Sanchez-Reinoso Zain, Todeschini Sarah, Thibodeau Jacinthe, Ben Said Laila, Fliss Ismail, Bazinet Laurent, Mikhaylin Sergey
Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, Quebec City, QC G1V 0A6, Canada.
Foods. 2022 Oct 22;11(21):3313. doi: 10.3390/foods11213313.
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.
通过胃蛋白酶水解从血红蛋白中生产生物活性肽是一种很有前景的利用屠宰场血液蛋白的替代方法。然而，它存在一些局限性，如产量低、酶成本高以及使用化学试剂。后者因提高pH值以灭活酶而加剧，这可能会影响肽的生物活性。因此，本研究旨在评估脉冲电场（PEF）对血红蛋白水解产物中胃蛋白酶灭活及生物活性（抗菌和抗氧化）的影响。用胃蛋白酶将牛血红蛋白（Hb-B）和猪血红蛋白（Hb-P）水解3小时，并用PEF处理以灭活酶。PEF灭活后水解度（DH）没有显著变化，而肽群体分析显示随着时间的推移，经PEF处理的水解产物有一些变化，表明存在残留的胃蛋白酶活性。PEF处理对抗菌和抗氧化活性没有显著的正面或负面影响。此外，还研究了pH值（3、7和10）对生物活性的影响。较高的pH值促进了更强的抗酵母活性和DPPH清除能力，而pH值7促进了抗真菌活性。因此，将肉类行业的血红蛋白与PEF处理相结合的应用符合循环经济概念，因为可以更生态高效地生产生物活性肽并进行回收利用，以减少肉类产品的腐败。然而，必须对PEF条件进行进一步研究，以实现胃蛋白酶的完全灭活和肽生物活性的潜在增强。
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