie Industrielle, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, BP, 1173-3038 Sfax, Tunisia
| | - Wassim Kammoun
- Laboratoire de Biodiversité Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, Avenue Madagascar BP, 1035-3018 Sfax, Tunisia
| | - Hela Kechaou
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, BP, 1173-3038 Sfax, Tunisia
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, BP, 1173-3038 Sfax, Tunisia
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Abdelhedi O, Nasri R, Jridi M, Mora L, Oseguera-Toledo ME, Aristoy MC, Amara IB, Toldrá F, Nasri M. In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Kchaou H, Jridi M, Abdelhedi O, Nasreddine B, Karbowiak T, Nasri M, Debeaufort F. Development and characterization of cuttlefish (Sepia officinalis) skin gelatin-protein isolate blend films. Int J Biol Macromol 2017; 105:1491-1500. [PMID: 28619638 DOI: 10.1016/j.ijbiomac.2017.06.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/08/2017] [Accepted: 06/10/2017] [Indexed: 10/19/2022]
Abstract
In the present study, cuttlefish skin gelatin (CSG) and protein isolate (CSPI) blend films were prepared and their physicochemical and antioxidant properties were characterized. CSG (4%, w/v) was blended with CSPI (3%, w/v) at different ratios and 15% of glycerol (w/w, plasticizer/polymer dry matter). Results showed that increasing of CSPI content induced lower lightness but higher redness, yellowness and color difference values compared to CSG film. In addition, CSPI film had the lowest tensile strength (TS) and elongation at break (EAB) values. The FTIR spectra of blend films showed a shift in the position of peaks related to the amide-I group, suggesting that they were involved in the interaction between the biopolymers. The structural properties evaluated by DSC showed a total miscibility between both polymers. This result was also confirmed by the SEM study, revealing a compact and homogenous structure in the blend films. Moreover, the water contact angle decreased in blend films, especially for those having higher proportion of CSPI. The antioxidant activity of films was markedly favored by the CSPI incorporation. Therefore, CSPI addition into gelatin matrix allowed to improve the blend films properties, mainly governed by the CSG/CSPI ratio.
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Affiliation(s)
- Hela Kchaou
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
| | - Mourad Jridi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Benbettaïeb Nasreddine
- Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A02-102, 1 esplanade Erasme, 21000 Dijon, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A02-102, 1 esplanade Erasme, 21000 Dijon, France
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Frédéric Debeaufort
- Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A02-102, 1 esplanade Erasme, 21000 Dijon, France
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Jemil I, Abdelhedi O, Nasri R, Mora L, Jridi M, Aristoy MC, Toldrá F, Nasri M. Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases. Food Res Int 2017; 100:121-133. [PMID: 28873670 DOI: 10.1016/j.foodres.2017.06.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 06/03/2017] [Accepted: 06/05/2017] [Indexed: 01/18/2023]
Abstract
Sardinelle protein hydrolysate (SPH), prepared by treatment with Bacillus subtilis A26 proteases, was found to exhibit antibacterial, antioxidant and ACE-inhibitory activities. SPH, with a degree of hydrolysis of 4%, was fractionated by size exclusion chromatography on a Sephadex G-25 into five major fractions (F1-F5). F2, which exhibited the highest antibacterial and ACE-inhibitory activities, and F4, which exhibited the highest antibacterial and antioxidant activities, were further fractionated by reverse phase-high performance liquid chromatography (RP-HPLC) and then analysed using nano-ESI-LC-MS/MS to identify the sequences of peptides. Eight peptides were identified in the sub-fraction F2-A, nine peptides in the sub-fraction F4-B, and 45 peptides in F4-C. Identified peptides were found to share sequences with previously described bioactive peptides based on Biopep database. The results of this study suggest that SPH is a good source of natural bioactive peptides. Hence, it can be used as a potential ingredient in nutraceutical field.
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Affiliation(s)
- Ines Jemil
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia.
