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Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity.
Lidiya, C. Johny and Vijaykumar, M. and Tanaji, G. Kudre and Suresh, P. V. (2021) Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity. Journal of Food Science and Technology. ISSN 0022-1155
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Abstract
t Fish skin is one of the major non-edible by�products formed during fish processing. This investigation focused on the sustainable valorization of Malabar sole (MS) skin for collagen, which can be utilized as potential alternative of mammalian collagen. Acid and pepsin solu�bilized collagen (ASC and PSC) were successfully isolated from MS skin with a yield (%, dry weight basis) of 49.5 ± 0.6 and 67.6 ± 0.5, respectively. The isolated collagens were characterized by SDS-PAGE, UV-absorp�tion, DSC, SEM, FTIR spectroscopy, etc., analysis. Both collagens were characterized as type I by SDS-PAGE and the well preserved triple helical structure by FTIR and UV absorption analysis. Denaturation temperature (�C) of the MS skin collagens confirmed by DSC analysis was 33.67 (ASC) and 33.38 (PSC). Both collagens showed high sol�ubility in acidic pH and low NaCl level, and also exhibited a comparatively high degree of fibril-forming capacity. Antioxidant potential of the isolated collagens was confirmed by DPPH (31.4–34.6% at 1.5 mg) and peroxyl (64.6–68.3% at 0.3 mg) radical scavenging assays and observed a dose dependent manner activity. Overall, the results suggested the possibility of using the MS skin as a potential substitute source of realistic type I collagen and also help to reduce issues of fish processing discards.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Malabar sole Cynoglossus macrostomus Fish collagen Acid and pepsin soluble collagen Collagen characteristics Collagen fibrils |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Mar 2021 11:12 |
| Last Modified: | 09 Mar 2021 11:12 |
| URI: | http://ir.cftri.res.in/id/eprint/14805 |
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