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Comparative properties and bioinformatics of peptides from red and yellow skipjack tuna (Katsuwonus pelamis) roes
Journal article   Open access   Peer reviewed

Comparative properties and bioinformatics of peptides from red and yellow skipjack tuna (Katsuwonus pelamis) roes

Thithi Phetchthumrongchai, Parinda Meeparn, Pramvadee Tepwong, Sutasinee Chintong, Mantira Hawangjoo, Sittiruk Roytrakul, Teerasak E-kobon, Costas Stathopoulos and Wanwimol Klaypradit
Applied Food Research, Vol.6(2), 102454
2026
DOI: https://doi.org/10.1016/j.afres.2026.102454
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Published (Version of Record) Open Access CC BY-NC-ND V4.0

Abstract

Bioactive peptides Bioinformatics Functional ingredient Hydrolysates Skipjack tuna roes
To date, there is limited research on comparative protein hydrolysates and bioactive peptides derived from yellow (immature) and red (mature) skipjack tuna (Katsuwonus pelamis) roes. Therefore, this study aimed to compare the physical, chemical, functional, and putative bioactive properties of protein hydrolysates obtained from yellow and red skipjack tuna roes produced by thermal hydrolysis using an autoclave and enzymatic hydrolysis using Alcalase (1.0%w/v) and trypsin (1.0%w/v). Hydrolysates yield ranged from 7.64 to 8.48% for yellow roe and 7.95–8.75% for red roe. Enzymatic hydrolysis, particularly with Alcalase, resulted in higher DH values, whereas autoclave treatment produced smaller peptide fragments with a smeared band pattern. All hydrolysates exhibited high solubility (>90%) and foaming capacity. Amino acid analysis revealed comparable profiles between yellow and red roe hydrolysates, characterized by high proportions of cysteine, glycine, and arginine, as well as a balanced distribution of hydrophilic and hydrophobic amino acids. Proteomic and bioinformatics analyses predicted a wide range of bioactive peptides, with anti-hypertensive peptides being the most predominant (55.80% and 56.31% in yellow and red tuna roe hydrolysates, respectively), followed by anti-viral, anti-microbial, anti-inflammatory, and anti-cancer peptides. Additionally, eight peptide sequences with high probability scores (>0.75), ranging from 14 to 38 amino acids in length, exhibited multiple predicted bioactivities. These findings demonstrate that skipjack tuna roe hydrolysates, regardless of maturity stage, are promising sources of multifunctional bioactive peptides for functional foods and nutraceuticals, supporting the value-added utilization of tuna processing by-products.

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