Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme

Abstract

Oxidative stress is implicated in human diseases including cancer or neurodegenerative diseases. On the other hand, lipid and microbial spoilage are the main issues of food degradation. Bioactive peptides with antioxidant and antimicrobial activity could solve both problems and create an opportunity to improve the sustainability of the meat industry. Recently, meat by-products are subject of numerous studies to produce antioxidant peptides, highlighting pork liver as a potential source of hydrolysates. To achieve this purpose, pork liver was digested with Flavourzyme at four reaction times (4, 6, 8, and 10 h) and filtered with cut-offs of 5, 10, and 30-kDa molecular weight. Monitoring hydrolysis with SDS-PAGE showed that the reaction was almost complete. Free amino acid profile exhibited that aliphatic and aromatic amino acids were released in a higher amount at longer reaction times. Heat map analysis demonstrated that a hydrolysis time beyond 6 h, displayed a differential amino acid pattern enabling us to optimize the enzymatic reaction. Antioxidant activity was assessed using ABTS, DPPH, FRAP, and ORAC tests, while antimicrobial assay was carried out against Gram-positive and Gram-negative. ABTS and DPPH values revealed that hydrolysates showed a high antioxidant capacity, as well as an inhibition of growth of Brochothrix thermosphata particularly 30 kDa hydrolysates.

Valorization of porcine by-products: a combined process for protein hydrolysates and hydroxyapatite production

“…These valuable compounds could revalue the by-products, while mitigating the environmental and economic issues caused by the meat industry. Furthermore, the antioxidant properties related with these compounds offers an alternative to synthetic additives, which are linked with adverse effects on human health (Borrajo et al 2020a ).…”

Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments

“…According to papain specificity, the presence of such cysteine and/or aromatic residues in generated peptides may have contributed to its excellent antibacterial activity. The PPH produced by papain may quickly interfere with the internal microbial cytoplasm membrane surface [ 16 ], resulting in the breakdown of the microbial cell membrane and, ultimately, the inability to survive [ 26 , 62 ]. There was no difference in the zone of inhibition in both microorganisms between fresh placenta and Flavourzyme-made PPH, indicating that the generated peptides catalyzed by Flavourzyme had a lower antibacterial effect ( Table 3 ).…”

“…Alcalase is a serine endopeptidase that can produce a combination of short peptides [ 15 ]. Flavourzyme is a mixture of endoprotease and exoprotease with the capacity to break polypeptides between and at their ends with broad specificity [ 16 ]. As a result, distinct peptide sequences with variable chain lengths can be produced by hydrolyzing different protein substrates with these three proteases.…”

Pork liver protein hydrolysates as extenders of pork patties shelf‐life

“…The hydrolysates were obtained following the methodology described by Borrajo et al . (2020a,b). Briefly, pork livers, diced and devoid of fatty and connective tissues, were mixed with ice in a proportion 1:1 (w/w) using a cutter (Talsa K3, Valencia, Spain).…”