Browsing by Author "Brassesco, Maria Emilia"
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- Collagen-based bioactive bromelain hydrolysate from salt-cured cod skinPublication . Coscueta, Ezequiel R.; Brassesco, Maria Emilia; Pintado, ManuelaConsiderable amounts of fish processing by-products are discarded each year. About 30% of this material may be skin and bone. Fish skin has more than 80% of its total protein content as collagen. Furthermore, in recent years, there has been a growing demand for collagen-based peptides due to their beneficial health effects. So, the objective of the present study was to optimise the obtaining bioactive hydrolysates from salt-cured cod skin using the protease Bromelain at 0.5% (w/w) concentration. This study developed a sustainable process that consumes less time and energy and uses an alternative source as raw material. In addition, bromelain allows hydrolysates with important antioxidant (ORAC, 514 μmol Trolox Equivalent/g protein) and antihypertensive activities (inhibition of ACE, IC50 of 166 μg protein/mL) as well as excellent biocompatibility with dermal and subcutaneous cells.
- First bioactive characterization of the skin mucus from Portugal coastal fish halobatrachus didactylusPublication . Cunha, Marta; Coscueta, Ezequiel R.; Brassesco, Maria Emilia; Almada, Frederico; Gonçalves, David; Pintado, ManuelaThe marine environment has several promising features for the discovery of new molecules. The oceans have half of the planet’s biodiversity and are a harsh environment for aquatic organisms challenging them to have a set of bioactive molecules to survive [1]. It is well known the mucus secreted by fish epidermis works as a defense barrier against harmful elements from the external environment [2]. Therefore, this study aimed to explore some bioactive properties such as antimicrobial activity (agar drop diffusion method), antioxidant activity (ABTS and ORAC scavenging assays) and ACE inhibitory activity (iACE) exerted by the mucus collected scraping the Halobatrachus didactylus skin, from the Tagus estuary. Direct drop application did not show inhibitory activity on the growth of E. coli and S. aureus. The protein contentin the mucus, determined by the bicinchoninic acid methodology, was 13260 ± 342 μg BSA/mL. The antioxidant activity resulted in 1.49 ± 0.04 μmol TE/mL for ABTS and 5.47 ± 0.8 μmol TE/mL for ORAC. iACE resulted in an IC50 of 60 ± 7 μg protein/mL. Also, a peptidic profile of the mucus was obtained through size exclusion chromatography showing a shortchain peptide profile (> 3000 Da) as general distribution, which is consistent with the observed bioactivities. In conclusion, fish mucus peptide fraction showed potential as an antioxidant and even more so as an antihypertensive, but not as an antimicrobial. Furthermore, more studies are needed to discover the key molecules behind these bioactivities.
- First bioactive characterization of the skin mucus from Portugal coastal fish Halobatrachus didactylusPublication . Cunha, Marta; Coscueta, Ezequiel R.; Brassesco, Maria Emilia; Almada, Frederico; Gonçalves, David; Pintado, Manuela
- Food system resilience thinking: from digital to integralPublication . Brassesco, Maria Emilia; Pintado, Manuela; Coscueta, Ezequiel R.The current food system is directly influenced by the increase in environmental problems and nutritional inequality globally. Financial and political collapses, health crises, excessive urbanization, and rapid industrialization are some of the principal factors threatening the food supply's security. The food system needs a profound transformation to avoid ecosystem destabilization and a global food crisis. Concerning this transformation, we are certain that the first step for a successful food system change is global resilience thinking. To reach an integrated food system, we proposed introducing the resilient concept linked with other known concepts, such as circular economy and sustainability. A resilient food system can recover over time, ensuring the supply of sustainable and quality food and access to all. This would mean redesigning the value chains in the food system, re-educating consumers to implement a healthier diet, and introducing technology such as digital innovation. Re-evaluating these relevant points, redesigning the focus of the food system, not only for economic efficiency but also including significant trade-offs, or valuing other services in the food system, are essential to reaching the desired resilience.