College of Fisheries and Ocean Sciences (CFOS)


Mussel Biotechnology Program – Project 1 “Development and characterization of bioactive protein and lipid products from mussels” by Dr. Sharon N. Nuñal

Mussel Biotechnology Program, funded by Department of Science and Technology- Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD), is composed of two projects Project 1 “Development and characterization of bioactive protein and lipid products from mussels” under Dr. Sharon N. Nuñal (UP Visayas-Miagao) and Project 2 “Extraction and Utilization of Mussel Glycogen” under Dr. Leni Yap-Dejeto (UP Visayas-Tacloban). The program generally aims to develop high value products from Philippine Mussels.

Project 1 of Dr. Nuñal is implemented from January 2, 2019 to December 31, 2021. The primary objective of this study is to develop and characterize the bioactive protein and lipid components of the three different species of mussel Perna viridis, Modulus phillipinarium and Mytella charruana. This project creates an opportunity to utilize mussel for other purposes aside from its being a protein source for human and animals. Known for its high protein content, mussel can also provide significant percentage of bioactive compounds which can be derived from proteins, peptides and amino acids. The challenge addressed by this study is to isolate bioactive compounds from P. viridis that can be incorporated to food as functional ingredient to provide benefits beyond nutrition. It can also be a source of natural antioxidants that may be used as a substitute to synthetic ones such as butylated hydroxyanisole (BHA) and Butylated hydroxytuluene (BHT) which have long term safety problems. Food-grade extraction protocols will be employed without compromising the stability of the compound and significantly contribute alteration of the food components to which these compounds will be incorporated. Further, this study will also look into the potential of the mussels as a source of lipids with anti-inflammatory activities and nutritional supplement. From offering an alternative use of mussel, this study will also assist in the maximum utilization of the species towards an improved market and income for mussel producers and the industry as whole. The results of the project will be beneficial to the general consumers; mussel farmers, researchers, and food supplement industry partners.

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