Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative.

Abstract

Bovine cruor, a slaughterhouse by-product, contains mainly hemoglobin, broadly described as a rich source of antimicrobial peptides. In the current context of food safety, bioactive peptides could be of interest as preservatives in the distribution of food products. The aim of this work was to study the α137-141 fragment of hemoglobin (Thr-Ser-Lys-Tyr-Arg), a small (653Da) and hydrophilic antimicrobial peptide. Its production was fast, with more 65% finally produced at 24h already produced after 30min of hydrolysis with pepsin. Moreover, increasing substrate concentration (from 1 to 8% (w/v)) resulted in a proportional augmentation of α137-141 production (to 807.95±41.03mgL(-1)). The α137-141 application on meat as preservative (0.5%, w/w) reduced the lipid oxidation about 60% to delay meat rancidity. The α137-141 peptide also inhibited the microbial growths under refrigeration during 14days. These antimicrobial effects were close to those of the butylated hydroxytoluene (BHT).

• Authors: Rémi Przybylski, Loubna Firdaous, Gabrielle Châtaigné, Pascal Dhulster, Naïma Nedjar
• Journal: Food chemistry (Food Chem) Vol. 211 Pg. 306-13 (Nov 15 2016) ISSN: 1873-7072 [Electronic] England
• PMID: 27283637 (Publication Type: Journal Article)
• Copyright: Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemical References

• Anti-Infective Agents
• Antimicrobial Cationic Peptides
• Food Preservatives

Topics

• Abattoirs
• Animals
• Anti-Infective Agents (analysis)
• Antimicrobial Cationic Peptides (analysis)
• Cattle
• Food Preservatives (analysis)
• Meat (analysis, microbiology)
• Refrigeration