Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Efficacy of antioxidant and antimicrobial activity of whole porcine blood hydrolysates and its fractions under in-vitro conditions

Akhilesh K. Verma A B , Manish Kumar Chatli A , Nitin Mehta A and Pavan Kumar A
+ Author Affiliations
- Author Affiliations

A Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, (Punjab) India.

B Corresponding author. Email: vetakhilesh@gmail.com

Animal Production Science - https://doi.org/10.1071/AN16804
Submitted: 9 December 2016  Accepted: 7 June 2017   Published online: 31 August 2017

Abstract

Protein hydrolysates were recovered from porcine blood hydrolysate (PBH) using enzymatic hydrolysis viz. alcalase, trypsin and papain. The PBH were ultra-filtered by using molecular weight cut off, these PBH and different fractions were evaluated for antioxidant and antimicrobial activity. The PBH and fractions were assessed for antioxidant efficacy viz. 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), 2, 2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assay and antimicrobial activity by zone of inhibition assay. All antioxidant parameters assessed for inhibition activity were observed significantly (P < 0.05) higher for whole PBH whereas among fractions (5–10 kDa), (1–5 kDa) for all hydrolysates had comparatively higher antioxidant efficacy. The results showed that PBH obtained from trypsin and its fractions have highest antioxidant activities. The antimicrobial efficacy was also higher for whole PBH than their respective fractions; however, the zone of inhibition varied significantly (P < 0.05) among different fractions. Results revealed that among enzymes trypsin and alcalase could produce peptides with comparatively higher antimicrobial activity for all tested microbes than papain. The results concluded that porcine blood hydrolysates can be fractioned to get lower molecular weight peptides of interest; however, for addition of whole PBH in meat products or other use could be more useful with regards to its antioxidant, antimicrobial activity and economic production.

Additional keywords: ABTS, DPPH, enzymatic hydrolysis, FRAP, microbial zone of inhibition.


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