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Elements for optimizing a one-step enzymatic bio-refinery process of shrimp cuticles: Focus on enzymatic proteolysis screening ArchiMer
Baron, Regis; Socol, Marius; Kaas, Raymond; Arhaliass, A.; Rodriguez Del Pino, J.; Le Roux, Karine; Donnay-moreno, Claire; Berge, Jean-pascal.
This article complements an earlier work published in 2015 Baron et al. (2015) that showed the interest of a shrimp shells bio-refining process. We compare here the effect of eleven commercial proteases at pH 3.5 or 4.0 on a residual amount of shrimp shells proteins after 6 hours at 50 °C. The two pH are obtained when respectively 40 and 25 mmol of formic acid are added to 5 g of mild dried shell. Deproteinisation yield above 95% are obtained. Residual amino acids profile in the solid phase was identical for the eleven proteases except for pepsin which was similar to the raw material profile. A significant relative increase in the proportion of Glycine is observed for the ten other cases. Likewise, shapes of size exclusion chromatograms of the dissolved...
Tipo: Text Palavras-chave: Bio-refinery; Shrimp cuticles; Acidic enzymatic proteolysis.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00388/49957/50530.pdf
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Enzymatic hydrolysis of cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition ArchiMer
Kechaou, Emna; Durnay, Justine; Donnay-moreno, Claire; Jaouen, Pascal; Gouygou, Jean-paul; Berge, Jean-pascal; Ben Arnar, Raja.
Total lipid and phospholipid recovery as well as amino acid quality and composition from cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) were compared. Enzymatic hydrolyses were performed using the three proteases Protamex, Alcalase, and Flavourzyme by the pH-stat method (24 h, pH 8, 50 degrees C). Three fractions were generated: an insoluble sludge, a soluble aqueous phase, and an oily phase. For each fraction, lipids, phospholipids, and proteins were quantified. Quantitative and qualitative analyses of the raw material and hydrolysates were performed. The degree of hydrolysis (DH) for cuttlefish viscera was 3.2% using Protamex, 6.8% using Flavourzyme, and 7% using Alcalase. DH for sardine viscera was 1.9% (using Flavourzyme), 3.1% (using...
Tipo: Text Palavras-chave: Sardine; Viscera; Proteolysis; Marine lipids; Cuttlefish; By products.
Ano: 2009 URL: http://archimer.ifremer.fr/doc/2009/publication-6366.pdf
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Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) By-Products Using Protamex Protease ArchiMer
Nguyen, Thi-my-huong; Sylla, Khalifa Serigne Babacar; Randriamahatody, Zo; Donnay-moreno, Claire; Moreau, Jacques; Luyen Thi Tran,; Berge, Jean-pascal.
Long-term proteolysis of tuna by-products (head, viscera and tail) by the wide spectrum protease Protamex has been investigated and compared. After hydrolysis, two fractions (soluble aqueous phase and insoluble sludge) were collected. Chemical compositions of each fraction and molecular mass distributions of soluble peptides were determined. Degrees of hydrolysis obtained after 12 h of hydrolysis of head, viscera and tail were 32.3, 16.8 and 22.2 %, respectively. Nitrogen recovery in the soluble fractions was 73.6 % for the head, 82.7 % for the viscera and 85.8 % for the tail. Lipid distribution indicated that the majority of lipids remained in the sludge. Such proteolysis appears useful for the production of very different fractions: one rich in peptides...
Tipo: Text Palavras-chave: Tuna; By-products; Proteolysis; Nitrogen recovery; Fish protein hydrolysates.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00030/14142/14042.pdf
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Enzyme-assisted extraction (EAE) for the production of antiviral and antioxidant extracts from the green seaweed Ulva armoricana (Ulvales, Ulvophyceae) ArchiMer
Hardouin, Kevin; Bedoux, Gilles; Burlot, Anne-sophie; Donnay-moreno, Claire; Berge, Jean-pascal; Nyvall-collen, Pi; Bourgougnon, Nathalie.
In order to develop innovative methods for the production of bioactive extracts with potential health benefits, enzyme-assisted extraction has been applied for the bioconversion of Ulva armoricana (Ulvales, Ulvophyceae). The extraction yields, chemical composition, the antioxidant and antiviral activities were determined to assess the efficiency of six commercial enzymatic preparations. Endo-protease treatments significantly increased the extraction yields compared to the control. The organic matter, neutral sugar and protein contents were increased in all extracts compared to an extraction with water, up to 2.0-fold, 2.7-fold and 1.75-fold, respectively. The samples prepared by a multiple-mix of glycosyl-hydrolases and an exo-β-1,3(4)-glucanase revealed...
