Antimicrobial, antioxidant and anti-cancer properties of protein hydrolysates from indian mackerel (Rastrelliger kanagurta) waste prepared using commercial enzyme

In this study, the antioxidant, anti-cancer and antimicrobial properties of hydrolyzed Indian mackerel protein (Rastrelliger kanagurta) were investigated using two enzymes, alcalase and flavourzyme, at different times of hydrolysis (10, 20 and 30 min). The results showed that the highest levels of nitrogen recovery (89.88%) and degree of hydrolysis (38.70%) were observed by alcalase enzyme during 30 min of hydrolysis (P < 0.05). The highest levels of essential amino acids for alcalase and flavourzyme were lysine 7.99%, 7.19% and arginine 7.55%, 8.21%, respectively, as well as non-essential amino acids were glutamic acid 12.55%, 11.79% and then aspartic acid were 7.99% and 6.98%, respectively. The chemical index showed that both hydrolyzed proteins could well meet an adult human need for most amino acids, while it has limitations compared to carp. The highest antioxidant, anticancer and antimicrobial properties were observed in the hydrolyzed protein produced by alcalase enzyme in 30 min (P < 0.05). Overall, it seems that the hydrolyzed protein of Indian mackerel waste can be used as protein supplements in food and in diet formulas as a natural antioxidant.

Automated summary

This study investigated the properties of hydrolyzed Indian mackerel protein using two different enzymes at different hydrolysis times. The results showed that the alcalase enzyme had the highest nitrogen recovery and degree of hydrolysis. The hydrolyzed protein produced by alcalase enzyme in 30 minutes exhibited the highest antioxidant, anticancer, and antimicrobial properties.