How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides.

ABSTRACT: Porcine blood is an important by-product from slaughterhouses and an abundant source of proteins. Indeed, cruor, the solid part of blood, is mainly composed of hemoglobin. Its enzymatic hydrolysis with pepsin generates a diversity of peptides, particularly antimicrobials. One of the downsides of using these hydrolysates as food bio-preservatives is the color brought by the heme, which can be removed by discoloration. Nonetheless, the effects of this procedure on the antimicrobial peptide population have not been completely investigated. In this study, its impacts were evaluated on the final antibacterial and antifungal activities of a cruor hydrolysate. The results demonstrated that 38 identified and characterized peptides showed a partial or total decrease in the hydrolysate, after discol

SUBMITTER: Cournoyer A 

PROVIDER: S-EPMC9778238 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature