Production, fractionation and valorisation of alpha137-141 antimicrobial peptide from bovine hemoglobin and cruor

Le cruor bovin, déchet des abattoirs, est principalement composé d’hémoglobine, protéine riche en peptides antimicrobiens après hydrolyse par la pepsine porcine. L’objectif de cette thèse est de proposer une stratégie de valorisation de ce co-produit en produisant, séparant puis appliquant comme conservateur naturel de la viande un peptide antimicrobien : l’α137-141. L’hydrolyse pepsique de l’hémoglobine bovine purifiée a été validée sur le cruor (pH 3.5, 23°C, E/S = 1/11) et a permis de produire rapidement l’α137-141 selon un mécanisme zipper. L’hydrolyse enzymatique a également été réalisée à hautes concentrations en hémoglobine (1, 2, 5 et 8%, p/p), permettant de produire l’α137-141 à grande échelle.La séparation de l’α137-141 par électrodialyse couplée avec une membrane d’ultrafiltration (EDUF) a ensuite été effectuée selon plusieurs degrés d’hydrolyse, mettant en avant que celui de 5% était le plus favorable à l’enrichissement de l’α137-141. Pour augmenter sa pureté, le maintien du pH au sein de l’EDUF a permis à pH 9 d’enrichir l’α137-141 d’un facteur 75. Afin de valoriser au mieux le co-produit, la concentration peptidique a ensuite été augmentée jusqu’à 8% (p/p), permettant de récupérer jusqu’à 4 fois plus d’α137-141. Cette dernière fraction a montré une activité conservatrice de la viande hachée luttant contre le rancissement et la prolifération des bactéries, moisissures et levures jusqu’à 14 jours à 4°C, d’une manière aussi efficace que l’hydroxytoluène butylé (BHT), conservateur synthétique, prouvant que les fractions d’EDUF enrichies en α137-141 sont de prometteurs conservateurs naturels de la viande et dérivées.Bovine cruor, a slaughterhouse by-product, is mainly composed by hemoglobin which is a rich source of antimicrobial peptides obtained by pepsic hydrolysis. The goal of this thesis is to valorize cruor by producing, separating and applying an antimicrobial peptide (α137-141) as a natural preservative on meat. Cruor hydrolysis showed the same enzymatic mechanism zipper and the same peptide production as observed during purified hemoglobin hydrolysis with the used parameters (pH 3.5, 23°C, E/S = 1/11). Hydrolysis produced rapidly the α137-141 and was carried out at high hemoglobin concentrations (1, 2, 5 and 8% w/v). Several hydrolysis degrees (DH) were investigated on the selective α137-141 separation by electrodialysis with ultrafiltration membranes (EDUF). The results showed that the most appropriated DH was of 5% to enrich fractions in α137-141. After that, the increase of α137-141 purity was studied by pH controlling. The best control was at pH 9 with a α137-141 purity increase of 75-folds. Then, the increase of feed peptide concentration (from 1 to 8% w/v) was studied on the α137-141 recovery to obtain the best by-product valorization. The 8% feed peptide concentration allowed a recovered concentration increase of 4-folds. This fraction was applied on meat as preservative and showed powerful antimicrobial effects against bacteria, yeasts and molds during 14 days under 4°C and a reduction of lipid oxidation to protect meat against rancidity. These effects were close to those of butylated hydroxytoluene (BHT), known to protect food, and showed that the fractions enrich in α137-141 by EDUF would be promising and natural preservative to protect meat and its derivatives

Toward circular economy by electrodialysis with ultrafiltration membrane: from slaughterhouse blood to natural meat preservative

International audienc

Ultrafiltration Fractionation of Bovine Hemoglobin Hydrolysates: Prediction of Separation Performances for Optimal Enrichment in Antimicrobial Peptide

International audienc

High Added-Value Co-Product: the Porcine Cruor is an Attractive Source of Active Peptides

International audienc

Electroseparation of Slaughterhouse By-Product: Antimicrobial Peptide Enrichment by pH Modification.

