Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin
The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH incre...
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3313 |
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| author | Zain Sanchez-Reinoso Sarah Todeschini Jacinthe Thibodeau Laila Ben Said Ismail Fliss Laurent Bazinet Sergey Mikhaylin |
| author_facet | Zain Sanchez-Reinoso Sarah Todeschini Jacinthe Thibodeau Laila Ben Said Ismail Fliss Laurent Bazinet Sergey Mikhaylin |
| author_sort | Zain Sanchez-Reinoso |
| collection | DOAJ |
| description | The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH increase to inactivate the enzyme, which can affect the bioactivity of the peptides. Thus, this study aimed to evaluate the effect of pulsed electric fields (PEF) on the pepsin inactivation and biological activities (antimicrobial and antioxidant) of hemoglobin hydrolysates. Bovine (Hb-B) and porcine (Hb-P) hemoglobin were hydrolyzed with pepsin for 3 h and treated with PEFs to inactivate the enzyme. The degree of hydrolysis (DH) did not show significant changes after PEF inactivation, whereas peptide population analysis showed some changes in PEF-treated hydrolysates over time, suggesting residual pepsin activity. PEF treatments showed no significant positive or negative impact on antimicrobial and antioxidant activities. Additionally, the impact of pH (3, 7, and 10) on bioactivity was studied. Higher pH fostered stronger anti-yeast activity and DPPH-scavenging capacity, whereas pH 7 fostered antifungal activity. Thus, the use of hemoglobin from the meat industry combined with PEF treatments could fit the circular economy concept since bioactive peptides can be produced more eco-efficiently and recycled to reduce the spoilage of meat products. Nevertheless, further studies on PEF conditions must be carried out to achieve complete inactivation of pepsin and the potential enhancement of peptides’ bioactivity. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:05:15Z |
| publishDate | 2022-10-01 |
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| series | Foods |
| spelling | doaj.art-38bf85999875434a8fc8c4c019e5b53a2023-11-24T04:38:49ZengMDPI AGFoods2304-81582022-10-011121331310.3390/foods11213313Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine HemoglobinZain Sanchez-Reinoso0Sarah Todeschini1Jacinthe Thibodeau2Laila Ben Said3Ismail Fliss4Laurent Bazinet5Sergey Mikhaylin6Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaInstitute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, CanadaThe production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH increase to inactivate the enzyme, which can affect the bioactivity of the peptides. Thus, this study aimed to evaluate the effect of pulsed electric fields (PEF) on the pepsin inactivation and biological activities (antimicrobial and antioxidant) of hemoglobin hydrolysates. Bovine (Hb-B) and porcine (Hb-P) hemoglobin were hydrolyzed with pepsin for 3 h and treated with PEFs to inactivate the enzyme. The degree of hydrolysis (DH) did not show significant changes after PEF inactivation, whereas peptide population analysis showed some changes in PEF-treated hydrolysates over time, suggesting residual pepsin activity. PEF treatments showed no significant positive or negative impact on antimicrobial and antioxidant activities. Additionally, the impact of pH (3, 7, and 10) on bioactivity was studied. Higher pH fostered stronger anti-yeast activity and DPPH-scavenging capacity, whereas pH 7 fostered antifungal activity. Thus, the use of hemoglobin from the meat industry combined with PEF treatments could fit the circular economy concept since bioactive peptides can be produced more eco-efficiently and recycled to reduce the spoilage of meat products. Nevertheless, further studies on PEF conditions must be carried out to achieve complete inactivation of pepsin and the potential enhancement of peptides’ bioactivity.https://www.mdpi.com/2304-8158/11/21/3313pulsed electric fieldsblood valorizationhemoglobinbioactive peptidespepsin |
| spellingShingle | Zain Sanchez-Reinoso Sarah Todeschini Jacinthe Thibodeau Laila Ben Said Ismail Fliss Laurent Bazinet Sergey Mikhaylin Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin Foods pulsed electric fields blood valorization hemoglobin bioactive peptides pepsin |
| title | Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin |
| title_full | Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin |
| title_fullStr | Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin |
| title_full_unstemmed | Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin |
| title_short | Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin |
| title_sort | impact of pulsed electric fields and ph on enzyme inactivation and bioactivities of peptic hydrolysates produced from bovine and porcine hemoglobin |
| topic | pulsed electric fields blood valorization hemoglobin bioactive peptides pepsin |
| url | https://www.mdpi.com/2304-8158/11/21/3313 |
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