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

Przybylski, Rémi; Firdaous, Loubna; Châtaigné, Gabrielle; Dhulster, Pascal; Nedjar, Naïma

doi:10.1016/j.foodchem.2016.05.074

Cited by 116 publications

(87 citation statements)

References 33 publications

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“…Moreover, proteins are broken down and converted into a variety of peptides during germination. Peptides are better absorbed than single amino acids during gastrointestinal digestion and have a number of healthful functions such as antioxidation, antimicrobial properties, antihypertensive effect, antithrombotic and immunomodulatory activities (PRZYBYLSKI et al, 2016). These functions endow peptides-enriched germinated soybean with great development potential as a healthful food.…”

mentioning

confidence: 99%

Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

Zou

Hou

2017

Acta Alimentaria

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High levels of peptides can accumulate in tissues of legumes during germination. In this study, effects of germination conditions (pH, temperature, and time) on protease activity and peptides accumulation in soybean were investigated. The desirable level scope of parameters was used to further optimise germination conditions for peptides accumulation using response surface methodology. Results showed that protease activity and peptides yield were signifi cantly infl uenced by pH, temperature, and time (P<0.05). The optimal pH, temperature, and time for protease activity were 5, 25 °C, and 6 days, respectively. Meanwhile, the optimal pH, temperature, and time for peptides content were 5, 30 °C, and 5 days, respectively. Box-Behnken design indicated the following optimal germination conditions: pH 4.8, temperature 29 °C, and time 5 days. Under these conditions, the highest peptides content (14.46 mg g -1 FW) in germinated soybean was obtained. The present study indicates that germinated soybean can be a valuable component of peptides-enriched foods.

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mentioning

confidence: 99%

Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

Zou

Hou

2017

Acta Alimentaria

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“…The inhibition of coliform growth was approximate with the effect of butylated hydroxytoluene (BHT). The results demonstrated that antimicrobial peptides in haemoglobin a137-141 had potentialities to be regarded as the preservative for meat and its products (Przybylski et al, 2016). According to the antibacterial process, the interaction between peptides and bacterial membrane was shown to play the primary stage, which was initiated by the electrostatic interactions among the positively charged peptide side chain and the negatively charged property of bacterial membranes .…”

Section: Antimicrobial Peptidesmentioning

confidence: 97%

“…The inhibition of coliform growth was approximate with the effect of butylated hydroxytoluene (BHT). The results demonstrated that antimicrobial peptides in haemoglobin α137–141 had potentialities to be regarded as the preservative for meat and its products (Przybylski et al ., ).…”

Section: The Functional Activities Of Meat Derived Peptidesmentioning

confidence: 99%

Meat protein based bioactive peptides and their potential functional activity: a review

Xing

Cao

et al. 2019

Int J of Food Sci Tech

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Summary Bioactive peptides are the general name for the short amino acid sequences, which could be generated from the hydrolysis of parent proteins including beef, pork, mutton, chicken, duck and various species of marine organisms. Drying, curing, ripening and fermentation are particular procedures for meat flavour and also important for the releasing of bioactive peptides from parent proteins. Once being released, the peptides would play bioactive roles beyond their nutritional values. The physiological activities of meat‐derived peptides have been demonstrated to have antioxidative, antihypertensive, antimicrobial, opioid, antithrombotic and other bioactive effects. The regulation on immunological, gastrointestinal and neurological responses of those bioactive peptides supplies a vital base for the prevention of hypertension, obesity, diabetes and other metabolic disorders. In this review, we summarised the current studies on meat derived bioactive peptides along with their physiological functions to supply the overall understanding of the health benefit of bioactive peptides.

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“…For example, the peptide VTLASHLPSDFTPAVHASLDKFLANVSTVL, which corresponds to f (107–136) of the α‐chain of bovine hemoglobin, displayed antimicrobial activity against Micrococcus luteus A270 , Listeria inocua , Enterococcus faecalis , Bacillus cereus , Staphylococcus saprophyticus , and Staphylococcus simulans (Daoud et al, ). In addition, Przybylski, Firdaous, Châtaigné, Dhulster, and Nedjar () recently generated and isolated the peptide TSKYR, which corresponds to f (137–141) of bovine hemoglobin, by enzymatic hydrolysis of bovine cruor, a slaughterhouse co‐product. The peptide TSKYR was applied on meat as a food preservative and the authors of this study demonstrated that TSKYR inhibited microbial growth under refrigeration during 14 days and reduced lipid oxidation of meat about 60% delaying meat rancidity.…”

Section: Biologically Active Peptides Generated From Bovine and Porcimentioning

confidence: 99%

Bioactive peptides derived from bovine and porcine co-products: A review

2017

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The use of meat processing co‐products to recover economically valuable food ingredients, with health‐promoting properties represents an opportunity to enhance the economic performance of the meat industry and to reduce the environmental impact of meat production. This paper discusses the potential of meat processing co‐products for use as substrates for bioactive peptide generation with varied bioactivities including antioxidant, antimicrobial, and antihypertensive properties. Moreover, the current state‐of‐art of meat‐derived bioactive peptides is reviewed with a focus on peptides with proven in vivo bioactivities. Practical applications Meat processing co‐products represent a problem for meat processors due to the large volumes generated and its high pollutant load. These co‐products are usually used for low‐value purposes. However, co‐products such as blood or lung can be used as resources for the generation of bioactive peptides with health‐promoting properties which could be used as ingredients in the functional foods industry.

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

Cited by 116 publications

References 33 publications

Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

Meat protein based bioactive peptides and their potential functional activity: a review

Bioactive peptides derived from bovine and porcine co-products: A review

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