Post on 24-Jan-2021
Marine By-products: Raw Material usefor Functional Ingredient Development
Maria HayesMaria Hayes 11 & Tomas Lafarga& Tomas Lafarga1111 Food Biosciences, Teagasc Food Research Centre, Ashtown, DublinFood Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 1515
Outline
• Introduction
• Why By-products could be used for ingredientproduction?
• What by-product ingredients can be generated?
• How these are generated? Processes
• Applications?
Changes to the EU Common FisheriesPolicy
• February 2013, the European Parliament approved apackage of major reform to CFP.
• Introduction of an Eco-Friendly system based onMaximum Sustainable Yields (MSY).
• By-products may be viewed as a valuable source ofbioactive compounds including Functional andTechnologically relevant peptides and carbohydrates.
The Marine Functional FoodResearch Initiative
Sources
Herrin
gM
ackere
l
Macroalgae
Shel
l and
leg
which
conta
in
mea
t
White
and
brown
crab
meat
By-p
rodu
ct/co
-
prod
uct
Fish fins
Fish scales
Fish heads
Cancer pagurus
Fish gelatin
Mic
roalg
ae
Algal bioactive ingredients
Antioxidants
Blood pressure
Cancer
Inflammation
Obesity
Diabetes
Mental health
Laminarin
Fucoidan
LIPIDS& small molecules(phlorotannins, carotenoids)
Development of Chitosan Bread:Food Safety
Inhibitory effects of chitosan bread against B. cereus and rope formation when directlyinoculated in control and chitosan-containing bread (A)
Bacillus cereus
Potential Hazards…
• May not be suitablefor persons withshellfish allergies
• Depends on thepurity of Chitosanand if all protein isremoved during theproduction process
Proteins For The Future
• Between 1995 and 2020, about 97.5 percent of theglobal population increase will be in developingcountries, by which time 84 percent of the world’speople (an estimated 6.3 billion) will be living indeveloping nations.
• Need to widen the choice of dietary proteins forconsumers
• Up-scaling and sustainable production and use ofproteins from alternative marine sources is required
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GELATIN IN THE PAST AND PRESENT 1
2013
The Frenchman Papin reports on a cooking process in which hetried to obtain a jelly-like mixture from bones
Gelatine (Latin: gelatus = stiff, frozen). The word gelatin is first usedin Europe around 1700
The first patent in the adhesive sector including gelatin, is granted inEngland in 1754.
Profound discoveries by the English doctor Richard LeachMaddox lead to decisive breakthrough in photography.
This year is considered to be a milestone in modern gelatinmanufacture: emergence of small factories and large quantities ofgelatine could be manufactured.
The gelatin industry sees rapid technological developments and makes tremendous progress towards achievinghigh standards in the production of gelatine and the quality products
An international study initiated by the European Gelatine Association (GME) in 1999 confirmed once again thatraw material regulations and gelatine production processes guarantee maximum safety for consumers.
16821682
1700
1754
1871
1875
1950
2001
First studies and publications regarding generation of gelatine from fish materials1956
1 Source: Modified from All About Gelatin. The Gelatin Manufactures of Europe (GME).
Gelatin is derived mainly from bovineand pig skin (46% of worlds gelatinoutput).
Bones of pigs and cattle represent23% of world output.
Only 1% of world gelatin outputcomes from marine sources: skins,scales and bones of fish.
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• Fish Gelatin releases aroma and shows a higher digestibility than animal gelatin.
• Lower gelling temperature: advantageous for certain uses such as in electronicaltrade or precipitation of emulsions.
• No risk of health-threatening outbreaks of bovine spongiform encephalopathy(BSE) and foot and mouth disease (FMD).
• Acceptable for Hindus and members of the Islamic and Jewish faiths.
• Most gelatine-allergic patients do not react to fish skin gelatin.
ADVANTAGES OF FISH SKIN COLLAGEN/GELATIN
ACTUAL SOURCES OF COLLAGEN ANDGELATIN
1 Source: Gelatine information, news, history and more. Gelatine Manufacturers Institute of America. Retrieved 2008-09-26.
