Review Potensi Pemanfaatan Protein Hewani Hidrolisat untuk Penanganan Stunting
Keywords:
protein hydrolysate, stunting, nutrition
Abstract
Stunting is a priority nutritional problem that must be resolved immediately because it
can have an impact on an individual's quality of life in the future. Providing animal
protein in the form of protein hydrolyzate is considered to be a breakthrough to
overcome this problem. The complete amino acid content in protein hydrolyzate can
influence the signaling of the mechanistic target of rapamycin complex 1 (mTORC1)
which can improve individual growth and development. Protein hydrolyzate can be
prepared chemically, microbiologically, and enzymatically. Protein hydrolyzate has a
good level of safety and quality when used to intervene in stunting problems. This
product can also be given alone or in combination with other ingredients through
nutrification in various products. Therefore the use of protein hydrolyzate has the
potential to be used as a product to overcome stunting problems
References
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Soliman A, De Sanctis V, Alaaraj N, Ahmed S, Alyafei F, Hamed N, et al. Early and long-term
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Esfarjani F, Roustaee R, Mohammadi-Nasrabadi F, Esmaillzadeh A. Major dietary patterns in
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Maulidiana AR, Sutjiati E. Low intake of essential amino acids and other risk factors of stunting
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Semba RD, Shardell M, Sakr Ashour FA, Moaddel R, Trehan I, Maleta KM, et al. Child Stunting
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Takahara T, Amemiya Y, Sugiyama R, Maki M, Shibata H. Amino acid-dependent control of
mTORC1 signaling: A variety of regulatory modes. J Biomed Sci. 2020;27(1):1–16.
Castro-Gómez P, Garcia-Serrano A, Visioli F, Fontecha J. Relevance of dietary
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source foods, rich in essential amino acids, are important for linear growth and development of
young children in low- and middle-income countries. Matern Child Nutr. 2022;18(1):1–12.
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food products roles in environment- A review. South Asian J Food Technol Environ.
2017;03(01):465–72.
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Food and Nutrition Research. Elsevier Inc.; 2017. 109–159 p. Available from:
http://dx.doi.org/10.1016/bs.afnr.2016.10.003
Eko Irianto H, Nuri Fawzya Y. FISH protein hydrolysates: Their potential application for
prevention of stunting. Med Res Innov. 2018;2(4):1–2.
Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, et al. Impact of
Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy
Protein Hydrolysates Incorporated into Novel Cookies. Foods. 2023;12(1).
Annisa S, Darmanto YS, Amalia U. The Effect of Various Fish Species On Fish Protein
Hydrolysate With The Addition of Papain Enzyme). SAINTEK Perikan Indones J Fish Sci
Technol. 2017;13(1):24.
Matsuoka R, Kurihara H, Nishijima N, Oda Y, Handa A. Egg white hydrolysate retains the
nutritional value of proteins and is quickly absorbed in rats. Sci World J. 2019;2019.
Chasanah E, Susilowati R, Yuwono P, Zilda DS, Fawzya YN. Amino acid profile of biologically
processed fish protein hydrolysate (FPH) using local enzyme to combat stunting. IOP Conf
Ser Earth Environ Sci. 2019;278(1).
Sinthusamran S, Benjakul S, Kijroongrojana K, Prodpran T. Chemical, physical, rheological
and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of
Pacific white shrimp. J Food Sci Technol [Internet]. 2019;56(3):1145–54. Available from:
https://doi.org/10.1007/s13197-019-03575-2
Luna GC, Martin-Gonzalez FS, Mauer LJ, Liceaga AM. Cricket (Acheta domesticus) protein
hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and
tortilla chips. J Insects as Food Feed. 2021;7(1):109–20.
Nesse KO, Nagalakshmi AP, Marimuthu P, Singh M. Efficacy of a fish protein hydrolysate in
malnourished children. Indian J Clin Biochem. 2011;26(4):360–5.
model-based estimates. 2022.
Soliman A, De Sanctis V, Alaaraj N, Ahmed S, Alyafei F, Hamed N, et al. Early and long-term
consequences of nutritional stunting: From childhood to adulthood. Acta Biomed. 2021;92(1):1–
12.
Esfarjani F, Roustaee R, Mohammadi-Nasrabadi F, Esmaillzadeh A. Major dietary patterns in
relation to stunting among children in Tehran, Iran. J Heal Popul Nutr. 2013;31(2):202–10.
