Valorization of cruor slaughterhouse by-product by enzymatic hydrolysis for the production of antibacterial peptides: focus on α 1–32 family peptides mechanism and kinetics modeling

Abstract

Bovine hemoglobin is the major component of the cruor (slaughterhouse by-product) and can be considered as an important source of active peptides that could be obtained by pepsic hydrolysis. The kinetics of appearance and disappearance of several antibacterial peptides from α 1-32 family during hydrolysis of synthesized α 1-32 peptide, of purified bovine hemoglobin and of cruor was studied, and reaction scheme for the hydrolysis of α 1-32 family peptides from these three sources was determined. On this basis, a mathematical model was proposed to predict the concentration of each peptide of interest of this family depending on hydrolysis time, and also on temperature (in the range 15-37 °C), pH (in the range 3.5-5.5) and enzyme to substrate ratio (in the range 1/50-1/200 for the synthesized peptide and 1/5-1/20 for purified bovine hemoglobin and cruor). Apparent rate constants of reactions were determined by applying the model on a set of experimental data and it was shown that they depended on the temperature according to Arrhenius's law, that their dependence on the pH was linear, and that enzyme to substrate ratio influence was limited (in the studied range).

How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides

“…Moreover, a study from Hedhili et al demonstrated that the kinetics of cruor hydrolysis by pepsin was comparable to the purified hemoglobin. Only slight differences were observed, possibly due to the impurities present in the cruor [ 11 ]. The non-identified peptides were not represented on the mapping.…”

“…It is explained by the mechanism produced by the pepsin which was the “zipper” mechanism [ 46 ]. It represents reaction pathways with appearance and disappearance of peptides during the duration of hydrolysis which generates intermediate and final peptides [ 11 ]. After a duration of 30 min intermediate peptides were mainly generated with some final peptides such as NKT.…”

“…Cruor represents 40% of the blood and contains mainly proteins with around 90% hemoglobin. Thanks to its abundance in protein, cruor is an ideal substrate for proteolysis [ 11 , 12 ]. It was demonstrated that the peptic hydrolysis of porcine cruor produces bioactive peptides, but there is still a lack of data concerning them [ 13 , 14 ].…”

Electroseparation of Slaughterhouse By-Product: Antimicrobial Peptide Enrichment by pH Modification

“…Hence, high (intermediate) and low (final) molecular weight peptides were mixed in this hydrolysate at a degree of hydrolysis of 5%. Moreover, the hydrolysis kinetics proposed preferential steps to lead to the same peptide [24,25]. With these considerations, the haemoglobin chains could be divided into several parts (Figure 4).…”

Antibacterial Effect of Black Pepper Petroleum Ether Extract against Listeria monocytogenes and Salmonella typhimurium

“…Researchers found that some natural products from plant sources (black pepper, ginger, garlic, onion, etc.) [3][4][5], animal sources (nucleoprotamine, antibacterial peptides, and chitosan) [6,7], and microbial sources (kojic acid, ε-poly-L-lysine, and nisin) have signi cant e ects on food-borne pathogens [8][9][10][11]. All of these natural products showed little in uence on the health of the human body.…”