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Foods
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High-Value Utilization of Marine Biological Resources
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High-Value Utilization of Marine Biological Resources

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (10 August 2024) | Viewed by 5073

Special Issue Editor

Dr. Rongfeng Li

E-Mail Website
Guest Editor
Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
Interests: marine functional polysaccharide; glycosaminoglycan; anticoagulant polysaccharide; glycoprotein; polysaccharide biosynthesis and biotransformation; marine drug; functional food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Marine biological resources, including marine animals, plants, and microorganisms, contain many bioactive molecules, such as proteins, polysaccharides, unsaturated fatty acids, taurine, astaxanthin, etc. With the development of modern biotechnologies, marine biological resources are further processed using biological engineering, enzyme engineering, cell engineering, and other biotechnologies, which develop many high-value products, such as health seafood, marine drugs, marine agricultural products, marine cosmetics, functional materials, and medical biomaterials. In addition, processing by-products such as shells, bones, visceral organs, the boiling solutions of fish, shrimp, crab, oyster, scallops, sea cucumber, jellyfish, seaweeds, etc., still have many bioactive substances. These by-products can also be added with much more value by using advanced processing technology. Thus, research on the preparation, isolation, characterization, bioactive, structure, function, structure–effect relationship, and application of marine biological resources and processing by-products is significant for the high-value utilization of marine biological resources.

In the present Special Issue, we welcome original research articles and reviews related to food.

You may choose our Joint Special Issue in Marine Drugs. 

Dr. Rongfeng Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • marine biological resources
  • seafood processsing
  • valorization of by-products
  • marine bioactive moleculars
  • marine proteins/enzymes and peptides
  • marine polysaccharides and oligosaccharides
  • marine natural products
  • marine drugs

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Published Papers (4 papers)

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Editorial

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3 pages, 158 KiB  
Editorial
High-Value Utilization of Marine Biological Resources
by Rongfeng Li and Pengcheng Li
Foods 2023, 12(22), 4054; https://doi.org/10.3390/foods12224054 - 7 Nov 2023
Viewed by 1377
Abstract
The ocean covers 71% of the surface of our planet and comprises a diverse variety of biological resources—a combination of marine animals, marine plants, and marine microorganisms that have economic value for human beings [...] Full article
(This article belongs to the Special Issue High-Value Utilization of Marine Biological Resources)

