Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate

Kumar, Deepak; Tarafdar, Ayon; Dass, Sneh Lata; Pareek, Sunil; Badgujar, Prarabdh C.

doi:10.1007/s13197-022-05437-w

Cited by 3 publications

(5 citation statements)

References 19 publications

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“…In a similar research work, the enzymatic hydrolysate of cod protein was size‐fractionated, and it was found that the low M W fraction (<3 kD) has higher levels of free and antioxidant amino acids as compared to intact protein, unfractionated hydrolysate, and the high M W fraction (5 < kD) (Farvin et al, 2016). In another study, the Flavourzyme‐hydrolyzed spent hen meat was size‐fractionated, and it was found that the smallest peptide fraction (<5 kD) has the highest antioxidant activity (Kumar et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions

Akbarbaglu

Tamjidi

Sarabandi

et al. 2023

Food Science & Nutrition

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Nowadays, with increasing human population and industrialization, and changing lifestyle, there are some concerns regarding to poor quality of foods and prevalence of chronic diseases. Therefore, scientists and manufacturers are trying to produce functional foods by fortifying food products with natural bioactive compounds. Some of the most common health-promoting substances include polyphenols, carotenoids, anthocyanins, vitamins, minerals, probiotics, fatty acids, phytosterols, and bioactive peptides.Proteins are inexpensive, economic, available, and rich sources of bioactive peptides. Protein-derived bioactive peptides are specific encrypted and inactive fragments within the parent protein, which may exert various health-enhancing functions after release by different methods, such as enzymolysis (Udenigwe, 2014). Some of their beneficial physiological effects include anti-aging, anti-cancer,

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Section: Resultsmentioning

confidence: 99%

“…In another study, the Flavourzyme-hydrolyzed spent hen meat was size-fractionated, and it was found that the smallest peptide fraction (<5 kD) has the highest antioxidant activity (Kumar et al, 2022).…”

Section: Dpph and Abts Radicals Scavengingmentioning

confidence: 99%

Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions

Akbarbaglu

Tamjidi

Sarabandi

et al. 2023

Food Science & Nutrition

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“…The microcapsules of the essential oils were able to reduce the concentration of Escherichia coli by 0.8-1.8 log CFU per mL. 45…”

Section: Protein Polymersmentioning

confidence: 95%

“…The microcapsules of the essential oils were able to reduce the concentration of Escherichia coli by 0.8–1.8 log CFU per mL. 45 Zhong et al also used the freeze-drying method to prepare corn prolamin protein-fish oil nanoparticles. The product yield was greater than 90%, and the particle size ranged from 350 to 450 nm.…”

Section: Food Ingredients With Microencapsulated Wall Materialsmentioning

confidence: 99%

Advances in the preparation and application of microencapsulation to protect food functional ingredients

et al. 2023

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“…A variety of bioactive substances were also confirmed to be enriched in spent laying hens [ 6 , 7 ]. Many value-added processes have been developed to improve the utilization of spent chicken over the past decades, such as in functional foods [ 8 , 9 ] and biomaterials [ 10 , 11 ]. Among these processes, taking full advantage of spent chickens as a source of food can be both convenient and environmentally friendly, particularly during times of food shortage.…”

Section: Introductionmentioning

confidence: 99%

The Implications in Meat Quality and Nutrition by Comparing the Metabolites of Pectoral Muscle between Adult Indigenous Chickens and Commercial Laying Hens

et al. 2023

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Aged chickens are often a secondary dietary choice, owing to the poor organoleptic qualities of their meat. With regard to the meat quality of chickens, the metabolic profiles of pectoral muscle in Guangyuan grey chickens (group G) and Hy-Line grey hens (group H) aged 55 weeks were compared via ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). A total of 74 metabolites were identified with differential changes in the ion model. Lipids and lipid-like molecules comprised the largest proportion among the different metabolites. The content of myristic acid and palmitic acid were found to be higher in the pectoral muscle of group G, while group H showed significantly higher levels of glycerophospholipid molecules, such as LPC(18:2/0:0), Pi(38:5), Pc(16:0/16:0), and Pe(16:1e/14-hdohe). KEGG pathway analysis indicated that the abundant metabolites in group G were mainly involved in energy metabolism and fatty acid biosynthesis and metabolism, whereas those of group H were mainly attributed to the metabolism of unsaturated fatty acids and amino acids. Overall, the differences in lipid and amino acid metabolism in pectoral muscle appear to be responsible for the difference in meat quality between indigenous chickens and commercial laying hens.

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Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate

Cited by 3 publications

References 19 publications

Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions

Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions

Advances in the preparation and application of microencapsulation to protect food functional ingredients

The Implications in Meat Quality and Nutrition by Comparing the Metabolites of Pectoral Muscle between Adult Indigenous Chickens and Commercial Laying Hens

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