Science Journal of Chemistry
Volume 7, Issue 1, February 2019, Pages: 19-25
Received: Feb. 26, 2019;
Accepted: Apr. 10, 2019;
Published: May 7, 2019
Views 711 Downloads 161
Mahouglo Barnabé Houéssou, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Chimène Agrippine Rodogune Yélouassi, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Wilfried Zanmenou, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Issiakou Mossi, Laboratory of Study and Research in Applied Chemistry, University of Abomey-Calavi, Cotonou, Benin
Fidèle Suanon, Laboratory of Physical Chemistry, University of Abomey-Calavi, Cotonou, Benin
Pierre Dossou-Yovo, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
In Benin fermented fish (lanhouin) are often considered as food reserved for poor people, so these are commodities considered as by-products of fishing. To get the population to consider fermented fish as first choice food products, we decided to determine the fatty acid and amino acid composition of fermented Scomberomorus tritor. For this, after fermentation and drying of Scomberomorus tritor, gas chromatography coupled with mass spectrometry (GC / MS) and high performance liquid chromatography (HPLC) were used as methods of analysis. The results of these analyzes revealed thirty-five (35) fatty acids, including fifteen (15) saturated fatty acids (SFA), nine (09) monounsaturated fatty acids (MUFA) and eleven (11) polyunsaturated fatty acids (PUFA), and seventeen (17)) amino acids including nine (09) non-essential amino acids and eight (08) essential amino acids counted in fermented Scomberomorus tritor. Therefore, these results show a very large richness in nutrients (fatty acids and amino acids) of the fermented Scomberomorus tritor.
Mahouglo Barnabé Houéssou,
Chimène Agrippine Rodogune Yélouassi,
Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin, Science Journal of Chemistry.
Vol. 7, No. 1,
2019, pp. 19-25.
Ackman, R. G and W. M. N. Ratnayake, 1989. Fish Oils, Seal Oils, Esters and Acids Are all from of Om ega-3 Intake Equ al. In: H eath Effects of Fish Oils. Derleyen and R. K. Chandra, (Eds.). Arts Biomedical Publisher and Distributors, Newfoundland, pp: 373-393.
Gibson, R. A., 1988. The effect of diets containing fish and fish oils on disease risk factors in humans. J. Med., 18: 713-731.
Magali, C., C. Prancose, P. Henri, P. Anne and P. M arin, 1990. Effect of salmon oil and corn oil on plasma lipid level and hepato biliary cholesterol metabolism in rats. Acta Biochemica l. Biop hy. 1046: 40-45.
Hege M. W. O., I. S. S toakn es, J. F. Remme, M. Kierstad and M. Synnes, 2005. Proximate composition, fatty acids and lipid class composition of the muscle from deep sea teleost and elasmobranch 437., Comp. Biochem. Physiol., Part B, 140 (3): 437-443.
Calder, P. C., 2004. Long-chain n 3 fatty acids and cardiovascular disease: further evidence and insights. Nutr. Res., 24: 761-772.
Cao XJ and Hur BK. 2005. Separation of EPA and DHA from fish oil using modified zeolite 13x and supercritical CO2. J Ind Eng Chem 11, 762-768.
Correa APA, Peixoto CA, Goncalves LAG and Cabral FA. 2008. Fractionation of fish oil with supercritical carbon dioxide. J Food Eng 88, 381-387.
Jeong YS, Song SK, Lee SJ and Hur BK. 2006. The growth and EPA synthesis of Shewanella oneidensis MR-1 and expectation of EPA biosynthetic pathway. Biotechnol Bioprocess Eng 11, 127-133.
Lee SJ, Jeong YS, Kim DU, Seo JW and Hur BK., 2006. Eicosapentaenoic acid (EPA) biosynthetic gene cluster of Shewanella oneidensis MR-1: cloning, heterologous expression and effects of temperature and glucose on the production of EPA in Escherichia coli. Biotechnol Bioprocess Eng 11, 510-515.
Su KP, Huang SY, Chiu CC and Shen WW., 2003. Omega-3 fatty acids in major depressive disorder. Eur Neuropsychopharm 13 (4), 267–271.
Naliwaiko K, Araújo RLF, Da Fonseca RV, Castilho JC, Andreatini R, Bellissimo MI, Oliveira BH, Martins EF, Curi R, Fernandes LC and Ferraz AC. 2004. Effects of fish oil on the central nervous sys- tem: A New Potential Antidepressant. Nutr Neurosci 7 (2), 91–99.
Green P, Hermesh H, Monselise A, Marom S, Presburger G and Weiz- man A., 2006. Red cell membrane omega-3 fatty acids are de- creased in nondepressed patients with social anxiety disorder. Eur Neuropsychopharm 16 (2), 107–113.
Yehuda S, Rabinovitz S and Mostofsky DI., 2005. Mixture of essential fatty acids lowers test anxiety. Nutr Neurosci 8 (4), 265–267. Yildiz N, Tuna S, Doker O and Alimli AC. 2007. Micronization of salicylic acid and taxol (paclitaxel) by rapid expansion of supercritical fluids (RESS). J Supercrit Fluid 41, 440-451.
