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- Title
In-vitro assessment of antioxidant and antimicrobial activity of whole porcine-liver hydrolysates and its fractions.
- Authors
Verma, Akhilesh K.; Chatli, Manish Kumar; Kumar, Pavan; Mehta, Nitin
- Abstract
Aim of the study was to evaluate antioxidant and antimicrobial activity of porcine liver-protein hydrolysates (PLHs) and their fractions recovered from enzymatic hydrolysis. Hydrolysates and fractions were assessed for antioxidants such as 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid, 2,2-diphenyl-1-picrylhydrazyl and ferric-reducing antioxidant power and antimicrobial activity. Inhibition activity for all antioxidant parameters was significantly (P < 0.05) higher for whole PLHs than for its corresponding fractions; however, among their fractions, 5–10 kDa and 1–5 kDa had a relatively higher antioxidant activity than did the other fractions. Trypsin-digested whole PLHs and their fractions exhibited the highest antioxidant and antimicrobial activity, followed by alcalase- and papain-digested PLHs, for all tested microbes. Results accomplished that whole PLHs exhibited better result than its fractions; thus, PLHs can be used as preservatives for food products or utilised for other pharmaceutical purposes. Hydrolysates from pork liver can be a potential substitute for artificial preservatives commonly used in meat industry, owing to their antioxidant and antimicrobial action in addition to therapeutic use. Enzymatic hydrolysates obtained from pork liver were evaluated for their antioxidant and antimicrobial activity. The results showed that pork liver hydrolysate can be used as a natural preservative for enhancement of storage life of meat products.
- Subjects
ANTI-infective agents; HYDROLYSIS; ANTIOXIDANTS
- Publication
Animal Production Science, 2019, Vol 59, Issue 4, p641
- ISSN
1836-0939
- Publication type
Article
- DOI
10.1071/AN17047