| | - Ola Abdelhedi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Rim Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980, Valencia, Spain
| | - Mourad Jridi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Maria-Concepción Aristoy
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980, Valencia, Spain
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
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Ben Slama-Ben Salem R, Bkhairia I, Abdelhedi O, Nasri M. Octopus vulgaris protein hydrolysates: characterization, antioxidant and functional properties. J Food Sci Technol 2017; 54:1442-1454. [PMID: 28559603 PMCID: PMC5430175 DOI: 10.1007/s13197-017-2567-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/29/2016] [Accepted: 02/27/2017] [Indexed: 10/19/2022]
Abstract
Composition, functional properties and in vitro antioxidant activities of octopus (Octopus vulgaris) protein hydrolysates (OPHs) were evaluated. OPHs were prepared by treatment with commercial Esperase (OPH-Esp), alkaline protease extract from Zebra blenny (Salaria basilica) (OPH-ZB) and enzyme preparation from Bacillus subtilis A26 (OPH-A26). OPHs showed different degrees of hydrolysis (DH from 17.6 to 21%), and hydrophobic/hydrophilic peptide ratio. The amino acid profiles of OPHs showed a high level of essential amino acids, and Lys was the most abundant amino acid. Enzymatic hydrolysis improved solubility significantly as well as emulsifying and foaming properties of octopus proteins. The emulsifying activity index of OPHs decreased with increasing concentrations. Conversely, the foaming abilities increased as the hydrolysate concentrations increased. For the antioxidant activities, five different in vitro assay systems were investigated. All hydrolysates displayed various degrees and dose dependant antioxidant activities. The highest DPPH scavenging activity and reducing power were achieved by OPH-A26. OPH-Esp displayed the highest ability to prevent the bleaching of β-carotene, whereas OPH-ZB exhibited the highest protection against hydroxyl radical induced DNA breakage. The results suggested that OPHs could be used, as a promising source of functional peptides with antioxidant activities, to formulate functional foods.
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Affiliation(s)
- Rabeb Ben Slama-Ben Salem
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Intidhar Bkhairia
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Ola Abdelhedi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, B.P. 1173-3038, Sfax, Tunisia
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Hammami A, Hamdi M, Abdelhedi O, Jridi M, Nasri M, Bayoudh A. Surfactant- and oxidant-stable alkaline proteases from Bacillus invictae : Characterization and potential applications in chitin extraction and as a detergent additive. Int J Biol Macromol 2017; 96:272-281. [DOI: 10.1016/j.ijbiomac.2016.12.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2016] [Revised: 12/07/2016] [Accepted: 12/08/2016] [Indexed: 10/20/2022]
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Msaddak L, Abdelhedi O, Kridene A, Rateb M, Belbahri L, Ammar E, Nasri M, Zouari N. Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread. Lipids Health Dis 2017; 16:32. [PMID: 28173866 PMCID: PMC5296952 DOI: 10.1186/s12944-016-0397-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Accepted: 12/21/2016] [Indexed: 11/23/2022] Open
Abstract
Background In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality. Methods Bioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations. Results LC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control. Conclusions Substitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.
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Affiliation(s)
- Lotfi Msaddak
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Amani Kridene
- Research Unit of Coastal and Urban Environments, ENIS, University of Sfax, Sfax, Tunisia
| | - Mostafa Rateb
- School of Science and Sport, University of West of Scotland, Paisley, UK
| | - Lassaâd Belbahri
- Laboratory of Soil Biology, University of Neuchatel, Neuchatel, Switzerland
| | - Emna Ammar
- Research Unit of Coastal and Urban Environments, ENIS, University of Sfax, Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Nacim Zouari
- High Institute of Applied Biology of Medenine (ISBAM), University of Gabes, Medenine, Tunisia.
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Jemil I, Nasri R, Abdelhedi O, Aristoy MC, Salem RBSB, Kallel C, Marrekchi R, Jamoussi K, ElFeki A, Hajji M, Toldrá F, Nasri M. Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats. J Food Sci Technol 2017; 54:313-325. [PMID: 28242930 PMCID: PMC5306024 DOI: 10.1007/s13197-016-2464-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/14/2016] [Accepted: 12/23/2016] [Indexed: 02/07/2023]
Abstract
This study investigated the potential effects of fermented sardinelle protein hydrolysates (FSPHs) obtained by two proteolytic bacteria, Bacillus subtilis A26 (FSPH-A26) and Bacillus amyloliquefaciens An6 (FSPH-An6), on hypercaloric diet (HCD) induced hyperglycemia and oxidative stress in rats. Effects of FSPHs on blood glucose level, glucose tolerance, α-amylase activity and hepatic glycogen content were investigated, as well as their effect on the oxidative stress state. Biochemical findings revealed that, while undigested sardinelle proteins did not exhibit hypoglycemic activity, oral administration of FSPHs to HCD-fed rats reduced significantly α-amylase activity as well as glycemia and hepatic glycogen levels. Further, the treatment with FSPHs improved the redox status by decreasing the levels of lipid peroxidation products and increasing the activities of the antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and the level of glutathione in the liver and kidneys, as compared to those of HCD-fed rats. FSPHs were also found to exert significant protective effects on liver and kidney functions, evidenced by a marked decrease in alkaline phosphatase activity and a modulation of creatinine and uric acid contents. These results indicated the beneficial effect of FSPHs on the prevention from hyperglycemia and oxidative stress.
