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Issue 11, 2016
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Biological activities of peptide concentrates obtained from hydrolysed eggshell membrane byproduct by optimisation with response surface methodology

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Abstract

The increase of hen egg consumption demands profitable applications for eggshells, including their membranes, in order to minimize environmental and public health problems that could result from their accumulation. This work presents an innovative application for eggshell membranes to obtain an added-value food ingredient that combines maximized ACE-inhibitory and antioxidant activities. Firstly, the use of acetic acid 5% (v/v); and 3-mercaptopropionic acid 1.25 M enabled 63% recovery of eggshell membrane proteins. Secondly, the extracted proteins were hydrolysed by alcalase from Bacillus licheniformis, viscozyme L and protease from Bacillus amyloliquefaciens. Hydrolysis conditions were optimized using response surface methodology experimental design. The ACE-inhibitory activity (IC50) was 34.5 ± 2.1 μg mL−1, 63.0 ± 4.2 μg mL−1 and 43.0 ± 8.5 μg mL−1 for each enzyme, respectively, and the antioxidant activity was ca. 4.0 μmoltrolox equivalent mg−1hydrolysed protein. The combination of both bioactive properties is of potential interest to control cardiovascular diseases.

Graphical abstract: Biological activities of peptide concentrates obtained from hydrolysed eggshell membrane byproduct by optimisation with response surface methodology

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Publication details

The article was received on 27 Jun 2016, accepted on 29 Sep 2016 and first published on 17 Oct 2016


Article type: Paper
DOI: 10.1039/C6FO00954A
Citation: Food Funct., 2016,7, 4597-4604
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    Biological activities of peptide concentrates obtained from hydrolysed eggshell membrane byproduct by optimisation with response surface methodology

    A. Santana, A. Melo, T. Tavares and I. M. P. L. V. O. Ferreira, Food Funct., 2016, 7, 4597
    DOI: 10.1039/C6FO00954A

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