Bromelia karatas and Bromelia pinguin: sources of plant proteases used for obtaining antioxidant hydrolysates from chicken and fish by-products

Martha Guillermina Romero-Garay,Adrián Hernández-Mendoza,Aarón Fernando González-Córdova,Efigenia Montalvo-González,Belinda Vallejo-Cordoba,María De Lourdes García-Magaña,Emmanuel Martínez-Montaño

doi:10.1186/s13765-020-00525-x

Abstract

In the present study, we evaluated new sources of plant proteases from fruits of Bromelia karatas (BK) and Bromelia pinguin (BP) to obtain antioxidant hydrolyzates/bioactive peptides (BPs) derived from chicken by-products (CH) and fish by-products (FH). The profile of the peptides was identified by reverse-phase high-resolution liquid chromatography (RP-HPLC) and the size weight distribution by molecular exclusion chromatography (SEC). The hydrolysates obtained with BK in both sources of by-products showed greater antioxidant capacity compared to those obtained with BP, presenting similar or higher values when compared to a commercial plant enzyme. The use of new sources of plant proteases allowed to obtain hydrolysates of hydrophilic character with a high percentage (> 50%) of peptides with molecular weights < 17.5 kDa from chicken and fish by-products. Therefore, based on the results obtained in antioxidant capacity it is possible to consider the hydrolysates as potential ingredients, food additives, and pharmaceutical products.

Highlights

Antioxidants are bioactive compounds of vital importance in food processing and human health [1], they can be obtained from different food matrices of plant and animal origin
Yield and degree of hydrolysis of chicken by-products hydrolysates (CH) and fish by-products hydrolysates (FH) In Table 1, we have shown the results of the protein content, yield and degree of hydrolysis of CH and FH with enzymes extracted from B. pinguin (BP) and B. karatas (BK), compared to BRO
The protein content of FH with BP and BK showed no significant differences (P > 0.05) with those achieved with BRO, presenting a higher content (P < 0.05) compared to those found with CH-BP and CH-BK

Summary

Introduction

Antioxidants are bioactive compounds of vital importance in food processing and human health [1], they can be obtained from different food matrices of plant and animal origin. The proteases of plant origin are relatively limited to the use of bromelain and papain, these proteases have been employed to obtain hydrolysates and bioactive peptides from fish by-products [17, 23, 24] and blood from livestock animals [23, 24]. Little information exists on the application of these sources of proteases in different food matrices to obtain protein hydrolysates. In this regard, the objective of this work is to obtain and characterize peptides with antioxidant capacity from the enzymatic hydrolysis of chicken by-products and fish by-products using new plant sources of proteases from B. karatas “cocuixtle” and B. pinguin “guamara.”

Objectives

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Results

Conclusion