Tipo: Text Palavras-chave: Ulvan; Antiviral activity; Carbohydrate; Endo-protease; Bioconversion; Biorefinery.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00321/43187/45542.pdf
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Improvement of lipid and phospholipid recoveries from sardine (Sardina pilchardus) viscera using industrial proteases ArchiMer
Dumay, Justine; Donnay-moreno, Claire; Barnathan, G; Jaouen, P; Berge, Jean-pascal.
Enzymatic hydrolysis of sardine viscera by three broad spectrum proteases was investigated using the pHstat method (24 h, pH 8, 50 degrees C). After hydrolysis, three fractions (sludge, aqueous phase and oily phase) were collected. For each fraction, lipids and phospholipids were quantified and molecular weights of aqueous phase peptides were determined. Under these conditions, the degree of hydrolysis (DH) varied from 1.9% (Flavourzyme), 3.1% (Protamex) and to 3.3% (Alcalase). Dry matter distribution indicated that all hydrolysis performed increased solubilisation of proteins: protein recovery for each hydrolysis ranged from 57.4% to 61.2%. Furthermore, the total lipid content in the liquid parts (oily and aqueous phases) increased (at least 85% of lipids...
Tipo: Text Palavras-chave: Fish protein hydrolysate FPH; Sardine; By product; Lipid; Hydrolysis; Phospholipid.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-2004.pdf
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Optimization of hydrolysis of sardine (Sardina pilchardus) heads with Protamex: enhancement of lipid and phospholipid extraction ArchiMer
Dumay, Justine; Allery, Marion; Donnay-moreno, Claire; Barnathan, Gilles; Jaouen, Pascal; Carbonneau, Marie Elise; Berge, Jean-pascal.
BACKGROUND: Fish by-products are not considered as valuable raw materials even if they usually contain valuable components such as lipids. Fish lipids are well known for their nutritional potential and health effects but their extraction remains problematic due to the use of organic solvents. Enzymatic hydrolysis such as the proteolysis of tissues can lead to lipid extraction. RESULTS: Hydrolysis of sardine heads by Protamex was studied (temperature, hydrolysis time and enzyme-substrate ratio) using response surface methodology in order to obtain the highest release of lipids and particularly phospholipids. No relation between the degree of hydrolysis and lipid recovery were depicted; however, optimum conditions for both the release of lipids and...
Tipo: Text Palavras-chave: Response surface methodology; Proteolysis; Sardine; By product; Fatty acids; Phospholipids.
Ano: 2009 URL: http://archimer.ifremer.fr/doc/2009/publication-6651.pdf
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Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar ArchiMer
Randriamahatody, Zo; Sylla, K. S. B.; Nguyen, Thi-my-huong; Donnay-moreno, Claire; Razanamparany, L.; Bourgougnon, N.; Berge, Jean-pascal.
To generate and recover elements from shrimp heads, proteolysis was performed with commercial acidic or alkaline proteases for 22 h. The resulting phases were characterized for protein and lipid content and amino acid composition while the molecular profiles of soluble peptides were established. Whatever the protease used, more than the half of the initial dry matter was found into aqueous phase including most of the proteins while lipids were found to remain insoluble. Hydrolysates were mainly constituted by small peptides (480% below 1000 Da) with up to 14–15 amino acids identified. Moreover, all the hydrolyses have led to an increase of the amount of essential amino acids into the hydrolysates, including lysine. Thus, such proteolysis of shrimp heads can...
Tipo: Text Palavras-chave: By-products; Shrimp; Proteolysis; Hydrolysate.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00055/16646/14196.pdf
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Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems ArchiMer
Valente, L. M. P.; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Bacelar, M.; Escorcio, C.; Rocha, E.; Malhao, F.; Cardinal, Mireille.
