YIELD, ANTIOXIDANT CAPACITY AND ACETYLCHOLINESTERASE INBIBITORY ACTION OF CHICKEN STERNAL CARTILAGE HYDROLISATES

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  • Presentation type: Pôster
  • Track: Biochemistry and Biotechnology (BB)
  • Keywords: alcalase; Flavourzyme; AChE;
  • 1 Universidade Tecnológica Federal do Paraná
  • 2 Programa de Pós-Graduação em Ciência de Alimentos / Universidade Estadual de Maringá
  • 3 Câmpus de Campo Mourão / Universidade Tecnológica Federal do Paraná
  • 4 Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná

YIELD, ANTIOXIDANT CAPACITY AND ACETYLCHOLINESTERASE INBIBITORY ACTION OF CHICKEN STERNAL CARTILAGE HYDROLISATES

Karina Pinheiro Martins

Universidade Tecnológica Federal do Paraná

Abstract

During industrial chicken processing, are obtained by-products such as cartilage, that is a source of collagen. Among the high added value products that can be generated from collagen, are included the protein hydrolysates (PHs), derived from the hydrolysis of peptide bonds of proteins that result in free amino acids and peptides of different sizes. Due to this characteristic, PHs have demonstrated potential for several bioactive properties, such as antioxidant and enzyme modulation. The inhibition of acetylcholinesterase enzyme (AChE) is related to the mitigation of dementia symptoms incidence of Alzheimer’s disease, and still there is a lack of information about PHs action in its the presence. Thus, the main objective of this work was to evaluate how cartilage hydrolysates produced by enzymatic hydrolysis could affect the AChE activity. The chicken sternal cartilage was hydrolyzed for 4 hours (i-Alcalase, pH 8,0, 50°C, 1.8%E:S; ii-Flavourzyme, pH 7,0, 50°C, 1.8%E:S). After hydrolysis the solution was submitted to thermal inactivation (90 °C/15 min), followed by centrifugation and lyophilization of the supernatant. Results showed hydrolysis yields equal to 97.42% (Alcalase) and 93.71% (Flavourzyme), demonstrating greater digestion capacity of the by-product by Alcalase. In relation to antioxidant capacity, the following results were obtained: DPPH 55.78 µmolET.g-1 (Alcalase) and 53.18 µmolET.g-1 (Flavourzyme); FRAP 12.20 µmolET.g-1 (Alcalase) and 11.24 µmolET.g-1 (Flavourzyme). The AChE inhibition by the PHs was equal to 37.05%, 45.57% and 60.65% for Alcalase at 20, 30 and 40 mg.mL-1, respectively, and 28.20%, 29.71% and 32.47% for Flavourzyme at the same concentrations. This demonstrates the high potential of Alcalase in hydrolysing the chicken sternal cartilage resulting in higher antioxidant capacity, as well as AChE inhibition bioactivity.

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