Nemets B, Stahl Z, Belmaker RH., 2002. Addition of omega-3 fatty acid to maintenance medication treatment for recurrent unipolar depressive disorder. Am J Psychiat 159 (3), 477–479.
Mahan, L. K. and S. Escott-Stump., 2005. Krause: alimentos, nutricao & dietoterapia, 11th ed. Sao Paulo, pp: 1280.
Who, 2007. “Protein and amino acid requirements in human nutrition,” WHO Technical Report series 935, World Health Organization, Geneva, Switzerland.
Bimal Mohanty, 2014, Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition, Journal of Amino Acids. Volume 2014, Article ID 269797, 7 pages.
Romain Jeantet et al., 2008, Science des aliments, Vol. 1, édition TEC & DOC.
Osman H, Suriah AR, Law EC (2001) Fatty acid composition and cholesterolcontent of selected marine fish in Malaysian waters. Food Chem 73: 55-60.
Dossou-Yovo, P. (2002). Justification biochimique de l’amélioration des procédés traditionnels de production du lanhouin au Bénin, Thèse de Doctorat, Université technologique d’Etat de Krasnodar, Russie. P. 129.
Pasoz, M., J. M. Gallardo, J. L. Torres and I. Medina, 2005. Activity of grape polyphones as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 92: 547-557.
Bayir, A., H. I. Haliloglu, A. N. Sirkecioglu N. M. Aras, 2006. Fatty acid composition in some selected marine fish species living in Turkish waters. Journal of the Science of Food and Agriculture, 86: 163-168.
Guizani S. et al., 2015. Seasonal variation of chemical and fatty acids composition in atlantic mackerel from the Tunisian Northern-East Coast. J Food Process Technol 2015, 6: 9.
Chen YQ, Edwards IJ, Kridel SJ, Thornburg T, Berquin IM (2007). Dietary fat- gene interaction in cancer. Can Meta Rev 26: 535-551.
Wallace PD (1991). Seasonal variations in fat content of mackerel (Scomber scombrus) caught in the English Channel. Fish Res Techn Rep.
Kromann N, Green A., 1980. Epidemiological studies in the Upernavik district, Greenland. Incidence of some chronic diseases 1950-1974. Acta Med Scand. 208: 401-406.
Das UN., 2000. Beneficial actions of polyunsaturated fatty acids in cardiovascular diseases: but, how and why? Prostaglandins Leukot Essent Fat Acids; 63: 351–362.
VonSchacky C, Harris WS. Cardiovascular benefits of omega-3 fatty acids. Cardiovasc Res. 2007; 73: 310–315.
Diamond IR, Sterescu A, Pencharz PB, Wales PW., 2008. The rationale for the use of parenteral omega-3 lipids in children with short bowel syndrome and liver disease. Pediatr Surg Int. 24: 773–778.
Song C, Zhao S., 2007. Omega-3 fatty acid eicosapentaenoic acid. A new treatment for psychiatric and neurodegenerative diseases: a review of clinical investigations. Expert Opin Investig Drugs. 16: 1627–1638.
Calviello G, Serini S, Piccioni E., 2007. n-3 polyunsaturated fatty acids and the prevention of colorectal cancer: molecular mechanisms involved. Curr Med Chem. 14: 3059–3069.
Reisman J, Schachter HM, Dales RE, Tran K, Kourad K, Barnes D, Sampson M, Morrison A, Gaboury I, Blackman J., 2006. Treating asthma with omega-3 fatty acids: where is the evidence? A systematic review. BMC Complement Altern Med. 6: 26–34.
Das L, Bhaumik E, Raychaudhuri U, Chakraborty R (2011) Role of nutraceuticals in human health. J Food Sci Technol. doi: 10.1007/s13197-011-0269-4.
Anil K. Gupta et al., 2014, Essential fatty acids as functional components of foods-a review, J Food Sci Technol. 51 (10): 2289–2303.
Kang JX, Leaf A., 2000. Prevention of fatal cardiac arrhythmias by polyunsaturated fatty acids. Am J Clin Nutr. 71: 202S–207S.
Mozaffarian D, Longstreth WT, Lemaitre RN, Manolio TA, Kuller LH, Burke GL, Siscovick DS., 2005. Fish consumption and stroke risk in elderly individuals: the cardiovascular health study. Arch Intern Med. 165: 200–206.
Leaf A, Xiao YF, Kang JX, Billman GE., 2003. Prevention of sudden cardiac deaths by n-polyunsaturated fatty acids. Pharmacol Ther. 98: 355–377.
Fukumoto Y, Deguchi JO, Libby P, Rabkin-Aikawa E, Sakata Y, Chin MT, Hill CC, Lawler PR, Varo N, Schoen FY, Krane SM, Aikawa M., 2004. Genetically determined resistance to collagenase action augments interstitial collagen accumulation in atherosclerotic plaques. Circulation. 110: 1953–1959.
