Hashem et al., A. (2023). Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard. test, 27(5), 987-1010. doi: 10.21608/ejabf.2023.323621
Aliaa M.A. Hashem et al.. "Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard". test, 27, 5, 2023, 987-1010. doi: 10.21608/ejabf.2023.323621
Hashem et al., A. (2023). 'Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard', test, 27(5), pp. 987-1010. doi: 10.21608/ejabf.2023.323621
Hashem et al., A. Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard. test, 2023; 27(5): 987-1010. doi: 10.21608/ejabf.2023.323621

Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard

Egyptian Journal of Aquatic Biology and Fisheries
Article 57, Volume 27, Issue 5, September and October 2023, Pages 987-1010    PDF (2.45 M)
Document Type: Original Article
DOI: 10.21608/ejabf.2023.323621
Author
Aliaa M.A. Hashem et al.
Abstract
The present study aimed to optimize the conditions for antioxidant potential hydrolysate (RPMPH) production from Piaractus brachypomus fish (RBPF) meat using the probiotic Bacillus (SNGC) isolated from the chicken gizzard. The RBPF meat exhibited 79.25% moisture, 14.06% protein, 5.08% fat, and 0.60% ash content. RSM generated optimum fermentative hydrolysis conditions was obtained at 48h fermentative time, 2% sucrose concentration, and 30% RBPF meat concentration for the DH (49.41%), DPPH activity (83.14%), ABTS activity (92.02%), and ferric reducing antioxidant power (273.87 µM TE/ g), and Fe2+ chelating) activity (68.87%). Furthermore, RPMPH displayed strong antibacterial properties against L. monocytogenes and S. aureus, while they were weak against E. coli and S. enteritidis. SDS-PAGE patterns of RPMPH revealed light and diffused low molecular weight bands ranging from 8- 25kDa. RPMPH exhibited slightly higher alanine, glycine, and serine content than the native RBPF meat protein. RPMPH showed solubility at a wide range of pH. RPMPH presented the highest emulsification at 2% concentration and foaming at 3% concentration. The water and oil absorption capacities of RPMPH were 2.55 and 1.74mL/ g, respectively. Therefore, RPMPH produced by the probiotic Bacillus (SNGC) strain could be used as a bio-functional ingredient or preservative in food, pharmaceuticals, and cosmetic preparations.
Keywords
Chicken gizzard; Probiotic Bacillus strain; Red-bellied pacu fish; Meat protein hydrolysate; Optimization; Antioxidant and antibacterial properties; Functional properties
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