Please use this identifier to cite or link to this item: https://rima.ufrrj.br/jspui/handle/20.500.14407/23281
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMohammad, Siraj Salman-
dc.date.accessioned2025-09-25T16:52:08Z-
dc.date.available2025-09-25T16:52:08Z-
dc.date.issued2024-02-05-
dc.identifier.citationMOHAMMAD, Siraj Salman. Produção de peptídeos bioativos através da otimização do processo de hidrólise enzimática da proteína obtida da pele do peixe tilápia (oreochromis niloticus, LINNAEUS 1758) e purificação dos peptídeos utilizando resina macroporosa. 2024 . 140 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2024.pt_BR
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/23281-
dc.description.abstractA hidrólise enzimática (EH) de proteínas baseia-se, essencialmente, no aumento das propriedades funcionais e nutricionais das proteínas, tais como atividade antioxidante, solubilidade, capacidade de retenção de óleo e capacidade de retenção de água, emulsificação, propriedades espumantes e propriedades sensoriais. Neste estudo, os hidrolisados proteicos obtidos de resíduos de pele de peixe tilápia (HPRPPT) foram otimizados utilizando alcalase 2.4.L por desenho composto central (CCD). A cinética da reação foi considerada em relação à concentração inicial do substrato, concentração inicial da enzima e tempo de hidrólise. Os hidrolisados proteicos foram separados usando três resinas macroporosas. Grau de hidrólise (GH%), atividade sequestrante de radicais (DPPH) e poder antioxidante redutor férrico (FRAP) foram utilizados como variáveis dependentes. temperatura, pH e proporção enzima para substrato (PE%) como variáveis independentes. O grau ótimo de hidrólise GH, DPPH e FRAP foram alcançados na temperatura de 58,4 °C, pH de 8,7 a menos que DPPH que estava em pH de 7,0. O modelo cinético mostrou que a GH aumentou com o aumento da concentração inicial da enzima E0, sob uma concentração de substrato constante à medida que o tempo de hidrólise se prolongou para 120 min. Além disso, a GH diminuiu com o aumento da concentração inicial de substrato S0 sob uma concentração constante de enzima à medida que o tempo de hidrólise se prolongou para 120 min. No entanto, além de 120 min, o GH dessas amostras não variou significativamente. XAD-7HP apresentou as maiores capacidades de adsorção e dessorção. Os testes isotérmicos indicaram que o mecanismo de adsorção foi melhor explicado usando o modelo de Freundlich que proporcionou grande precisão na separação de HPRPPT para resina XAD-7HP. O extrato purificado e normal de HPRPPT apresentou alta capacidade antioxidante em ambos os métodos de FRAP e DPPH. Este HPRPPT purificado poderia potencialmente encontrar aplicação como compostos bioativos naturais brutos nas preparações da indústria cosmética e farmacêutica.pt_BR
dc.description.sponsorshipConselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqpt_BR
dc.languageporpt_BR
dc.publisherUniversidade Federal Rural do Rio de Janeiropt_BR
dc.subjectantioxidantept_BR
dc.subjectteste isotérmicopt_BR
dc.subjectpurificaçãopt_BR
dc.subjectadsorçãopt_BR
dc.subjectpolímeropt_BR
dc.subjectpeptídeo bioativo,pt_BR
dc.subjecthidrolisadopt_BR
dc.subjectcolágenopt_BR
dc.subjectantioxidantpt_BR
dc.subjectisotherm testpt_BR
dc.subjectpurificationpt_BR
dc.subjectadsorptionpt_BR
dc.subjectbioactive peptidept_BR
dc.subjecthydrolysatespt_BR
dc.subjectcollagenpt_BR
dc.titleProdução de peptídeos bioativos através da otimização do processo de hidrólise enzimática da proteína obtida da pele do peixe tilápia (oreochromis niloticus, LINNAEUS 1758) e purificação dos peptídeos utilizando resina macroporosapt_BR
dc.title.alternativeThe production of bioactive peptides by optimization the process of protein obtainer from tilapia fish skyn (oreochromis niloticus, LINNAEUS 1758) and purification the peptides using macroporous resinen
dc.typeTesept_BR