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Affiliation(s)
- Ines Jemil
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P. O. Box 1173, 3038 Sfax, Tunisia
| | - Rim Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P. O. Box 1173, 3038 Sfax, Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P. O. Box 1173, 3038 Sfax, Tunisia
| | - Maria-Concepción Aristoy
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain
| | - Rabeb Ben Slama-Ben Salem
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P. O. Box 1173, 3038 Sfax, Tunisia
| | - Choumous Kallel
- Laboratory of Hematology, Habib Bourguiba Hospital, 3029 Sfax, Tunisia
| | - Rim Marrekchi
- Laboratory of Biochemistry, CHU Hedi Chaker, 3029 Sfax, Tunisia
| | - Kamel Jamoussi
- Laboratory of Biochemistry, CHU Hedi Chaker, 3029 Sfax, Tunisia
| | - Abdelfattah ElFeki
- Laboratory of Animal Ecophysiology, Faculty of Sciences of Sfax (FSS), University of Sfax, P. O. Box 95, 3052 Sfax, Tunisia
| | - Mohamed Hajji
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P. O. Box 1173, 3038 Sfax, Tunisia
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P. O. Box 1173, 3038 Sfax, Tunisia
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Abdelhedi O, Nasri R, Souissi N, Nasri M, Jridi M. Sulfated polysaccharides from common smooth hound: Extraction and assessment of anti-ACE, antioxidant and antibacterial activities. Carbohydr Polym 2016; 152:605-614. [DOI: 10.1016/j.carbpol.2016.07.048] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/12/2016] [Accepted: 07/13/2016] [Indexed: 12/13/2022]
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Abdelhedi O, Jridi M, Jemil I, Mora L, Toldrá F, Aristoy MC, Boualga A, Nasri M, Nasri R. Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.013] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Jemil I, Abdelhedi O, Nasri R, Mora L, Marrekchi R, Jamoussi K, ElFeki A, Hajji M, Toldrá F, Nasri M. Hypolipidemic, antiobesity and cardioprotective effects of sardinelle meat flour and its hydrolysates in high-fat and fructose diet fed Wistar rats. Life Sci 2016; 176:54-66. [PMID: 27460865 DOI: 10.1016/j.lfs.2016.07.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 06/17/2016] [Accepted: 07/22/2016] [Indexed: 12/11/2022]
Abstract
AIMS The present study aims to evaluate the antiobesity, hypolipidemic and cardioprotective effects of fermented sardinelle (Sardinella aurita) protein hydrolysates (FSPHs) produced with two proteolytic bacteria, Bacillus subtilis A26 (FSPH-A26) and Bacillus amyloliquefaciens An6 (FSPH-An6). MAIN METHODS Wistar rats were fed during 10weeks a standard laboratory diet, a high caloric diet (HCD) and a HCD coupled with the oral administration of sardinelle meat flour (SMF) or FSPHs. KEY FINDINGS HCD caused hyperlipidemia and increased body weight (BW). The daily oral administration of FSPHs or SMF reduced the total cholesterol (TC), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-c) serum levels, and increased the level of high-density lipoprotein cholesterol (HDL-c). Nevertheless, FSPHs were found to be more efficient than SMF. FSPHs also lowered hepatic TC and TG content and decreased the pancreatic lipase activity. Further, the administration of FSPHs or SMF decreased the BW gain, the food intake and the relative epididymal adipose tissue weight. FSPHs exhibited a potent cardioprotective effect against heart attack, which was demonstrated by returning atherogenic indexes to their normal levels and the conservation of standard histological structure of the heart and aorta. SIGNIFICANCE The overall results indicate that FSPHs contained bioactive peptides which significantly attenuated hyperlipidemia, and might reduce the risk of cardiovascular disease (CVD) in rats fed HCD.
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Affiliation(s)
- Ines Jemil
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Rim Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980, Valencia, Spain
| | - Rim Marrekchi
- Laboratory of Biochemistry, CHU Hedi Chaker, Sfax 3029, Tunisia
| | - Kamel Jamoussi
- Laboratory of Biochemistry, CHU Hedi Chaker, Sfax 3029, Tunisia
| | - Abdelfattah ElFeki
- Laboratory of Animal Ecophysiology, Faculty of Sciences of Sfax (FSS), University of Sfax, P.O. Box 95, Sfax 3052, Tunisia
| | - Mohamed Hajji
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980, Valencia, Spain
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
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Nasri R, Abdelhedi O, Jemil I, Daoued I, Hamden K, Kallel C, Elfeki A, Lamri-Senhadji M, Boualga A, Nasri M, Karra-Châabouni M. Ameliorating effects of goby fish protein hydrolysates on high-fat-high-fructose diet-induced hyperglycemia, oxidative stress and deterioration of kidney function in rats. Chem Biol Interact 2015; 242:71-80. [DOI: 10.1016/j.cbi.2015.08.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 08/03/2015] [Accepted: 08/07/2015] [Indexed: 12/26/2022]
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Jridi M, Abdelhedi O, Souissi N, Kammoun M, Nasri M, Ayadi M. Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.07.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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