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In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

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Abstract

Protein hydrolysates were prepared from chicken liver using fermentation and enzymatic hydrolysis. The lactic acid bacteria Pediococcus acidilactici NCIM5368 was employed in the fermentation process and a commercial protease (Alcalase® 2.5) was used in enzymatic hydrolysis. Chicken liver hydrolysates prepared by fermentation (FCLH) and enzymatic hydrolysis (ECLH) revealed appreciable amounts of protein [55.85 and 61.34 %; on dry weight basis, respectively]. Fermentation and enzymatic hydrolysis resulted in 14.3 and 26.12 % of degree of hydrolysis. Total antioxidant activity, reducing power, scavenging of superoxide, 2- diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radicals were determined for both FCLH & ECLH. FCLH & ECLH showed total antioxidant activity of 0.99 and 1.13 μg AAE mg−1 proteins, respectively; while, they scavenged 96.14 and 92.76 % of DPPH radicals respectively. FCLH showed higher ABTS radical scavenging activity (32.16 %) than ECLH (19.29 %). Superoxide anion scavenging activity of FCLH & ECLH were found to be 95.02 & 88.94 %, respectively. Residues obtained after both treatments also exhibited antioxidant activities. FCLH reported highest antagonistic activity against Listeria monocytogenes (30 mm); while, ECLH showed antibacterial activity only against Micrococcus luteus (12 mm). Both hydrolysates have the potential to be a protein rich ingredient for use in formulated foods and possible help in reduction of oxidative stress.

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Acknowledgments

NB thanks Ministry of Food Processing Industries (MoFPI), Govt. of India, New Delhi for partial funding of this work through Science & Engineering Research Board (SERB) (Grant No. SERB/MOFPI/0014/2012 dtd October 8, 2012). Authors thank Prof. Ram Rajasekharn, Director, CSIR-CFTRI, Mysore for the permission to publish the work.

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  1. Department of Meat & Marine Sciences, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore, 570 020, India

    Ashok Kumar Chakka, Mercy Elias, R. Jini, P. Z. Sakhare & N. Bhaskar

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  1. Ashok Kumar Chakka
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  2. Mercy Elias
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  3. R. Jini
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  4. P. Z. Sakhare
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  5. N. Bhaskar
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Correspondence to N. Bhaskar.

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Chakka, A.K., Elias, M., Jini, R. et al. In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates. J Food Sci Technol 52, 8059–8067 (2015). https://doi.org/10.1007/s13197-015-1920-2

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  • DOI: https://doi.org/10.1007/s13197-015-1920-2

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