Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity

Abstract

In this study, chicken breast meat was hydrolyzed enzymatically to obtain chicken meat hydrolysate with its molecular weight to a large extent (98%) less than 3000 Da. The hydrolysate was capable of binding bile acids dose-dependently. The potential hypolipidemic effect of this hydrolysate was evaluated in high-fat-fed hamsters. Total free amino acids in the hydrolysate were seven times higher than those in the chicken meat. As compared with high-fat control, the inclusion of hydrolysate resulted in decreased concentrations of serum TG (by 16-34%) and TC (by 6-20%). The animals fed hydrolysate at a high dose exhibited 30% lower serum LDL-C levels and maintained a higher ratio of HDL-C/LDL-C (0.54) than those fed casein (0.36). Moreover, higher levels of hydrolysate inclusion were associated with increased outputs of fecal bile acid and total lipid, suggesting an association between hypocholesterolemic potential and bile acid binding capacity of the chicken hydrolysate.Capacidad del hidrolizado de proteína de pollo para reducir el colesterol sérico mediante su actividad de unión a los ácidos de la bilis RESUMEN En el presente estudio se hidrolizó enzimáticamente carne de pechuga de pollo para obtener hidrolizado de carne de pollo con un peso molecular muy inferior (98%) a 3,000 Da. El hidrolizado pudo unir los ácidos biliares de modo dosis dependiente. Posteriormente, se evaluó el efecto hipolipidémico potencial de este hidrolizado en hámsteres alimentados con mucha grasa. Se verificó que, en el hidrolizado, el total de aminoácidos libres fue siete veces mayor que en la carne de pollo. En comparación con el control de alto contenido graso, la inclusión del hidrolizado dio lugar a una disminución de las concentraciones de TG (en 16-34%) y TC (en 6-20%) en el suero. Además, se constató que los animales alimentados con altas dosis de hidrolizado exhibieron niveles de LDL-C en suero 30% más bajos y mantuvieron una proporción más alta de HDL-C/LDL-C (0.54) que los alimentados con caseína (0.36). Asimismo, la inclusión de niveles más altos de hidrolizado se vinculó con un aumento de la producción de ácido biliar fecal y de lípidos totales, lo que sugiere una asociación entre el potencial hipocolesterolémico y la capacidad de unión de los ácidos biliares del hidrolizado de pollo.

Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates

“…According to Sun, Pan, Guo, and Li [ 19 ], chicken breast protein digested by papain under optimal conditions exhibited significant amounts of antioxidant activities in both in vitro and in vivo tests. Moreover, poultry meat hydrolysates showed antioxidant, anti-inflammatory, and serum cholesterol-lowering properties [ 19 , 21 , 22 ]. Enzymatically modified chicken proteins may be useful in producing such beneficial natural antioxidants.…”

Feeding of glucomannans and anthocyanins combination in the containing microparticle protein on fat digestibility and fat deposition on broiler chicken

“…Crude fiber from the feed after consumption will bind bile acids when they arrive in the digestive tract, causing the function of bile to help the absorption of fat to be inhibited. According to Wu et al (2020), bile acids that have been bound by crude fiber will be excreted from the body in the form of feces, resulting in a decrease in abdominal fat deposition.…”