fish protein hydrolysate

Fish protein and its effects on body weight 1

Fish Protein Hydrolysate Supplementation and its Effects on Body Weight Composition

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Introduction:

04-13-16 Fish protein and its effects on body weight

With the development of modern society, prevalence of overweight and obesity is seriously threatening global health.Main reasons are people’s life style of decreased physical activity and intake of high energy food. Overweight and obesity are risk factors for several diseases and disorders, and the most common are insulin resistance, type 2 diabetes mellitus, high blood pressure, dyslipidemia and CHD. Not only the quantity of food intake and also composition of diet may be important for achieving and maintaining weight loss over time.A modest increase in protein intake combined with a modest reduction in glycaemic index shows positive results.

In the U.S., 70.9 percent of men and 61.9 percent of women are overweight or obese, compared to 38 percent of men and 36.9 percent of women worldwide.

Source: Lancet Medical Journal 2014

28.8 percent of boys and 29.7 percent of girls are overweight or obese in the U.S., compared to 14.2 percent of boys and 14.7 percent of girls worldwide.


Most medical societies, recommend a diet relatively rich in carbohydrate and low in fat to prevent obesity and related diseases. However, the public interest in alternative diets is increasing, in particular for diets with high protein and high fat content in relation to carbohydrates.The long-term regulation of maintenance of body weight is integrated by endocrine signals and coupled with short-term signals related to meal size, like cholecystokinin (CCK) and GLP-1.

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This Contributes to regulate daily energy intake in synchronization with long-term body weight regulation.High intake of dietary protein at the expense of carbohydrates increases satiety in the short term, and may thereby reduce the intake of energy.

Fish protein and its effects on body weight 504-13-16

Protein Hydrolysates are able to stimulate CCK and GLP-1 secretions and their respective gene transcription in stomach. Protein confers the highest satiating effect of all macronutrients. Because of the strong potential of protein to stimulate satietogenic peptides secretion, their utilization as appetite suppressive products in the prevention and treatment of obesity has evidenced growing interest last few years.

Fish Protein hydrolysates (FPHs) are complex mixtures of free amino acids and small peptide fragments.Obtained by breaking down naturally occurring intact proteins from by-products of fish, which includes skin, head, viscera, trimmings, liver, frames and bones.It is a breakdown product of enzymatic conversion of fish proteins into smaller peptides, which normally contain 2–20 amino acids. It contains minimum 70% of hydrolyzed protein.

What is Fish protein hydrolysate?

604-13-16Fish protein Production

Fish protein and its effects on body weight


Fish protein hydrolysates (FPHs) have been reported as a suitable source of proteins for human nutrition because of their balanced amino acid composition and positive effect on gastrointestinal absorption.

Studies on fish-derived peptides demonstrated antihypertensive, antioxidant, immunomodulating effects, reparative properties in the intestine, and effects in reducing plasma cholesterol and triglycerides levels.

Protein hydrolysates can be produced using a variety of methods, including heating with acids or by enzymatic treatment with either endogenous or exogenous proteolytic enzymes.

Liquid Fish protein Powder Fish protein

Supplementation with a fish protein hydrolysate (Micromesistius poutassou): effects on body weight,

body composition, and CCK/GLP-1 secretion

Study-1Nobile, V., Duclos, E., Michelotti, A., Bizzaro, G., Negro, M., & Soisson, F. (2016).


Investigated the effect of a fish protein hydrolysate, obtained from blue whiting muscle by enzymatic hydrolysis, on body composition and on stimulating cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) secretion.

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Objective:Study-1

Blue Whiting


Research Design: A randomized clinical study was carried out.

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Study-1

Subjects:Total Population – 120nFemale – 90nMale – 30nSlightly overweight (25 kg/m2 ≤ BMI<30 kg/m2)Age – 18 to 55 yearsStudy Period – 90 days


Body composition measurements:Body weight and height were measured using electronic balance and an upright stadiometer.Fat mass was measured using Dual Energy X-ray Absorptiometry.Extracellular water was measured in the supine position, using BIA technique.Circumference of waist, hips, and thighs (left and right) were measured using a flexible measuring tape (precision: 1 mm).04-13-16

Data Collection Methods:Study-1

X-ray

BIA

WeighingScale

Stadiometer


Biochemical analysis:Total CCK and GLP-1 levels in fasting blood plasma were assessed using commercially available ELISA (enzyme-linked immunosorbent assay).

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Data collection methods:Study-1


Statistical Analysis:Statistical analysis was performed using NCSS 8 statistical software. Data normality was checked using Shapiro–Wilk normality test and data shape.Intragroup and intergroup comparisons were carried out using repeated measures analysis of variance followed by Tukey–Kramer post-test. A p-value <0.05 was considered statistically significant.Intragroup statistical analysis was carried out on raw data, whereas intergroup statistical analysis was carried out on the changes from baseline.

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Study-1Data collection methods:

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CCK and GLP-1 blood levels

Intragroup (vs. D0) statistical analysis is reported upon the bars of the histogram. The lines report the intergroup (vs. placebo) statistical analysis. Statistical analysis is reported as follows: *p<0.05, **p<0.01, and ***p<0.001. Data are mean±SE.Fish protein and its effects on body weight

Both the 1.4 and 2.8 g FPH dose increased the serum levels of CCK and GLP-1.