Research

Jump to: Editorial

20 pages, 9207 KiB  
Article
Antioxidant Activity of Protein Hydrolysates from Redlip Mullet (Chelon haematocheilus) Muscle and Byproducts
by Khawaja Muhammad Imran Bashir, Sukwasa Chakniramol, Sana Mansoor, Alexander Jahn, Man-Gi Cho and Jae-Suk Choi
Foods 2024, 13(18), 3009; https://doi.org/10.3390/foods13183009 - 23 Sep 2024
Viewed by 944
Abstract
Fish muscle and byproducts represent a valuable source of bioactive compounds, with their protein hydrolysates exhibiting noteworthy antioxidant properties. This study assessed the antioxidant activity of protein hydrolysates derived from the muscle and byproducts of redlip mullet (Chelon haematocheilus), utilizing different [...] Read more.
Fish muscle and byproducts represent a valuable source of bioactive compounds, with their protein hydrolysates exhibiting noteworthy antioxidant properties. This study assessed the antioxidant activity of protein hydrolysates derived from the muscle and byproducts of redlip mullet (Chelon haematocheilus), utilizing different proteases (Neutrase, Alcalase, and Protamex). Hydrolysates were prepared from various parts of the fish, including muscle (white and red meat) and byproducts (frames, head, viscera, fins, skin, and scales). The enzymatic hydrolysis resulted in the highest degree of hydrolysis, achieving 83.24 ± 1.45% for skin at 60 min and 82.14 ± 4.35% for head at 30 min, when treated with Neutrase. Frames treated with Neutrase exhibited the highest protein concentration, measured at 1873.01 ± 71.11 µg/mL at 15 min. Significantly, skin hydrolysates treated with Protamex showed the highest DPPH• scavenging activity (70.07 ± 3.99% at 120 min), while those treated with Alcalase demonstrated the highest ABTS• scavenging activity (93.47 ± 0.02% at 15 min). The highest superoxide dismutase (SOD) activity (92.01 ± 1.47%) was observed in head hydrolysates treated with Protamex after 90 min. These results suggest that C. haematocheilus protein hydrolysates possess significant antioxidant activity within a short time frame of less than 120 min. Full article
(This article belongs to the Special Issue High-Value Utilization of Marine Biological Resources)
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13 pages, 2542 KiB  
Article
Potential Skin Health Benefits of Abalone By-Products Suggested by Their Effects on MAPKS and PI3K/AKT/NF-kB Signaling Pathways in HDF and HaCaT Cells
by Eun-A Kim, Nalae Kang, Jun-Ho Heo, Areumi Park, Seong-Yeong Heo, Chang-Ik Ko, Yong-Seok Ahn, Ginnae Ahn and Soo-Jin Heo
Foods 2024, 13(18), 2902; https://doi.org/10.3390/foods13182902 - 13 Sep 2024
Cited by 1 | Viewed by 929
Abstract
Abalone, a marine edible gastropod with nutritional value, is a popular seafood delicacy worldwide, especially in Asia; however, viscera by-products are generally discarded during processing. Therefore, we investigated the skin health benefits of abalone viscera ultrasonic extract (AVU) in human dermal fibroblasts (HDFs) [...] Read more.
Abalone, a marine edible gastropod with nutritional value, is a popular seafood delicacy worldwide, especially in Asia; however, viscera by-products are generally discarded during processing. Therefore, we investigated the skin health benefits of abalone viscera ultrasonic extract (AVU) in human dermal fibroblasts (HDFs) and human keratinocyte (HaCaT) cells. AVU showed valuable protein contents, indicating that it is a worthy and safe material for industrial application. AVU increased collagen synthesis production and messenger RNA (mRNA) expression of Collagen Type I Alpha 1, 2, and 3 chains through the transforming growth factor beta/suppressor of mother against the decapentaplegic pathway in HDF cells. AVU also increased hyaluronic acid production, upregulated Hyaluronan Synthases 1, 2, and 3, filaggrin and aquaporin3 mRNA levels, and downregulated hyaluronidase mRNA levels in HaCaT cells. Furthermore, mechanistic studies showed that AVU increased the phosphorylation of extracellular signal-regulated kinase, p38, and cyclic AMP response-binding protein activation. AVU activated the transcription factors, phosphoinositide 3-kinase, protein kinase B, and nuclear factor kappa B cell p65 and downregulated the degranulation of inhibitory kappa B in HaCaT cells. Studies of hyaluronic acid production in AVU by inhibiting EKR, p38 and NF-κB have shown that p38 MAPK and NF-κB signaling are pivotal mechanisms, particularly in the AVU. These results demonstrated that AVU produced from by-products may improve skin health and may thus be used as a functional food and cosmetics ingredient. Full article
(This article belongs to the Special Issue High-Value Utilization of Marine Biological Resources)
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18 pages, 6603 KiB  
Article
Comparison of Structural and Physicochemical Characteristics of Skin Collagen from Chum Salmon (Cold-Water Fish) and Nile Tilapia (Warm-Water Fish)
by Yan Zheng, Yushuang Li, Cong Ke, Xiyuan Gao, Zhiyu Liu and Junde Chen
Foods 2024, 13(8), 1213; https://doi.org/10.3390/foods13081213 - 16 Apr 2024
Viewed by 1320
Abstract
This study compared collagens from cold-water and warm-water fish for their structural, rheological, and functional properties, and explored their potential applications, aiming to realize the high-value utilization of marine biological resources. To this end, chum salmon skin collagen (CSSC) and Nile tilapia skin [...] Read more.
This study compared collagens from cold-water and warm-water fish for their structural, rheological, and functional properties, and explored their potential applications, aiming to realize the high-value utilization of marine biological resources. To this end, chum salmon skin collagen (CSSC) and Nile tilapia skin collagen (NTSC) were both successfully extracted. Collagens from the two species had different primary and secondary structures, with NTSC having a higher molecular weight, imino acid content, and α-helices and β-turns content. The denaturation temperatures were 12.01 °C for CSSC and 31.31 °C for NTSC. CSSC was dominated by viscous behavior and its structure varied with temperature, while NTSC was dominated by elastic behavior and its structure remained stable with temperature. Both collagens had good oil holding capacity, foaming capacity, and emulsifying activity, but NTSC had better water holding capacity and foaming and emulsifying stability. Their different properties make CSSC more suitable for the preservation of frozen and chilled foods and the production of sparkling beverages, and give NTSC greater potential in biofunctional materials and solid food processing. Full article
(This article belongs to the Special Issue High-Value Utilization of Marine Biological Resources)
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