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

dc.contributor.authorIndriani S.
dc.contributor.authorKarnjanapratum S.
dc.contributor.authorNirmal N.P.
dc.contributor.authorNalinanon S.
dc.contributor.otherMahidol University
dc.date.accessioned2023-05-16T10:41:08Z
dc.date.available2023-05-16T10:41:08Z
dc.date.issued2023-03-01
dc.description.abstractAmphibians 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.
dc.identifier.citationFoods Vol.12 No.6 (2023)
dc.identifier.doi10.3390/foods12061282
dc.identifier.eissn23048158
dc.identifier.scopus2-s2.0-85151321185
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/81444
dc.rights.holderSCOPUS
dc.subjectAgricultural and Biological Sciences
dc.titleAmphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application
dc.typeReview
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85151321185&origin=inward
oaire.citation.issue6
oaire.citation.titleFoods
oaire.citation.volume12
oairecerif.author.affiliationWalailak University
oairecerif.author.affiliationKing Mongkut's Institute of Technology Ladkrabang
oairecerif.author.affiliationMahidol University

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