Atividade biológica de hidrolisados originados de proteínas da clara de ovos de galinha de capoeira

Abstract

Through the enzymatic hydrolysis of protein sources of food origin, it can be released with peptides with biological activities that benefit the body of those who consume them. In view of this, the present work was carried out with biological activities of protein hydrolysates obtained by hydrolysis of egg white hick by proteases produced by Aspergillus avenaceus URM 6706. For this, a protease was produced by submerged fermentation carried out according to legal statistical design. It was then purified by precipitation with ethanol and ion exchange chromatography, and partially characterized. The purified extract was used in the hydrolysis of the egg white hick, where an influence of the variation of the hydrolysis time was verified, under the degree of hydrolysis. The hydrolysates obtained were evaluated for antioxidant potential by capturing the ABTS+• and DPPH radicals and determining the chelating activity of Cu2+ and Fe2+, as well as the antihypertensive potential through the inhibition of the angiotensin converting enzyme, antidiabetic enzyme Inhibition of β- glucosidase and α-amylase enzymes, antibacterial against subclinical bovine mastitis isolates and antiviral against bovine herpes virus type 1 and viral bovine diarrhea virus. A protease produced by Aspergillus avenaceus URM 6706 had a temperature and pH of 50 °C and 10.0, respectively; parameters used in the hydrolysis of egg white hick. The degree of hydrolysis was directly proportional to the exposure time of the protease with the egg white hick. The studied hydrolysates presented all the biological activities evaluated, with antioxidant activity of 99 and 27% of elimination of the radicals ABTS•+ and DPPH, respectively; 62 and 55% of chelating activity of Cu2+ and Fe2+, respectively. About 80% of antihypertensive activity, 57% inhibition of α-glycosidase and 94% of α-amylase, antibacterial activity that reached up to 88% and antiviral up to 90%. The hydrolysates generated by the hydrolysis of egg white hick presented satisfactory biological activity, with possible applications in the formulation of functional foods and the development of drugs.