Poultry Cruor Hydrolysate is a New Potential Source of Hemoglobin: Obtaining of Active Peptides

Abstract

The hydrolysates of animal proteins from Agri-Resources have been the subject of numerous studies for their potential which makes it possible to produce molecules with high added value thanks to their richness in bioactive peptides obtained after enzymatic hydrolysis. The poultry cruor represents an important co-product from slaughterhouses. The aim of this study is to characterize this new source of peptides to be valorized as feed additives. In this work, the conditions of peptides production were st studied, and revealed that hydrolysis and discoloration are both optimal at pH 3, and that the optimal initial substrate concentration is at 9% (w/v). The potential of poultry cruor to contain bioactive peptides was then studied in silico by comparing poultry with bovine hemoglobin derived peptides using bioinformatic tools. The blast results showed the presence of high similarities between poultry hemoglobin and bovine hemoglobin sequences with identities of 71.13% and 64.34% for α and β chains Highlights This work focused on the study of poultry cruor peptides to exploit their bioactive potential. For this, the main stages of this study focused on:Optimization of the hydrolysis process to obtain puri ed peptidesThe search for the possible presence of active peptides by bioinformatics analysis and mass spectrometry Research of the antibacterial activities of puri ed peptidesThe study of their antioxidant activities