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In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods

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Abstract

Proteins in delimed tannery fleshings were fermentatively hydrolysed using Enterococcus faecium NCIM5335 and also hydrolysed using mild organic acids (formic acid and propionic acid). The liquor portion containing hydrolysed proteins was spray dried, in both the cases, to obtain a powder. The spray dried powder was evaluated for in vitro antioxidant activities with respect to scavenging different free radicals and antibacterial properties against nine different pathogens. Fermentation and acid hydrolysates scavenged 83 and 75.3% of 2,2-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radicals, respectively, at a protein concentration of 0.25 mg. Further, fermentation hydrolysate showed higher 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of 59% as compared to 56% scavenging by acid hydrolysate at a protein concentration of 5 mg. Acid hydrolysate exhibited lesser (82.3%) peroxy radical scavenging compared to hydrolysate from fermentation (88.2%) at a protein concentration of 10 mg. However, acid hydrolysate exhibited higher (89.2%) superoxide anion scavenging while its fermentation counterpart showed lower activity (85.4%) at 2.5 mg hydrolysate protein. Well as superoxide anion scavenging properties. All the in vitro antioxidant properties exhibited dose dependency. Fermentation hydrolysate exhibited maximum antagonistic activity against Salmonella typhi FB231, from among host of pathogens evaluated. Both the hydrolysates have potential to be ingredients in animal feeds and can help reduce oxidative stress in the animals.

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Abbreviations

AAPH:

2,2′-azobis(2-methyl–propionamide)dihydrochloride

ABTS:

2,2′-azino-bis-3-ethyl-benzthiazoline-6-sulphonicacid

AH:

Acid hydrolysate

BHI:

Brain heart infusion agar

CFU:

Colony forming units

DMW:

De-mineralized water

DPPH:

2,2′-diphenyl-1-picrylhydrazyl

GRAS:

Generally recognized as safe

LAB:

Lactic acid bacteria

LFH:

LAB fermented hydrolysate

MRS Agar:

de Mann Rogosa and Sharpe agar

PGR:

Pyrogallol red

TF:

Tannery fleshings

WWB:

Wet weight basis

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Acknowledgments

This study is supported by funding from Council of Scientific and Industrial Research (CSIR) through the network program (NWP-044) on Zero Emission Research Initiatives (ZERI). We thankfully acknowledge Masood Ahmed of M/s Mysore Super Reptiles Corporation, Bangalore, Karnataka, India for the gratis supply of limed TF. Authors thank Prakash V, Director, CFTRI, for encouragement and permission to publish this study.

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Authors and Affiliations

  1. Department of Meat Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020, Karnataka, India

    Bijinu Balakrishnan, Binod Prasad, Amit Kumar Rai, Suresh Puthanveetil Velappan, Mahendrakar Namadev Subbanna & Bhaskar Narayan

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  1. Bijinu Balakrishnan
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  2. Binod Prasad
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  3. Amit Kumar Rai
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  4. Suresh Puthanveetil Velappan
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  5. Mahendrakar Namadev Subbanna
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  6. Bhaskar Narayan
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Correspondence to Bhaskar Narayan.

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Balakrishnan, B., Prasad, B., Rai, A.K. et al. In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods. Biodegradation 22, 287–295 (2011). https://doi.org/10.1007/s10532-010-9398-0

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  • DOI: https://doi.org/10.1007/s10532-010-9398-0

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