In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8059-8067

  Chakka, Ashok Kumar ^a   Elias, Mercy ^a   Jini, R ^a   Sakhare, P Z ^a   Bhaskar, N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant; Chicken liver protein hydrolysates; Enzymatic hydrolysis; Fermentation; Poultry byproducts

Indexed keywords

ANIMALS; ANTIOXIDANTS; BYPRODUCTS; FERMENTATION; FREE RADICALS; HYDROLYSIS; LACTIC ACID; OXYGEN; PLANTS (BOTANY); PROTEINS;

ANTAGONISTIC ACTIVITY; ANTI-BACTERIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIBACTERIAL PROPERTIES; LISTERIA MONOCYTOGENES; PEDIOCOCCUS ACIDILACTICI; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY;

ENZYMATIC HYDROLYSIS;

EID: 84947489242     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1920-2     Document Type: Article

References (37)

1. Abdul L, Mrghni A, Michio M (2010) A review of meat protein hydrolysates and hypertension. Meat Sci 86:110–118
2. Adje EY, Balti R, Kouach M, Dhulster P, Guillochon D, Nedjar-Arroume N (2011) Obtaining antimicrobial peptides by controlled peptic hydrolysis of bovine hemoglobin. Int J Biol Macromol 49:143–153
3. AOAC (2000) Official Methods of Analysis, 16th edn. Association of Official Analytical Chemists, Washington DC
4. Bhaskar N, Modi VK, Govindaraju K, Radha C, Lalitha RG (2007a) Utilization of meat industry by products: protein hydrolysate fromsheep visceral mass. Bioresour Technol 98:388–394
5. Bhaskar N, Thomas B, Radha C, Lalitha RG (2007b) Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresour Technol 99:335–343
6. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Phys 37:911–917
7. Bowes VA, Julian RJ (1988) Organ weights of normal broiler chickens and those dying of sudden death syndrome. Can Vet J 29:153–156
8. Chandini S, Ganesan P, Bhaskar N (2008) In vitro antioxidant activities of three selected brown seaweeds of India. Food Chem 107:707–713
9. FAO (2012) Statistical Yearbook. Food and Agriculture Organization of the United Nations, Rome, pp 198–200
10. Gbogouri GA, Linder M, Fanni J, Parmentier M (2004) Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates. J Food Sci 69:615–622
11. Geis AJ, Singh R, Teuber MJ (1983) Potential of lactic streptococci to produce bactericin. Appl Environ Microbiol 45:205–211
12. Heo SJ, Park EJ, Lee KW, Jeon YJ (2005) Antioxidant activities of enzymatic extracts from brown seaweeds. Bioresour Technol 96:1613–1623
13. Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841–1856
14. Ito N, Hiroze M, Fukushima G, Tauda H, Shira T, Tatematsu M (1986) Studies on antioxidant; their carcinogenic and modifying effects on chemical carcinogensis. Food Chem Toxicol 24:1071–1081
15. Jamdar SN, Harikumar P (2005) Autolytic degradation of chicken intestinal proteins. Biores Technol 96:1276–1284
16. Jini R, Swapna HC, Amit KR, Vrinda R, Prakash MH, Sachindra NM, Bhaskar N (2011) Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste. Braz J Microbiol 42:1516–1525
17. Joseph TR, Reynolds PR, Declan B, Gerald FF, Catherine S (2011) Bioactive peptides from muscle sources: meat and fish. Nutrhu 3:765–791
18. Jung WJ, Kuk JH, Kim KY, Park RD (2005) Demineralization of red crab shell waste by lactic acid fermentation. Microb Biotechnol 67:851–854
19. Kim YN (2011) Vitamins. In: Leo MLN, Fidel T (eds) Handbook of analysis of edible animal by-products. CRC Press Boca Raton, FL, pp 161–182
20. Klompong V, Benjakul S, Kantachote D, Shahidi F (2007) Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem 102:1317–1327
21. Kristinsson HG, Rasco BA (2000) Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J Agric Food Chem 48:657–66
22. Lambert RJW, Skandamis PN, Coote PJ, Nychas GJE (2001) A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol 91:453–462
23. Liaset B, Lied E, Espe M (2000) Enzymatic hydrolysis of by-products from the fish filleting industry; chemical characterization and nutritional evaluation. J Sci Food Agric 80:581–589
24. Metna (2013) Application of Lactic Acid Bacteria fermentation for utilizing poultry Giblets: optimization of fermentation conditions. India: CSIR- central food technological research institute; M.tech. thesis. p. 44–48
25. Mullaly MM, O’Callaghan DM, Fitzgerald RJ, Donnelly WJ, Dalton JP (1995) Zymogen activation in pancreatic endoproteolytic preparations and influence on some whey protein characteristics. J Food Sci 60:227–233
26. Nalinanon S, Benjakul S, Kishimura H, Shahidi F (2011) Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chem 124:1354–1362
27. Nana TH, John HM (1994) Quality of fish protein hydrolysates from herring (Clupea harengus). J Food Sci 59:76–79
28. Onuh JO, Girgih AT, Aluko RE, Aliani M (2014) In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions. Food Chem 150:366–373
29. Pihlanto A, Korhonen H (2003) Bioactive peptides and proteins. Adv Food Sci Nutrition Res 47:175–276
30. Radha C, Kumar PR, Prakash V (2007) Preparation and characterization of a protein hydrolysate from an oilseed flour mixture. Food Chem 106:1166–1174
31. Rustad T (2003) Utilization of marine by-products. Electr J Environ Agric Food Chem 2:458–463
32. Sachindra NM, Bhaskar N (2008) In-vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresour Technol 99:9013–9016
33. Shahidi F, Han XQ, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285–293
34. Sun Y, Daodong P, Yuxing G, Li J (2012) Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity. Food Chem Toxicol 50:3397–3404
35. Wu HC, Chen HM, Shiau CY (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 36:949–957
36. Xie ZJ, Huang JR, Xu XM, Jin ZY (2008) Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem 111:370–376
37. Zhu KX, Zhou HM, Qian HF (2006) Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochem 41:1296–1302