Antioxidant Peptides from Chicken Bone Proteins
Author Information
Author(s): Jin Yitong, Zhou Peng, Zhu Chengzhi, Liu Yanan, Zhao Zhijun, Bazinet Laurent
Primary Institution: Donghua University
Hypothesis
This study aimed to extract antioxidant peptides from chicken bones and investigate their antioxidant activity.
Conclusion
Chicken bone hydrolysate exhibits potent antioxidant activity, making it a promising candidate for natural antioxidants in food and pharmaceuticals.
Supporting Evidence
- Alcalase was the most effective enzyme for hydrolyzing cooked chicken bones.
- The optimal hydrolysis conditions yielded an ABTS radical scavenging activity of 83.43%.
- Peptides with a molecular weight below 3 kDa exhibited the highest antioxidant effects.
- Amino acid composition analysis revealed that peptides were rich in glycine, glutamic acid, alanine, proline, and aspartic acid.
Takeaway
Scientists found a way to make healthy substances from chicken bones that can help keep food fresh and our bodies healthy.
Methodology
The study used enzymatic hydrolysis to extract peptides from chicken bones and optimized the conditions using response surface methodology.
Limitations
The study primarily focused on the antioxidant activity and did not explore the molecular mechanisms in detail.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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