International audienceThe fractionation of bioactive peptides from hydrolysate is a main challenge to produce efficient alternative for synthetic additives. In this work, electrodialysis with ultrafiltration membrane (EDUF) was proposed to increase the purity of one antimicrobial peptide from slaughterhouse by-product hydrolysate. This targeted-peptide, α137–141 (653 Da, TSKYR), inhibits a large spectrum of microbial growths and delays meat rancidity; therefore, if concentrated, it could be used as food antimicrobial. In this context, three pH values were investigated during EDUF treatment to increase the α137–141 purity: 4.7, 6.5, and 9. pH 9 showed the highest purity increase—75-fold compared to the initial hydrolysate. Although the whole hydrolysate contains more than 100 peptides, only six peptides were recovered at a significant concentration. In this fraction, the α137–141 peptide represented more than 50% of the recovered total peptide concentration. The EDUF α137–141-enriched fraction obtained in this optimized condition would be a promising natural preservative to substitute synthetic additives used to protect food

The Uncommon Strong Inhibition of α-Glucosidase by Multivalent Glycoclusters Based on Cyclodextrin Scaffolds

New inhibitors of α-glucosidase based on perglycosylated cyclodextrins were synthesized via click-chemistry and compared to acarbose. , The homeostasis disruption of d -glucose causes diabetes, a dramatic chronic disease worldwide. Type 1 diabetes is a successfully treatable form, where blood d -glucose is regulated by insulin treatment. In contrast type 2 diabetes, the non-insulin dependent kind, is problematic. The control of the d -glucose blood level via intestinal α- d -glucosidase inactivation can be achieved by using competitive inhibitors, such as iminosugars ( e.g. acarbose) or sulfonium sugar derivatives ( e.g. salacinol). Recently, an unprecedented result showed that multivalent diamond nanoparticles grafted with unmodified sugars displayed α-glucosidase inhibition at low micromolar concentrations. Herein we describe the synthesis of multivalent glycoclusters using cyclodextrins (CDs) as scaffolds and an assessment of their role as inhibitors of α- d -glucosidase. The glycoclusters were efficiently obtained from per-azido α, β and γ-CD derivatives and propargyl glycosides using click-chemistry under microwave irradiation. The methodology was successfully applied to various protected and non-protected propargylated monosaccharides, including both O - and S -glycosides, giving clear evidence of its versatility. The targeted 6- per -glycosylated CDs were isolated in moderate to excellent yields (30\textendash 90%) by silica gel chromatography. The results showed inhibition of α-glucosidase from Saccharomyces cerevisiae with IC 50 values in the 32\textendash 132 μM range, lower than that of acarbose (IC 50 = ∼250 μM), a well-known competitive inhibitor used in the clinical treatment of type 2 diabetes. Preliminary experiments suggest a mixed-type non-competitive inhibition mode for these new glycoclusters

Purification and identification of novel antioxidant peptides from enzymatic hydrolysate of chickpea (Cicer arietinum L.) protein concentrate

Enzymatic hydrolysis of chickpea protein concentrate (CP) by Alcalase® and some physiochemical and antioxidant properties of the resulting hydrolysate (CPH) were characterised. CPH displayed higher antioxidant activity than CP. This hydrolysate was fractionated by size exclusion chromatography on a Sephadex G-25 into four major fractions (Fra.I, Fra.II, Fra.III, and Fra.IV). Fraction III, which exhibited the highest DPPH scavenging activity (54% at 1 mg/ml), was then fractionated by reversed-phase high performance liquid chromatography (RP-HPLC). Eleven antioxidant fractions were isolated and two peptide subfractions show antioxidant activity (P3 and P8). The P8 displayed the highest DPPH radicalscavenging activity (67%; at 200 g/ml) among these peptides subfractions. The molecular masses and amino acids sequences of the purified peptides were determined using ESIMS and ESIMS/MS, respectively. Their structures were identified as Asp-His-Gly and Val- Gly-Asp-Ile. These peptides did not show haemolytic activity towards bovine erythrocytes. The results suggest that CPH are good source of natural antioxidants