In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods

Abstract

Proteins in delimed tannery fleshings were fermentatively hydrolysed using Enterococcus faecium NCIM5335 and also hydrolysed using mild organic acids (formic acid and propionic acid). The liquor portion containing hydrolysed proteins was spray dried, in both the cases, to obtain a powder. The spray dried powder was evaluated for in vitro antioxidant activities with respect to scavenging different free radicals and antibacterial properties against nine different pathogens. Fermentation and acid hydrolysates scavenged 83 and 75.3% of 2,2-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radicals, respectively, at a protein concentration of 0.25 mg. Further, fermentation hydrolysate showed higher 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of 59% as compared to 56% scavenging by acid hydrolysate at a protein concentration of 5 mg. Acid hydrolysate exhibited lesser (82.3%) peroxy radical scavenging compared to hydrolysate from fermentation (88.2%) at a protein concentration of 10 mg. However, acid hydrolysate exhibited higher (89.2%) superoxide anion scavenging while its fermentation counterpart showed lower activity (85.4%) at 2.5 mg hydrolysate protein. Well as superoxide anion scavenging properties. All the in vitro antioxidant properties exhibited dose dependency. Fermentation hydrolysate exhibited maximum antagonistic activity against Salmonella typhi FB231, from among host of pathogens evaluated. Both the hydrolysates have potential to be ingredients in animal feeds and can help reduce oxidative stress in the animals.

Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

“…In general, all the values reported here are lower than the ABTS radical scavenging capacities recently obtained for hydrolysed porcine tissues (Damgaard et al 2014). Nonetheless, the activity of the hydrolysates in the present study are in the range of those observed for hydrolysates made from tannery fleshings (Balakrishnan et al 2011) and fermented shrimp biowaste (Sachindra and Bhaskar 2008), and higher than those of hydrolysates from patin (fish) sarcoplasmic protein made with Alcalase or papain (IC 50~0 .8-0.9 mg/mL; Najafian and Babji 2014). All the hydrolysates had lower ABTS radical scavenging capacities compared to trolox but similar to that of ascorbic acid, showing their potential for antioxidant ingredients.…”

Antioxidant capacity of hydrolyzed porcine tissues

“…) and are higher than the values reported for hydrolysates of tannery fleshings (Balakrishnan et al. ) and fermented shrimp biowaste assayed at 50 μ g/mL (Sachindra and Bhaskar ), once again highlighting the value of the porcine tissues as potential substrates for antioxidant hydrolysates.…”

“…; Balakrishnan et al. ). Nevertheless, the order of hydrolysates, ranging from high to low radical scavenging capacity, was the same for both assays, except for the lung and heart samples.…”

Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India

“…Antioxidant activity was expressed in μg ascorbic acid equivalent per mg of protein; while, DPPH radical scavenging was expressed as percentage. ABTS radical scavenging was determined as described in Balakrishnan et al (2011) and scavenging was expressed as percentage. The reducing power of both the samples were determined as per the method of Oyaizu (1986) and expressed as change in absorbance at 700 nm.…”