Funcionais do Colágeno de Tilapia, Uma Revisão Sistemática

Autores

DOI:

https://doi.org/10.33448/rsd-v9i12.9219

Palavras-chave:

Antienvelhecimento; Antioxidante; Alimentos; Hidrolisado; Pele.

Resumo

Esta revisão sistemática teve como objetivo listar as propriedades funcionais atribuídas ao colágeno obtido da tilápia em estudos científicos. Os resultados mostraram que a propriedade antioxidante está relacionada à forma como o colágeno se apresenta e ao método de avaliação da atividade antioxidante. Foi observada uma maior atividade antioxidante no extrato hidrolisado de colágeno obtido da pele, que desempenha um papel importante no envelhecimento cronológico da pele e na capacidade inibitória do fotoenvelhecimento. As propriedades funcionais do hidrolisado de colágeno de tilápia devem ser objeto de análises futuras de forma a complementar esta pesquisa, antes de integrá-las à lista de alimentos ou ingredientes aplicáveis à indústria alimentícia.

Biografia do Autor

Tatiane Meneses Brandão , Universidade Federal do Piauí

Graduated in Full Degree in Biological Sciences at the State University of Piauí and in Food Technology at the Federal Institute of Piauí. Specialist in Psychopedagogy from the ISEPRO institute and master in Animal Sciences from the Federal University of Piauí. PhD student in Food and Nutrition. She works as a science teacher in elementary school and as a teacher of science teachers.

Michele Alves de Lima, Instituto Federal de Educação, Ciência e Tecnologia do Piauí

Professor of the Agribusiness course at the Federal Institute of Maranhão, Campus Caxias. Participates in the IFPI Food Technology and Processing Research Group. Master in Food and Nutrition - UFPI (2019). Specialist in Food Science - UFPel (2015). Graduation in Food Technology from the Federal Institute of Piauí - IFPI (2013). Experience in Food Science and Technology, specifically in Products of Plant Origin, with emphasis on Product Development from waste, Antioxidant Compounds and Quality Control in Food.

Larissa Lages Rodrigues, Universidade Federal do Piauí

Master's student in Food and Nutrition at the Federal University of Piauí (UFPI); Specialist in Environmental Management and Sustainable Development at Faculdade Evangélica do Meio Norte (FAEME); Specialist in Higher Education Teaching at Faculdade Evangélica do Meio Norte (FAEME); Undergraduate student in Food Technology at the Federal Institute of Piauí (IFPI); Technical Advisor to the National Service for Commercial Learning (SENAC - PI), responsible for the development and monitoring of Consultancies.

Rafael Gomes Abreu Bacelar, Universidade Federal do Piauí

Graduated in Veterinary Medicine from the Federal University of Piauí (2014), Master's degree in Animal Science from the Federal University of Piauí (2017) and high school from the Santo Afonso Rodriguez School (2008). Has experience in the area of ​​Veterinary Medicine.

Luciana Muratori Costa, Universidade Federal do Piauí

Pharmacist graduated from the Federal University of Piauí (UFPI), PhD in Biotechnology by the Postgraduate Program in Biotechnology - RENORBIO at UFPI. He has experience in Toxicology and Pharmacology, with emphasis on research on antimicrobial activity of products derived from plants.

Amilton Paulo Raposo Costa, Universidade Federal do Piauí

Graduated in Veterinary Medicine at Universidade Federal Fluminense (1980), Master in Veterinary Medicine - Physiopathology of Reproduction at Universidade Federal Fluminense (1991) and PhD in Biological Sciences - Physiology and Pharmacology, at Universidade Federal de Minas Gerais (2000). He is currently Full Professor at the Federal University of Piauí and CNPq productivity fellow. Has experience in Physiology, with emphasis on Endocrinology of Reproduction and Stress, acting on the following subjects: ovary, angiotensin, estrogenic and androgenic plants, thermoregulation and stress. Due to his basic training in Physiology, he develops collaborations in works from different areas of knowledge.

Robson Alves da Silva, Instituto Federal de Educação, Ciência e Tecnologia do Piauí

Graduated in Food Technology from the Federal Institute of Piauí - IFPI (2003), Master in Food Technology from the Federal University of Ceará - UFC (2006) and PhD in Genetics and Applied Toxicology from the Lutheran University of Brazil - ULBRA (2013). He is a professor at the Federal Institute of Piaui (IFPI), Director of Education at the Teresina Central Campus of the IFPI, Professor-Advisor of the Postgraduate Program in Food and Nutrition - PPGAN / UFPI and of the Intellectual Property and Technology Transfer for Innovation Program - PROFNIT / UFPI. Ad hoc consultant to CAPES, FAPEPI, UFC and IFMA. Has experience in the area of ​​Food Science and Technology and Mutagenesis. Acting mainly on the following topics: food quality control, fruit processing, evaluation of the antioxidant and antimutagenic activity of compounds present in food.

Maria Christina Sanches Muratori, Universidade Federal do Piauí

Full Professor at the Federal University of Piauí. Research Productivity Scholarship PQ-2 CNPq, Evaluator of the National Higher Education Assessment System (BASis). Graduated in Veterinary Medicine from Universidade Federal Fluminense (1982), Master in Veterinary Medicine (Veterinary Hygiene, Technological Processing of Products of Animal Origin) from Universidade Federal Fluminense (1991), PhD in Animal Science from Universidade Federal de Minas Gerais (2000) , Post-Doctorate at the Federal Rural University of Rio de Janeiro (2011). He has experience in the area of ​​Food Science and Technology, with an emphasis on Food Microbiology, acting mainly on the following topics: a) food bacteriology, coliforms, Salmonella, mycology, mycotoxicology and lactic acid bacteria b) quality management: hygiene food, good manufacturing practices, Hazard Analysis and Critical Control points (HACCP) c) study of food for marine shrimp farming (Litopeneaus vannamei) and for fish farming, d) technology and inspection of fish and by-products.

Referências

Bordignon, A. C. (2010). Caracterização da Pele e da Gelatina Extraída de Peles Congeladas e Salgadas de Tilápia do Nilo (Oreochromis niloticus) (Dissertation, Universidade Estadual de Maringá). Retrieved from http://www.dominiopublico.gov.br/pesquisa/DetalheObraForm.do?select_action=&co_obra=176199

Campos, D. M. (2008). Produção e Caracterização de Colágeno Tipo I e de Compósitos Hidroxiapatita-Colágeno para Regeneração Óssea (Dissertation, Universidade Federal do Rio de Janeiro). Retrieved from http://www.metalmat.ufrj.br/index.php/br/pesquisa/producao-academica/-7/2008-1/412--389/file

Choonpicharn, S.; Tateing, S.; Jaturasitha, S.; Rakariyatham, N.; Suree, N. & Niamsup, H. (2016). Identification of Bioactive Peptide from Oreochromis niloticus Skin Gelatin. Journal of Food Science and Technology, 53 (2): 1222–1229. doi:10.1007/s13197-015-2091-x

Dias, G. M. P. (2010). Avaliação do Perfil dos Peptídeos Bioativos do Queijo Coalho Fresco Produzidos no Município de Cachoeirinha – PE (Dissertation, Universidade Federal de Pernambuco). Retrieved from https://repositorio.ufpe.br/handle/123456789/2145

Doan, H. V.; Hoseinifar, S. H.; Dawood, M. A. O.; Chitmanat, C. & Tayyamath, K. (2017). Effects of Cordyceps militaris Spent Mushroom Substrate and Lactobacillus plantarum on Mucosal, Serum Immunology and Growth Performance of Nile Tilapia (Oreochromis niloticus). Fish and Shellfish Immunology, 70: 87-94. doi:10.1016/j.fsi.2017.09.002

Ennaas, N.; Hammami, R.; Gomaa, A.; Bédard, F.; Biron, E.; Subirade, M.; Beaulieu, L. & Fliss, I. (2016). Collagencin, an Antibacterial Peptide from Fish Collagen: Activity, Structure and Interaction Dynamics with Membrane. Biochemical and Biophysical Research Communications, 473 (2): 642-647. doi:10.1016/j.bbrc.2016.03.121

Ferraro, V.; Anton, M. & Santé-Lhoutellier, V. (2016). The “Sisters” α-Helices of Collagen, Elastin and Keratin Recovered from Animal By-Products: Functionality, Bioactivity and Trends of Application. Trends in Food Science and Technology, 51: 65-75. doi: 10.1016/j.tifs.2016.03.006

Fitzsimmons, K. Tilapia: (2000). The most important aquaculture species of the 21st century. In Proceedings from the Fifth International Symposium on Tilapia Aquaculture (pp. 3-8). Manila: American Tilapia Association and ICLARM.

