Antioxidant and Antimicrobial Efficacy of Peptidic Hydrolysate Obtained from Porcine Blood
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Aim of present research was to explore changes in pH, degree of hydrolysis (DH) antioxidant [2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 2,2′-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing-antioxidant power assay (FRAP)] and antibacterial property of enzymatic hydrolysates obtained from hydrolysis of porcine blood using proteases viz., alcalase, trypsin and papain. It was observed that pH of porcine blood hydrolysates slightly decreased as hydrolysis progressed for all the enzymes. DH improved considerably (p < 0.05) up to 6 h for alcalase and papain digested samples, while it increased significantly (p < 0.05) up to 4 h for trypsin. ABTS, DPPH, FRAP assay and antimicrobial activity improved appreciably (p < 0.05) indicating positive correlation with duration of digestion and DH. SDS-PAGE showed distinct decrease in amount and intensity of protein bands with progressing duration of digestion. It can be concluded from the study that porcine blood can be utilized as excellent substrate for production of protein hydrolysates with potent antioxidant and antimicrobial activities which may be employed for meat/food products preservation.
KeywordsAntimicrobial Antioxidant Degree of hydrolysis Enzymatic hydrolysis Hydrolysates
First author is thankful to Department of Science and Technology, Ministry of Science and Technology, Government of India for financial assistance provided in the form of Inspire Fellowship (JRF-P).
Compliance with Ethical Standards
Conflict of interest
The authors declare that they have no conflict of interests.
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