title: In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods.
abstract: Proteins in delimed tannery fleshings were fermentatively hydrolysed using Enterococcus faecium NCIM5335 and also hydrolysed using mild organic acids (formic acid and propionic acid). The liquor portion containing hydrolysed proteins was spray dried, in both the cases, to obtain a powder. The spray dried powder was evaluated for in vitro antioxidant activities with respect to scavenging different free radicals and antibacterial properties against nine different pathogens. Fermentation and acid hydrolysates scavenged 83 and 75.3% of 2,2-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radicals, respectively, at a protein concentration of 0.25 mg. Further, fermentation hydrolysate showed higher 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of 59% as compared to 56% scavenging by acid hydrolysate at a protein concentration of 5 mg. Acid hydrolysate exhibited lesser (82.3%) peroxy radical scavenging compared to hydrolysate from fermentation (88.2%) at a protein concentration of 10 mg. However, acid hydrolysate exhibited higher (89.2%) superoxide anion scavenging while its fermentation counterpart showed lower activity (85.4%) at 2.5 mg hydrolysate protein. Well as superoxide anion scavenging properties. All the in vitro antioxidant properties exhibited dose dependency. Fermentation hydrolysate exhibited maximum antagonistic activity against Salmonella typhi FB231, from among host of pathogens evaluated. Both the hydrolysates have potential to be ingredients in animal feeds and can help reduce oxidative stress in the animals.
authors.affiliation: Department of Meat Fish and Poultry Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020, Karnataka, India.
authors.forename: Bijinu
authors.initials: B
authors.lastname: Balakrishnan
authors.forename: Binod
authors.initials: B
authors.lastname: Prasad
authors.forename: Amit Kumar
authors.initials: AK
authors.lastname: Rai
authors.forename: Suresh Puthanveetil
authors.initials: SP
authors.lastname: Velappan
authors.forename: Mahendrakar Namadev
authors.initials: MN
authors.lastname: Subbanna
authors.forename: Bhaskar
authors.initials: B
authors.lastname: Narayan
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology*; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D052160:Benzothiazoles / Q000737:chemistry; D001713:Biphenyl Compounds / Q000737:chemistry; D016984:Enterococcus faecium / Q000378:metabolism; D005285:Fermentation / Q000502:physiology*; D006868:Hydrolysis; D010851:Picrates / Q000737:chemistry; D011506:Proteins / Q000737:chemistry*; D012485:Salmonella typhi / Q000187:drug effects; D013451:Sulfonic Acids / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D052160:Benzothiazoles; D001713:Biphenyl Compounds; D010851:Picrates; D011506:Proteins; D013451:Sulfonic Acids; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C004931:1,1-diphenyl-2-picrylhydrazyl