Antioxidant potential of protein hydrolysates from poultry by-products obtained by microbial fermentation.
https://doi.org/10.21323/2414-438X-2025-10-4-393-405
Abstract
Protein hydrolysates and bioactive peptides are promising components with antioxidant properties. This study aimed to evaluate the antioxidant activity of protein hydrolysates obtained from microbial fermentation of broiler chicken gizzards using a concentration of bifidobacteria and propionic acid bacteria incorporated into whey. The total antioxidant capacity was determined by the FRAP method, the antiradical activity was determined using the DPPH assay with the detection of the IC50 index to assess the antioxidant potential. The results showed that the FRAP antioxidant activity of the experimental hydrolysate sample obtained by fermentation using bifidobacteria was 30 % lower than that of other samples. However, this sample exhibited the greatest free radical scavenging effect, with an IC50 of 1.363 mg/g. The content of free amino acids and peptides was also determined by UHPLC combined with mass spectrometry. The properties of peptides were identified by the in silico method using the BioPep and PeptideRanker databases. The research results showed an increase in the content of free amino acids in hydrolysates during microbial fermentation. The content of a bioactive peptide with antioxidant properties — VW, as well as several peptides with potentially high antioxidant properties, was revealed. The results obtained show the prospects for obtaining protein hydrolysates from poultry by-products by their microbial fermentation, as well as the need for further deeper studies of peptides with potential antioxidant properties.
Keywords
gizzard,
whey,
bifidobacteria,
propionic acid bacteria,
fermentation,
antioxidant,
active peptide,
protein hydrolysate
Supporting agencies: This research was funded by Russian Science Foundation № 23-26-00153, https://rscf.ru/project/23-26-00153/
About the Authors
O. V. Zinina
South Ural State University (National Research University)
Russian Federation
Russian Federation
Oksana V. Zinina, Doctor of Technical Sciences, Docent, Department of Food and Biotechnology
M. B. Rebezov
V. M. Gorbatov Federal Research Centre for Food Systems
Russian Federation
Russian Federation
Maksim B. Rebezov, Doctor of Agricultural Sciences, Professor, Leading Researcher
D. V. Khvostov
V. M. Gorbatov Federal Research Centre for Food Systems
Russian Federation
Russian Federation
Daniil V. Khvostov, Candidate of Technical Sciences, Researcher, Laboratory “Molecular Biology and Bioinformatics”
N. V. Kupaeva
V. M. Gorbatov Federal Research Centre for Food Systems
Russian Federation
Russian Federation
Nadezhda V. Kupaeva, Candidate of Technical Sciences, Researcher, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin
M. E. Spirina
V. M. Gorbatov Federal Research Centre for Food Systems
Russian Federation
Russian Federation
Maria E. Spirina, Research Engineer, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin
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Zinina O.V., Rebezov M.B., Khvostov D.V., Kupaeva N.V., Spirina M.E. Antioxidant potential of protein hydrolysates from poultry by-products obtained by microbial fermentation. Theory and practice of meat processing. 2025;10(4):393-405. https://doi.org/10.21323/2414-438X-2025-10-4-393-405
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