Production of bactericidal peptides from beef residues
The meat industry generates large volumes of by-products (blood, bones, meat trimmings, ...) which are costly to treat and dispose of ecologically. These costs can be balanced by generating value-added products.
Bioactive peptides can be obtained from meat by-products through the application of enzymes that cut or hydrolyse meat proteins at certain points, obtaining peptides of all kinds. The most interesting are those that have a bactericidal function, preventing the growth of bacteria.
The production of bioactive peptides from meat by-products is highly researched. Bioactive peptides are sequences generally between 2 and 20 amino acids that exert a biological function in one or more of the human physiological systems. Antimicrobial peptides can modulate the gastrointestinal and immune systems. The use of by-products as a source of bioactive peptides has been extensively studied in recent years. In this regard, blood and collagen, very important by-products from slaughterhouses and the meat industry, have been the most tested. Blood is a rich source of protein where haemoglobin, an iron-containing protein, is the most abundant complex. The use and application of the enzyme pepsin on bovine blood in the presence of 30% alcohol produces peptides with antibacterial activity (Kocuria luteus) that cause pathologies such as endocarditis, septic arthritis, meningitis and lung infections.
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