The increase of CCK and GLP-1 was statistically significant when compared with placebo without any differences among the two tested doses after 90 days of treatment.

Body composition was changed. Body weight, BMI, fat mass, and circumferences were statistically significantly decreased when compared with placebo after 90 days of treatment.

Notably, the decrease in body weight was not related to extracellular water decrease (‘draining effect’) but was related to fat mass decrease (‘slimming effect’).

No differences in CCK/GLP-1 blood concentrations and changes in markers of body composition were found between the 1.4 and 2.8 g concentration, indicating a plateau effect starting from the 1.4 g FPH doses.

The putative mechanism of action of FPH in body weight management could be as follows: 1) an increase of CCK and GLP-1 blood levels, 2) a decrease in food intake (meal size) stimulated by CCK and GLP-1 secretion in the short term, and 3) a decrease of adipose tissue mass mediated by GLP-1 interaction with leptin in the long term.

Results:

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Fish protein and its effects on body weight04-13-16

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Strengths and Limitations:Strengths Limitations

Results were analyzed with well known statistical tools.

Mechanism of action of the FPH was not explained.

Risk of bias was minimum due to RCT. There were dropouts in the study which effected the population size.

Population size was good enough.

Dose effect relationship was measured.

Excluded subjects using food supplements containing ingredients having influence on body weight.

Study-1



Fish protein by enzymatic hydrolysis helps in stimulating the secretion of CCK and GLP-1 and was effective on body weight and particularly in controlling body composition.

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Conclusion:Study-1


Type of Fish used as a protein source in Study-1?a. Cod Fishb. Blue Whitingc. Salmon Fish

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Quiz:

b

A randomized study on the effects of fish protein supplement on glucose tolerance, lipids and body

composition in overweight adults

Study-2Vikøren, L. A., Nygård, O. K., Lied, E., Rostrup, E., & Gudbrandsen, O. A. (2012).


Investigated the effect of supplementation with a low daily dose of fish protein on glucose tolerance, blood lipids, blood pressure and body weight in overweight and otherwise healthy adults.

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Objective:Study-2

Cod Fish


Research Design: A double-blind, randomized, controlled intervention study.

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Study-2

Subjects:Total Population – 40nFemale – 20nMale – 20nBMI ≥ 27 kg/m2

Fasting blood glucose < 7 mmol/lAge – 20 to 70 years Study period – 8 weeks


Study-2Data Collection Methods:

Body composition measurements:Body composition were measured using a bioelectrical impedance analysis device (BIA).Blood pressure was measured using the Sciller BP-200plus.Body weight and height were measured.Blood samples were collected for isolation of serum.The macronutrient and energy content was calculated using ‘Mat pa˚ Data 5.1’.

WeighingScale

BIA

Stadiometer

Sciller BP

Insulin sensitivity (Homeostasis Model Assessment – Insulin Resistance (HOMA-IR)):

The HOMA-IR model was used to evaluate insulin sensitivity in the present study, estimated by mathematical modelling of fasting glucose and fasting insulin concentrations.It was calculated from fasting plasma glucose and insulin concentrations as glucose (mmol/l) × insulin (mU/l) divided by 22·5.

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Statistical Analysis:Statistical analysis was performed using PASW Statistics 19.0 software. Data normality was checked using Shapiro Wilk normality test and data shape.The majority of data were not normally distributed and therefore non-parametric tests were used for all data comparisons.The Mann Whitney U test was used to compare data between groups.The Wilcoxon signed ranks test for paired samples was used to compare changes within groups over the time course of the study.Data are presented as medians with interquartile ranges. P values,0.05 were considered statistically significant.


Study-2


:

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Study-2


Study-2

No statistically significant differences were found between the treatment groups for age or BMI.

No statistically significant changes were seen in the macronutrient and energy intake during the course of the study.

Based on the interviews, there were no significant changes in physical activity in either group.

At the end of the study, the fasting glucose level was significantly lower in the fish protein group when compared to placebo, whereas no differences were seen in fasting insulin, fasting insulin C-peptide and HOMA-IR at this time point.

AUC for five glucose measurements was significantly improved after 8 weeks, and fasting glucose.

A significant reduction in postprandial insulin C-peptide levels were observed after 8 weeks in the fish protein group.

Results:

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Study-2

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Serum levels of total cholesterol and HDL-cholesterol were not significantly different between groups at any of the three time points.

The LDL-cholesterol level was significantly reduced in the fish protein group at the end of the study compared to baseline whereas no change was seen in the placebo group.

A significant increase in the HDL:LDL ratio was seen in the fish protein group at the end of the study when compared to baseline.

No significant differences were seen for systolic or diastolic blood pressure between the fish protein group and control group.

Body weight and percentage of muscle were significantly increased during the first 4 weeks of the study in the fish protein group, concomitant with a significant reduction of percentage of body fat.

