Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

Journal of Food BiochemistryVolume 41, Issue 6 e12406 FULL ARTICLE Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase Siobhan M. O'Sullivan, Siobhan M. O'Sullivan School of Food and Nutritional Sciences, University College Cork, Cork, IrelandSearch for more papers by this authorTomas Lafarga, Tomas Lafarga orcid.org/0000-0002-1923-7214 Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Processed Fruits and Vegetables, Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, Lleida 25003, Spain Department of Food BioSciences, The Irish Agricultural and Food Development Authority, Teagasc, Dublin, IrelandSearch for more papers by this authorMaria Hayes, Maria Hayes Department of Food BioSciences, The Irish Agricultural and Food Development Authority, Teagasc, Dublin, IrelandSearch for more papers by this authorNora M. O'Brien, Corresponding Author Nora M. O'Brien nob@ucc.ie orcid.org/0000-0003-2866-2412 School of Food and Nutritional Sciences, University College Cork, Cork, IrelandCorrespondence Nora M. O'Brien, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Email: nob@ucc.ieSearch for more papers by this author Siobhan M. O'Sullivan, Siobhan M. O'Sullivan School of Food and Nutritional Sciences, University College Cork, Cork, IrelandSearch for more papers by this authorTomas Lafarga, Tomas Lafarga orcid.org/0000-0002-1923-7214 Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Processed Fruits and Vegetables, Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, Lleida 25003, Spain Department of Food BioSciences, The Irish Agricultural and Food Development Authority, Teagasc, Dublin, IrelandSearch for more papers by this authorMaria Hayes, Maria Hayes Department of Food BioSciences, The Irish Agricultural and Food Development Authority, Teagasc, Dublin, IrelandSearch for more papers by this authorNora M. O'Brien, Corresponding Author Nora M. O'Brien nob@ucc.ie orcid.org/0000-0003-2866-2412 School of Food and Nutritional Sciences, University College Cork, Cork, IrelandCorrespondence Nora M. O'Brien, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Email: nob@ucc.ieSearch for more papers by this author First published: 28 July 2017 https://doi.org/10.1111/jfbc.12406Citations: 21 Funding information: ReValue Protein Project, Grant award number: 11/F/043 (Department of Agriculture, Food and the Marine, Irish Government under the National Development Plan 2007–2013) Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Bovine lung tissue was hydrolyzed using three different proteases, papain, pepsin, or Alcalase, to generate hydrolysates. Hydrolysates showed little antioxidant activity in noncellular or cellular assays. The anti-inflammatory activity of hydrolysates was assessed in RAW264.7 macrophages and Jurkat T cells. Treatment with the Alcalase hydrolysate significantly decreased the production of the pro-inflammatory cytokines interleukin (IL)-6 and IL-1β in a dose dependent manner in RAW264.7 cells. Nitric oxide production also significantly decreased following treatment with this hydrolysate. The papain hydrolysate decreased IL-6, IL-1β, and NO production in RAW264.7 cells and IL-2 production in Jurkat T cells. However, the decrease was likely due to cytotoxicity of this hydrolysate toward these cell lines. The pepsin hydrolysate had no effect on cytokine production in RAW264.7 cells and only slightly decreased IL-2 production in Jurkat T cells. Practical applications Meat production generates large amounts of protein rich co-products, which are often discarded as waste or sold as low value animal feeds. The enzymatic hydrolysis of these protein co-products may produce hydrolysates that are capable of reducing oxidation or inflammation. Novel hydrolysates were generated from the hydrolysis of bovine lung and results from this study indicate that the hydrolysis of bovine lung using the commercially available protease Alcalase may have potential as an anti-inflammatory agent. Citing Literature Volume41, Issue6December 2017e12406 RelatedInformation