Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
Author
López-Pedrouso, María
Lorenzo, José M.
Vazquez, José Antonio
Valcarcel, Jesús
Toldrà, Mònica
Franco, Daniel
Publication date
2023-05-12ISSN
0308-8146
Abstract
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, the homogenates were readjusted at pH 4.8, and at pH 7.5 before being centrifuged at 5500 × g for 20 min at 4 °C and the resulting supernatant were compared with the obtained at pH 4.8 at the beginning of the incubation. The molecular weight distributions of the porcine liver fractions at both pHs were very similar, however, eight essential amino acids were more abundant in fractions obtained at pH 4.8. Regarding the ORAC assay, porcine liver protein fraction at pH 4.8 showed the highest antioxidant capacity but antihypertensive inhibition was similar for both pHs. Peptides with strong bioactivity potential from aldehyde dehydrogenase, lactoylglutathione lyase, SEC14-like protein 3 and others were identified. The findings have demonstrated the potential of the porcine liver to extract natural pigments and bioactive peptides.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
11
Publisher
Elsevier
Is part of
Food Chemistry
Citation
López-Pedrouso, María, José M. Lorenzo, Ricard Bou, José Antonio Vazquez, Jesús Valcarcel, Mònica Toldrà, and Daniel Franco. 2023. "Valorisation Of Pork By-Products To Obtain Antioxidant And Antihypertensive Peptides". Food Chemistry 423: 136351. doi:10.1016/j.foodchem.2023.136351.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-01/ES/Obtención de zinc-protoporfirina y ferroquelatasa para la mejora del color y la reducción de los agentes de curado en productos cárnicos/
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-02/ES/Desarrollo de ingredientes tecnofuncionales a partir de co-productos de origen animal/
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-04/ES/Obtención de péptidos bioactivos a partir de coproductos de origen animal para incrementar la vida útil de los productos cárnicos/
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2850]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/