dc.description.abstractOtherEnzymatic hydrolysis (EH) of proteins relies, essentially, in the enhancing of the functional and nutritional properties of proteins, such as antioxidant activity, solubility, oil holding capacity and water holding capacity, emulsification, foaming properties and sensory properties. In this study, the protein hydrolysates obtained of tilapia fish skin waste (PHTFSW) was optimized using alcalase 2.4.L by central composite design (CCD). Kinetics of the reaction was considered in relation to initial substrate concentration, initial enzyme concentration, and hydrolysis time. Protein hydrolysates were separated using three macroporous resin. Degree of hydrolysis (DH), radical scavenging activities (DPPH) and ferric reducing antioxidant power (FRAP) were used as dependent variables. temperature, pH and proportion enzyme to substrate (PE%) as independent variables.. The optimum degree of hydrolysis DH%, DPPH and FRAP were achieved at temperature 58.4 °C, pH of 8.7 unless DPPH which was at pH of 7.0. Kinetic model presented that DH increased with increasing the initial enzyme concentration E0, under a constant substrate concentration as the hydrolysis time prolonged to 120 min. Furthermore the DH decreased with increasing the initial substrate concentration S0 under a constant enzyme concentration as the hydrolysis time prolonged to 120 min. However beyond 120 min, the DH of these samples did not vary significantly. XAD-7HP showed the highest adsorption and desorption capacities. The isotherm tests indicated that the adsorption mechanism was better explained using Freundlich model which provided great accuracy in the separation of PHTFSW for XAD-7HP resin. Purified and normal extract of PHTFSW showed high antioxidant capacity in both methods of FRAP and DPPH. This purified PHTFSW could potentially find application as raw natural bioactive compounds in the cosmetic and pharmaceutical industry preparations.en
dc.contributor.advisor1Barbosa Junior, José Lucena-
dc.contributor.advisor1IDhttps://orcid.org/0000-0001-8496-1404pt_BR
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/5228796959263366pt_BR
dc.contributor.advisor-co1Rodrigues, Nathália da Rocha-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/7450035321622082pt_BR
dc.contributor.referee1Barbosa Junior, José Lucena-
dc.contributor.referee1IDhttps://orcid.org/0000-0001-8496-1404pt_BR
dc.contributor.referee1Latteshttp://lattes.cnpq.br/5228796959263366pt_BR
dc.contributor.referee2Ferreira, Elisa Helena da Rocha-
dc.contributor.referee2IDhttps://orcid.org/0000-0002-9701-1253pt_BR
dc.contributor.referee2Latteshttp://lattes.cnpq.br/9247021829603724pt_BR
dc.contributor.referee3Teles, Aline Soares Cascaes-
dc.contributor.referee3Latteshttp://lattes.cnpq.br/1813648557928038pt_BR
dc.contributor.referee4Ferreira, Marcus Vinicius da Silva-
dc.contributor.referee4Latteshttp://lattes.cnpq.br/3978801796246855pt_BR
dc.contributor.referee5Santos, Renata Oliveira-
dc.contributor.referee5Latteshttp://lattes.cnpq.br/8815082416784149pt_BR
dc.creator.IDhttps://orcid.org/0000-0002-2503-0463pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/0750483759325842pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentInstituto de Tecnologiapt_BR
dc.publisher.initialsUFRRJpt_BR
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospt_BR
dc.relation.referencesAGRAWAL, H.; JOSHI, R.; GUPTA, M. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate. Food research international, v. 120, p. 697-707, 2019. ISSN 0963-9969. AMBROSI, V. et al. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins. Innovative Food Science & Emerging Technologies, v. 38, p. 294-301, 2016. ISSN 1466-8564. BASTIDAS-OYANEDEL, J.