bioactives from village
DESCRIPTION
plants, animals and fish around us in the villages are natural components with active functional ingredients that give us good health and a simple life. My advice is to consume food in their most simple form with minimal processing.TRANSCRIPT
FUNCTIONAL BIOACTIVE PEPTIDES FROM SELECTED
AQUATIC SOURCES
Niche areaFOOD SECURITY
Prepared by: Prof. Abdul Salam Babji Assoc. Prof. Dr. Amiza Mat Amin Assoc Prof. Dr. Alina Abdul Rahim Assoc. Prof. Dr. Wan Rosli Wan Ishak Assoc Prof. Dr. Noriham Abdullah Mr. Ismail Ishak & Dr. Wan Norhana
Bioactive Peptides• Biologically active peptides play an important role in metabolic regulation
and modulation.
• These peptides can be used as functional food ingredients or nutraceuticals and pharmaceuticals to improve human health and prevent diseases.
• The importance of fish as a source of novel bioactive substances is growing significantly (Aneiros and Garateix, 2004; Barrow and Shahidi, 2008).
• Based on previous studies, bioactive peptides from fish are economically useful functional ingredients in food, food supplements and the pharmaceutical industry.
Aquatic Sources
• Fish meat – a major protein food group, with excellent sources of some valuable nutrients
• With red meat being associated with negative image related to health, fish based protein become the better choice.
Background studies• Najafian and Babji (2012) extensively reviewed fish derived antioxidant and
antimicrobial peptides – their production, assessment and applications.
• Recent studies by Ghassem et al. (2011), Ghassem et al. (2012), Mahmoodani et al. (2012) and See et al. (2010), all searching on the fundamentals of fish-based hydrolyzed proteins (peptides) have indicated functional properties associated toward benefits to mankind .
• Bioactive peptides involved include:– antihypertensive (ACE inhibitor), – anti-oxidative, – antimicrobial – economic production of collagen and gelatin from fish and waste from
the processing of fish.
Research Expectation
• The impact of research on functional peptides from fish proteins is expected to benefit the country’s fish industry by :1. economic, and environmental benefits
• Improving self sufficiency of fish supply : less dependence on imported oceanic fish
• Sustainability of freshwater aquaculture• Conservation of wild species of fish and preserving
biodiversity
Research Benefits2.Increase the potential production of health-related
functional ingredients and bioactive enriched food • suitable Halal compliant alternatives in food ingredients
and products from fish, as alternative choices against haram health products already available in the functional food markets such as:
– ACE inhibitory peptides of pork which decrease antihypertensive activity
– Pork antioxidative, antistress, antifatigue hydrolysates – Porcine based prebiotic peptides
• Discourage usage of using non-Halal innards of the livestock industry as fish feed to the freshwater fish in commercial farms, thus ensuring Halal food throughout the whole supply chain
Uses/ Applications of Bioactive Peptides
• The freeze-dried samples can be added to the spice used for garnishing.
• The freeze–dried samples can be used as food supplements.
• Selective purified peptides can be used as nutraceutical
• Fine grade peptides can be used for pharmaceutical• Immunostimulant properties of peptides to fish.
OPPORTUNITIES AND INNOVATIVE CHALLENGES
• Novel peptides from fish – Sensory properties
• Innovative? Acceptable? What do modified peptides taste like?
– Toxicity• Are new peptides toxic? Allergen?
– Nutrition• Bioavailability and specific target cells for enhanced absorption
– New functional food ingredients• Look into new ways of using by-products from the fish industry
as Halal alternative edible food ingredients– Enzymes, gelling agents, emulsifiers etc
Research Program Description
• 1. UKM Research Team will lead this project with:
• Technological processes for production of bioactive peptides from freshwater fishes.
• Analytical method and Bioassay tests of specific peptides.
• Pilot plant production studies.
Research Program Description
• 2. UMT Expertise: • Fermentation/hydrolysis process for
production of protein hydrolysate and bioactive peptides from marine-based sources
• Utilization of the marine-based hydrolysate and bioactive peptides in food and nutraceutical products
Research Program Description
• 3. USIM Expertise: • Desirable and unacceptable off-flavours formation• Products development shelf life studies as food
ingredients and health foods• Chemometrics usage studies on shelf life and flavours• 4. USM (Kubang Kerian) Expertise:• Food (Fish) processing• Fish products development
Research Program Description
• 5. UITM (Shah Alam) Expertise:• Comparative antioxidant and antimicrobial activities of
marine bioactive peptides to plants hydrolysates (extracts) • Toxicological testing of marine bioactive peptides in vivo
and in vitro
• 6. FRI Expertise:• Basic science on fish and fish products• Fish information, statistics and link with DOF and MOA.• Scale-up processing of fish and fish products.
Research Methodology
Basic generation method for peptides from food proteins
Typical procedure of isolation of functional bioactive peptides from fish meat proteins
Sarcoplasmic and myofibrillar powder processing
Flowchart of Extraction of Bioactive Peptide (Angiotensin Converting Enzyme (ACE) Inhibitors) of Sarcoplasmic and Myofibrillar Protein From Fish Meat
Fish skin collagen/gelatin powder processing
In processing chamber:
Step 1: Raw material
preparation Step 2: Cleaning
process Step 3: Alkaline pre-
treatment
Step 4: Acidic pre- treatment
Step 5: Collagen/ Gelatin extraction
Step 6: Purification and freeze dried.
