Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates

The use of meat by-products as a potential source of protein hydrolysates rich in bioactive peptides is of growing interest to valorise these products and improve their sustainable use. This study aimed to evaluate the effect of different pre-treatments (hydrolysis with pepsin, ultrasounds, and ultr...

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Detalles Bibliográficos
Autores: Gallego, Marta, Mora, Leticia, Toldrá Vilardell, Fidel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/371794
Acceso en línea:http://hdl.handle.net/10261/371794
https://api.elsevier.com/content/abstract/scopus_id/85207643487
Access Level:acceso abierto
Palabra clave:Bioactive peptides
Enzymatic hydrolysis
Flavourzyme
Meat by-products
Multifuncional bioactivity
Pepsin
Ultrasound
peptides
enzymatic hydrolysis
meat by-products
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spelling Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysatesGallego, MartaMora, LeticiaToldrá Vilardell, FidelBioactive peptidesEnzymatic hydrolysisFlavourzymeMeat by-productsMultifuncional bioactivityPepsinUltrasoundpeptidesenzymatic hydrolysismeat by-productsThe use of meat by-products as a potential source of protein hydrolysates rich in bioactive peptides is of growing interest to valorise these products and improve their sustainable use. This study aimed to evaluate the effect of different pre-treatments (hydrolysis with pepsin, ultrasounds, and ultrasounds-assisted pepsin hydrolysis) on the peptide profile and bioactivity of beef liver hydrolysed with flavourzyme. The pre-treatments with pepsin increased the degree of hydrolysis and generation of free amino acids in the liver hydrolysates, whereas the subsequent hydrolysis with flavourzyme influenced the molecular weight distribution of the peptides. Samples pre-treated with pepsin and ultrasounds-assisted pepsin hydrolysates showed the highest values of antioxidant and inhibitory activity of ACE-I, ECE-I, DPP-IV, and neprilysin enzymes, and therefore these hydrolysates were characterised to obtain the bioactive peptide profiles. A total of 995 peptides were identified by tandem mass spectrometry in the most active fractions separated by reversed-phase liquid chromatography, and 20 of them were predicted as potentially responsible for the observed bioactivities and subsequently characterised by in silico tools. These results evidenced the potential of hydrolysis pre-treatments with pepsin and ultrasounds-assisted pepsin to obtain beef liver hydrolysates rich in bioactive peptides that could exert multifunctional bioactivities such as antioxidant, antihypertensive, and antidiabetic, while giving added value to this meat by-product.Authors acknowledge the research grant TED2021-132787B-I00 funded by MICIU/AEI/10.13039/501100011033 and the European Union NextGenerationEU/PRTR and the accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MICIU/AEI/10.13039/501100011033.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)Peer reviewedElsevierEuropean CommissionMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/371794https://api.elsevier.com/content/abstract/scopus_id/85207643487reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/TED2021-132787B-I00Food Research InternationalThe underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodres.2024.115240https://doi.org/10.1016/j.foodres.2024.115240Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3717942026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
title Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
spellingShingle Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
Gallego, Marta
Bioactive peptides
Enzymatic hydrolysis
Flavourzyme
Meat by-products
Multifuncional bioactivity
Pepsin
Ultrasound
peptides
enzymatic hydrolysis
meat by-products
title_short Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
title_full Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
title_fullStr Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
title_full_unstemmed Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
title_sort Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
dc.creator.none.fl_str_mv Gallego, Marta
Mora, Leticia
Toldrá Vilardell, Fidel
author Gallego, Marta
author_facet Gallego, Marta
Mora, Leticia
Toldrá Vilardell, Fidel
author_role author
author2 Mora, Leticia
Toldrá Vilardell, Fidel
author2_role author
author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioactive peptides
Enzymatic hydrolysis
Flavourzyme
Meat by-products
Multifuncional bioactivity
Pepsin
Ultrasound
peptides
enzymatic hydrolysis
meat by-products
topic Bioactive peptides
Enzymatic hydrolysis
Flavourzyme
Meat by-products
Multifuncional bioactivity
Pepsin
Ultrasound
peptides
enzymatic hydrolysis
meat by-products
description The use of meat by-products as a potential source of protein hydrolysates rich in bioactive peptides is of growing interest to valorise these products and improve their sustainable use. This study aimed to evaluate the effect of different pre-treatments (hydrolysis with pepsin, ultrasounds, and ultrasounds-assisted pepsin hydrolysis) on the peptide profile and bioactivity of beef liver hydrolysed with flavourzyme. The pre-treatments with pepsin increased the degree of hydrolysis and generation of free amino acids in the liver hydrolysates, whereas the subsequent hydrolysis with flavourzyme influenced the molecular weight distribution of the peptides. Samples pre-treated with pepsin and ultrasounds-assisted pepsin hydrolysates showed the highest values of antioxidant and inhibitory activity of ACE-I, ECE-I, DPP-IV, and neprilysin enzymes, and therefore these hydrolysates were characterised to obtain the bioactive peptide profiles. A total of 995 peptides were identified by tandem mass spectrometry in the most active fractions separated by reversed-phase liquid chromatography, and 20 of them were predicted as potentially responsible for the observed bioactivities and subsequently characterised by in silico tools. These results evidenced the potential of hydrolysis pre-treatments with pepsin and ultrasounds-assisted pepsin to obtain beef liver hydrolysates rich in bioactive peptides that could exert multifunctional bioactivities such as antioxidant, antihypertensive, and antidiabetic, while giving added value to this meat by-product.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
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/10261/371794
https://api.elsevier.com/content/abstract/scopus_id/85207643487
url http://hdl.handle.net/10261/371794
https://api.elsevier.com/content/abstract/scopus_id/85207643487
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/TED2021-132787B-I00
Food Research International
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.1016/j.foodres.2024.115240
https://doi.org/10.1016/j.foodres.2024.115240
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 Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 15.811543

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