Antioxidant activity of chicken embryo tissues powder obtained by different methods of hydrolysis

Abstract

Despite the unanimous opinion on the high biological activity of various extracts of chicken embryo tissues, the information on the active principles are contradictory. However, most researchers agree with the opinion on the importance of the antioxidant activity of amino acids and low molecular peptides. The purpose of this study was to assess the effect of various methods of chicken embryonic tissues preparation (acidic, enzymatic and mixed) on their antioxidant activity. Certified fertilized chicken eggs were produced by white Leggorn breeds of Kumskaya poultry (Russia) set. Cultivation of embryos up to 10 days of age was carried out under laboratory conditions in an incubator ILB-0.5 (Rus-sia) with automatic regulation of incubation parameters. Defatted powder of chicken embryo tissues were subjected to acidic, enzymatic and several types of mixed hydrolysis to verify their antioxidant activities, evaluated by the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphon-ic acid (ABTS) radical scavenging, lipid peroxidation inhibition, and an electrochemical method. The degree of hydrolysis were determined by the amine nitrogen/total nitrogen ratio in the final hydrolysate. In all the hydrolysates obtained there is a wide list of amino acids, however the poorest in composition were acid, mixed pepsin and mixed tripsin hydrolysates. The chemical data of the mixed hydrolysates obtained using porcine pepsin and pancreatin and pancreatin showed that the most abundant products are amino acids and small peptides. In addition, all mixed hydrolysates obtained with the use of pancreatin showed high antioxidant activity as well as a high level of inhibition of lipid oxidation with respect to trolox. However, taking into account complexity of hydrolysis technology and raw materials cost, combined method of chicken embryonic tissues hydrolysis with application of HCl and pancreatin (MHpancreatin2) is recommended for industrial implementation. The hydrolysate obtained by this method contains peptides, has antioxidant activity, angiotensin-converting-enzyme (ACE) inhibitor activity, activity of a dipeptidyl peptidase IV inhibitor, as well as antibacterial activity. These properties can be useful to employ this hydrolysate as food additives, pharmaceutical agents and as food components to prevent oxidative reactions