PubAg

Main content area

Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative

Author:
Przybylski, Rémi, Firdaous, Loubna, Châtaigné, Gabrielle, Dhulster, Pascal, Nedjar, Naïma
Source:
Food chemistry 2016 v.211 pp. 306-313
ISSN:
0308-8146
Subject:
anti-infective properties, antimicrobial peptides, butylated hydroxytoluene, cattle, food safety, hemoglobin, hydrolysis, hydrophilicity, lipid peroxidation, meat, pepsin, preservatives, rancidity, refrigeration, slaughterhouses
Abstract:
Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137–141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of α137–141 production (to 807.95±41.03mgL−1). The α137–141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The α137–141 peptide also inhibited the microbial growths under refrigeration during 14days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT).
Agid:
5260939