Evaluación de la capacidad de inhibición de hemólisis oxidativa y actividad antimicrobiana de fracciones peptídicas obtenidas de la hidrólisis de proteínas de huevo, leche y soya usando proteasas extraídas de Bromelia pinguin y Bromelia karatas

Abstract

Los hidrolizados proteínicos son una fuente de péptidos bioactivos (PB) y estos compuestos pueden ejercer un papel importante en la salud humana debido a sus diferentes acividades biológicas. El uso de proteasas de origen vegetal es una alternativa potencial para producir PB. El objetivo de este trabajo fue evaluar la capacidad de inhibición de la hemólisis oxidativa (IHO) y actividad antimicrobiana de hidrolizados y fracciones peptídicas obtenidas de la hidrólisis de proteínas de huevo (ovoalbúmina), leche y soya, con proteasas extraídas de frutos de Bromelia pinguin y Bromelia karatas. En general, todos los hidrolizados y fracciones peptídicas presentaron una alta IHO, siendo la fracción peptídica de ≤1 kDa, obtenida de la hidrólisis de ovoalbúmina con proteasas de B. karatas, la que presentó mayor actividad (98.19%). En contraste, ninguno de los hidrolizados registró actividad antimicrobiana, mientras que las fracciones peptídicas (≤5, ≤10 y ≤30 kDa), obtenidas de la hidrólisis de leche con proteasas de B. pinguin, mostraron la mayor actividad antimicrobina (22.26-23.79% de inhibición), contra Listeria innocua. Los resultados resaltan el potencial de las proteasas de B. pinguin y B. karatas para hidrolizar proteínas de diferentes alimentos y generar hidrolizados y PB con alta actividad antioxidante.

Bromelia karatas and Bromelia pinguin: sources of plant proteases used for obtaining antioxidant hydrolysates from chicken and fish by-products

“…The enzymes extracted from BP and BK show differences between their enzymatic activities, which coincide with what was previously reported by García-Magaña et al [30] (5.08 ± 0.70 for BK proteases and 43.58 ± 0.40 for BP proteases). BP proteases showed higher activity compared to BK proteases, this behavior is similar to the already reported by Aguilera-Aguirre et al [40] and Meza-Espinoza et al [25], and can be attributed to the presence of different types of cysteine proteases in both fruits [26,30,42]. In the same way, it has been reported that the different genetic characteristics of each fruit species synthesize endopeptidases with different structures and catalytic activities [25].…”

“…The fruits of B. karatas and B. pinguin have been characterized as promising sources of plant proteases [25,[28][29][30]40]. One of the important points of this research is the incorporation of these plant enzymes in food technology processes and the obtaining of protein hydrolysates from food by-products and their comparison with a commercial plant enzyme (bromelain).…”

“…Therefore, the results of AoxC are directly related to the characteristics of hydrolysates/peptides derived from chicken and fish by-products; as well as the biochemical and structural characteristics that each one of the hydrolysates present when using different types of plant proteases (BP, BK and BRO). According to the specificity of each protease, they can produce hydrolysates with different sizes of peptides, AA composition and their location in the side chains [40], which provides their characteristics about their polarity (polar or non-polar) and solubility (hydrophobic and hydrophilic) as well as its possible mechanisms of action. From the results, it is evident that the CH and FH obtained with the plant enzymes extracted from BP and BK are equal or more efficient than BRO for obtaining hydrolysates with AoxC.…”

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

“…However, the highest activity was observed in B. pinguin proteases. In addition, the cytotoxic, anthelmintic and antimicrobial [3,6,7], anti-inflammatory [8] and antitumor [9] activities of the pre-purified extracts obtained from both fruits have also been studied [10,11]. Furthermore, it has been observed that they have shown remarkable thermal stability, as well as a high stability at high values of ionic strength (pI between 4.6 and 8.1) [3].…”