Amphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application

Author:

Indriani Sylvia1ORCID,Karnjanapratum Supatra23,Nirmal Nilesh Prakash4ORCID,Nalinanon Sitthipong1ORCID

Affiliation:

1. School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand

2. Professional Culinary Arts Program, School of Management, Walailak University, Nakhon Si Thammarat 80161, Thailand

3. Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand

4. Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand

Abstract

Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these wastes can be utilized to extract protein and bioactive peptides (BPs). Various BPs have been extracted and reported for numerous biological activities such as antioxidant, antimicrobial, anticancer, antidiabetic, etc. The main BPs identified were brevinins, bombesins, dermaseptins, esculentins, magainin, temporins, tigerinins, and salamandrins. This review provides a comprehensive discussion on various BPs isolated and identified from different amphibian skins or skin secretion and their biological activities. The general nutritional composition and production statues of amphibians were described. Additionally, multiple constraints against the utilization of amphibian skin and secretions are reported. Finally, the prospective applications of BPs in food and biomedical industries are presented such as multifunctional food additives and/or supplements as well as drug delivery agents.

Funder

King Mongkut's Institute of Technology Ladkrabang

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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