{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T11:00:12Z","timestamp":1785236412170,"version":"3.55.0"},"reference-count":30,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004085","name":"Ministry of Education, Science and Technology","doi-asserted-by":"publisher","award":["NRF-2019R1I1A3A01062514"],"award-info":[{"award-number":["NRF-2019R1I1A3A01062514"]}],"id":[{"id":"10.13039\/501100004085","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>The recovery of amino acids and other important bioactive compounds from the comb penshell (Atrina pectinata) using subcritical water hydrolysis was performed. A wide range of extraction temperatures from 140 to 290 \u00b0C was used to evaluate the release of proteins and amino acids. The amount of crude protein was the highest (36.14 \u00b1 1.39 mg bovine serum albumin\/g) at 200 \u00b0C, whereas a further increase in temperature showed the degradation of the crude protein content. The highest amount of amino acids (74.80 mg\/g) was at 230 \u00b0C, indicating that the temperature range of 170\u2013230 \u00b0C is suitable for the extraction of protein-rich compounds using subcritical water hydrolysis. Molecular weights of the peptides obtained from comb penshell viscera decreased with the increasing temperature. SDS-PAGE revealed that the molecular weight of peptides present in the hydrolysates above the 200 \u00b0C extraction temperature was \u2264 1000 Da. Radical scavenging activities were analyzed to evaluate the antioxidant activities of the hydrolysates. A. pectinata hydrolysates also showed a particularly good antihypertensive activity, proving that this raw material can be an effective source of amino acids and marine bioactive peptides.<\/jats:p>","DOI":"10.3390\/md19030137","type":"journal-article","created":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T10:25:18Z","timestamp":1614594318000},"page":"137","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Amino Acid Profiles and Biopotentiality of Hydrolysates Obtained from Comb Penshell (Atrina pectinata) Viscera Using Subcritical Water Hydrolysis"],"prefix":"10.3390","volume":"19","author":[{"given":"Hee-Jeong","family":"Lee","sequence":"first","affiliation":[{"name":"Institute of Food Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"},{"name":"Department of Food and Nutrition, Kyungsung University, 309 Suyeong-ro, Nam-gu, Busan 48434, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0064-045X","authenticated-orcid":false,"given":"Vikash Chandra","family":"Roy","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"},{"name":"Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Truc Cong","family":"Ho","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin-Seok","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-Rin","family":"Jeong","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seung-Chan","family":"Lee","sequence":"additional","affiliation":[{"name":"Institute of Food Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sung-Yeol","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Byung-Soo","family":"Chun","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,3,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1111\/j.1749-7345.2011.00528.x","article-title":"Cultivation of Pen Shells: An Example with Atrina maura in Northwestern Mexico","volume":"42","author":"Soto","year":"2011","journal-title":"J. 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