Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates

The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic hydrolysis, in combination with ultrasound pretre...

Descripción completa

Detalles Bibliográficos
Autores: López-Martínez, Manuel Ignacio, Toldrá Vilardell, Fidel, Morcillo Martínez, Sandra, Mora, Leticia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/401650
Acceso en línea:http://hdl.handle.net/10261/401650
Access Level:acceso abierto
Palabra clave:Porcine lung
Enzyme concentration
Ultrasound
Taste
Biological activities
In silico approaches
id ES_914819a2e4e7cda8e9f02eafe8cb1823
oai_identifier_str oai:digital.csic.es:10261/401650
network_acronym_str ES
network_name_str España
repository_id_str
spelling Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung HydrolyzatesLópez-Martínez, Manuel IgnacioToldrá Vilardell, FidelMorcillo Martínez, SandraMora, LeticiaPorcine lungEnzyme concentrationUltrasoundTasteBiological activitiesIn silico approachesThe revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic hydrolysis, in combination with ultrasound pretreatment, improves the generation of hydrolyzates with biological and taste-enhancing properties. The main objective of this study was to evaluate the impact of ultrasound pretreatment and enzyme concentration in the development of functional and taste-rich porcine lung hydrolyzates. Ultrasound pretreatments significantly increased the degree of hydrolysis and the antioxidant activity in 1:100 Enzyme: Substrate (E/S) ratio hydrolyzates. On the other hand, the combination of 1:20 E/S concentration with ultrasound pretreatment significantly increased the umami free amino acids content and Equivalent Umami Concentration (EUC), being the last one comparable with other umami-rich foods and ingredients. In silico predictions showed that the use of ultrasound pretreatment enhances the percentage of potential bioactive peptides according to PeptideRanker, whereas the bioinformatics tools UMPred-FRL and BERT4Bitter showed more umami peptides than bitter in all the hydrolyzates. These results suggest the combination of ultrasound pretreatment with 1:20 E/S can be a good strategy to revalorize porcine lung by producing hydrolyzates that could be used as a functional ingredient.Grant PID2023-153058OB-I00 funded by MICIU/AEI/10.13039/501100011033 and PRE2021-100576 allocated to MILM, funded by MICIU/AEI/10.13039/501100011033 in conjunction with the European Social Fund are acknowledged. The accreditation as Centre of Excellence Severo Ochoa CEX2021-001189-S, funded by MICIU/AEI/10.13039/501100011033, is also acknowledged.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionLópez-Martínez, Manuel Ignacio [0000-0002-4712-6802]Toldrá Vilardell, Fidel [0000-0002-9843-0193]Mora, Leticia [0000-0003-1571-5781]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/401650reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2023-153058OB-I00info:eu-repo/grantAgreement/AEI//CEX2021-001189-SThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/foods14183243López-Martínez, M. I., Toldrá, F., Morcillo-Martínez, S., Mora, L.; Experimental data of manuscript Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates [DATASET]; DIGITAL.CSIC; http://hdl.handle.net/10261/429027https://doi.org/10.3390/foods14183243Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4016502026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
title Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
spellingShingle Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
López-Martínez, Manuel Ignacio
Porcine lung
Enzyme concentration
Ultrasound
Taste
Biological activities
In silico approaches
title_short Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
title_full Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
title_fullStr Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
title_full_unstemmed Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
title_sort Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates
dc.creator.none.fl_str_mv López-Martínez, Manuel Ignacio
Toldrá Vilardell, Fidel
Morcillo Martínez, Sandra
Mora, Leticia
author López-Martínez, Manuel Ignacio
author_facet López-Martínez, Manuel Ignacio
Toldrá Vilardell, Fidel
Morcillo Martínez, Sandra
Mora, Leticia
author_role author
author2 Toldrá Vilardell, Fidel
Morcillo Martínez, Sandra
Mora, Leticia
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
López-Martínez, Manuel Ignacio [0000-0002-4712-6802]
Toldrá Vilardell, Fidel [0000-0002-9843-0193]
Mora, Leticia [0000-0003-1571-5781]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Porcine lung
Enzyme concentration
Ultrasound
Taste
Biological activities
In silico approaches
topic Porcine lung
Enzyme concentration
Ultrasound
Taste
Biological activities
In silico approaches
description The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic hydrolysis, in combination with ultrasound pretreatment, improves the generation of hydrolyzates with biological and taste-enhancing properties. The main objective of this study was to evaluate the impact of ultrasound pretreatment and enzyme concentration in the development of functional and taste-rich porcine lung hydrolyzates. Ultrasound pretreatments significantly increased the degree of hydrolysis and the antioxidant activity in 1:100 Enzyme: Substrate (E/S) ratio hydrolyzates. On the other hand, the combination of 1:20 E/S concentration with ultrasound pretreatment significantly increased the umami free amino acids content and Equivalent Umami Concentration (EUC), being the last one comparable with other umami-rich foods and ingredients. In silico predictions showed that the use of ultrasound pretreatment enhances the percentage of potential bioactive peptides according to PeptideRanker, whereas the bioinformatics tools UMPred-FRL and BERT4Bitter showed more umami peptides than bitter in all the hydrolyzates. These results suggest the combination of ultrasound pretreatment with 1:20 E/S can be a good strategy to revalorize porcine lung by producing hydrolyzates that could be used as a functional ingredient.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/401650
url http://hdl.handle.net/10261/401650
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2023-153058OB-I00
info:eu-repo/grantAgreement/AEI//CEX2021-001189-S
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/foods14183243
López-Martínez, M. I., Toldrá, F., Morcillo-Martínez, S., Mora, L.; Experimental data of manuscript Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates [DATASET]; DIGITAL.CSIC; http://hdl.handle.net/10261/429027
https://doi.org/10.3390/foods14183243
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869413377805123584
score 15,811543

Similares en LA Referencia