-R. et al. Waste biorefinery in arid/semi-arid regions. Bioresource technology, v. 215, p. 21-28, 2016. ISSN 0960-8524. BI, C. et al. Effect of extraction methods on the preparation of electrospun/electrosprayed microstructures of tilapia skin collagen. Journal of bioscience and bioengineering, 2019. ISSN 1389-1723. BOLEIJ, M. et al. Identification of glycoproteins isolated from extracellular polymeric substances of full-scale anammox granular sludge. Environmental science & technology, v. 52, n. 22, p. 13127-13135, 2018. ISSN 0013-936X. BONNERJEA, J. et al. Protein purification: the right step at the right time. Bio/technology, v. 4, n. 11, p. 954-958, 1986. ISSN 1546-1696. BRISKOT, T. et al. Adsorption of colloidal proteins in ion-exchange chromatography under consideration of charge regulation. Journal of Chromatography A, v. 1611, p. 460608, 2020. ISSN 0021-9673. CAPRIOTTI, A. L. et al. Recent trends in the analysis of bioactive peptides in milk and dairy products. Analytical and bioanalytical chemistry, v. 408, n. 11, p. 2677-2685, 2016. ISSN 1618-2642. CARVAJAL, A.; MOZURAITYTE, R. Fish Oils: Production and Properties. 2016. CAVALHEIRO, J. M. O.; DE SOUZA, E. O.; BORA, P. S. Utilization of shrimp industry waste in the formulation of tilapia (Oreochromis niloticus Linnaeus) feed. Bioresource Technology, v. 98, n. 3, p. 602-606, 2007. ISSN 0960-8524. CHEN, S. et al. A novel antioxidant peptide derived from wheat germ prevents high glucose- induced oxidative stress in vascular smooth muscle cells in vitro. Food & function, v. 8, n. 1, p. 142-150, 2017. 116 CHENG, Y.-H.; WANG, Z.; XU, S.-Y. Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro. Journal of Central South University of Technology, v. 13, n. 2, p. 160-165, 2006. ISSN 1993-0666. EL-SAYED, A.-F. M. Tilapia culture in salt water: environmental requirements, nutritional implications and economic potentials. Avances en Nutricion Acuicola, 2006. ELAGLI, A. et al. Sustainable efficient way for opioid peptide LVV-h7 preparation from enzymatic proteolysis in a microfluidic-based reaction-extraction process with solvent recycling. Journal of Chromatography B, v. 1020, p. 24-28, 2016. ISSN 1570-0232. FANG, C. et al. Hydrothermal pretreatment of date palm (Phoenix dactylifera L.) leaflets and rachis to enhance enzymatic digestibility and bioethanol potential. BioMed research international, v. 2015, 2015. ISSN 2314-6133. FANIMO, A. et al. Protein quality of shrimp-waste meal. Bioresource Technology, v. 72, n. 2, p. 185-188, 2000. ISSN 0960-8524. FELTES, M. et al. Alternativas para a agregação de valor aos resíduos da industrialização de peixe. Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, v. 14, n. 6, 2010. ISSN 1807-1929. FENG, C. et al. Extracellular polymeric substances extraction and recovery from anammox granules: Evaluation of methods and protocol development. Chemical Engineering Journal, v. 374, p. 112-122, 2019. ISSN 1385-8947. GALAZKA, V. B.; DICKINSON, E.; LEDWARD, D. A. Influence of high pressure processing on protein solutions and emulsions. Current opinion in colloid & interface science, v. 5, n. 3-4, p. 182-187, 2000. ISSN 1359-0294. GARCÍA, M. et al. Protein recovery from solubilized sludge by hydrothermal treatments. Waste Management, v. 67, p. 278-287, 2017. ISSN 0956-053X. GHALY, A. et al. Fish processing wastes as a potential source of proteins. Amino acids and oils: a critical review. J Microb Biochem Technol, v. 5, n. 4, p. 107-129, 2013. GONZÁLEZ-ORTEGA, O.; PORATH, J.; GUZMÁN, R. Adsorption of peptides and small proteins with control access polymer permeation to affinity binding sites. Part II: Polymer permeation-ion exchange separation adsorbents with polyethylene glycol and strong anion exchange groups. Journal of Chromatography A, v. 1227, p. 126-137, 2012. ISSN 0021- 9673. 117 HALIM, N.; YUSOF, H.; SARBON, N. Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review. Trends in Food Science & Technology, v. 51, p. 24-33, 2016. ISSN 0924-2244. HARATI, J. et al. Evaluation of the Functional and Structural Properties of collagen extracted from Tilapia co-product. J food SciNutr2020, v. 6, p. 056, 2020. HASHIMOTO, T. Macroporous synthetic hydrophilic resin-based packings for the separation of biopolymers. Journal of Chromatography A, v. 544, p. 249-255, 1991. ISSN 0021-9673. HEMKER, A. K. et al. Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. LWT, v. 122, p. 109003, 2020/03/01/ 2020. ISSN 0023-6438. