Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042

BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a sub...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2718-2726
Main Authors: Ali, Ali Muhammed Moula, Gullo, Maria, Rai, Amit Kumar, Bavisetty, Sri Charan Bindu
Format: Article
Language:English
Subjects:
Amino acids
Animals
Anti-Bacterial Agents - metabolism
Anti-Bacterial Agents - pharmacology
Antibacterial activity
antibacterial activity and nutritional components
antioxidant property
Antioxidants
Antioxidants - metabolism
Antioxidants - pharmacology
Avian Proteins - metabolism
Avian Proteins - pharmacology
Bacteria
Biotransformation
chicken gizzard
Chickens
Ethanol
Fatty acids
Feed additives
Fermentation
Food additives
Functional foods & nutraceuticals
Gizzard
Gizzard, Avian - metabolism
Gizzard, Avian - microbiology
Hydrolysates
Iron
Iron - metabolism
Iron - pharmacology
Iron deficiency
Lactic acid
Lipid peroxidation
Lipids
Low level
Microorganisms
Nutrient deficiency
Nutrients
Oxidation
Oxidative stress
Pediococcus acidilactici
Pediococcus acidilactici - metabolism
Peptides
Protein Hydrolysates - metabolism
Protein Hydrolysates - pharmacology
Proteins
Sulfonic acid
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio‐iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), azino‐bis (3‐ethylbenzothiaziline‐6‐sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10898