期刊
ANTIOXIDANTS
卷 9, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/antiox9030239
关键词
fermentation; fishing industry byproducts; bioactive peptides; antioxidant activity; phenolic acids
资金
- BBI-JU through the H2020 Project AQUABIOPROFIT 'Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health-promoting nutritional supplements' [790956]
The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken, fermenting different broths prepared with sea bass meat or byproducts. After the fermentation, the antioxidant activity, phenolic acids, and some proteins were evaluated. The main phenolic acids obtained were DL-3-phenyl-lactic acid and benzoic acid at a maximum concentration of 466 and 314 ppb, respectively. The best antioxidant activity was found in the extracts obtained after the fermentation of fish byproducts broth by bacteria isolated from the colon (6502 mu M TE) and stomach (4797 mu M TE). Moreover, a positive correlation was found between phenolic acids obtained after the fermentation process and the antioxidant activity of the samples. It was also concluded that the lactic acid bacteria isolated from sea bass had an important proteolytic capacity and were able to synthesize phenolic acids with antioxidant capacity. This work has shown the relevance of fermentation as a useful tool to valorize fish byproducts, giving them an added economic value and reducing their environmental impact.
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