This study optimised the hydrolysis process of chicken plasma protein and explored the in vivo antioxidant activity of its hydrolysates. The results showed that alkaline protease provided the highest degree of hydrolysis (19.30%), the best antioxidant effect in vitro. The optimal hydrolysis process of alkaline protease was: temperature 50 °C, time 8 h, [E]/[S] 7000 U g−1, pH 7.5. Antioxidant studies in vivo showed that the low, medium, and high dose groups significantly reduced the serum MDA and protein carbonyl content (P < 0.05) and significantly increased the serum SOD and GSH contents (P < 0.05). The results of HE staining of the liver showed that the liver cells in the model group were severely damaged, but the chicken plasma protein hydrolysates could alleviate this pathological damage. Chicken plasma protein hydrolysis products had certain antioxidant activity.
Abeyrathne, E., Huang, X., and Ahn, D.U. (2018). Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – a review. Poultry Science, 97(4): 1462–1468.
Adewole, K.E. and Adebayo, J.O. (2016). Antioxidant defense system induced by cysteine-stabilised peptide fraction of aqueous extract of Morinda lucida leaf in selected tissues of Plasmodium berghei-infected mice. Journal of Integrative Medicine, 15: 388–397.
Ali, H., Soottawat, B., and Theeraphol, S. (2016). Comparative study on antioxidant activity of hydrolysates from splendid squid (Loligo formosana) gelatin and protein isolate prepared using protease from hepatopancreas of pacific white shrimp (Litopenaeus vannamei). Journal of Food Science and Technology, 53: 3615–3623.
Asokan, S.M., Wang, T., Su, W.T., and Lin, W.T. (2019). Antidiabetic effects of a short peptide of potato protein hydrolysate in STZ-induced diabetic mice. Nutrients, 11(4): 779.
Chang, D.C., Xu, X., Ferrante, A,W., and Krakoff, J. (2019). Reduced plasma albumin predicts type 2 diabetes and is associated with greater adipose tissue macrophage content and activation. Diabetology and Metabolic Syndrome, 11: 14.
Chen, Y., Jiang, S., Chen, Q., Liu, Q., and Kong, B. (2019). Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidised tannic acid and oxidised chlorogenic acid. Process Biochemistry, 79: 105–113.
El-Fattah, A.M.A., Sakr, S.S., El-Dieb, S.M., and Elkashef, H.A.S. (2016). Bioactive peptides with ACE-I and antioxidant activity produced from milk proteolysis. International Journal of Food Properties, 20(12): 3033–3042.
Gao, D., Guo, P., Cao, X., Ge, L., and Ma, Z. (2020). Improvement of chicken plasma protein hydrolysate angiotensin converting enzyme inhibitory activity by optimizing plastein reaction. Food Science and Nutrition, 8(6): 2798–2808.
Gluvic, A. and Ulrih, N.P. (2019). Peptides derived from food sources: antioxidative activities and interactions with model lipid membranes. Food Chemistry, 287: 324–332.
Huang, C.Y., Chiang, W.D., Pai, P.Y., and Lin, W.T. (2015). Potato protein hydrolysate attenuates high fat diet-induced cardiac apoptosis through SIRT1/PGC-1a/Akt signalling. Journal of Functional Foods, 12: 389–398.
Indiano-Romacho, P., Fernández-Tomé, S., Amigo, L., and Hernández-Ledesma, B. (2016). Multifunctionality of lunasin and peptides released during its simulated gastrointestinal digestion. Food Research International, 125: 108513–108520.
Jang, M. and Lee, L. (2005). Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates. Meat Science, 69: 653–661.
Kim, H.S., Lee, W., Lee, J.H., Sanjeewa, K., Fernando, I., Ko, S.C., Lee, S.H., Kim, Y.T., and Jeon, Y.J. (2018). Purification and identification of an antioxidative peptide from digestive enzyme hydrolysis of cutlassfish muscle. Journal of Aquatic Food Product Technology, 27: 934–944.
Kumari, S., Pandey, A., Soni, A., Mahala, A., Sarkar, S., Suradkar, U., and Ambedkar, Y.R. (2022). Optimisation of antioxidant, antimicrobial and metal-chelating properties of bioactive peptides from blood wastes by enzymatic hydrolysis. Animal Production Science, 62: 891–900.
Lynch, S.A., Mullen, A.M., O'Neill, E.E., and García, C.A. (2017). Harnessing the potential of blood proteins as functional ingredients: a review of the state of the art in blood processing. Comprehensive Reviews in Food Science & Food Safety, 16(2): 330–344.
Nath, A., Kailo, G.G., Mednyánszky, Z., Kiskó, G., Csehi, B., Pásztorné-Huszár, K., Gerencsér-Berta, R., Galambos, I., Pozsgai, E., and Bánvölgyi, S. (2020). Antioxidant and antibacterial peptides from soybean milk through enzymatic- and membrane-based technologies. Bioengineering, 7: 5.
Ngoh, Y.Y. and Gan, C.Y. (2016). Enzyme-assisted extraction and identification of antioxidative and-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto). Food Chemistry, 190: 331–337.
Ofori, J.A. and Hsieh, Y.H.P. (2014). Issues related to the use of blood in food and animal feed. Critical Reviews in Food Science and Nutrition, 54(5): 687–697.
Pearce, K., Karahalios, D.A., and Friedman, M.E. (2010). Ninhydrin assay for proteolysis in ripening cheese. Journal of Food Science, 53: 432–435.
Rizzello, C.G., Tagliazucchi, D., Babini, E., Rutella, G.S., Saa, D.L.T., and Gianotti, A. (2016). Bioactive peptides from vegetable food matrices: research trends and novel biotechnologies for synthesis and recovery. Journal of Functional Foods, 27: 549–569.
Seo, H.W., Jung, E.Y., Go, G.W., Kim, G.D., Joo, S.T., and Yang, H.S. (2015). Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology. Food Chemistry, 185: 106–111.
Xing, Z., Yu, L., Li, X., and Su, X. (2016). Anticancer bioactive peptide-3 inhibits human gastric cancer growth by targeting miR-338-5p. Cell and Bioscience, 6: 53–64.
Xue, Z., Wen, H., Zhai, L., Yu, Y., Li, Y., Yu, W., Cheng, A., Wang, C., and Kou, X. (2015). Antioxidant activity and anti-proliferative effect of a bioactive peptide from chickpea (Cicer arietinum L.). Food Research International, 77: 75–81.
Yaghoubzadeh, Z., Ghadikolaii, F.P., Kaboosi, H., Safari, R., and Fattahi, E. (2019). Antioxidant activity and anticancere effect of bioactive peptides from rainbow trout (Oncorhynchus mykiss) skin hydrolysate. International Journal of Peptide Research and Therapeutics, 26: 625–632.
Yang, J., Huang, J., Dong, X., Zhang, Y., and Zhou, G. (2020a). Purification and identification of antioxidant peptides from duck plasma proteins. Food Chemistry, 319: 126534.
Yang, J., Huang, J., Zhu, Z., and Huang, M. (2020b). Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology. Poultry Science, 99: 7159–7168.
Zheng, Z.J., Si, D.Y., Ahmad, B, Li, Z.X., and Zhang, R.J. (2018). A novel antioxidative peptide derived from chicken blood corpuscle hydrolysate. Food Research International, 106: 410–419.
Zou, Y., Yang, H., Li, P.P., Zhang, M.H., Zhang, X.X., Xu, W.M., and Wang, D.Y. (2018). Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poultry Science, 98: 1925–1933.