Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities
The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the...
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| Format: | Article |
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Springer Science and Business Media
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112058/ |
| _version_ | 1848865844514258944 |
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| author | Abd Rashid, Nur Yuhasliza Indran, Santhiya Ravi Abdul Manan, Musaalbakri Pa’ee, Khairul Faizal Saari, Nazamid Faizal Wong, Fadzlie Wong |
| author_facet | Abd Rashid, Nur Yuhasliza Indran, Santhiya Ravi Abdul Manan, Musaalbakri Pa’ee, Khairul Faizal Saari, Nazamid Faizal Wong, Fadzlie Wong |
| author_sort | Abd Rashid, Nur Yuhasliza |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the Bacillus licheniformis fermentative approach. Besides the various FBs and strain type used, this study was significant for its detailed analysis exploring the effect of the FB’s nutritional and amino acid (AA) contents on antioxidant and antibacterial activities, as well as the nutritional qualities of the FPHs. The B. licheniformis fermentation improved the FBs nutritional quality by increasing protein digestibility and essential AA content. The highest degree of hydrolysis (DH) was linked to soluble protein concentration, and there was a significant correlation (R2 = 0.9) between the DH and protein yields in the samples. The FPHs demonstrated stronger DPPH (32.5–58.4%) and ABTS (74.8–90.1%) antiradical activities and ferrous chelating activity (25.3–59.9%) than that of the FBs (p < 0.05), resulting from B. licheniformis metabolism that impacted on the generation of a higher content of hydrophobic and polar AAs. The fraction 3–10 kDa exhibited the highest peptide concentration and antioxidant activity due to the synergistic interactions between peptides with different molecular weights. However, all FPHs showed no significant (p > 0.05) difference in growth inhibition against all tested pathogens compared to their FBs. Hence, KL FBs valorisation into high-value products like bioactive FPH by microbial fermentation serves as a green strategy to improve waste management and advocate a circular and sustainable bioeconomy. Graphical Abstract: (Figure presented.) © The Author(s), under exclusive licence to Springer Nature B.V. 2024. |
| first_indexed | 2025-11-15T14:11:10Z |
| format | Article |
| id | upm-112058 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:11:10Z |
| publishDate | 2024 |
| publisher | Springer Science and Business Media |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1120582024-10-28T03:33:37Z http://psasir.upm.edu.my/id/eprint/112058/ Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities Abd Rashid, Nur Yuhasliza Indran, Santhiya Ravi Abdul Manan, Musaalbakri Pa’ee, Khairul Faizal Saari, Nazamid Faizal Wong, Fadzlie Wong The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the Bacillus licheniformis fermentative approach. Besides the various FBs and strain type used, this study was significant for its detailed analysis exploring the effect of the FB’s nutritional and amino acid (AA) contents on antioxidant and antibacterial activities, as well as the nutritional qualities of the FPHs. The B. licheniformis fermentation improved the FBs nutritional quality by increasing protein digestibility and essential AA content. The highest degree of hydrolysis (DH) was linked to soluble protein concentration, and there was a significant correlation (R2 = 0.9) between the DH and protein yields in the samples. The FPHs demonstrated stronger DPPH (32.5–58.4%) and ABTS (74.8–90.1%) antiradical activities and ferrous chelating activity (25.3–59.9%) than that of the FBs (p < 0.05), resulting from B. licheniformis metabolism that impacted on the generation of a higher content of hydrophobic and polar AAs. The fraction 3–10 kDa exhibited the highest peptide concentration and antioxidant activity due to the synergistic interactions between peptides with different molecular weights. However, all FPHs showed no significant (p > 0.05) difference in growth inhibition against all tested pathogens compared to their FBs. Hence, KL FBs valorisation into high-value products like bioactive FPH by microbial fermentation serves as a green strategy to improve waste management and advocate a circular and sustainable bioeconomy. Graphical Abstract: (Figure presented.) © The Author(s), under exclusive licence to Springer Nature B.V. 2024. Springer Science and Business Media 2024 Article PeerReviewed Abd Rashid, Nur Yuhasliza and Indran, Santhiya Ravi and Abdul Manan, Musaalbakri and Pa’ee, Khairul Faizal and Saari, Nazamid and Faizal Wong, Fadzlie Wong (2024) Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities. Waste and Biomass Valorization, 15 (5). pp. 3169-3185. ISSN 1877-2641 https://link.springer.com/article/10.1007/s12649-024-02430-6 10.1007/s12649-024-02430-6 |
| spellingShingle | Abd Rashid, Nur Yuhasliza Indran, Santhiya Ravi Abdul Manan, Musaalbakri Pa’ee, Khairul Faizal Saari, Nazamid Faizal Wong, Fadzlie Wong Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| title | Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| title_full | Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| title_fullStr | Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| title_full_unstemmed | Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| title_short | Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| title_sort | valorization of malaysian fish sausage (keropok lekor) by-products into bioactive fish protein hydrolysate by bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities |
| url | http://psasir.upm.edu.my/id/eprint/112058/ http://psasir.upm.edu.my/id/eprint/112058/ http://psasir.upm.edu.my/id/eprint/112058/ |