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Gelatin generation methods from Salmon coGelatin generation methods from Salmon co--product cutsproduct cuts
Gelatin generated with the NaCl method: (A) Salmon Bones, (B) Salmon Skin, (C) Salmon Heads and (D) Salmon Offal
Gelatin/Collagen from Fish By-Products
Underutilised Fish Species: PotentialUnderutilised Fish Species: Potentialraw material for peptide generationraw material for peptide generation
•• White fish includingWhite fish includingblue white andblue white andherringherring
•• Capros aperCapros aper(Boarfish)(Boarfish)
Blue whiting mince extract Boarfish Myofibrillar protein extract
Amino acid Content Concentration g/Kg extract powder Concentration g/Kg powderCysteic Acid 11.747 0.093
Methionine Sulfone 35.178Asp 78.602 2.439Thre 32.52 0.699Ser 29.596 0.672Glu 109.035 3.38Gly 29.523 0.999Ala 40.341 1.269Cys 5.565 1.496Val 38.39 0.826Met 0.496Ile 36.31 0.445
Leu 54.745 1.136NorLeucine 16400 16400
Tyr 24.538 0.649Phe 30.685 0.856His 23.023 0.563Lys 62.605 1.118
NH3 10.329 117.406Arg 47.991 2.152Pro 24.305 0.854
Amino acid content of blue whiting proteinmince extract and boarfish myofibrillar protein
**
*
* BCAA = Branched chain amino acids Hayes et al., 2013
CompanyName
Commercial Name Source Bioactivity
Senmie Ekisu Valtyron (sold as ingredient forsupplements or foods)
sardine muscle - dipeptide (Val-Tyr) ACE inhibitor + anti-hypertensive
NipponSupplement
Katsuabushi oligopeptide bonito -oligopeptide converted to bioactivetripeptide (Leu-Lys-Pro)
ACE inhibitor + anti-hypertensive
Natural Factors PeptACE bonito -oligopeptide converted to bioactivetripeptide (Leu-Lys-Pro)
ACE inhibitor + anti-hypertensive
Metagenics Vasotensin bonito -oligopeptide converted to bioactivetripeptide (Leu-Lys-Pro)
ACE inhibitor + anti-hypertensive
Calpis Ameal tri-peptide (Val-Pro-Pro) anti-hypertensive
Tokiwa Yakuhin Lapis Support dipeptide (Val-Tys) anti-hypertensive
Copalis Protizen white fish hydrolysate stress relief
Yalacta Stabilium200 atlantic fish autolysate Stress Relief
Biothalassol Fortidium Liquamen white fish hydrolysate (Molva Molva) stress relief, anti-oxidant,lowers GI
ProperNutrition SeaCure fish fillet hydrolysate IBS, Ulcerative colitis andCrohn's disease
Copalis Nutripeptin white fish hydrolysate lowers postpradial bloodglucose
Copalis Collagen HM hydrolysed fish collagen skin & cartilage regeneration
Copalis Prolastin hydrolysed fish skins promotes ligament regeneration+ anti-oxidant
PE
PT
IDE
SF
RO
MM
AR
INE
SO
UR
CE
S
Glycine Betaine & DMSP
• Glycine betaine and DMSP areosmolytic, zwitterionic compoundsfound in food, microalgae andseaweed.
• Formed by oxidation of bioactivecholine in mammals and helps tomaintain normal cell volume underosmotic stress.
• The beneficial effects of glycinebetaine relate to the maintenance ofnormal blood concentrations ofhomocysteine.
• In 2011, the Panel on DieteticProducts, Nutrition and Allergies (NDA)of the European Food Safety Authority(EFSA) established a cause and effectrelationship between consumption ofglycine betaine and normalhomocysteine metabolism and grantedit a health claim pursuant to Article 13of regulation (EC) No. 1924/2006.
