Influence of technological processing on lipid-lowering activity of substances containing in porcine hearts and aortas

Elena Kotenkova,Irina Chernukha

doi:10.5219/1119

Abstract

Edible by-products are a good source of nutrients and bioactive substances and could be used as functional ingredients or for biopeptides production natively contained in raw materials. A wide range of peptides are also formed during the enzymatic hydrolysis or food processing. The comparative results of the effectiveness of isolated certain protein and peptide fractions by ultrafiltration with the same natively presented in raw tissues, as well as the influence of heat treatment on biological activity of origin active substances are presented. The model of rat alimentary hyperlipidemia was developed by adding cholesterol and fat to the standard diet and vitamin D2 injection per os. Serum lipid profile was determined on automatic analyzer BioChem FC-360. Dynamic of changes in serum lipid profile was assessed as corresponding control group medium results in ratio to certain rat data. Two-dimensional electrophoresis (2DE) was performed according to the method of O’Farrell with isoelectric focusing in ampholine pH gradient (IEF-PAGE) with following identification by MALDI-TOF MS and MS/MS mass spectrometry. Consumption of native pig aorta and pig heart during 14th days led to normalization of lipid profile in serum of hyperlipidemic rats, while low molecular weight (LMUF, MW <5 kDa) and medium molecular weight (MMUF, MW = 5 – 30 kDa) ultrafiltrates of pig aorta extract did not strongly influenced on level of triglicerides and, on contrary, elevated high density cholesterol. Consumption of developed product by hyperlipidemic rats during 28th days did not lead to significant changes in serum lipid profile, while on 42nd day all ratios reached ones in group, which were treated with native raw material or isolated active fractions. The stability of developed product was confirmed by proteomic studies. Obtained results open prospects to modernization the technology, presumably use as a matrix dietary meat (e.g. poultry) with incorporated active identified components.

Highlights

In previous studies we confirm lipid-lowering action of raw material, different protein fractions isolated from aorta, and functional meat product produced from porcine heart and aorta in certain ratio on hyperlipidemic rats (Chernukha, Fedulova and Kotenkova, 2015; Chernukha, Fedulova and Kotenkova, 2018; Chernukha et al, 2018a, Chernukha et al, 2018b)
Maximum elevation of total CL ratio was noticed in group B and was higher value in group A by 27.5%, while TG ratio was lower by 42.4%
cholesterol low-density lipoproteins (CL LDL) ratio, on contrary, in serum of rats group B was higher group A value by 19.3%, as well as cholesterol high-density lipoproteins (CL HDL) ratio was higher by 24.3%

Summary

Introduction

A large number of by-products are left after farm animal’s slaughter; edible ones such as internal organs are a good source of nutrients and bioactive substances and could be used as functional ingredients or for biopeptides production (Toldrá, Mora and Reig, 2016; Alao et al, 2017).Natively contained in raw materials peptides or formed during the enzymatic hydrolysis or food processing demonstrated hypotensive, antioxidant, opioid, immunomodulatory, prebiotic, mineral-binding, cholesterol-lowering and antimicrobial activity (Bauchart et al, 2006; Mine and Shahidi, 2006; Ahhmed and Muguruma, 2010; Toldrá et al, 2012; Udenigwe and Howard, 2013; Lafarga and Hayes, 2014) and could be used as a functional ingredient in food processing for specialized purposes. In previous studies we confirm lipid-lowering action of raw material (porcine heart and aorta), different protein fractions isolated from aorta, and functional meat product produced from porcine heart and aorta in certain ratio on hyperlipidemic rats (Chernukha, Fedulova and Kotenkova, 2015; Chernukha, Fedulova and Kotenkova, 2018; Chernukha et al, 2018a, Chernukha et al, 2018b). In this case we decided to compare the effectiveness of isolated certain protein and peptide fractions by ultrafiltration with the same natively presented in raw tissues.

Results

Conclusion