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Antimicrobial and radical scavenging properties of bovine collagen hydrolysates produced by Penicillium aurantiogriseum URM 4622 collagenase

Lima, Carolina A., Campos, Júlia Furtado, Filho, José L. Lima, Converti, Attilio, da Cunha, Maria G. Carneiro, Porto, Ana L. F.
Journal of food science and technology 2015 v.52 no.7 pp. 4459-4466
Bacillus subtilis, Escherichia coli, Penicillium aurantiogriseum, Staphylococcus aureus, antibacterial properties, antioxidant activity, cattle, collagen, collagenase, hydrolysates, hydrolysis, molecular weight, pH, peptides, temperature
A 2³ full factorial design was used to identify the main effects and interactions of pH, collagen concentration and temperature on the degree of collagen hydrolysis (DH) by collagenase from Penicillium aurantiogriseum URM 4622. Increases in both pH and collagen concentration improved DH, and a positive interaction effect was observed for these variables. On the other hand, temperature had a negative main effect on DH. The maximum value of DH (4.65 μg/mL) was achieved at 7.5 mg/mL collagen concentration, pH 8.0 and 25 °C. The peptide profile showed several peptides with molecular weights lower than 2 kDa and exhibited antibacterial activity against Escherichia coli, Bacillus subtilis and Staphylococcus aureus. An antioxidant activity of 84.7 ± 0.24 % towards the radical ABTS• + was obtained with 50 mg/mL hydrolysates. This study demonstrated that collagen hydrolysed by P. aurantiogriseum URM 4622 collagenase possesses interesting antibacterial and antioxidant activities.