Generation of Glycine betaine and DMSPGeneration of Glycine betaine and DMSPenriched seaweed extracts: Accelerated Solventenriched seaweed extracts: Accelerated Solvent
Extraction (ASE).Extraction (ASE).
ASE
Load cellLoad cell
Fill withFill with solvent(ssolvent(s))(0.5(0.5--1 min.)1 min.)
Static extractionStatic extraction(5 min.)(5 min.)
Flush with fresh solventFlush with fresh solvent(0.5 min.)(0.5 min.)
Extract readyExtract ready(total time, 12(total time, 12--14 min14 min.)
Heat and pressuriseHeat and pressurise(5 min.)(5 min.)
Load cellLoad cell
Fill withFill with solvent(ssolvent(s))(0.5(0.5--1 min.)1 min.)
Static extractionStatic extraction(5 min.)(5 min.)
Flush with fresh solventFlush with fresh solvent(0.5 min.)(0.5 min.)
Extract readyExtract ready(total time, 12(total time, 12--14 min14 min.)
Heat and pressuriseHeat and pressurise(5 min.)(5 min.)
Purge with nitrogenPurge with nitrogen(1(1--2 min.)2 min.)
Generation of Glycine betaine and DMSPGeneration of Glycine betaine and DMSPenriched seaweed extracts: Accelerated Solventenriched seaweed extracts: Accelerated Solvent
Extraction (ASE).Extraction (ASE).
Location and date of collection of seaweed samplesanalysed in this study.
Generation of Glycine betaine and DMSPGeneration of Glycine betaine and DMSPenriched seaweed extracts: Accelerated Solventenriched seaweed extracts: Accelerated Solvent
Extraction (ASE).Extraction (ASE).
• Extraction of polar metabolites DMSP and Glycinebetaine was carried out using the DIONEX ASE 200system and water with pressure and temperature of 120bars & 50˚C; 3 cycles of 5 minutes duration.
• Recovered ASE(R) fractions were centrifuged andaliquots dried under nitrogen and subsequently freezedried prior to 1H-NMR analysis.
0.51.01.52.02.53.03.54.04.55.05.5f2 (ppm)
0
10
20
30
40
50
60
70
80
90
100
110
120
130
140
150
NutraMara samplesHSQCGP
Using 1H-NMR for metaboliteidentification
3-(trimethylsilyl)propionic acid-d4 (TSP) sodium salt was used as an internal standard and resonanceidentification of samples was performed by comparison of reference compounds acquired under similar
conditions.
500.162 MHz300 K
5 mm PABBOBroad Band
Observe probe
Using 1H-NMR for metaboliteidentification
Acquired Spectra were Line broadened manually phased and Baseline corrected using MestReNova v6.0.2Baseline correction was carried out using Whittaker smoother algorithm.
Estimated quantities of glycine betaine and DMSP found indifferent macroalgae ASE® extracts in this study.
Bioactivities – Renin Inhibition
Renin inhibition by betaines extracted from Irish
seaweed extracts generated using ASE
0
50
100
A. nodosum
ISCG0365
Codium
fragile
ISCG0029
C. nodicaulis
ISCG0070
F. serratus
ISCG0299
Control
Potential applications of Betaineextracts…
Application in baked goodsto prevent loss of moisture
Extracts use in sportsperformance products
Cognitive functionapplications for pregnantwomen
*
*****
* Kilibwa, United States Patent US 6,217,930 B, April 2001** Pryor, J. L., et al., (2012) Effect of betaine supplementation on cycling
Sprint performance, Journal of the International Society of Sports Nutrition, 9, 12.*** Asia Pac J ClinNutr, 2013, 22, 2, 319-324.
FACTORS OF IMPORTANCE
Safety of ingredients generated
Compliance with labelling laws and EFSA regulationsfor Novel Foods and Nutritional claims
Thank you for your kind attention
Contact details:
maria.hayes@teagasc.ie
Tel: +353 (0) 1 8059957
Thomas.lafarga@teagasc.ie