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TIP Revista Especializada en Ciencias Químico-Biológicas

2018, Number S1

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TIP Rev Esp Cienc Quim Biol 2018; 21 (S1)

Evaluation of oxidative hemolytic inhibition capacity and antimicrobial activity of peptide fractions from egg, milk and soy protein hydrolysis using Bromelia pinguin and Bromelia karatas derived proteases

Aguilera-Aguirre S, Meza-Espinoza L, Hernández-Mendoza A, Vallejo-Córdoba B, González-Córdova AF, Montalvo-González E

Language: Spanish
References: 34
Page: 13-21
PDF size: 390.42 Kb.


ABSTRACT

Protein hydrolysates are a source of bioactive peptides (BP). They can exert an important role in human health due to their different biological activities. The use of plant proteases is a potential alternative to produce BP. The aim of this work was to evaluate the oxidative hemolytic inhibition capacity (OHI) and antimicrobial activity of hydrolysates and peptide fractions from egg, milk and soy protein hydrolysis with proteases extracted from Bromelia pinguin and Bromelia karatas fruits. In general, all hydrolysates and peptide fractions presented a high OHI, being the peptide fraction of ≤1 kDa from ovalbumin protein hydrolysis with B. karatas proteases that had the greater OHI (98.19%). In contrast, hydrolysates did not register antimicrobial activity, while peptide fractions (≤5, ≤10 y ≤30 kDa), from milk hydrolysis with B. pinguin proteases showed the highest antimicrobial activity against Listeria innocua (22.26-23.79% of inhibition). The results highlight the potential of B. pinguin and B. karatas proteases to hidrolize proteins from different foods, as well as to produce hydrolysates and BP, with high oxidative hemolytic inhibition capacity.


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