Bahagia Febriani AD, Daud D, Rauf S, Nawing HD, Ganda IJ, Salekede SB, et al. Risk factors
and nutritional profiles associated with stunting in children. Pediatr Gastroenterol Hepatol Nutr.
2020;23(5):457–63.
Maulidiana AR, Sutjiati E. Low intake of essential amino acids and other risk factors of stunting
among under-five children in Malang City, East Java, Indonesia. J Public health Res.
2021;10(2):220–6.
Semba RD, Shardell M, Sakr Ashour FA, Moaddel R, Trehan I, Maleta KM, et al. Child Stunting
is Associated with Low Circulating Essential Amino Acids. EBioMedicine [Internet]. 2016;6:246–
52. Available from: https://www.sciencedirect.com/science/article/pii/S235239641630069X
Takahara T, Amemiya Y, Sugiyama R, Maki M, Shibata H. Amino acid-dependent control of
mTORC1 signaling: A variety of regulatory modes. J Biomed Sci. 2020;27(1):1–16.
Castro-Gómez P, Garcia-Serrano A, Visioli F, Fontecha J. Relevance of dietary
glycerophospholipids and sphingolipids to human health. Prostaglandins Leukot Essent Fatty
Acids. 2015 Oct;101:41–51.
Day L, Cakebread JA, Loveday SM. Food proteins from animals and plants: Differences in the
nutritional and functional properties. Trends Food Sci Technol [Internet]. 2022;119(June
2021):428–42. Available from: https://doi.org/10.1016/j.tifs.2021.12.020
Parikh P, Semba R, Manary M, Swaminathan S, Udomkesmalee E, Bos R, et al. Animal
source foods, rich in essential amino acids, are important for linear growth and development of
young children in low- and middle-income countries. Matern Child Nutr. 2022;18(1):1–12.
Kumar V, Chandra S, Kumar K, Goyal SK, Kumar L, Kumar A. Perishable and non-perishable
food products roles in environment- A review. South Asian J Food Technol Environ.
2017;03(01):465–72.
Nasri M. Protein Hydrolysates and Biopeptides: Production, Biological Activities, and
Applications in Foods and Health Benefits. A Review [Internet]. 1st ed. Vol. 81, Advances in
Food and Nutrition Research. Elsevier Inc.; 2017. 109–159 p. Available from:
http://dx.doi.org/10.1016/bs.afnr.2016.10.003
Eko Irianto H, Nuri Fawzya Y. FISH protein hydrolysates: Their potential application for
prevention of stunting. Med Res Innov. 2018;2(4):1–2.
Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, et al. Impact of
Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy
Protein Hydrolysates Incorporated into Novel Cookies. Foods. 2023;12(1).
Annisa S, Darmanto YS, Amalia U. The Effect of Various Fish Species On Fish Protein
Hydrolysate With The Addition of Papain Enzyme). SAINTEK Perikan Indones J Fish Sci
Technol. 2017;13(1):24.
Matsuoka R, Kurihara H, Nishijima N, Oda Y, Handa A. Egg white hydrolysate retains the
nutritional value of proteins and is quickly absorbed in rats. Sci World J. 2019;2019.
Chasanah E, Susilowati R, Yuwono P, Zilda DS, Fawzya YN. Amino acid profile of biologically
processed fish protein hydrolysate (FPH) using local enzyme to combat stunting. IOP Conf
Ser Earth Environ Sci. 2019;278(1).
Sinthusamran S, Benjakul S, Kijroongrojana K, Prodpran T. Chemical, physical, rheological
and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of
Pacific white shrimp. J Food Sci Technol [Internet]. 2019;56(3):1145–54. Available from:
https://doi.org/10.1007/s13197-019-03575-2
Luna GC, Martin-Gonzalez FS, Mauer LJ, Liceaga AM. Cricket (Acheta domesticus) protein
hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and
tortilla chips. J Insects as Food Feed. 2021;7(1):109–20.
Nesse KO, Nagalakshmi AP, Marimuthu P, Singh M. Efficacy of a fish protein hydrolysate in
malnourished children. Indian J Clin Biochem. 2011;26(4):360–5.
Published
2023-07-07
Section
Articles