Cold Water In
Water (cooling) medium
Water/ salt/
alkaline/ acidic
solution in
Temperature Indicator(5 °C)
Fish skin
Production of Bioactive Peptides
2% enzyme is added into the mixture.
Hydrolysis of sample by constant stirring (200rpm) at 55 °C is carried out for 2 hours.
Purification of bioactive hydrolysates for further analysis.
Water (heating) medium
pH Indicator(pH 7)
Temperature Indicator(55 °C)
sample
2% enzyme
in
Steam In
Evidence of Strength of Research Group
• Abdul Salam Babji (Leader): UKM– More than 30 years experiences in process meat products research. H
index 10 ([email protected])
• Amiza Mat Amin: UMT– 18 years experiences in food protein research. H index 3 (
• Alina Abdul Rahim: USIM– 10 years experiences in research. H index 3 ([email protected]); (
Evidence of Strength of Research Group
• Wan Rosli Wan Ishak: USM– 10 years experiences in research. H index 3 ([email protected])
• Noriham Abdullah: UITM– 10 years experiences in functional food research. H index 3 (
• Ismail Hashim + Dr. Wan Norhana: Fishery Research Institute– More than 30 years experience in fisheries sciences especially in
environmental and food safety aspects ([email protected])
R&D Products from Fisheries 2010 (FRI-IPTA)
• Research on freshwater fish (patin, keli and haruan) for identification of bioactive component have been conducted. – Lead by Prof. Dr. Abd. Salam Babji (UKM). – Yield on identified antihypertensive peptides from fish protein which
can replace captopril for hypertension treatment.
Hydrolysed collagen from keli skin
Collagen drink with flavors
Keli paste
Keli fishball
Haruan fishball
R&D Products from Fisheries 2010 (IPP-IPTA)
• Research on production of trypsin enzyme and hydrolysate have been conducted.– Lead by Assoc. Prof. Dr. Amiza Mat Amin (UMT). – The enzyme was extracted from wastes of (lake haruan and patin)
stomach’s part. Hydrolysates also was produced from the wastes of industrial fish processing which include stomach and bones.
Fish’s stomach for enzyme processing
Expected Output
This project will be undertaken for 4 years:• No. of Post-Doc. = 6 (2 from UKM and 1 from
each of other universities)• No. of PhD students = 10 (2 from each universities)• No. of MSc. students = 20 (4 from each universities)• No. of publication = 32-35• New technologies = 2-3• New fish-based products= 5-9• New food ingredients = 5-8
LOCAL AND GLOBAL IMPACT
•40 publications in ISI journals•commercializable products and 2 technology-know-how •Licensing and patents
Expected National Impact • REDUCED COST OF PRODUCTION• REDUCED DEPENDENCY ON IMPORTS• HIGH VALUE FUNCTIONAL HALAL BIOPEPTIDES
FROM FRESHWATER FISH
Budget
Selected papers Ghassem, M., Arihara, K., Babji, A. S., Said, M. & Ibrahim S. (2011). Purification and
identification of ACE inhibitory peptides from Haruan (China striatus) myofibrillar protein hydrolysate using HPLC–ESI-TOF MS/MS. Food Chem. 129: 1770–1777.
Ghassem, M., Arihara, K. & Babji, A. S. (2012). Isolation, purification and characterisation of angiotensin I-converting enzyme–inhibitory peptides derived from catfish (Clarias batrachus) muscle protein thermolysin hydrolysates. International Journal of Food Science and Technology. doi:10.1111/j.1365-2621.2012.03122.x.
Mahmoodani, F., Ghassem, M., Babji, A. S., Yusop, S. M. & Khosrokhavar, R. (2012). ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate. J. Food Sci. Technol. DOI 10.1007/s13197-012-0742-8.
Najafian, L. & Babji, A.S. (2012). A review of fish-derived antioxidant and antimicrobial peptides:Their production, assessment, and applications. Peptides (33): 178–185.
See, S. F., Hong, P. K., Ng, K. L., Wan Aida, W. M. and Babji, A. S. Physicochemical properties of gelatins extracted from skins of different freshwater fish species. International Food Research Journal 17: 809-816 (2010).
Ghassem, M., Arihara, K. & Babji, A.S. 2012. Isolation, purification and characterisation of angiotensin I-converting enzyme-inhibitory peptides derived from catfish (Clarias batrachus) muscle protein thermolysin hydrolysates. International Journal of Food Science & Technology. 47, 2444-2451.
Ghassem, M., Babji, A.S., Said, Mamot. Mahmoodani, F. & Arihara, K. 2013. Angiotensin I-Converting Enzyme Inhibitory Peptides from Snakehead Fosh Sarcoplasmic Protein Hydrolysate. Journal of Food Biochemistry. ISSN 1745-4514.
..Thank You..