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0023643819313453 >. HIMAYA, S. et al. Peptide isolated from Japanese flounder skin gelatin protects against cellular oxidative damage. Journal of agricultural and food chemistry, v. 60, n. 36, p. 9112- 9119, 2012. ISSN 0021-8561. HONG, X.; MENG, J.; LU, R. R. Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose. Journal of the Science of Food and Agriculture, v. 95, n. 1, p. 66-71, 2015. ISSN 0022-5142. JANG, A. et al. Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides. Food Chemistry, v. 107, n. 1, p. 327-336, 2008. ISSN 0308-8146. JIANG, L. et al. Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Research International, v. 62, p. 595-601, 2014. ISSN 0963-9969. JIN, X. et al. Separation and purification of epigallocatechin-3-gallate (EGCG) from green tea using combined macroporous resin and polyamide column chromatography. Journal of Chromatography B, v. 1002, p. 113-122, 2015. ISSN 1570-0232. KIM, J.-S.; KIM, K. H. Processing and characterization of salt-fermented fish (jeotgal) using seafood by-products in Korea. In: (Ed.). Seafood processing by-products: Springer, 2014. p.63-99. KLOMPONG, V. et al. Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme. International journal of food science & technology, v. 43, n. 6, p. 1019-1026, 2008. ISSN 0950-5423. 118 KTARI, N. et al. Functional properties and biological activities of peptides from zebra blenny protein hydrolysates fractionated using ultrafiltration. Food Bioscience, v. 34, p. 100539, 2020. ISSN 2212-4292. LIU, J. et al. Enrichment and purification of six Aconitum alkaloids from Aconiti kusnezoffii radix by macroporous resins and quantification by HPLC–MS. Journal of Chromatography B, v. 960, p. 174-181, 2014. ISSN 1570-0232. MA, C. et al. Separation of four flavonoids from Rhodiola rosea by on-line combination of sample preparation and counter-current chromatography. Journal of Chromatography A, v. 1306, p. 12-19, 2013. ISSN 0021-9673. MANSO, M. A. et al. Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats. Food chemistry, v. 109, n. 2, p. 361-367, 2008. ISSN 0308-8146. MATSUI, R. et al. Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains. Food chemistry, v. 245, p. 750-755, 2018. ISSN 0308-8146. MENEZES, M. D. L. L. R. et al. Optimization of the collagen extraction from Nile tilapia skin (Oreochromis niloticus) and its hydrogel with hyaluronic acid. Colloids and Surfaces B: Biointerfaces, v. 189, p. 110852, 2020. ISSN 0927-7765. MOHAN, A.; UDENIGWE, C. C. Towards the design of hypolipidaemic peptides: Deoxycholate binding affinity of hydrophobic peptide aggregates of casein plastein. Journal of Functional Foods, v. 18, p. 129-136, 2015/10/01/ 2015. ISSN 1756-4646. Disponível em: < https://www.sciencedirect.com/science/article/pii/S1756464615003588 >. NONGONIERMA, A. B. et al. Release of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from milk protein isolate (MPI) during enzymatic hydrolysis. Food research international, v. 94, p. 79-89, 2017. ISSN 0963-9969. NWACHUKWU, I. D.; ALUKO, R. E. Structural and functional properties of food protein‐ derived antioxidant peptides. Journal of Food Biochemistry, v. 43, n. 1, p. e12761, 2019. ISSN 0145-8884. PEREZ-GALVEZ, R. et al. Modelling of the production of ACE inhibitory hydrolysates of horse mackerel using proteases mixtures. Food & function, v. 7, n. 9, p. 3890-3901, 2016. QU, W. et al. Performance of coupled enzymatic hydrolysis and membrane separation bioreactor for antihypertensive peptides production from Porphyra yezoensis protein. Process Biochemistry, v. 50, n. 2, p. 245-252, 2015. ISSN 1359-5113. 119 QUEIRÓS, R. P.; SARAIVA, J. A.; DA SILVA, J. A. L. Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Critical reviews in food science and nutrition, v. 58, n. 9, p. 1538-1556, 2018. ISSN 1040-8398. RUIZ, M. O.; ESCUDERO, I.; HORTA, A. I. Extraction equilibria of α-phenylglycine and aspartic acid with TOMAC-impregnated resins. Chemical engineering science, v. 62, n. 10, p. 2737-2749, 2007. ISSN 0009-2509. SARMADI, B. H.; ISMAIL, A. Antioxidative peptides from food proteins: a review. Peptides, v. 31, n. 10, p. 1949-1956, 2010. ISSN 0196-9781. SHERIFF, S. A. et al. Synthesis and in vitro antioxidant functions of protein hydrolysate from backbones of Rastrelliger kanagurta by proteolytic enzymes. Saudi journal of biological sciences, v. 21, n. 1, p. 19-26, 2014. ISSN 1319-562X. SHI, T. et al. Removal of hexavalent chromium from aqueous solutions by D301, D314 and D354 anion-exchange resins. Journal of Hazardous Materials, v. 161, n. 2-3, p. 900-906, 2009. ISSN 0304-3894. SHIRAHIGUE, L. D. et al. The feasibility of increasing lipid extraction in Tilapia (Oreochromis niloticus) waste by proteolysis. Journal of Aquatic Food Product Technology, v. 25, n. 2, p. 265-271, 2016. ISSN 1049-8850. SHU, G. et al. Effect of Different Proteases on the Degree of Hydrolysis and Angiotensin I- Converting Enzyme-Inhibitory Activity in Goat and Cow Milk. Biomolecules, v. 8, n. 4, p. 101, 2018. ISSN 2218-273X. Disponível em: < https://www.mdpi.com/2218-273X/8/4/101 >. SILVA, J. et al. Utilization of tilapia processing waste for the production of fish protein hydrolysate. Animal feed science and technology, v. 196, p. 96-106, 2014. ISSN 0377-8401. ŠLIŽYTĖ, R. et al. Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products. Process Biochemistry, v. 40, n. 6, p. 2021-2033, 2005. ISSN 1359-5113. SUN, L. et al. Characterization of acid-and pepsin-soluble collagen extracted from the skin of Nile tilapia (Oreochromis niloticus). International journal of biological macromolecules, v. 99, p. 8-14, 2017. ISSN 0141-8130. TAVANO, O. L. et al. Biotechnological applications of proteases in food technology. Comprehensive reviews in food science and food safety, v. 17, n. 2, p. 412-436, 2018. ISSN 1541-4337. 120 UTRILLA-COELLO, R. et al. Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs. Journal of food engineering, v. 116, n. 4, p. 775-781, 2013. ISSN 0260-8774. VAN LANCKER, F.; ADAMS, A.; DE KIMPE, N. Chemical modifications of peptides and their impact on food properties. Chemical Reviews, v. 111, n. 12, p. 7876-7903, 2011. ISSN 0009-2665. WU, B.; CHAI, X.; ZHAO, Y. Enhanced dewatering of waste-activated sludge by composite hydrolysis enzymes. Bioprocess and biosystems engineering, v. 39, n. 4, p. 627-639, 2016. ISSN 1615-7591. XIONG, N. et al. Separation and purification of l-methionine from E. coli fermentation broth by macroporous resin chromatography. Journal of Chromatography B, v. 1110, p. 108-115, 2019. ISSN 1570-0232. ZHANG, J. et al. Adsorption behavior and kinetics for L-valine separation from aqueous solution using ion exchange resin. Reactive and Functional Polymers, v. 130, p. 51-60, 2018. ISSN 1381-5148. ZHEN, B. et al. An alternative method for the decoloration of ɛ-poly-l-lysine eluate by macroporous resin in the separation and purification of ɛ-poly-l-lysine from fermentation broth. Food and Bioproducts Processing, v. 95, p. 332-338, 2015. ISSN 0960-3085. ZHU, S. et al. A quantitative comparable study on multi-hierarchy conformation of acid and pepsin-solubilized collagens from the skin of grass carp (Ctenopharyngodon idella). Materials Science and Engineering: C, v. 96, p. 446-457, 2019. ISSN 0928-4931. ZHUANG, M. et al. Macroporous resin purification of peptides with umami taste from soy sauce. Food chemistry, v. 190, p. 338-344, 2016. ISSN 0308-8146. ZOU, Y. et al. Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B, v. 1060, p. 443-450, 2017. ISSN 1570-0232.pt_BR
dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
Appears in Collections:Doutorado em Ciência e Tecnologia de Alimentos

Se for cadastrado no RIMA, poderá receber informações por email.
Se ainda não tem uma conta, cadastre-se aqui!

Files in This Item:
File Description SizeFormat 
Siraj Salman Mohammad..pdf2.84 MBAdobe PDFThumbnail
View/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.