Production of Antidiabetic Peptides from Fish Waste

The underutilized fishery resources, such as non-commercial species and by-products generated on board and in land (e.g. heads, trimmings, skin and others), are an opportunity to obtain food products for human consumption, in line with the Sustainable Development Goals. Fish contains high-quality protein, with a content on a wet basis normally ranging from 15 to 25%, an adequate amino acid profile and good digestibility. Enzymatic hydrolysis of proteins releases peptides that may exert several physiological effects by interacting with human metabolism. Fish waste materials have been reported as a compelling source of antidiabetic peptides, which could be employed as ingredients to fortify foodstuffs intended for nutraceutical applications. This chapter provides a review of the production and characterization of antidiabetic peptides from fish waste protein, the mechanisms explaining their antidiabetic effect and their potential incorporation in food matrices as functional ingredients.