Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative
•The α137–141 enzymatic production from bovine cruor was studied.•The α137–141 production was studied at high bovine cruor concentrations.•The α137–141 was applied on meat as food preservative.•The α137–141 inhibited microbial growths, particularly coliform bacteria.•The α137–141 reduced lipid oxida...
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| Published in: | Food chemistry Vol. 211; pp. 306 - 313 |
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| Language: | English |
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Elsevier Ltd
15-11-2016
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| Abstract | •The α137–141 enzymatic production from bovine cruor was studied.•The α137–141 production was studied at high bovine cruor concentrations.•The α137–141 was applied on meat as food preservative.•The α137–141 inhibited microbial growths, particularly coliform bacteria.•The α137–141 reduced lipid oxidation of meat about 60%.
Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137–141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of α137–141 production (to 807.95±41.03mgL−1). The α137–141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The α137–141 peptide also inhibited the microbial growths under refrigeration during 14days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT). |
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| AbstractList | Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the alpha 137-141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653 Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24 h already produced after 30 min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of alpha 137-141 production (to 807.95 plus or minus 41.03 mg L super(-1)). The alpha 137-141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The alpha 137-141 peptide also inhibited the microbial growths under refrigeration during 14 days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT). Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137-141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of α137-141 production (to 807.95±41.03mgL(-1)). The α137-141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The α137-141 peptide also inhibited the microbial growths under refrigeration during 14days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT). •The α137–141 enzymatic production from bovine cruor was studied.•The α137–141 production was studied at high bovine cruor concentrations.•The α137–141 was applied on meat as food preservative.•The α137–141 inhibited microbial growths, particularly coliform bacteria.•The α137–141 reduced lipid oxidation of meat about 60%. Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137–141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of α137–141 production (to 807.95±41.03mgL−1). The α137–141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The α137–141 peptide also inhibited the microbial growths under refrigeration during 14days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT). |
| Author | Firdaous, Loubna Nedjar, Naïma Dhulster, Pascal Châtaigné, Gabrielle Przybylski, Rémi |
| Author_xml | – sequence: 1 givenname: Rémi surname: Przybylski fullname: Przybylski, Rémi email: remi.przybylski@live.fr – sequence: 2 givenname: Loubna surname: Firdaous fullname: Firdaous, Loubna – sequence: 3 givenname: Gabrielle surname: Châtaigné fullname: Châtaigné, Gabrielle – sequence: 4 givenname: Pascal surname: Dhulster fullname: Dhulster, Pascal – sequence: 5 givenname: Naïma surname: Nedjar fullname: Nedjar, Naïma |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/27283637$$D View this record in MEDLINE/PubMed |
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| Keywords | DH PT BH MT CBH TBARS Aα137–141 Cruor BHT RP-HPLC Hydrolysis PA CFU MA Bovine hemoglobin Preservative Cα137–141 Antimicrobial peptides |
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| Snippet | •The α137–141 enzymatic production from bovine cruor was studied.•The α137–141 production was studied at high bovine cruor concentrations.•The α137–141 was... Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of... |
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| SubjectTerms | Abattoirs Animals Anti-Infective Agents - analysis Antimicrobial Cationic Peptides - analysis Antimicrobial peptides Bovine hemoglobin Cattle Cruor Food Preservatives - analysis Hydrolysis Meat - analysis Meat - microbiology Preservative Refrigeration |
| Title | Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative |
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