Identifying Bioactive Peptides from Poultry By-Products

Abstract

Bioactive peptides derived from food proteins are becoming increasingly popular ingredients due to their beneficial effect on the immune system and other functional properties. We aimed to develop a technology for obtaining peptides from poultry by-products and identify their bioactivity.
 Pepsin was the main reagent for the in vitro enzymatic hydrolysis. Specialized equipment and methods were used to determine the key indicators. The molecular weight and bioactivity of the resulting peptides were calculated by using the Peptide Mass Calculator and PeptideRanker online resources.
 First, we developed a flow chart for obtaining bioactive peptides and produced hydrolysates from poultry by-products. The hydrolysates had identical physicochemical parameters, with no significant differences. The molecular weight distribution revealed that most protein fractions were represented by peptides with a molecular weight below 20 kDa. Then, we evaluated the bioactivity of the peptides. The hydrolysate obtained using pepsin with an activity of 30 units per 100 g of material showed higher bioactivity in the FD peptides (0.922094). The hydrolysate obtained using pepsin with an activity of 45 units per 100 g of material had greater bioactive properties in the CYG p eptides (0.947378).
 Based on the results, we designed a flow chart for obtaining hydrolysates from poultry by-products and evaluated the bioactive properties of the peptides obtained. For further work, these properties should be confirmed by in vitro experiments to determine the reliability of our data and identify specific bioactive properties of the peptides.

Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese

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