Results:

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Study-2

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Strengths and Limitations:Strengths Limitations

Data collection methods were accurate. Mechanisms by which codfish proteins improve glucose tolerance are unclear.

Results were analyzed with well known statistical tools.

Subjects were recruited through adverts in the newspaper.

Statistically nonsignificant result may be due to insufficient Subjects.

Study period was very short.

Study-2



A daily consumption of fish protein supplement without changing the dietary regimen and lifestyle may be sufficient to decrease LDL cholesterol and improve glucose tolerance and body composition in overweight adults, but did not affect blood pressure, HDL-cholesterol, bile acids, C-Reactive Protein (CRP).

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Conclusion:Study-2


Total no of subjects participated in Study-2?a. 40b. 80c. 120

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Quiz:

a


Study 1 Study 2Effect of FPH supplementation on body composition and gut hormones secretions in adults.

Effect of low daily dose FP supplementation on glucose tolerance, lipids and body composition in adults.

Randomized clinical study Double-blind, randomized, controlled intervention study

Body composition measurements (weight, height and X-ray) and Biochemical analysis (ELISA).

Body composition measurements (weight, height and blood pressure) and HOMA-IR.

Statistical Analysis: Comparisons were done using repeated measure analysis of variance, Tukey–Kramer post-test and Shapiro–Wilk normality test and data shape.P-value <0.05 was considered statistically significant.

Statistical Analysis: Mann Whitney U test for comparing groups, Wilcoxon signed ranks test for paired samples to compare changes in group and Shapiro Wilk normality test and data shape.

CCK and GLP-1 blood levels were increased which facilitates intake of small quantity of food and effective in maintaining body composition.

Daily low consumption of FP helps in improving glucose tolerance and body composition in adults.

Strengths: Dose effect relationship, Sample size, RCT Strengths: Data collection methods and statistical analysis

Limitations: Mechanism action of FPH unclear, Dropouts

Limitations: Small no of subjects, short period.

Comparison between Studies:

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Implications for Practice:Fish protein isolated from inexpensive fish could provide a new basis for the incorporation of omega-3 polyunsaturated fatty acids in to functional foods.It is a logical vehicle for increasing the consumption of omega-3 PUFAs, production of gut hormones associated with suppressing appetite without the need for dietary supplements in a pill or capsule form.Functional Foods “ are food products that contain added, technologically developed ingredients with specific health benefits.”Standardized procedures to examine the functional properties are needed, as well as more studies on using endogenous enzymes to make functional FPH.Moreover, in the global context of marine resource depletion it could be of economical and ecological interest to promote the development of fish by-products upgrading.


Nobile, V., Duclos, E., Michelotti, A., Bizzaro, G., Negro, M., & Soisson, F. (2016). Supplementation with a fish protein hydrolysate ( Micromesistius poutassou ): Effects on body weight, body composition, and CCK/GLP-1 secretion. Food & Nutrition Research, 60(0). doi:10.3402/fnr.v60.29857

Vikøren, L. A., Nygård, O. K., Lied, E., Rostrup, E., & Gudbrandsen, O. A. (2012). A randomised study on the effects of fish protein supplement on glucose tolerance, lipids and body composition in overweight adults. British Journal of Nutrition Br J Nutr, 109(04), 648-657. doi:10.1017/s0007114512001717

Liu, L., Wang, Y., Peng, C., & Wang, J. (2013). Optimization of the Preparation of Fish Protein Anti-Obesity Hydrolysates Using Response Surface Methodology. IJMS International Journal of Molecular Sciences, 14(2), 3124-3139. doi:10.3390/ijms14023124

Cudennec, B., Fouchereau-Peron, M., Ferry, F., Duclos, E., & Ravallec, R. (2012). In vitro and in vivo evidence for a satiating effect of fish protein hydrolysate obtained from blue whiting (Micromesistius poutassou) muscle. Journal of Functional Foods, 4(1), 271-277. doi:10.1016/j.jff.2011.12.003

Nesse, K. O., Nagalakshmi, A., Marimuthu, P., Singh, M., Bhetariya, P. J., Ho, M., & Simon, R. R. (2014). Safety evaluation of fish protein hydrolysate supplementation in malnourished children. Regulatory Toxicology and Pharmacology, 69(1), 1-6. doi:10.1016/j.yrtph.2014.02.009

Galvez, R. P., & Berge, J. (n.d.). Utilization of fish waste.

Fish protein could provide basis for new wave of functional foods, suggest researchers. (n.d.). Retrieved April 13, 2016, from http://www.nutraingredients.com/Research/Fish-protein-could-provide-basis-for-new-wave-of-functional-foods-suggest-researchers?utm_source=copyright

Drammatic Organic Fertilizer. (n.d.). Retrieved April 13, 2016, from http://www.dramm.com/html/main.isx?sitesec=3.0.0.0

Yogurt Nutrition Digest 3, Ep. 2: Impact on satiety of macronutrients - Yogurt in Nutrition. (2015). Retrieved April 13, 2016, from http://www.yogurtinnutrition.com/yogurt-nutrition-digest-3-ep-2-impact-on-satiety-of-macronutrients/

References:

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