Chen H, Li D, Roberts GJ, Saldeen T, Mehta JL., 2003. Eicosapentaenoic acid inhibits hypoxia-reoxygenation-induced injury by attenuating upregulation of MMP-1 in adult rat myocytes. Cardiovasc Res. 59: 7–13.
Kris-Etherton P, Eckel RH, Howard BV, Jeor SS, Bazzarre TL., 2001. Lyon diet heart study. Benefits of a mediterranean—style national cholesterol education program/American heart association step 1 dietary pattern on cardio vascular disease circulation. 103: 1823–1825.
Vanschoonbeek K, de Maat MP, Heemskerk JW., 2003. Fish oil consumption and reduction of arterial disease. J Nutr. 133: 657–660.
Qi K, Seo T, Al-Haideri M, Worgall TS, Vogel T, Carpentier YA, Deckelbaum RJ., 2002; Omega-3 triglycerides modify blood clearance and tissue targeting pathways of lipid emulsions. Biochemistry. 41: 3119–3127.
Qi K, Al-Haideri M, Seo T, Carpentier YA, Deckelbaum RJ., 2003. Effects of particle size on blood clearance and tissue uptake of lipid emulsions with different triglyceride compositions. J Parenter Enteral Nutr. 27: 58–64.
Stilwell W, Wassall SR., 2003. Docosahexaenoic acid: membrane properties of a unique fatty acid. Chem Phys Lipids. 126: 1–27.
Svennerholm L., 1968. Distribution and fatty acid composition of phosphoglycerides in normal human brain. J Lipid Res. 9: 570–579.
Litman BJ, Niu SL, Polozova A, Mitchell DC., 2001. The role of docosahexaenoic acid containing phospholipids in modulating G protein-coupled signaling pathways: visual transduction. J Mol Neurosci. 16: 237–242.
Birch EE, Garfield S, Hoffman DR, Uauy R, Birch DG., 2000. A randomized controlled trial of early dietary supply of long-chain polyunsaturated fatty acids and mental development in term infants. Dev Med Child Neurol. 42: 174–181.
Youdim KA, Martin A, Joseph JA., 2000. Essential fatty acids and the brain: possible health Implications. Int J Dev Neurosci. 18: 383–399.
Wu G., 2010. “Functional amino acids in growth, reproduction, and health,” Advances in Nutrition, vol. 1, no. 1, pp. 31–37.
Wang W., Wu Z., Dai Z., Yang Y., Wang J., and Wu G., 2013. “Glycine metabolism in animals and humans: implications for nutrition and health,” Amino Acids, vol. 45, no. 3, pp. 463–477.
Etzel M. R., 2004 “Manufacture and use of dairy protein fractions,” Journal of Nutrition, vol. 134, no. 4, pp. 996S–1002S.
De Bandt J. P. and Cynober L., 2006. “Therapeutic use of branched- chain amino acids in burn, trauma, and sepsis,” Journal of Nutrition, vol. 185, no. 1, pp. 308S–313S.
Mischoulon D. and Fava M., 2002. “Role of S-adenosyl-L-methionine in the treatment of depression: a review of the evidence,” American Journal of Clinical Nutrition, vol. 76, no. 5.
Hou H., Li B., and Zhao X., 2011. “Enzymatic hydrolysis of defatted mackerel protein with low bitter taste,” Journal of Ocean Univer- sity of China, vol. 10, no. 1, pp. 85–92.
Sathivel S., Smiley S., Prinyawiwatkul W., and Bechtel P. J., 2005. “Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates,” Journal of Food Science, vol. 70, no. 6, pp. C401–C406.
Segura R. and Ventura J. L., 1988. “Effect of L-tryptophan supplemen- tation on exercise performance,” International Journal of Sports Medicine, vol. 9, no. 5, pp. 301–305.
Richard D. M., Dawes M. A., Mathias C. W., Acheson A., Hill-Kapturczak N., and Dougherty D. M., 2009. “L-tryptophan: Basic metabolic functions, behavioral research and therapeutic indications,” International Journal of Tryptophan Research, vol. 2, no. 1, pp. 45–60.
Liao S. M., Du Q. S., Meng J. Z., Pang Z. W., and Huang R. B., 2013. “The multiple roles of histidine in protein interactions,” Chemistry Central Journal, vol. 7, article 44.
Heimann W., 1982. Fundamental of Food Chemistry, AVI Publishing Company, Westport, Conn, USA.
Chen C., Sander J. E., and Dale N. M., 2003. “The effect of dietary lysine deficiency on the immune response to Newcastle disease vaccination in chickens,” Avian Diseases, vol. 47, no. 4, pp. 1346–1351.
Hyland K., 2007. “Inherited disorders affecting dopamine and sero- tonin: critical neurotransmitters derived from aromatic amino acids,” Journal of Nutrition, vol. 137, no. 6, pp. 1568S–1572S.
Charlton M., 2006. “Branched chain amino acid enriched supplements as therapy for liver disease,” Journal of Nutrition, vol. 136, no. 1, pp. 295S–298S.