The quality of gilthead sea bream from distinct production systems and geographical locations in Southern Europe was evaluated to differentiate aquaculture products from extensive, integrated and semi-intensive systems from the ones produced intensively. This work analysed the external appearance of fish, yields after filleting as well as nutritional, sensory and histological characteristics of the muscle. The results showed that the yellow-golden line between eyes and the shiny red spot on the gill cover can be important and easy criteria to discriminate aquaculture products. Trimming losses are higher in fish from intensive systems. Lipid content of fish from extensive systems was significantly lower than values observed for fish reared intensively....
Tipo: Text Palavras-chave: Flesh quality parameters; Fatty acids profile; Sensory evaluation; Histological muscle characteristics; Rearing systems in aquaculture; Quality indicators in fish.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00021/13208/10263.pdf
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Salmon Gravlax Biopreservation: Impact on organoleptic properties, microbial ecosystem and volatilome ArchiMer
Wiernasz, Norman; Chevalier, Frederique; Cardinal, Mireille; Cornet, Josiane; Rohloff, Jens; Jerome, Marc; Chopin, Christine; Donnay-moreno, Claire; Skirnisdottir, S; Pilet, Marie France; Passerini, Delphine; Leroi, Francoise.
Seafood and fishery products are very fragile commodities with a short shelf-life as the consequence of organoleptic and microbiological qualities quick deterioration. Spoilage, resulting from microbial growth and activity, is responsible for up to 25% of food losses in post-harvest and industry1. In this context and to meet the consumer’s demand for minimally processed food, developing mild preserving technologies such as biopreservation, represents a crucial challenge. In this work, we studied the impact of 6 lactic acid bacteria (LAB), selected by Wiernasz et al. (2017)2, used as bioprotective agents on dill Gravlax microbial ecosystem, organoleptic properties and volatilome.
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Ano: 2018 URL: http://archimer.ifremer.fr/doc/00459/57029/58926.pdf
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Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe ArchiMer
Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P..
This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective...
Tipo: Text Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf
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Soft liquefaction of the red seaweed Grateloupia turuturu Yamada by ultrasound-assisted enzymatic hydrolysis process ArchiMer
Le Guillard, Cecile; Berge, Jean-pascal; Donnay-moreno, Claire; Bruzac, Sandrine; Ragon, Jean-yves; Baron, Regis; Fleurence, Joel; Dumay, Justine.
Ultrasound-assisted enzymatic hydrolysis is a recent process, increasingly employed for plant biomass liquefaction and the recovery of soluble biomolecules. However, to our knowledge, it has never been used on seaweeds, particularly wet ones. The aim of this study was to compare the efficiency of three processes on the liquefaction of the red seaweed Grateloupia turuturu Yamada: enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and their combination, ultrasound-assisted enzymatic hydrolysis (UAEH). These comparisons will allow the identification as to which process achieves the highest extraction yield of water-soluble compounds. For this purpose, experiments were conducted at 40 °C for 6 h using an enzymatic cocktail of four...
Tipo: Text Palavras-chave: Ultrasound-assisted enzymatic hydrolysis; Enzymatic hydrolysis; Ultrasound; Liquefaction; Algae; Grateloupia turuturu.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00308/41877/44316.pdf
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Ultrasound-assisted extraction of R-phycoerythrin from Grateloupia turuturu with and without enzyme addition ArchiMer
Le Guillard, Cecile; Dumay, Justine; Donnay-moreno, Claire; Bruzac, Sandrine; Ragon, Jean-yves; Fleurence, Joel; Berge, Jean-pascal.
The aim of this study was to compare two processes for the extraction of R-phycoerythrin (R-PE) from the red seaweed Grateloupia turuturu: ultrasound-assisted extraction (UAE) and ultrasound-assisted enzymatic hydrolysis (UAEH). Process efficiencies were both evaluated by the yield of R-PE extraction and by the level of liquefaction. Experiments were conducted at 40 and 22 °C, for 6 h, using an enzymatic cocktail and an original ultrasonic flow-through reactor. R-PE appeared very sensitive to temperature, thus 22 °C is strongly recommended for its extraction by UAEH or UAE. However, the higher processing temperature (40 °C) clearly increased the extraction of water-soluble compounds (up to 91% of liquefaction). These two new processes are thus promising...
Tipo: Text Palavras-chave: Seaweed; Grateloupia turuturu; R-phycoerythrin; Ultrasound-assisted extraction; Ultrasound-assisted enzymatic hydrolysis; Liquefaction.
Ano: 2015 URL: http://archimer.ifremer.fr/doc/00292/40332/39993.pdf
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