Jordan Kevin Magtaan, Brian Fitzpatrick, Ronan Murphy and Maria Hayes* Pages 1 - 17 ( 17 )
A large percentage of a fish's weight is generally discarded during fish processing. Reducing waste in products of marine origin is a subject of great interest within the scientific community. Pelagic by-products such as the structural protein collagen, which can be generated during the processing of fish, has been proposed as an alternative to terrestrial, mammalian sources due to advantages including high availability and low risk of zoonotic disease transmission. Gelatine has multiple possible applications, ranging from nutraceutical applications to cosmetics and has the advantage of being generally regarded as safe. In this multidisciplinary review, the chemistry of gelatine and its parent protein collagen, the chemical reactions to generate their hydrolysates and studies on their biological activities using animal cell culture are discussed.
fish gelatine hydrolysates, green chemistry, animal cell culture, cell health, bioactive peptides
Food Biosciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Oriel Marine Extracts, Drogheda, Co. Louth, School of Health & Human Performance, Dublin City University, Glasnevin, Dublin 9, Food Biosciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15