Antimicrobial activity and microencapsulation of bioactive peptides obtained from protein hydrolysates from bycatch

• Grant number: 18/18995-2
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: January 30, 2019
• End date: August 21, 2019
• Field of knowledge: Agronomical Sciences - Fishery Resources and Fishery Engineering - Aquaculture
• Principal Investigator: Wagner Cotroni Valenti
• Grantee: Tavani Rocha Camargo
• Supervisor: Adem Gharsallaoui
• Host Institution: Centro de Aquicultura (CAUNESP). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
• Institution abroad: Laboratoire Biodymia, Bourg-en-Bresse, France
• Associated to the scholarship: 16/11182-0 - Bioprospecting of antioxidant compounds in the by-catch of demersal fishing and use of these biomolecules as nutraceuticals in aquaculture, BP.DR

Abstract

The bycatch is one of the major problems of shrimp trawl fisheries since it accidentally catches thousands of tonnes of non-economic organisms returning them dead to the sea. This creates a major ecological imbalance in the exploited areas. On the other hand, this fishing reject can be an abundant source of protein that could add value to this reject and become a product of interest to the food industries. Thus, the aims of this project are to investigate the antimicrobial activity and test the different types of microencapsulation methods compared to the efficiency of retention of antioxidant activity of protein hydrolysates obtained from the four more abundant species from bycatch to add value to these discarded animals and minimize their negative impact of the shrimp trawl fisheries on the environment. The four species of the bycatch will be collect in the region of Ubatuba, São Paulo, Brazil, by double-rig in a commercial shrimp trawling. The hydrolyzes process will be initiated using two commercial enzyme. The hydrolysates will be taken to Bioengineering and Microbial Dynamics at Food Interfaces (BIODYMIA) of the University of Lyon in France, where the antimicrobial activity in the protein hydrolysates will be analyzed. Additionally, the effect of the microencapsulation of the hydrolysates by pectin complex coacervation and subsequent spray-drying on the antioxidant activity and antimicrobial activity will be evaluated. The results will be discussed under the assistance of supervisor, Prof. Dr. Adem Gharsallaoui, who is known expert in proteins/polysaccharides interactions, antimicrobial packaging, biopolymers and microencapsulation and controlled release of food active. This internship opportunity allows the establishment of an international partnership with the Prof. Dr. Adem Gharsallaoui and will improve the scientific perspective and the network of the PhD student. Also, the PhD student will have the knowledge of a new technique and will be able to transfer this knowledge to Aquaculture Center and to Brazilian collaborators being able to start a new field of research.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAMARGO, TAVANI R.; MANTOAN, PAULO; RAMOS, PATRICIA; MONSERRAT, JOSE M.; PRENTICE, CARLOS; FERNANDES, CELIO C.; ZAMBUZZI, WILLIAN F.; VALENTI, WAGNER C.. ioactivity of the Protein Hydrolysates Obtained from the Most Abundant Crustacean Bycatc. MARINE BIOTECHNOLOGY, v. 23, n. 6, OCT 2021. (18/18995-2, 16/11182-0)

CAMARGO, TAVANI ROCHA; KHELISSA, SIMON; CHIHIB, NOUR EDDINE; DUMAS, EMILIE; WANG, JIAN; VALENTI, WAGNER C.; GHARSALLAOUI, ADEM. Preparation and Characterization of Microcapsules Containing Antioxidant Fish Protein Hydrolysates: a New Use of Bycatch in Brazil. MARINE BIOTECHNOLOGY, v. 23, n. 2, p. 321-330, APR 2021. (18/18995-2, 16/11182-0)

CAMARGO, TAVANI ROCHA; RAMOS, PATRICIA; MONSERRAT, JOSE M.; PRENTICE, CARLOS; FERNANDES, CELIO J. C.; ZAMBUZZI, WILLIAN F.; VALENTI, WAGNER C.. Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch. Food Chemistry, v. 342, APR 16 2021. (18/18995-2, 16/11182-0)