Gómez-Guillén, M. C.; Giménez, B.; López-Caballero, M. E. & Montero, M. P. (2011). Functional and Bioactive Properties of Collagen and Gelatin from Alternative Sources. Food Hydrocolloids, 25 (8): 1813–1827. doi:10.1016/j.foodhyd.2011.02.007

Gómez, L. J.; Gómez, N. A.; Zapata, J. E.; López-García, G.; Cilla, A. & Alegría, A. (2019). In-vitro Antioxidant Capacity and Cytoprotective/Cytotoxic Effects Upon Caco-2 Cells of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates. Food Research International, 120: 52-61. doi:10.1016/j.foodres.2019.02.029

Hartmann, R. & Meisel, H. (2007). Food-Derived Peptides with Biological Activity: from Research to Food Applications. Current Opinion in Biotechnology, 18 (2): 163-169. doi:10.1016/j.copbio.2007.01.013

Huang, B. -B.; Lin, H. -C. & Chang, Y. -W. (2015). Analysis of Proteins and Potential Bioactive Peptides from Tilapia (Oreochromis spp.) Processing Co-Products Using Proteomic Techniques Coupled with BIOPEP Database. Journal of Functional Foods, 19 (Pt A): 629-640. doi:10.1016/j.jff.2015.09.065

Kim, S.K. & Venkatesan, J. (2014). Introduction to Sea Food Processing By-Products. In Kim, S. K., (Eds.), In Sea food Processing By-Products: Trends and Applications (pp. 2– 9). v. 2. New York: Springer-Verlag New York.

Krishnamoorthi, J.; Ramasamy, P.; Shanmugam, V. & Shanmugam, A. (2017). Isolation and partial characterization of collagen from outers kin of Sepiapharaonis (Ehrenberg, 1831) from Puducherry coast. Biochemistry and Biophysics Reports, 10: 39-45. doi:10.1016/j.bbrep.2017.02.006

Lee, E. J.; Hur, J.; Ham, S. A.; Jo, Y.; Lee, S.; Choi, M. J. & Seo, H. G. (2017).Fish Collagen Peptide Inhibits the Adipogenic Differentiation of Preadipocytes and Ameliorates Obesity in High Fat Diet-Fed Mice. International Journal of Biological Macromolecules, 104 (Pt A): 281-286. doi:10.1016/j.ijbiomac.2017.05.151

Liang, Q.; Wang, L.; He, Y.; Wang, Z.; Xu, J. & Ma, H. (2014). Hydrolysis Kinetics and Antioxidant Activity of Collagen Under Simulated Gastrointestinal Digestion. Journal of Functional Foods, 11: 493- 499. doi:10.1016/j.jff.2014.08.004

Ma, Q.; Liu, Q.; Yuan, L. & Zhuang, Y. (2018). Protective Effects of LSGYGP from Fish Skin Gelatin Hydrolysates on UVB-Induced MEFs by Regulation of Oxidative Stress and Matrix Metalloproteinase Activity. Nutrients, 10 (4): 1-12. doi:10.3390/nu10040420

Medina-Medrano, J. R.; Quiñones-Muñoz, T. A.; Arce-Ortíz, A.; Torruco-Uco, J. G.; Hernández-Martínez, R.; Lizardi-Jiménez, M. A. & Varela-Santos, E. (2019). Antioxidant Activity of Collagen Extracts Obtained from the Skin and Gills of Oreochromis sp. Journal of Medicinal Food, 22 (7): 1-7. doi:10.1089/jmf.2019.0013

