RT Journal Article
T1 Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
A1 López-Pedrouso, María
A1 Borrajo, Paula
A1 Pateiro, Mirian
A1 Lorenzo, José M.
A1 Franco Ruiz, Daniel
K1 Proteolytic enzymes
K1 Antioxidant peptides
K1 Swine industry
K1 Peptide mapping
K1 Mass spectrometry
AB Antioxidant peptides are increasingly being recognized as food additives due to their effects on body human, regulating in vivo oxidative stress against oxidation of lipids and proteins. Meat by-products are rich sources of protein that can be employed for this purpose. Specifically, porcine liver can be used to prepare hydrolysates with antioxidant activity employing proteolytic enzymes such as alcalase, bromelain, papain and flavourzyme. In this study, the antioxidant activity of these four porcine liver hydrolysates was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ((2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate) (ABTS), Ferric reducing antioxidant power assay (FRAP) and Oxygen radical absorbance capacity assay (ORAC) assays and the identification of bioactive peptides was carried out by SWATH-MS technology. According to the SDS-PAGE pattern, the proteolysis index and the free amino acids amount, the protein degradation was clearly different among the studied enzymes. Indeed, alcalase enzyme produced the release of small peptides, meanwhile flavourzyme produced higher level of free amino acids. The heatmap analysis showed a peptidomic pattern more differentiated for alcalase than for the other enzymes. The peptides most abundant and correlated with antioxidant capacity were APAAIGPYSQAVLVDR from uncharacterized protein, GLNQALVDLHALGSAR, ALFQDVQKPSQDEWGK and LSGPQAGLGEYLFER from ferritin and LGEHNIDVLEGNEQFINAAK from trypsinogen. The production and characterization of biopeptides is a new merging challenge of meat industry.
PB Elsevier
SN 0963-9969
YR 2020
FD 2020-06-08
LK https://hdl.handle.net/10347/39095
UL https://hdl.handle.net/10347/39095
LA eng
NO López-Pedrouso, M., Borrajo, P., Pateiro, M., Lorenzo, J. M., & Franco, D. (2020). Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes. Food Research International, 137, 109389.
NO This research received external funding by Grant RTA 2017-00024-CO4-04 from INIA (Spain).
DS Minerva
RD 24 abr 2026