Purification and identification of anti-inflammatory peptides from spent hen muscle proteins hydrolysate

Spent Hen Protein Hydrolysate with Good Gastrointestinal Stability and Permeability in Caco-2 Cells Shows Antihypertensive Activity in SHR

“…Compared with protein hydrolysates from other meat byproducts such as skin, bone, viscera, blood and sarcoplasmic proteins, SPHs appeared to have a more potent ACE inhibitory activity (IC 50 values of 23–189 μg/mL) [ 50 , 51 , 52 , 53 , 54 ]. The extracted proteins in this study contained mainly myofibrillar proteins as reported previously [ 29 , 30 ]. The major protein bands include myosin heavy chain (~220 kDa), actin (42 kDa), and myosin light chain (15–25 kDa) ( Figure 1 A) [ 37 , 55 , 56 ].…”

“…All three SPHs inhibited expression of VCAM-1 ( p < 0.05) to a similar extent but did not affect that of ICAM-1 in TNFα-induced EA.hy926 cells. Hydrolysates or peptides with anti-inflammatory effects have been prepared from various food commodities such as meat, zein, beans and egg white, some of which have further been validated their physiological efficacy in animals [ 9 , 29 , 34 , 47 , 65 , 66 ]. Next, we studied the effects of simulated gastrointestinal and transport digestions on the activities of SPH-T, SPH-26L, and SPH-P.…”

“…Every year, more than 400,000,000 spent hens are produced in North America [ 26 , 27 ]. Only a small proportion of spent hens are processed as foods or feeds, due to a low meat yield, poor meat quality, and high cost of processing; they are mostly disposed by burial, composting, and incineration, which negatively affects the environment due to excessive carbon emission, and involves animal welfare issues [ 28 , 29 ] . Thus, finding a more sustainable solution for spent hen utilization which also yields additional value to the egg industry is highly relevant.…”

“…Previous work on spent hens has mainly included extraction and characterization of spent hen proteins [ 28 , 30 ], fabrication of nanomaterials [ 30 , 31 , 32 ], and preparation of bioactive peptides [ 29 , 33 , 34 , 35 , 36 , 37 ]. We have previously prepared a spent hen muscle protein hydrolysate (SPH) that exhibited anti-inflammatory activity in young rodents [ 34 ]; a few anti-inflammatory peptides have been identified therein [ 29 ]. We also developed a line of techniques that are effective in producing low-molecular-weight collagen peptides from spent hens [ 35 , 38 ].…”

Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

“…Spent laying hen carcasses were obtained from a local supermarket (Edmonton, AB, Canada). Hen protein hydrolysate (HPH) was prepared according to the method to purify bioactive peptides as described by Yu, Field, and Wu (). Briefly, after pre‐heating to 90 °C at pH 5.0 for 10 min, the pH of spent hen protein mince was maintained at pH 3.0 using a Titrando instrument (Metrohm, Herisan, Switzerland), and Protex 50FP (Genencor International Inc., Rochester, NY, USA) enzyme was added at 4% (w/w, mixed with distilled water) and incubated for 180 min at 50 °C.…”