Menezes, A. M. B.; Macedo, S. E. C.; Noal, R. B.; Fiterman, J.; Cukier, A.; Chatkin, J. M. & Fernandes, F. L. A. (2011). Tratamento farmacológico da DPOC. Jornal brasileiro de pneumologia. 37 (4): 527-543. doi.org/10.1590/S1806-37132011000400016

Ramos‚ I. P.; Vidotto-Magnoni‚ A. P. & Carvalho‚ E. D. (2008). Influence of cage fish farming on the diet of dominant fish species of a Brazilian reservoir (Tietê River‚ High Paraná River basin). Acta Limnologica Brasiliensia, 20 (3): 245-252.

Schadow, S.; Siebert, H. -C.; Lochnit, G.; Kordelle, J.; Rickert, M. & Steinmeyer, J. (2013). Collagen Metabolism of Human Osteoarthritic Articular Cartilage as Modulated by Bovine Collagen Hydrolysates. PLoS One, 8 (1): 1-9. doi:10.1371/journal.pone.0053955

Senaratne, L. S., Park, P. -J. & Kim, S. -K. (2006). Isolation and characterization of collagen from brown backed toadfish (Lagocephalus gloveri) skin. Bioresource Technology, 97 (2): 191–197. doi: 10.1016/j.biortech.2005.02.024

Silva, T. F. & Penna, A. L. B. (2012). Colágeno: Características químicas e propriedades funcionais. Revista do Instituto Adolfo Lutz, 71 (3): 530-539.

Thuanthong, M.; De Gobba, C.; Sirinupong, N.; Youravong, W. & Otte, J. (2017). Purification and Characterization of Angiotensin-Converting Enzyme-Inhibitory Peptides from Nile Tilapia (Oreochromis niloticus) Skin Gelatine Produced by an Enzymatic Membrane Reactor. Journal of Functional Foods, 36: 243-254. doi:10.1016/j.jff.2017.07.011

Wang, L.; Jiang, Y.; Wang, X.; Zhou, J.; Cui, H.; Xu, W.; He, Y.; Ma, H. & Gao, R. (2018). Effect of oral administration of collagen hydrolysates from Nile tilapia on the chronologically aged skin. Journal of Functional Foods, 44: 112-117. doi:10.1016/j.jff.2018.03.005

Wang, W. & De Mejia, E. G. (2005). A New Frontier in Soy Bioactive Peptides that May Prevent Age‐related Chronic Diseases. Comprehensive Reviews in Food Science and Food Safety, 4: 63-78. doi:10.1111/j.1541-4337.2005.tb00075.x

Wang, Z.; Wang, Q.; Wang, L.; Xu, W.; He, Y.; Li, Y.; He, S. & Ma. H. (2017). Improvement of Skin Condition by Oral Administration of Collagen Hydrolysates in Chronologically Aged Mice. Journal of the Science of Food and Agriculture, 97 (9): 2721-2726. doi: 10.1002/jsfa.8098

Downloads

Publicado

19/12/2020

Como Citar

BRANDÃO , T. M.; LIMA, M. A. de .; RODRIGUES, L. L. .; BACELAR, R. G. A. .; COSTA, L. M. .; COSTA, A. P. R. .; SILVA, R. A. da .; MURATORI, M. C. S. . Funcionais do Colágeno de Tilapia, Uma Revisão Sistemática. Research, Society and Development, [S. l.], v. 9, n. 12, p. e2069129219, 2020. DOI: 10.33448/rsd-v9i12.9219. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/9219. Acesso em: 25 nov. 2024.

Edição

v. 9 n. 12

Seção

Artigos de Revisão

Licença

Copyright (c) 2020 Tatiane Meneses Brandão ; Michele Alves de Lima; Larissa Lages Rodrigues; Rafael Gomes Abreu Bacelar; Luciana Muratori Costa; Amilton Paulo Raposo Costa; Robson Alves da Silva; Maria Christina Sanches Muratori

Creative Commons License
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.

Autores que publicam nesta revista concordam com os seguintes termos:

1) Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista.

2) Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.

3) Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado.