Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation

El‐Saadony, Mohamed T.; Khalil, Osama; Osman, Ali; Alshilawi, Mashaeal S.; Taha, Ayman E.; Aboelenin, Salama Mostafa; Shukry, Mustafa; Saad, Ahmed M.

doi:10.1016/j.sjbs.2021.04.065

Cited by 57 publications

(27 citation statements)

References 74 publications

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“…The temperature was raised to 90 • C for 15 min to inhibit the enzyme. The White, red, black kidney bean hydrolysates (BKH, RKH, and WKH) were obtained by centrifugation at (4000× g, 30 min), lyophilized and kept at −20 • C for further analysis [15,21].…”

Section: Black Red and White Kidney Bean Alcalase Enzymatic Hydrolysatesmentioning

confidence: 99%

“…The tested Candida and fungi species were cultured on Sabouraud dextrose agar (SDA) plates, and were incubated at 37 • and 30 • C for 2, and 5 days, respectively. The antifungal activities of BKH, RKH, and WKH (50, 100, 200, 400, and 800 µg/mL) were evaluated using the disc assay [15]. The SD broth tubes inoculated with Candida spp., or fungal spore suspension were incubated at 37 • C and 30 • C for 2 and 5 day, respectively to get inoculum (10 5 CFU ml −1 ) concentration.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…Researchers sought to preserve various foods with biologically active natural additives [5][6][7][8][9]. The new trend in food preservation uses bioactive peptides as natural additives to preserve milk [10][11][12][13][14][15], meat products [16][17][18]. These proteins can generate bioactive peptides under enzymatic hydrolysis [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

“…These bioactive peptides (BPs) inherent in the legume seeds can be liberated and produced under the action of different proteases such as Alcalase, Pepsin, Trypsin, and Papain [21]. These BPs were reported to exhibit antibacterial activity against various spoilage bacteria and exert antioxidant activity against lipid oxidation [9,15,18]. Therefore, they can be incorporated into different functional foods [33].…”

Section: Introductionmentioning

confidence: 99%

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Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

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A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

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Section: Black Red and White Kidney Bean Alcalase Enzymatic Hydrolysatesmentioning

confidence: 99%

Section: Antimicrobial Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

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“…The tendency to use phytogenic compounds solves this problem, such as phenolic compounds in herbal extracts ( Abou-Kassem et al, 2021 ; El-Saadony et al, 2021a ; Saad et al, 2021a , b ). In addition, peptides and essential oils also act as a powerful antimicrobial agent against Gram negative and/or Gram positive bacteria ( El-Saadony et al, 2020 , 2021b , c ; Saad et al, 2020 , 2021c ; El-Tarabily et al, 2021 ). The antimicrobial mechanism of these compounds is represented in their electrostatic interaction with specific compounds in the bacterial cell wall, which disrupted and allowed the additives' entry and changes the behavior of DNA in the bacterial cell causing cell death ( Abd El-Hack et al, 2021b , c , d ).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical control of poultry coccidiosis: a review

et al. 2022

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Avian coccidiosis is a major parasitic disorder in chickens resulting from the intracellular apicomplexan protozoa Eimeria that target the intestinal tract leading to a devastating disease. Eimeria life cycle is complex and consists of intra- and extracellular stages inducing a potent inflammatory response that results in tissue damage associated with oxidative stress and lipid peroxidation, diarrheal hemorrhage, poor growth, increased susceptibility to other disease agents, and in severe cases, mortality. Various anticoccidial drugs and vaccines have been used to prevent and control this disorder; however, many drawbacks have been reported. Drug residues concerning the consumers have directed research toward natural, safe, and effective alternative compounds. Phytochemical/herbal medicine is one of these natural alternatives to anticoccidial drugs, which is considered an attractive way to combat coccidiosis in compliance with the “anticoccidial chemical-free” regulations. The anticoccidial properties of several natural herbal products (or their extracts) have been reported. The effect of herbal additives on avian coccidiosis is based on diminishing the oocyst output through inhibition or impairment of the invasion, replication, and development of Eimeria species in the gut tissues of chickens; lowering oocyst counts due to the presence of phenolic compounds in herbal extracts which reacts with cytoplasmic membranes causing coccidial cell death; ameliorating the degree of intestinal lipid peroxidation; facilitating the repair of epithelial injuries; and decreasing the intestinal permeability induced by Eimeria species through the upregulation of epithelial turnover. This current review highlights the anticoccidial activity of several herbal products, and their other beneficial effects.

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Evaluation of dried tomato pomace as a non‐conventional feed: Its effect on growth, nutrients digestibility, digestive enzyme, blood chemistry and intestinal microbiota of growing quails

Alagawany

El‐Saadony

El-Rayes

et al. 2022

Food and Energy Security

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This work evaluated the effect of sun-dried tomato waste (SDTP) on growth, carcasses, digestibility of nutrients, digestive enzymes, blood chemistry and intestinal microbiota of 250 one-week-old growing Japanese quail. The birds were randomly distributed into 5 equal groups. Group 1 was fed on the basal diet (BD) (control), Groups 2, 3, 4 and 5 were fed on the BD containing 3, 6, 9 and 12% SDTP respectively. SDTP significantly improved the body weights and gains at 3 weeks of age compared with control, and the 6% SDTP level seems to be the optimal level used throughout the first 3-5 weeks of age. With 6, 9 or 12% SDTP, the percentages of liver and giblets and the meat percentages of moisture and crude protein were improved significantly relative to control or 3%. In quail diets, the percentage of ether extract was reduced with increasing the SDTP. The studied levels of SDTP did not significantly change the digestibility of DM, OM, CP or NFE. The highest levels of amylase and lipase enzymes were recorded in the 6% SDTP, opposite to control. SDTP at 9 and 12% significantly decreased the total cholesterol than all other treatments. The highest and the lowest HDL levels were shown in 12 and 9% SDTP respectively. The 12% SDTP showed the highest SOD, TAC, IgM, IgG and Complement 3 values among all groups. The different levels of SDTP significantly reduced the MDA content than control. The highest caecal E. coli and Salmonella spp counts were found in control and 6% inclusion level followed by 9% and finally 3 and 12% SDTP. In conclusion, dietary inclusion of SDTP can enhance the growth and health status of growing quails via improving the nutrient digestibility, digestive enzymes, and blood chemistry and reducing the intestinal pathogens.

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Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation

Abstract: Highlight HPI, DPI, PSP, and PKH were attached by active phenolic compounds. The added peptides have considerable antioxidant and antimicrobial activity. M-PSP has extended shelf-life and good quality properties.

Cited by 57 publications

References 74 publications

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Phytochemical control of poultry coccidiosis: a review

Evaluation of dried tomato pomace as a non‐conventional feed: Its effect on growth, nutrients digestibility, digestive enzyme, blood chemistry and intestinal microbiota of growing quails

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